"In Italy, there's really no equivalent to our American meatballs. Italians do make polpette, but they're never as large as what you’ll find here in the States. Polpette are made with veal, or a combination of veal, pork, and beef. When Italian-Americans introduced meatballs to the States, they started using what was available to them here, mostly beef and lots of Pecorino-Romano cheese. Over time, our culture has demanded they grow in size."
Lobster fra diavolo
“You'd never find this in Italy. People think it's Italian, because a plate of pasta topped with seafood is very Italian, but adding ingredients like tons of red pepper flakes, dried oregano, tomato paste, and copious amounts of alcohol are strictly Italian-American traditions, because we as Americans wanted things with more spice.”
“You will only find eggplant Parmigiana in Italy, it’s never made with veal or chicken. When Italians came to America, they had to make use of the local ingredients available to them. Meat is much less expensive in America than in Europe. So they had to adapt their vegetarian cuisine to our more meat-centric culture. Over time, as our eating habits changed and Americans wanted faster food options, the idea came about to put chicken Parm between two pieces of bread and make it a sandwich, so that people could eat it on the go. But you would never see anything like our chicken Parmesan sandwich in Italy."