Why Italian Food Tastes Better in Italy—and How You Can Make Yours Taste More Authentic

Introduction: The Magic of Italian Cuisine

Italian food has a way of captivating our senses, but there’s something undeniably special about enjoying it in Italy. Whether it’s a plate of freshly caught seafood by the coast, a warm bowl of polenta in the Alps, or handcrafted pasta at a bustling Roman trattoria, the experience is heightened by the surroundings. However, the superiority of Italian food in its homeland isn’t just about ambiance—it’s also deeply rooted in tradition, technique, and ingredients. Over the years, much of the authentic Italian culinary knowledge was lost as Italian immigrants brought their traditions to the U.S., where recipes were adapted to available ingredients and tastes. This transformation led to the rise of dishes like chicken Alfredo and unlimited breadsticks, which, while delicious, bear little resemblance to their Italian counterparts.

Mistake 1: Rinsing Pasta—A Habit That’s More American Than Italian

One of the most common mistakes Italians notice in non-Italian kitchens is rinsing pasta after cooking. For Italian cooks, this step is unheard of. Judy Witts Francini, a culinary expert who has lived in Tuscany for over 40 years, explains that rinsing pasta was once a habit in the U.S. due to the high starch content in early commercial pasta brands. Today, with the availability of high-quality pastas, rinsing is unnecessary—and even counterproductive. Sauce clings better to pasta that retains its natural starches, and some iconic dishes, like cacio e pepe, rely on the starchy pasta water to create the perfect texture. Save yourself the trouble and let the pasta rest in the colander while you finish preparing the sauce.

Mistake 2: Too Much Garlic—A Flavor Overload That’s Un-Italian

Garlic is a staple in Italian cooking, but moderation is key. Eva Santaguida, a Lombardy-born food writer and YouTube personality, points out that tomato sauce in Italy should taste like tomatoes, not garlic. While garlic bread and buttery breadsticks are staples in American-Italian restaurants, such dishes don’t exist in Italy. Instead, Italians might sauté garlic in olive oil, then remove it once golden for a subtle, aromatic flavor. They also tend to use either garlic or onion, not both, to avoid overpowering the dish. And forget about garlic salt—it’s not a common fixture in Italian kitchens. Less is often more when it comes to garlic.

Mistake 3: Being Stingy with Olive Oil—A Key to Flavorful Italian Dishes

Italians don’t drizzle olive oil; they pour it. This generous use of olive oil serves a purpose—it’s the backbone of many sauces, helping them emulsify and adhere to pasta. High-quality olive oil is essential for authentic flavor, so invest in a good bottle, preferably one made from Italian olives. Francini recommends using “pantry oils” for everyday cooking and saving your best, newly pressed oil for drizzling over dishes like bruschetta. When cooking, don’t skimp—pour the oil generously to bring out the full richness of your ingredients. Olive oil isn’t just a seasoning; it’s a fundamental component of Italian cuisine.

Mistake 4: Using Poor-Quality Ingredients—a Shortcut to Lackluster Meals

The reason Italian food tastes better in Italy often comes down to the quality and freshness of ingredients. Italian Home cooks prioritize seasonal, locally sourced produce and high-quality products, thanks in part to strict EU regulations that limit additives and preservatives in food. Santaguida notes that canned vegetables, a common sight in U.S. supermarkets, are almost unheard of in Italy. Instead, Italians use fresh, seasonal ingredients and avoid eating out-of-season produce—an approach that ensures maximum flavor. The lesson? Spend more time shopping for quality ingredients and less time cooking. A simple preparation with the best ingredients will always yield a better result than a complicated dish with subpar components.

Mistake 5: Putting Cheese on Everything—A Common American Pitfall

While cheese is a beloved ingredient in Italian cuisine, it’s used judiciously. Santaguida observes that Americans tend to sprinkle cheese over everything, from pizza to pasta. In Italy, cheese is often incorporated into the dish itself, rather than piled on top. For example, pizza in Italy is lightly topped, and many pasta dishes don’t require extra grated Parmesan. Overloading with cheese can overwhelm the other flavors, which defeats the purpose of a well-balanced dish. Similarly, seafood dishes and bruschetta rarely, if ever, feature cheese. The next time you’re tempted to add a sprinkle of Parmesan, ask yourself if it truly enhances the dish—or if it’s just a habit.

Mistake 6: Overcooking Pasta—and Overcomplicating Dishes

One of the cardinal sins in Italian cooking is overcooking pasta. In Italy, pasta is cooked al dente, meaning it still has a bit of firmness in the center. This texture is important because pasta is meant to be tossed with the sauce, finishing its cooking process in the pan. Overcooked pasta becomes mushy and unappetizing, especially when tossed with a hot sauce. Another common mistake is overcomplicating dishes. Italian cooking is rooted in simplicity, often using just a few high-quality ingredients. Take bruschetta, for example—it’s little more than toasted bread rubbed with garlic and drizzled with olive oil. Adding layers of toppings or combining too many flavors can ruins its charm. The key to authentic Italian cooking? Less is more.

By avoiding these common mistakes, you can elevate your Italian cooking and bring a taste of Italy into your home. Remember, authentic Italian cuisine is about flavor, simplicity, and tradition. It’s not about shortcuts or heavy-handed techniques. So take a cue from the Italians: savor the experience, use the best ingredients, and let the natural beauty of the food shine through. After all, as Francini’s mother-in-law once said, “Spend more time shopping and less time cooking.” With these tips, your next Italian meal is sure to taste molto autentico.