The Art of Eating Authentic Italian Cuisine: Preventing the ‘Fake in Italy’ Phenomenon

The Italian cuisine is known for its authenticity and traditional recipes, but it seems that this is not the case when it comes to pasta carbonara. According to a survey by Coldiretti, an Italian farming association, almost 6 out of 10 Italians have encountered distorted versions of their cuisine while traveling abroad. This phenomenon, known as “fake in Italy”, will be addressed by Coldiretti at Brenner, where they will inspect trucks and tankers to prevent counterfeit Italian products from being exported.

One common deviation from the traditional carbonara recipe is the use of Romano cheese instead of pecorino, bacon instead of pancetta, and cream instead of eggs. While Romano cheese may be popular in other countries, it is not allowed to be used in carbonara according to Italian regulations. Additionally, American variations of carbonara found on recipe sites often include ingredients like frozen peas, butter, or basil, which are not traditionally used in the Italian dish.

Italian dishes like spaghetti Bolognese and pasta with meatballs are also often distorted outside of Italy. For example, spaghetti Bolognese is a popular dish in England but does not actually exist in traditional Italian cuisine. Pesto is another dish that is frequently modified abroad, with variations using different herbs or oils than the traditional basil and olive oil combination.

It’s important for travelers to be aware of these deviations and to try authentic Italian cuisine when possible. By supporting local producers and restaurants that specialize in traditional recipes, travelers can experience the true flavors of Italy without any misrepresentations.