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by Jelisa Castrodale for Food&Wine<\/strong><\/em> – At the end of March, the Italian Ministry of Culture and the Italian Ministry of Agriculture announced that they had collectively nominated “Italian cuisine: sustainability and biocultural diversity” to be a candidate for the UNESCO<\/a> Intangible Cultural Heritage list.<\/p> Although putting Italian cuisine \u2014 literally all of it \u2014 on the same list with the Neapolitan art<\/a> of pizzamaking, truffle hunting<\/a>, and other cultural points of pride<\/a> would be an incredible honor, those headlines have been overshadowed by claims that Americans had a hand in inventing a classic dish: carbonara.<\/p> This started with a Financial Times<\/em> piece about Alberto Grandi, a food history professor at the University of Parma and the author of a book that questions the origin stories of some Italian dishes. “Italian cuisine really is more American than Italian,” he told the outlet<\/a>, citing Italian emigration to the United States as one of the contributing factors. Grandi noted that the first pizza restaurant “exclusively serving pizza” opened in New York in 1911, not in Naples.<\/p> As hard as that might be for some Italians to swallow, the Financial Times<\/em> also quoted food historian Luca Cesari, whose research has suggested that the pasta alla carbonara was “an American dish born in Italy” during World War II. Many historians accept that chef Renato Gualandi created the now-iconic recipe while cooking for members of the British and U.S. armies in 1944, and he used the “fabulous bacon, very good cream, some cheese, and powdered egg yolks” that the Americans had on hand.<\/p> “It was a combination of Italian genius and American resources,” <\/p><\/blockquote><\/figure> Eleonora Cozzella, the author of The Perfect Carbonara: Origins and Evolutions of a Cult Dish<\/em>, told the BBC<\/a>. (Grandi made a similar claim at a literary festival in 2018, and was called \u201cevery name in the book\u201d by a furious co-presenter.)<\/p>