Our Italy Tours Unravel Regional Food and Red Sauce Myths
Unraveling the myths of Red Sauce and the real Italian food in our Italy tours is one of Meet Piemonte’s goals. Italy, a nation celebrated globally for its rich culinary heritage, often presents some paradoxes to the uninitiated.
On one hand, there isn’t one singular “Italian food,” but rather a vibrant tapestry of regional cuisines, each with its own distinct character. On the other hand, our Italy tours aim to dispel the myths associated with “red sauce food,” which reflects a unique adaptation of Italian cuisine, primarily by Italian immigrants in the United States, due to historical, social, and logistical reasons.
Red sauce cuisine is not what Italians eat in Italy, but it serves as a remarkable narrative of adaptation and assimilation. Early Italian immigrants did not set out to create a new cuisine; rather, they sought ways to maintain their culinary heritage using the ingredients available to them in America. As their dishes gained popularity, they evolved into something uniquely American, which explains the gap with real Italian food.
In these paragraphs, we will highlight the most significant misconceptions about Italian food and identify iconic dishes that we would never serve on our Italy tours—meals that Italians typically do not consume at home.
As food plays a crucial role in our Italy tours, we are committed to unraveling the myths of red sauce and the real Italian food through authentic culinary experiences. Our small group tours not only feature delicious meals but also explore the roots of the ingredients and showcase a variety of regional recipes.
Exploring the Culinary Divide Between Northern and Southern Italy
One of the reasons our small group tours to Italy focus on one region at a time is to take a deep dive into the local culture. Each Italian region is and feels different as a result of centuries of varied climates, historical influences, available resources, and cultural evolution. Understanding these fundamental divergences reveals that Italian food is all about regional recipes, variations in ingredients, techniques, and approach to food.
In an effort to showcase real Italian food in our Italy tours, pasta, the most iconic dish of the Country, varies in texture, shape, and sauce between the northern and southern regions. You can read more about the evolution of pasta, from the ancient Roman practice of mixing durum wheat with water to the sophisticated thin egg pasta of Bologna and Piedmont, on our blog.
Historically, the distance from any Mediterranean coastline has played a significant role in explaining the limited availability of fresh fish in the mainland dukedoms and regions where travel to the sea was not possible.
Some regions surprisingly include ingredients that are not native to their local territory. For example, salted anchovies are a common ingredient in many recipes from northern Italy, particularly in Piedmont and the Alpine valleys. In these areas, salted anchovies are prized for their ability to enhance flavor and add an exotic touch, often paired with Mediterranean capers.
This culinary tradition has been passed down through the centuries, serving as a reminder of the merchants who once bought fresh anchovies from the beach, salted them for preservation, and then sold them in places where such fish were unavailable.
The Real Italian Food in our Northern Italy Tours
Northern Italian cuisine, spanning from the Alps to the fertile Po Valley, is characterized by its hearty, often more decadent flavors, reflecting a land more suited to dairy farming and robust livestock. Here, butter and lard used to take precedence over olive oil as cooking fats, lending a luxuriousness to many dishes.
The staple starches lean heavily towards risotto and polenta, a testament to the abundant rice paddies and cornfields. While pasta is undoubtedly present, it often appears in the form of delicate, egg-based fresh pasta, frequently stuffed with rich fillings like those found in the iconic tortellini and ravioli.
The real Italian food in our Northern Italy Tours may be less known among Americans, particularly first-time visitors. Immigrants from southern Italy primarily created the red sauce cuisine, while the culinary traditions of the northern regions arrived in the U.S. much later.
That is one of the reasons why many travelers often overlook northern recipes when discussing Italian cuisine.
Meats, especially beef, veal, and pork, play a central role in the cuisine, often being slow-braised or prepared in hearty stews simmered with robust wines such as Barolo or Amarone.
These regions are also renowned for their diverse array of cheeses, including the nutty Parmigiano-Reggiano, the sharp Gorgonzola, and the creamy Fontina. Additionally, many local cheese preparations made from sheep or goat milk highlight the emphasis on dairy. In particular, the traditional aging of cheese in natural grottos contrasts with the production of mozzarella, provolone, or caciocavallo in southern Italy, where the warmer climate historically necessitated different techniques for dairy production.
In Piedmont, the influence of the French—brought by the royal House of Savoy, which has ruled since the 16th century—blends with flavors from the nearby Mediterranean, as explored in our Food & Wine Tour in Piedmont.
The northeastern regions and Venice preserve ancient recipes, originally created to preserve food on ships without refrigeration (such as the saor sauce), which have been combined with culinary influences from Austrian domination.
Unraveling Southern Italian Food: Where Red Sauce Food Originated
Journeying south, across the Apennine Mountains and down to the sun-drenched coasts of the Mediterranean, one encounters a dramatically different culinary philosophy.
The early immigrants primarily originated from this part of Italy and brought their culinary traditions, which differed from the later popularized red sauce cuisine.
The preparation methods that characterize the two cooking styles differ greatly. Traditional Italian cooks have a profound understanding of balancing flavors while utilizing seasonal produce. This is a world away from the heavy-handed approach often seen in red sauce diners, where rich sauces tend to overpower rather than complement the main ingredients.
Whether it’s Puglia, Sicily, Sardinia or Naples and the Amalfi Coast, southern Italian food is defined by its vibrant freshness, lighter textures, and a profound connection to the sea and the land’s abundant produce.
The golden liquid of olive oil is the undisputed king of fats, its fruity aroma permeating nearly every dish. Dried pasta, made from sturdy durum wheat and typically egg-free, forms the bedrock of most meals, serving as a versatile canvas for simple yet intensely flavorful sauces. It is here, in Naples, that the world-famous pizza was born. Seafood takes center stage, with an incredible array of fresh fish, mussels, clams, and octopus gracing countless tables. The sun-drenched climate yields an unparalleled bounty of vegetables available for longer seasons than in the north: luscious tomatoes (especially the famed San Marzano), vibrant eggplant, sweet bell peppers, and fragrant basil and oregano.
The influence of historical Greek, and Middle Eastern cultures is palpable in the Southern Italian pantry, introducing ingredients like chili peppers, citrus, the combination of sweet and sour, or dishes like couscous as seen in our Sicily tour. Sardinia showcases a strong Spanish influence in architecture and traditions, including food.
Why the Myths of Red Sauce Aren’t Found in Our Italy Tours
The perception that “red sauce food” isn’t “real Italian food” often sparks debate, fueled by a charming yet misguided understanding of culinary evolution. To truly grasp this distinction, we must understand that the hearty, often meat-laden, tomato-centric cuisine prevalent in many Italian-American restaurants is a distinct cultural phenomenon, separate from the diverse and regionally nuanced culinary landscape of Italy itself.
One key distinction between red sauce cuisine and authentic Italian food lies in the ingredients and cooking methods. Authentic Italian cuisine places a major emphasis on fresh, high-quality ingredients, nuanced flavors, and regional dishes. Risottos, seafood delicacies, and fresh vegetable preparations for a long time were overshadowed by the heavy, garlic-centric meals that have taken center stage in the red sauce flavors.
In our Italy tours, our tour guides dispel many myths of red sauce as part of the Country’s historical narrative. By joining our small group tours, you will enjoy a comprehensive experience that fosters a deeper understanding and appreciation of Italian culture, where food plays a significant role.
Historical Roots of Red Sauce Italian Food
The origin of “red sauce” dates back to the Italian-American experience of the late 19th and early 20th centuries. When Italian immigrants, predominantly from the poorer southern regions of Italy, such as Campania and Sicily, arrived in America, they brought their culinary heritage with them.
At the time of their arrival, these Italian peasants were in stark contrast to the French-trained chefs who dominated European culinary traditions. The food Italian immigrants prepared was meant to be simple yet hearty—something that could feed large families without straining their budget.
Viewed as outsiders with exotic food, they settled in dense enclaves and flourished primarily in East Coast cities. It was here that the red tomato sauce became a staple, used in everything from spaghetti and meatballs to chicken parmigiana, and its prevalence only grew as Italian Americans began opening restaurants and eateries.
At first, words such as “lasagna” or “pizza” were considered unpronounceable by Americans in the late 19th century; however, the tomato-based dishes that emerged in the United States resonated with the taste buds of Americans longing for robust flavors. Such adaptations often veered far from the regional cooking, as deeply explained in our Italy tours.
If Italian immigrants faced a new environment with different resources and cultural tastes, the convenience of tomatoes, particularly canned ones, made it easier to create affordable dishes that quickly catered to a broader American audience, thanks to the low prices paid for meals in traditional Italian joints back then.
How Meat Contributed to the Myths of Red Sauce
When early immigrants left Italy, meat was a luxury not available to many, a holiday dish to be consumed only a few times a year. In America, it became more accessible and affordable. This newfound abundance led to a greater incorporation of meatballs, sausages, and braised cuts into tomato sauces, transforming humble peasant dishes into more substantial, protein-rich meals.
The American palate also favored richer, sweeter, and more generous portions. Immigrant cooks adapted, often adding sugar to balance the acidity of canned tomatoes, and serving larger quantities of pasta laden with sauce and cheese.
As part of the Americanization process, many Italian immigrants changed their original family names and learned the customs of their new country, including adapting their eating habits to resemble those of Americans.
In our small group Italy tours, guests experience that meat (or fish) is traditionally served as a main course, accompanied by vegetables or salad. At the same time, pasta is considered the “primo piatto,” or first course—not a starter, but not an entrée either. However, the new American way of eating often combines all these courses onto one plate, notably exemplified by spaghetti with meatballs.
Even the concept of “Sunday Gravy”—a long-simmered, meat-heavy tomato sauce—became a beloved ritual in Italian-American homes, a tradition far less universally prevalent in its specific form in Italy. This adaptation wasn’t a dilution of culture, but a vibrant culinary innovation born of necessity and opportunity.
The Evolution of Red Sauce Food
During the early 20th century, Italian food evolved into something distinctively American. The term “red sauce” does not refer to a singular recipe; it’s more of a category that embodies dishes that many Americans associate with Italian cuisine today. Nonetheless, while these foods may be considered Italian-American classics, they are relatively new inventions, colored by the American palate rather than recent renditions of traditional Italian recipes.
As the 20th century progressed, red sauce cuisine became a ubiquitous part of American life, largely due to the expansion of restaurant chains bringing Italian flavors to the masses. From family-owned establishments to nationwide chains, the image of red-sauce-drenched pasta adorned with garlic bread and a glass of Chianti became the hallmark of what many considered Italian food in America.
From Red Sauce Myths to Regional Italian Food
As culinary interests evolved, so did the perception of Italian-American cuisine. The shifting focus towards healthier Mediterranean diets in the late 20th century drew attention away from the heavier, red-sauce dishes towards lighter, authentic options that included olive oil, fresh fish, and vegetables, which is what we focus our meals on during our Italy tours.
With this newfound focus, Italian cuisine began to shed the clichés associated with red sauce restaurants. By the 1980s, a resurgence of interest in regional Italian cooking paved the way for more authentic dining experiences to emerge, emphasizing the regional distinctions as we strive to showcase in our Italy tours.
The establishments featuring Tuscan, Milanese, and other regional foods began to pop up, marking a shift towards a more nuanced understanding of what Italian food could be in America.
The rich history of red sauce cuisine tells a story of resilience and adaptation. While it may not reflect the authenticity of its Italian predecessors, our Italy tours serve as a testament to the Italian American journey, illustrating how food can transcend cultural boundaries and serve as a bridge to acceptance in a new world.
What began as “ethnic food” transformed into a beloved American staple, embodying the diverse and rich tapestry of American identity. And while the red sauce may not be the true Italian fare, it won’t be served on our Italy tours; yet, it is undeniable that it stands in American hearts and stomachs.
The Top Myths of Red Sauce Not Found in Our Italy Tours
In addition to Spaghetti with Meatballs, whose origin is described in the previous paragraph, there are many other recipes and products from the United States that are linked to Italian culture. However, these dishes are not recognized or consumed by Italians and are not included in our Italy tours.
Chicken Parmigiana, for example, is an American invention, though it draws inspiration from the classic Southern Italian Melanzane alla Parmigiana (eggplant parmesan), a beloved recipe often included in our Italy tours, sometimes re-invented with creativity or served as a vegetarian main course.
In our Naples, Positano & The Amalfi Coast tour, eggplant parmesan is paired with the full-bodied Aglianico wine, in a winery at the foot of Mt. Vesuvius.
No Fettuccine Alfredo in our Italy Tours
The rich, creamy Fettuccine Alfredo that Americans adore is virtually unknown in Italy, where its closest counterpart is a much simpler preparation of pasta with butter and Parmigiano cheese.
The story of this iconic Italian American recipe begins around 1914 in Rome with Alfredo di Lelio and his wife, Ines, who was struggling with a lack of appetite after giving birth to their son, Armando. To help her regain her strength and appetite, Alfredo devised a simple, nourishing, and easily digestible dish: fresh fettuccine pasta tossed with a generous amount of butter and Parmigiano-Reggiano cheese. The key was the specific quantity and quality of the ingredients, and the meticulous way they were emulsified to create a creamy sauce without the addition of cream.
Alfredo began serving this dish at his restaurant. He famously prepared it table-side, dramatically tossing the ribbon-like noodles with a large chunk of Parmigiano-Reggiano carved from the cheese wheel and ample butter. This theatrical presentation was part of its charm.
As Hollywood celebrities and journalists ended up eating at Alfredo’s during their Roman stays, the pasta dish became famous on the other side of the pond, and more American tourists flocked to try it. It is only later that the recipe was adjusted in the US with the addition of cream.
The Mistranslated Italian Wedding Soup
For many growing up in North America, “Italian Wedding Soup” is a comforting broth, tender meatballs, and verdant greens that evoke a sense of warmth and tradition. Yet, pose the question of this beloved soup to an Italian, particularly one living in Italy. The curious absence of “Italian Wedding Soup” from the culinary landscape of Italy is not an oversight, but rather a fascinating tale of linguistic misinterpretation, cultural adaptation, and the enduring power of immigrant ingenuity.
The heart of the matter lies in a traditional Southern Italian dish known as “Minestra Maritata,” a name that literally translates to “married soup,” and it refers to the harmonious “marriage of flavors” achieved by cooking a diverse array of ingredients together. At its core, minestra maritata is a rustic, hearty soup born from the necessity and resourcefulness of peasant cooking, particularly prevalent in the Campania region. This is a dish deeply rooted in the concept of cucina povera, or “poor kitchen” cuisine, where every scrap and every seasonal green was utilized to create a nourishing meal.
The traditional minestra maritata is a symphony of bitter leafy greens—escarole, chicory, cabbage, even dandelion greens—simmered alongside various cuts of meat. These meats were historically often the less desirable, yet flavorful, parts of a pig or beef, perhaps leftover from other preparations, or sausages made from recently butchered animals.
When Italian immigrants embarked on their journey to the United States, something significant was lost in translation. The term “married soup” was interpreted literally, leading to the erroneous belief that this was a soup served at weddings. This linguistic misunderstanding was the genesis of “Italian Wedding Soup.
Beyond the name, the dish itself transformed. The practicalities of American kitchens, the availability of different ingredients, and a burgeoning desire for a more refined culinary experience led to adaptations. The rustic, larger chunks of meat often found in authentic minestra maritata gave way to smaller, more uniform meatballs, typically a blend of beef and pork. Pasta, such as ditalini or orzo, was frequently added, further distancing it from its Southern Italian ancestor. The strong, often bitter, flavor profile of the traditional greens was sometimes mellowed, catering to a broader palate.
Real Italian Pepperoni Pizza in our Italy Tours
The term “pepperoni pizza,” as understood in North America, does not exist in Italy with that name or with the same specific ingredient. This highlights a significant divergence between Italian-American cuisine and its Italian roots.
In Italian, “peperoni” (with one ‘p’) refers to bell peppers (the vegetable). Therefore, if you order a “pizza con peperoni” in a pizzeria in Italy, you will receive a pizza topped with slices of bell peppers, not spicy sausage.
The sausage known as “pepperoni” in the United States is an Italian-American creation that is believed to have originated in the early 20th century in New York City. It is a type of dry-cured sausage typically made from a mixture of cured pork and beef, seasoned with paprika or other chili peppers. This sausage is designed to be spicy and smoky, reminiscent of certain spicy Southern Italian salamis but with a distinct flavor and finer texture. If you are looking for a spicy salami on your pizza in Italy, you would typically order a Pizza Diavola. This is the most common pizza that comes with spicy salami. “Diavola” means “devil” in Italian, alluding to its spicy kick. The salami used is usually “salame piccante” (spicy salami) or “salsiccia piccante” (spicy sausage). There are many regional varieties of spicy salami in Italy, such as spianata (from Calabria, often oval-shaped) and many others.
Italy Tours To Un-Dressed Truth: Why “Italian Dressing” Isn’t Real Italian Food
For many of us who have grown up with rows of bottled condiments at our local supermarkets, “Italian dressing” feels like a beloved and authentic staple, often drizzled generously over fresh greens for a quick and flavorful salad. However, suppose you were to present a bottle of this popular vinaigrette in an Italian household, or ask for it in a restaurant in Turin (or anywhere else in Italy, for that matter). In that case, you might just receive a puzzled look.
The fascinating truth is that “Italian dressing,” as we know it in a bottle, isn’t part of traditional Italian cuisine—it’s a fantastic example of how immigrant foods can evolve in ways that diverge from their original forms.
This difference stems from the core of Italian culinary philosophy: a deep appreciation for the quality of each ingredient coupled with a commitment to simplicity in preparation. Italian cooking highlights the natural flavors of fresh produce, exquisite olive oils, and exceptional vinegars. It’s less about creating complex sauces and more about celebrating the beauty of what nature provides.
When we take a closer look at the ingredients in many commercially made “Italian dressings,” it becomes clear they don’t align with authentic Italian sensibilities. These bottled dressings often include sugar, corn syrup, various herbs in overpowering amounts, and sometimes even thickening agents that create a uniform, creamy texture.
The absence of “Italian dressing” in Italy isn’t just an oversight; it emphasizes the fundamental principles of Italian cuisine. It teaches us that true authenticity lies not in convenient packaging, but in a profound respect for quality ingredients, a dedication to simplicity, and a belief that the most delightful flavors come from being as close to nature as possible.
No Cappuccino After Noon
In Italy, there’s a fascinating tradition surrounding cappuccino consumption: the widely accepted guideline of not drinking it after noon, or specifically after breakfast. This practice is not just a quirky habit; it reflects a rich and deeply entrenched aspect of Italian coffee culture. For those unfamiliar, it might seem arbitrary, but it is rooted in a blend of tradition, concerns about digestive health, and the unique role coffee plays in daily life.
Cappuccino, with its creamy milk, is considered a morning staple, much like a glass of milk at breakfast in other cultures. Italians believe that consuming large quantities of milk, particularly warm milk, after a heavy meal (like lunch or dinner) may disrupt digestion. The concept of washing down a satisfying plate of pasta or steak with a milky coffee is perceived as quite unappealing.
Following breakfast, the function of coffee in Italy transitions to provide a quick energy boost or serve as a digestive aid. In these moments, Italians reach for espresso, or “caffè,” which is a strong, concentrated shot of coffee designed to be enjoyed quickly, often while standing at the counter. This ritual not only highlights the Italians’ appreciation for coffee but also marks a distinct aspect of their daily routines. Embracing these practices can deepen your understanding and appreciation of Italy’s vibrant coffee culture.
Garlic, Bread, and Olive Oil
Among the myths of Red Sauce in our Italy Tours, there is garlic bread, a staple side dish in “Italian” restaurants across the globe, whose true origins are far from Italian cuisine. While Italians do love bread with their meals and often incorporate garlic and olive oil, the notion of a loaf smothered in butter and minced garlic, then toasted, isn’t found in Italy. Its nearest counterpart is bruschetta, which features grilled bread rubbed with raw garlic, drizzled with olive oil, and often topped with fresh tomatoes. A critical distinction lies in the use of butter in garlic bread, whereas olive oil is the primary fat used for bread in Italy.
Additionally, the practice common in Italian restaurants abroad—allowing customers to dip bread into olive oil and vinegar at the beginning of the meal—is seldom seen in Italy itself. As mom used to say, “Don’t eat bread now or you’ll ruin your appetite.”
Tasting olive oil at the table is a common practice in some Italian regions and farms where olive oil is produced. Still, it isn’t the norm in most of the country, nor is it an expectation among Italians.
