Your favourite Italian dishes are not as Italian as you think - most popular restaurant pasta dishes

Garlic bread is a common item on the menu of Italian restaurants across Australia, but what if you are told that the Italian chicken Parmigiana sounds like Italian? No, not chicken risotto.
These dishes and many other dishes are inventions or adaptations of Italian dishes and are very popular in countries such as Australia or the United States.
SBS italiandemes explores some of these dishes and their origins, and some factors have been taken into account by the celebrity chef and owner of the iconic Italian restaurant Grossi Florentino in Melbourne.
This is a typical Australian bar meal with an Italian name and is not from Italy.
Rather, this is an adaptation of authentic Italian dishes, such as eggplant Parmigiana and chicken chops, originating in the United States.
It's also like Italian pizza. the meat is cooked in tomato sauce.
"It was born in the United States and adopted by Australians as a staple food in the bar," grosey said . ".
"It must have been a very satisfactory meal.
"The garlic bread consists of white bread and other herbs coated with garlic, olive oil or butter, and the garlic bread is either baked, baked or crispy and juicy.
But if you walk into a restaurant in Italy and look for it on the menu, you can't find it at all.
Chicken pasta or risotto, especially in winter, is not a popular option.
As a matter of fact, the Italians are very mixed with poultry and pasta, and many Italians will tremble at the thought of such a combination.
Pasta with Italian meat sauce is one of Australia's most popular family meals, and "spag bo" can be found in Italy, but not like in Australia.
Pasta is never the first choice for meat sauce.
On the contrary, Italians prefer pasta with meat sauce on the surface, such as pasta or short pasta.
Grosey said: "If the jam is marinated and prepared properly, it may be a sensational dish, especially if eaten with tarantel and mutton slices.
Alfredo pasta may be the most popular Italian dish in North America, but it is almost unknown in Italy.
In fact, fettusine Alfredo was invented in Rome in the early 20 th century. it has never really been popular in Italy, but it is very popular in the United States.
"Pasta Alfredo can be a great dish if it's done right
"Quality ingredients," Gross said.
"It may be similar to the traditional Cacio e Pepe without black pepper.
Fra Diavolo is a hot sauce that is usually combined with pasta and/or seafood, especially lobster.
However, there is no such thing in Italy.
According to the New York Times, it was invented by Italian immigrants in the first half of the 20 th century at Big Apple.
However, it has become one of the main examples of Italy
American cuisine in North America.
Winter cuisine in Bologna StewA, a cube that blends Bologna meat, onions, potatoes, carrots, cooked with tomato sauce (yes, tomato sauce) and other spicy condiments, bologna stew is a favorite in Newfoundland and Labrador, Canada.
Although it has the word "bologna" in its name, few people really think of it as an Italian recipe and it is proud to be considered a traditional Canadian dish.
Italian cuisine is not the only example of international adaptation.
Think about Indian cuisine. many popular "curries" are not from the subcontinent, while Chinese restaurants in Australia and around the world also offer non-Indian dishes.
Traditional staple food.
Tikka MasalaOne is one of the most popular dishes in Indian restaurants around the world, and it is said that Scotland ka Masala was created in Glasgow, Scotland.
A century ago, Japanese immigrants promoted lucky cookies in California. although they were indeed based on traditional Japanese biscuits, they did not have much to do with Chinese traditions.
If we still order the food, even if we know that they may not be as traditional or authentic as the Italian food once thought.
There is nothing more iconic and widely recognized Italian cuisine than tomato pizza and mozzarella cheese pizza, but when this tradition begins, the origins of modern pizza can be traced back to Naples Italy at the end of the 19 th century, as the evolution of bread and other ingredients-an ancient practice in itself.
However, tomatoes were introduced to Italy only after European colonial America.
At that time, they came to Europe, completely different from the Italian tradition.
"So, putting tomatoes on the" certified "pizza at the time was a corruption to traditional Italian food," Food is not static, it must be developed, "grosey said, arguing that, on the one hand, we must keep the traditional cuisine, and on the other hand, we must consider the evolution of style.
"There is a place for all kinds of dishes in the world, but we have to make sure that the Italian dishes remain pure," he said . ".
"Then, as everything goes on, you can develop from it.
If a dish is truly "Italian spirit" and the ingredients are of high quality, it can belong to Italian cuisine.