FALSE MYTHS ABOUT ITALIAN COOKING

Italian cuisine is famous all over the world, so much so that its widespread diffusion has given rise to extravagant reinterpretations of its most typical recipes and fueled the proliferation of myths and curiosities.

Let’s look at some of them!

5 Curiosities About Italian Cuisine

1. When to Salt Pasta Water

The great debate: should you salt pasta water before or after it boils?
Technically, salting after boiling prevents the salt from slightly slowing the process. However, many Italians add salt early to avoid forgetting altogether. What truly matters is removing the pasta at the perfect al dente moment—timing is everything!

2. Drink Water Before Coffee

In Italy, coffee is sacred, especially in the morning. But did you know it’s better to drink water first?
Morning coffee can exacerbate dehydration since it’s a diuretic. A glass of water beforehand restores hydration levels, making your espresso ritual even healthier.

3. The First Mention of Spaghetti in Literature

The earliest reference to spaghetti dates back to 1154!
Arab geographer Al-Idrisi, visiting Palermo, documented a dish called tryha, made from strands of wheat flour. These strands are the ancestors of today’s iconic spaghetti.

4. The Name “Mozzarella”

The word mozzarella originates from the Neapolitan term mozzare, meaning “to cut.”
This reflects a key step in mozzarella production. The term first appeared in 1570, when Bartolomeo Scappi mentioned it in a book on regional Italian cuisine.

5. New World Ingredients in Italian Cuisine

Many vegetables central to Italian cooking arrived after the discovery of the Americas.
Tomatoes, peppers, potatoes, corn, and squash—staples in Italian recipes today—only entered European diets in the 16th century. It’s fascinating to think how these imports transformed the Italian table!

5 False Myths About Italian Cuisine

1. Pepperoni Pizza

The globally popular “pepperoni pizza” doesn’t exist in Italy.
What you’ll find instead is pizza ai peperoni—topped with sweet bell peppers. For sausage, you’ll need to request salsiccia.

2. Fettuccine Alfredo

Fettuccine Alfredo, synonymous with Italian cuisine abroad, is virtually unknown in Italy.
Though Alfredo di Lelio created this dish in Rome, it’s considered more of a tourist specialty than a traditional Italian recipe.

3. Ketchup on Pasta

Ketchup on pasta? A culinary faux pas in Italy.
Authentic Italian pasta is graced with passata, made from fresh tomatoes. Ketchup’s sweet and tangy flavor has no place in traditional recipes.

4. Rice or Pasta as a Side Dish

In Italy, pasta and rice are never served as side dishes.
They’re standalone primi piatti (first courses). Combining them with meat or vegetables on one plate is a practice foreign to Italian tradition.

5. Pasta with Chicken

Pasta topped with chicken is unheard of in Italian cooking.
While chicken is a staple protein, it’s not paired with pasta. The idea of chicken pasta salads or similar dishes is purely an international invention.

One Last Note on the Moka Pot

In Italy, the moka pot is a cherished coffee-making device—and it comes with its own rule: never wash it with soap!
To preserve the authentic coffee flavor, rinse the moka pot components with water only. Soap is considered a coffee-flavor saboteur.

Conclusion

Italian cuisine is steeped in history, culture, and precision. From ancient origins to global misconceptions, its traditions continue to captivate and evolve. So the next time you salt your pasta water, sip your espresso, or enjoy a slice of pizza margherita, remember these fascinating insights into the heart of Italian gastronomy. Buon appetito!