There are some strong feelings about fettuccine Alfredo.
Instead, it likely fell into a culinary category known as Italian American.
This cuisine focuses on dishes invented by Italian immigrants using ingredients readily available in the United States.
The principle of Italian food is freshness.
By utilizing fresh ingredients, the flavors are more intense.
Everything has a purpose.
These seven dishes serve as prime examples.
For an Italian, fettuccine Alfredo is a big no in the rule book!
saidJacopo Falleni, owner of Nonna in Westlake Village, California.
In Italy, pasta dishes are all about keeping it simple and letting each ingredient shine.
But Alfredo is loaded with cream and butter, which is way too heavy.
It really misses the mark on what Italian pasta is all about, which is simplicity and elegance.
And then theres the chicken total disaster!
Its like putting ketchup on risotto.
I wish I could use a hand gesture to show how wrong it is!
Unlike American marinara sauce, normally a good tomato sauce [in Italy] is a bit sour.
A specific American pizza topping that Italian chefs dont appreciate is pineapple.
Pineapple doesnt go on pizza.
Its a fruit that doesnt match with Italian flavors.
But Viviani said, An Americanized Italian dish I would steer clear from is spaghetti with meatballs.
The combination is distinctly American, catering to the desire for protein-packed, substantial meals.
He explained that for [Italians], a few fresh, local ingredients suffice.
A pasta al pomodoro with fresh basil and tomato is sublime and doesnt need anything else.
Less is always more, he added.
