Italian food occupies a huge place in the American food consciousness, first of all because it’s delicious, and also because enormous waves of Italian immigrants have arrived here in the last 200 years and brought incredible flavors. Some of those dishes might have gotten a little lost in translation over the years, and some may never have existed in Italy at all. Here are our top not-actually-Italian recipes.

Totally Italian, right? Obviously. As Italian as it gets. Nope! This dish was invented in America (Italians eat meatballs on their own), but it's delicious nonetheless.

This tomato sauce is 100 percent Italian, but it’s called sugo di pomodoro in Italy. The adverb marinara (“made in the style of the sailor”) comes from a possibly apocryphal story about how sailors' wives would start the (quick) sauce when they saw their husbands’ boats coming home.

Bread that’s been toasted and then rubbed with oil and seasonings is a real thing in Italy, except it’s done by the slice and called bruschetta. The whole loaf of bread, split and baked with garlic? Not as much. Topped with a ton of mozzarella? Even less so.