1) Spaghetti Bolognese
This is probably the biggest offender of them all. While there truly is a meaty savory-tasting Bolognese sauce simmered with fresh-from-scratch ingredients and wine, it is never, ever, served over spaghetti. The true “pasta Bolognese” is served over fresh tagliatelle noodles. If you’re wondering why it makes a difference, it’s because the tagliatelle holds the sauce and spaghetti noodles do not. Want a recipe for the truly authentic sauce? Find it here: Bolognese Sauce Recipe.
3) Italian Wedding Cake
4) Alfredo Sauce
No Italian in Italy will admit to making, serving, or even hearing of Alfredo sauce. They say it’s an American made-up concept. While living in Italy, I never saw it on a menu or offered at local grocery stores. I did a bit of research and did find that in the early 1900s there was a restaurant owner in Rome named (you guessed it) Alfredo, that created a simple sauce of butter and Parmigiano Reggiano on noodles as a cheap dish for tourists. The restaurant is still in business and is called Il Vero Alfredo. But, it is not the heavy, thick, creamy sauce that Americans have grown to love. And, no Italian will ever acknowledge it as being truly “Italian.”
5) Risotto Mix