Is American-Italian Food Considered Authentic Italian Cuisine?

Let's cut to the chase. We're in America, and we're not letting a bunch of food-obsessed people on the other side of the world dictate our tastes. Who cares what Italians want! Mind your own business. Pasta sucks— it's just flour, water, and tomato sauce. I avoid all Italian food, and here's why:

American-Italian Food vs. Authentic Italian Cuisine

No, American-Italian food is not generally considered authentic Italian cuisine. While it draws inspiration from Italian cooking, it has evolved over time to incorporate new ingredients and cooking techniques that are not inherent to Italian cuisine. Here's a breakdown of the key differences:

Ingredients

American-Italian food often uses ingredients that are readily available in the United States, such as ground beef, mozzarella cheese, and tomato sauce. These ingredients are not as commonly used in Italy, where fresh seasonal ingredients are preferred. Fresh, locally sourced produce, herbs, and meats top the list in traditional Italian cooking.

Cooking Techniques

American-Italian food often employs cooking methods that deviate from traditional Italian culinary practices. For example, deep-frying and baking are common techniques in American-Italian dishes, whereas in Italy, pasta is often cooked al dente, meaning it is still slightly firm to the bite. This difference in preparation methods contributes to the distinct flavor profiles and textures of American-Italian cuisine.

Complexity of Dishes

American-Italian cuisine can be more complex in its composition compared to traditional Italian cuisine. Italian dishes are typically made with a few fresh ingredients, emphasizing simplicity and freshness. American-Italian dishes often feature a variety of ingredients and sauces, creating a more layered and robust taste profile.

Examples of Differences

Some well-known examples of American-Italian dishes that do not have authentic counterparts in Italy include:

Spaghetti and Meatballs: This is a quintessential American dish that is not commonly served in Italy. In Italy, meatballs (often called polpette) are eaten as a separate dish and not typically paired with pasta. Chicken Parmesan: This dish is an American adaptation of Italian agnelle al pomodoro. The breading and frying process are distinctly American and not found in traditional Italian cooking. Sausage and Peppers: While similar dishes may exist in Southern Italy, the American version with bell peppers, onions, and often a sweet and sour sauce is entirely distinct.

Global Authenticity Certification

Clearly, Italian-American cuisine, along with other regional Italian-inspired cuisines, cannot be considered authentic Italian cuisine. Similarly, Italian-derived cuisines in other countries (such as Italo-Argentine, Italo-Brazilian, etc.) are undoubtedly inspired by Italian cuisine but can rarely be considered authentic.

Unfortunately, it's common to encounter products and restaurants abroad that present themselves as Italian but fall short of the authenticity. This is why there is a 100 Italian Taste Certification (ITA0039), issued by Asacert, a Certification Body that accredits genuine Italian restaurants abroad. This certification ensures that establishments meet strict standards of authenticity and quality, allowing consumers to enjoy a true taste of Italy in the heart of any city.