Almost three-quarters of Italians who travel abroad for work or vacation have come across a fake Italian dish or specialty at least once. This includes the Belgian habit of using cream instead of pecorino in carbonara, the German habit of using seed oil in Milanese cutlet, the Dutch habit of not using mascarpone in tiramisu, and the English love of spaghetti bolognese, which isn't even known in the city of Emilia. This is what Coldiretti says based on the results of a survey done on the website www.coldiretti.it to mark the start of the Week of Italian cuisine in the world, which is celebrated until November 20 and has the theme "Conviviality, sustainability, and innovation: the ingredients of Italian cuisine for people's health and the protection of the Planet." A good idea to improve the identity of national agri-food and clear up the too many misconceptions that keep original products from being sold abroad. It is interesting and concerning that one of the most common "Italian" dishes is spaghetti bolognese, which is popular in England but does not exist in the national tradition save on tourist trap menus. Some "betrayed" specialties include pasta with pesto made with almonds, walnuts, or pistachios instead of pine nuts and with regular cheese instead of the traditional Parmesan cheese and pecorino romano. In the traditional Milanese rib recipe, you can't leave out the beaten veal rib, coarse breadcrumbs, eggs, clarified butter, and salt.