10 “Italian” Sauces Unknown In Italy

494234277Cooking is not only about tastes. It also covers other things, such as culture and history. For instance, many think that Italian sauces are the most original recipes in the planet, because they are very famous in making different pasta dishes. On the other hand, there are lots sauces or gravies that are known to be Italian, though they don’t even exist Italy. You might be surprised one day that your favorite famous Italian sauce is not actually from there. Below are 10 famous sauces that many think as Italian, though Italians don’t really own them.

Fra Diavolo Sauce

Fra Diavolo is the nickname of a famous Neapolitan guerrilla leader, Michele Pezza. Though many believe that Fra Diavolo is an Italian sauce, Italians actually don’t have this type of sauce in their early recipe books. One probable reason that this sauce was named after the famous leader is because Pezza was known for his bravery. The Fra Diavolo Sauce is known to have strong flavor due to cayenne and other types of pepper, which resembles the strength of Pezza during the French rule.

Primavera Sauce

Another famous sauce in most restaurants today is the Primavera. Unknown to many, this sauce was created in Nova Scotia in 1975 by an Italian American chef. After preparing this hearty sauce in Canada, the chef brought the recipe to New York where it became famous.

Roasted Garlic Sauce

There is no doubt that Italians love to roast peppers, garlic and other spices to make their gravies more flavorful. Roasted garlic sauce can be seen in almost every grocery store on the Italian section. Many think that it is traditionally part of the Italian cuisine, but it is in fact a recipe that resembles Italian-Americans.

Alfredo Sauce

Pasta Alfredo is often found in Italian restaurant menus, but in reality, Alfredo is an American remake of the Italian recipe called Pasta al burro. Many people think that this sauce is Italian because of the ingredients used. Then again, if you will go back in history, you’d know that this is just a way for Americans to embrace Italian cuisine.

Sunday Sauce

Sugo della domenica, which means Sunday sauce, does not really describe a specific recipe. It is only used an expression among Italians because for them, Sunday is a special day when people eat special meals cooked by their mothers. In the US, people think that there really is Sunday gravy since most Italian-Americans prepare meaty gravies for Sunday lunch. If you go to Italy and literally look for Sunday gravy, you’ll find out that there’s no specific product because it’s based on every mother’s recipe.

Other Sauces That Are Unknown In Italy

There are other sauces or gravies that people classify as Italian, even if they unknown in Italy. For instance, the Fresca sauce is not a real Italian sauce because Fresca means fresh, which often pertains to a kind of salsa or salad. The Pescatore sauce may also sound strange to any local Italian because Pescatore means fisherman. It just so happened that there are certain herbs that Italians use with seafood, but there is no such thing as a fisherman’s sauce. The three cheese sauce is undoubtedly American, but people think it’s Italian because it blends well to most Italian pasta dishes. Others believe that the Garlic Parmesan is purely Italian, but once you meet a traditional Italian friend, you’d know that they don’t have this type of sauce. Instead, they’d offer you Parmigiano Reggiano, which is not like the pre-packed shaved cheese you’d find in supermarkets. It’s a piece of hard cheese that you’d have to grate, but definitely more flavorful than packed cheese. Lastly, you should take note that the Italian white bean sauce is not and should not be classified as Italian because the real Italian pasta with white beans is runny, and not thick like Carbonara sauce that you see in most restaurants.

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The History Of Italy’s Many Desserts

The history of Italy’s desserts is very fascinating and old. Modern casual diners and culinary experts alike love to partake in a variety of rich and delicious Italian desserts, but few know how those desserts came about. For any aspiring chef, learning about this type of dessert will spark the imagination and motivate them to engage in the art of cooking with newfound passsion.

Italy’s First Desserts

Many experts believe that the first desserts were breaded sweets. While sugar was too expensive for many people to have, recipes included natural sweetening foods, such as fruit and honey. One of the most well known desserts that arose from such tradition was the panforte, whose earliest origins can be traced to Siena. This early version was much less heavy than the contemporary one, but ultimately led to the modern innovation as tastes advanced. Biscotti, which many people know as a gourmet dessert, also originated in early medieval Italy. Much like with all food at the time, the early version of biscotti was much simpler and included fewer ingredients.

When Sugar Became Readily Available

Slowly, as more and more sugar became readily available as a household item, more and more people were able to enjoy a wider variety of dessert innovations. Many believe that Italy’s most famous dessert, the delicious tiramisu, had originated in the 1500s. Historians believe that this dessert was first introduced to Duke Cosimo de Medici, who had enjoyed it so much that he helped spread its popularity. Whether or not this was the exact origin of the dessert, it is a clear indicator of how available sugar had become in most modern households. Had sugar not become so quickly available, this dessert would have taken much longer to develop. Many other desserts that many believe had originated during this time period are also panna cotta, cheesecake, and cream puffs.

Italy Has So Many Wonderful Desserts, It’s Hard To Name Them All. Luckily Pictures Are Worth A Thousand Words, So Check Out The Delicious Gallery Below:


More and more culinary developments resulted in more and more delicious desserts being created for so many people to enjoy. It is thanks to such early innovations that most modern Italian desserts exist as we know and love them now. With creativity on the rise, the future for culinary developments is a bright one.

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The Best Italian Cheeses For Cooking

As you may already know, Italy is home to some of the best foods in the world. If you are looking for the best cheeses to use on your favorite meal, then Italy is the best place to look. Some of the most popular cheeses in Italy include; Parmesan, Fontina, Asiago and Gorgonzola. These Italian cheeses are world-renowned and can improve your experience in a remarkable way.

Asiago Cheese


There are three different kinds of Asiago cheeses. You have Asiago Pressato, which is fresh, sweet and smooth, Asiago d’allevo, which has been aged, and has a bolder taste and the stravecchio, which has a more powerful taste from the aging process of up to 2 years. Most Asiago cheeses come with a stamp that reads, “Product of the mountain”. This means that they are produced in Veneto or Trentino, at an altitude of more than 1,800 feet.

Fontina Cheese


Fontina cheese is used in making Fondue and has its origin in Switzerland, France and Italy. It comes with an intense, nutty flavor that will improve your cooking experience in a unique way. This one is also produced from cow’s milk and has been around for hundreds of years.

Gorgonzola Cheese


Gorgonzola is one of the best Italian cheeses there is. It is produced in cold and damp conditions, giving it a unique flavor from the rest. There are two types of Gorgonzola cheeses; gorgonzola piccante and Gorgonzola dolce. Piccante has a slightly spicy flavor while dolce has milder one. The origin of this cheese remains a mystery — but some believe the name comes from the town it was created in.

Parmesan Cheese


Just like wine, Parmesan, also known as Parmigiano Reggiano, gets better as it ages. It is made from cow milk and comes with a unique, sweet flavor. You can either eat this cheese as it is or use it on many different types of pasta in Italy.

Next time you are buying Italian cheeses, make sure it has a DOP label. DOP stands for Denominazione di Origine Protetta, which basically means that the product was produced and packaged in Italy. There is a huge different between cheeses made in Italy and those from other parts of the world, so you want to be careful when making a purchase.

A Successful Guide To Cooking With Wine

166223496Most people don’t realize there’s a science to cooking with wine. It you adhere to the right formulas, your cooked dish can be enhanced by the wine. If you fail to watch certain specific steps, you could end up with a dish that was ruined by the addition of wine.

Which Cooking Wines To Use

It is not imperative to use cooking wine; a good quality wine can also be added to dishes. In fact, if using a cooking wine, which has added salt, reduce the salt you would normally add to the dish to compensate. Do not waste a premium wine in a cooked dish, instead, always serve it with the meal. Never use a wine you don’t enjoy drinking for cooking.  The cooking process will only highlight the negative qualities you already dislike and destroy the dish’s flavor. If you would drink it, it’s OK to cook with it.

What Cookware To Use

If you’re planning to add wine to a dish as you cook it, do not use cast iron or aluminum cookware. Use enamel cookware so the flavors in the wine do not react to the materials that make up the cookware.  If you’re learning to use cooking wine in food, follow the pairing suggestions listed below.

Wine Pairing Suggestions

•Full-bodied, Young Red Wine – use with red meat dishes and red sauces
• Earthy, Full-bodied Red Wine – use with soups containing root vegetables and beef stock
• Dry White Wine – use with cream sauces and seafood, poultry, pork and veal dishes
• Dry, Crisp White Wine – use with bouillabaisse and seafood soups
• Sweet White Wine – use with sweet desserts
• Sherry – use with consommé, vegetable soups and poultry
• Regional wines should be paired with regional foods

How to Cook with Wine

Cooking with wine is a process; do not rush it by adding wine and then bringing the mixture to a boil.  Never boil wine, instead bring the mixture to a simmer and cook it for at least 10 minutes so the wine flavors can mix with the other ingredients.  Wine takes time to impart its enhancing flavors, so don’t rush the dish or add the wine too late in its preparation and don’t forget to enjoy your meal!