The Unforgivable Mistakes in Italian Cooking

Italian cuisine is a heritage that deserves respect. However, around the world, wrong interpretations and alterations have spread that compromise its essence. This section collects practices that every Italian considers a culinary sacrilege, mistakes that turn an authentic dish into an unrecognizable version. To protect our traditions, it is essential to know what to avoid and why.

Mistakes Not to Make:

1.
Altering original recipes with non-traditional ingredients

Italian cuisine is based on balance and simplicity of flavors. Adding ingredients not specified in the original recipes alters the authentic taste and compromises the dish’s identity. Variations are allowed only when they do not completely distort the identity of the preparation.

2.
Replacing typical Italian ingredients with clones or fake products

Typical Italian ingredients, such as Parmigiano Reggiano or Mozzarella di Bufala, have unique organoleptic properties. Replacing them with imitations or foreign alternative products compromises the quality and authenticity of the dish.

3.
Excessive use of garlic, onion, and chili pepper

In Italy, garlic and onions are used moderately as aromatics that complement and enhance the dish without overpowering its flavor. The chili pepper, although present in some regional recipes, must be used carefully to avoid overpowering the other ingredients. Excessive use of these components compromises the delicate balance that characterizes Italian cuisine.

4.
Breaking long pasta before cooking it

Breaking spaghetti or other long pasta is a gesture that interrupts the authentic experience of the dish. Long pasta is meant to be enjoyed whole, and breaking it alters its texture and way of being eaten, violating a principle of respect for tradition.

5.
Cooking pasta beyond the “al dente” point

Pasta must be cooked “al dente” to maintain the right consistency and a pleasant bite resistance. Overcooked pasta loses its structure and becomes less appetizing, besides not correctly representing Italian tradition.

6.
Adding oil to the pasta cooking water

Pouring oil into the cooking water is a common mistake that prevents the sauce from properly adhering to the pasta. The traditional technique requires the use of boiling salted water without added oil to ensure perfect blending between the pasta and sauce.

7.
Combining pasta and chicken

The pairing of pasta and chicken is rare in the Italian tradition. Italian cuisine favors combinations that enhance pasta with specific sauces and condiments, while chicken is usually served as a main dish. This separation reflects a gastronomic philosophy based on harmony between courses.

8.
Seasoning pasta or pizza with unusual ingredients

Pairing pasta or pizza with elements such as ketchup, mayonnaise, mustard, barbecue sauce, peanut butter, butter and sugar, ice cream, pineapple, honey, chocolate (except in some regional recipes like Tuscan wild boar sauce), wasabi, cinnamon, milk, scrambled eggs, curry, soy sauce, non-traditional melted cheeses, French fries, tofu, jams and preserves, mashed potatoes, cucumber, exotic fruits, is considered by most Italians horrible and borderline disgusting.

9.
Adding cream where it is not expected

Adding cream to traditional Italian recipes, such as carbonara, is considered a serious mistake. Italian cuisine is based on the use of few well-balanced ingredients; the introduction of cream is foreign not only to carbonara but also to dishes that do not require it (e.g., cacio e pepe, amatriciana, etc.), as it weighs down and alters the authentic flavor of the recipe.

10.
Using oils other than extra virgin olive oil for soffritti, sauces, and pizza

In traditional Italian cooking, soffritto, base sauces, and pizza toppings are prepared exclusively with extra virgin olive oil. Using seed oils or other oils compromises the authenticity of the dish and alters the distinctive flavor that characterizes Italian cuisine.

11.
Using spices like curry or other uncommon elements in Italy

Italian cuisine is characterized by the use of local aromatic herbs and spices such as basil, oregano, rosemary, juniper, sage, and many other typical Italian herbs. The use of spices like curry and cumin (except in a few southern Italian regional recipes) or other non-local spices is foreign to Italian tradition and deeply alters the original flavors.

12.
Excessive use of butter for sauces and meats

In traditional Italian cooking, butter is used moderately, mainly for finishing risottos and browning certain dishes. Excessive use of butter in pasta sauces or to baste meats is foreign to tradition and deeply alters the food.

13.
Adding pineapple to pizza

Italian pizza is an art based on simple and harmonious ingredients. Adding pineapple, as in the so-called “Hawaiian pizza,” is considered an intrusion foreign to Italian culture that completely alters the identity of the dish.

Discover the Principles of Traditional Italian Cuisine

Principles
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Vote for the Sacrileges of Italian Cuisine and suggest new ones (form).

FAQ

Frequently Asked Questions about the Sacrileges of Italian Cuisine

A sacrilege in Italian cuisine is an alteration that distorts the essence of a traditional dish, compromising its balance of flavors, the quality of ingredients, or established preparation methods. These are not mistakes identifiable only by culinary professionals but changes so evident to tradition and culture that the majority of Italians recognize them as errors—or even culinary horrors.

Yes, you can suggest new sacrileges by filling out the dedicated form on our website. Your proposal will be evaluated based on its relevance, how often the mistake occurs, and its impact on the perception of authentic Italian cuisine.

To be accepted, a new sacrilege proposal must meet these criteria:

  • Significant alteration: It must concern a change that distorts the nature of an Italian dish.
  • Widespread occurrence: The error must be common enough to justify clarification through an official listing. A change made by one individual does not represent a point of interest for the Protection Program.
  • Impact on tradition: It must concern key aspects of traditional Italian cuisine, such as typical ingredients, iconic recipes, cooking methods, or traditional flavor combinations.

You can submit your proposal through the form in the dedicated section on our website. Every suggestion will be carefully evaluated.

Yes, if new findings or relevant considerations arise, it is possible to propose a revision of a recognized sacrilege. Any modification will be analyzed to ensure it aligns with the principles of traditional Italian cuisine.

The proposal will be examined by a scientific committee of experts, who will assess its validity and relevance. If considered significant, input will also be requested from the community. If approved, it will be added to the official list or modified accordingly.

Not all culinary mistakes are considered sacrileges. Some variations, while not faithful to tradition, do not significantly compromise the dish’s identity. The list of sacrileges focuses on the most severe and widespread alterations.

You can learn about the principles of traditional Italian cuisine, use authentic ingredients, and respect recognized preparation methods. By following these guidelines, you help preserve the integrity of our gastronomic heritage.

The list of sacrileges is based on historical studies, official documents, and opinions from the Scientific Committee of experts in traditional Italian cuisine, as well as contributions from the broader community. It is constantly updated to reflect the evolving needs of culinary heritage protection.

You can spread awareness about common sacrileges, correct misinformation when you encounter it, and promote the use of authentic ingredients and techniques. You can also join our community to discuss and share experiences related to the protection of Italian cuisine.