Top Chefs Advise Against Ordering Certain Dishes at Italian Restaurants

Diners seeking an authentic Italian dining experience are advised to steer clear of several popular dishes, according to interviews with top chefs. The focus, they emphasize, should always be on high-quality ingredients treated simply, rather than culinary shortcuts that may compromise authenticity.

Roberto Roncolato, head chef at The Franklin in Knightsbridge and The Pelham in South Kensington, who trained in Michelin-starred kitchens, noted that Italian cuisine is fundamentally about treating excellent ingredients with respect. He cautioned against dishes that signal a kitchen prioritizing convenience over tradition.

One commonly cited dish to avoid is chicken with pasta. Roncolato stated that Italians typically do not combine chicken and pasta, with chicken usually served as a separate course. Its presence in dishes like creamy penne often indicates a menu designed around cost-effective ingredients rather than traditional preparation.

Similarly, spaghetti bolognese is flagged as a dish often prepared for tourists rather than Italians. In Bologna, the traditional ragù is slow-cooked for hours and served with fresh egg tagliatelle, which is better suited to holding the rich sauce. The presence of spaghetti bolognese on a menu suggests a kitchen catering to less traditional expectations.

Authentic carbonara, according to chefs, relies on egg yolk, guanciale, pecorino cheese, and black pepper, with creaminess achieved through technique rather than the addition of cream. The use of cream is often seen as a shortcut or an indicator that the sauce was prepared in advance.

Garlic bread, a popular side dish, is also questioned by chefs. Roncolato described it as not truly Italian and frequently made with frozen ingredients. He suggests opting for house-made bruschetta or focaccia as alternatives.

Risotto that arrives at the table within five to ten minutes is another red flag. A proper risotto requires approximately 18 minutes of cooking time, stirred to order. Expedited risottos are likely pre-cooked and reheated. Menus that indicate a longer wait time for risotto are often a sign of authentic preparation.

Chefs also warn against overly extensive menus. Roberto Roncolato suggested that a menu featuring 60 dishes cannot guarantee freshness across the board, advocating for shorter, seasonal menus as an indicator of a kitchen cooking from scratch. Diego Reali, owner and head chef at Stefania in London, echoed this sentiment, noting that a focused menu with seasonal variations often implies greater attention to ingredient quality and consistency.

Pizzas featuring unconventional toppings like BBQ chicken may hide poor dough and ingredients, according to Roncolato. He proposes the Margherita pizza—made with tomato, mozzarella, and basil—as the true test of a pizza's quality. Overloaded pizzas, he added, can obscure the quality of the dough and the balance of flavors.

When ordering seafood pasta, caution is advised regarding overcooked ingredients or excessive sauce. Seafood should retain its natural flavor, complemented by other ingredients rather than being overwhelmed by garlic, cream, or heavy sauces. The ideal preparation involves properly cooked fish or shellfish with complementary flavors.

Chefs recommend dishes such as cacio e pepe, which relies on a simple combination of pecorino, pepper, and pasta water, testing the chef's technique. Fresh, handmade pasta, particularly filled varieties like agnolotti, is also a sign of a kitchen dedicated to craftsmanship. Additionally, seasonal vegetables prepared in traditional ways and homemade desserts are highlighted as indicators of quality and care in restaurant kitchens.