Top 10 Italian Foods & Meals
That Aren’t Italian At All
Intro
● Italians are more than a little sensitive
about their food but, honestly, who can
blame them? Seemingly every cult...
10 Italian Soda
10.Italian Soda
● Italian soda is NOT found everywhere in Italy, as many
manufacturers claim on their websites. According ...
9 Italian Dressing
9. Italian Dressing
● Italian salad dressings are incredibly popular in the United
States and Canada, but Italians have th...
8. Garlic Bread
8.Garlic Bread
● French bread smeared with butter and sprinkled with garlic
powder, salt, and dried oregano or basil is no...
7. Pepperoni/Italian Chicken Pizza
7. Pepperoni/Italian Chicken Pizza
● “Italian” chicken pizza and pepperoni pizza are
two of the many delicious varieties o...
6. Pasta Primavera
6.Pasta Primavera
● Despite its name, pasta primavera is not of
Italian origin. The dish was created in the early
1970′s i...
5.Caesar Salad
5.Caesar Salad
● An ongoing debate surrounds this delicious
salad. One thing is for sure, it isn’t Italian. Most
culinary ...
4.Chicken Parmesan
4.Chicken Parmesan
● Chicken Parmesan, despite the very Italian
name, is as American as the hot dog. There’s
no authentic ...
3.Macaroni & Cheese
3.Macaroni&Cheese
● Establishing the origin of this dish is more
complicated than it seems. It’s a delicious plate,
but it...
2.Fettuccine Alfredo
2.Fettuccine Alfredo
● If you are planning to visit Italy, and can’t wait to eat
the famous Fettuccine Alfredo, I’m afraid...
And Lastly......
1.Spaghetti Bolognese
1. Spaghetti Bolognese
● There’s nothing Italian about this dish, and nothing Bolognese either.
The pasta and the classic ...
Thank You For Watching
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10 italian foods that not italian at all

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10 italian foods that not italian at all

  1. 1. Top 10 Italian Foods & Meals That Aren’t Italian At All
  2. 2. Intro ● Italians are more than a little sensitive about their food but, honestly, who can blame them? Seemingly every culture continues to misrepresent their noble Mediterranean cuisine with greasy, sugar- laden, and highly processed poor substitutes, not to mention the ridiculous Italian-ized labels that contain some of the worst attempts at the language ever seen. You can cook, promote, and sell whatever you want; just don t call it Italian when it s’ ’ clearly not. ●
  3. 3. 10 Italian Soda
  4. 4. 10.Italian Soda ● Italian soda is NOT found everywhere in Italy, as many manufacturers claim on their websites. According to specialists and their extensive research, the birth of United States coincided with the introduction of soft drinks, a product already popular in the US by the early 1800′s. So why the Italy thing? It seems a couple businessmen, Ezilda and Rinaldo Torre, introduced a variety of syrups to North Beach around 1925, and pretended they were taken from authentic, handwritten, Italian recipes. More than likely, they were inspired by acqua e menta, an Italian summer drink prepared by mixing mint syrup with still water. But that’s not soda, is it? Aranciata, gassosa, cedrata and chinotto are some of the country’s signature soft drinks, so try those instead.
  5. 5. 9 Italian Dressing
  6. 6. 9. Italian Dressing ● Italian salad dressings are incredibly popular in the United States and Canada, but Italians have their own particular way of seasoning a salad, a way nicely summed up by an old saying from Alexandre Dumas, from one of the earliest and greatest works on food ever published, the Grand Dictionnaire de Cuisine: “a salad dressing requires a spendthrift for oil, a judge for salt, a miser for vinegar, and a madman to mix them.” And we couldn’t agree more. Native Italians don’t buy bottled dressings. The Mediterranean gastronomical culture is all about fresh and healthy ingredients: simple food, properly spiced, and cooked with passion and care. Why add an arsenal of sugars, salts, fats, fake flavors, colors and questionable ingredients, when it’s so easy to make your own dressing? And if you’re in Italy, but don’t have access to a madman, fret not: salads are often served unseasoned in Italy, but you’ll always find olive oil, balsamic vinegar, salt and pepper on the table to prepare a mix that suits your personal taste.
  7. 7. 8. Garlic Bread
  8. 8. 8.Garlic Bread ● French bread smeared with butter and sprinkled with garlic powder, salt, and dried oregano or basil is not an Italian custom, no matter how many marketers say otherwise. Garlic bread is simply the American commercial version of bruschetta classica. To celebrate the olive harvest, Italian farmers toast a chunky slide of country-style bread over the fireplace, rub it with a clove of garlic while it’s still hot, and then brush it with fresh olive oil on both sides. A sprinkle of salt, and the bruschetta is ready! That’s the classic recipe, but variations are abound: bruschetta al pomodoro e basilico (with chopped tomatoes and fresh basil); bruschetta ai peperoni (with peppers), bruschetta con melanzane (with eggplants) and so on. All of which beat a frozen piece of bread in a box by miles and miles ●
  9. 9. 7. Pepperoni/Italian Chicken Pizza
  10. 10. 7. Pepperoni/Italian Chicken Pizza ● “Italian” chicken pizza and pepperoni pizza are two of the many delicious varieties of pizza that you absolutely won’t find in Italy. You won’t even find pepperoni there, as the word is simply bastardized version of the Italian word peperoni (bell peppers). Pepperoni (written with double p’s) is an air-dried spicy sausage. Order a pepperoni pizza in Italy, and you’ll most likely get a pizza topped with sweet peppers. Pepperoni pizza, the way we know it, is an American invention from 1919 or so, when Italian-American restaurants, pizzerias, and butcher shops began to flourish in America.
  11. 11. 6. Pasta Primavera
  12. 12. 6.Pasta Primavera ● Despite its name, pasta primavera is not of Italian origin. The dish was created in the early 1970′s in Le Cirque NYC, one of the top restaurants of the international haute cuisine scene. It all started in 1973 when Sirio Maccioni, founder of Le Cirque, and Jean Vernges, a classically trained French Chef and co-founder of Le Cirque, visited artist Edward Giobbi, and was intrigued by his mixture of vegetables and pasta. Vergnes discussed the concept with fellow French chef Jean Louis. Vergnes’ wish was to use fresh veggies like asparagus, zucchini, mushrooms, tomatoes, and string beans.
  13. 13. 5.Caesar Salad
  14. 14. 5.Caesar Salad ● An ongoing debate surrounds this delicious salad. One thing is for sure, it isn’t Italian. Most culinary historians credit Caesar Cardini with the authentic version. Caesar Cardini and his brother Alessandro moved from Milan to San Diego after World War I, and decided to open a restaurant in Tijuana, Mexico. Their signature Parmesan-and-crouton-based salad soon became very fashionable among Hollywood celebrities, and somehow earned a reputation for being an authentic Italian dish.
  15. 15. 4.Chicken Parmesan
  16. 16. 4.Chicken Parmesan ● Chicken Parmesan, despite the very Italian name, is as American as the hot dog. There’s no authentic Italian recipe for combining pasta with chicken, and the two are always served as different courses. In fact, up until recent rises in poultry production, chicken meat was rarely eaten in Italy. According to a 1956 record from the Italian National Union of Agriculture, the average Italian ate less than 5 pounds of poultry per year at the time ●
  17. 17. 3.Macaroni & Cheese
  18. 18. 3.Macaroni&Cheese ● Establishing the origin of this dish is more complicated than it seems. It’s a delicious plate, but it isn’t Italian. Bechamel, the mother of all white sauces and one of the mainstays of French cuisine, is the base of the classic mac & cheese recipe. Some claim that maccheroni, prepared with various sauces, was a very popular dish in Paris during the 18th century. Last we checked, France is not Italy. ●
  19. 19. 2.Fettuccine Alfredo
  20. 20. 2.Fettuccine Alfredo ● If you are planning to visit Italy, and can’t wait to eat the famous Fettuccine Alfredo, I’m afraid I have some bad news for you. Fettuccine Alfredo, Shrimp Alfredo, Chicken Alfredo, or any other dish named after Alfredo di Lelio doesn’t exist anywhere in Italy, except for one place in Rome that Italians don’t actually like. It all began there, almost one hundred years ago, at a restaurant owned by Alfredo di Lelio, whose wife experienced some problems during pregnancy, including loss of appetite. Remember when your mom gave you chicken soup or toast when you had an upset stomach? Well, Italians eat plain pasta with a little bit of butter and Parmesan when they can’t keep anything down. It’s that same remedy that worked also for Alfredo’s wife.
  21. 21. And Lastly......
  22. 22. 1.Spaghetti Bolognese
  23. 23. 1. Spaghetti Bolognese ● There’s nothing Italian about this dish, and nothing Bolognese either. The pasta and the classic sauce come from two completely different cultures. Emilia Romagna, a food lover’s paradise, is a region of Northern Italy. Its capital is Bologna. The Bolognese sauce (ragù alla Bolognese) is a typical Emilian dish, but spaghetti was a southern Italian staple. Emilians actually serve ragù with tagliatelle, the region’s signature pasta. Combining these two in a single dish, though apparently quite marketable, is a big no-no. Why? Because spaghetti is too thin to hold the rich sauce. Spaghetti Bolognese, the Frankenstein dish we know today, is not even served with the classic Bolognese sauce, but rather some watered-down version that’s easier for spaghetti to handle. The most authentic sauce recipe is the one documented by the Accademia Italiana della Cucina, and subsequently recorded by Bologna’s Chamber of Commerce. The official recipe limits the ingredients to beef, pancetta, carrots, celery stalks, onions, tomato paste, white wine and milk. ●
  24. 24. Thank You For Watching
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