More often than not, I look to Italy for the bulk of my cooking inspiration. Like, no surprise — it really has the whole eating well thing down (see: intricately handmade pastas, the ever-present espresso bars, pizza in general). Not to mention all of the importance placed on protected foods, like Parmigiano Reggiano, Pecorino Romano, and Prosciutto di Parma.
So, color me surprised when I stumbled into an Italian grocery store on a recent visit to Bologna to find stacks upon stacks of a familiar American staple: Philadelphia Cream Cheese.
Known simply as “Philadelphia” in Italy (of course, pronounced with a charming Italian lilt), blocks of this American staple are stocked in grocery stores across the country. It’s true — my camera roll overflows with a museum’s worth of Italy ♥️’s Philadelphia iconography.
I couldn’t help but point out any time I spotted a new Philadelphia flavor on my trips, many of which were undeniably Italian (and a little flirty): Mediterranean herb and Norwegian salmon-flavored “Fantasies,” a big bold PROTEIN-infused version for a little machismo, and even adorably portable, hotel breakfast-sized Philadelphia “minis.”
You might be wondering, especially with the dearth of bagels in Italy, the following question: Where does it all go? I tasked myself with finding out how to enjoy this American staple the Italian way.
Why Italians Swear By Philadelphia Cream Cheese
The reasons for the love of Philadelphia cream cheese, I found as I questioned Italians at a food fair I attended in Northern Italy, varied wildly. Each interaction went roughly as follows:
Me: Do Italians eat a lot of cream cheese?
Italians: What? Cream? Cheese?
Me: *Shows picture of Philadelphia cream cheese*
Italians: Ah, Philadelphia! Certo!
Almost unanimously Philadelphia was beloved for being, wait for it, a “health” food. I can see it, what with cream cheese being a boon for the many low-carb, keto-friendly recipes out there. (In Italy it also tastes closer to the “reduced-fat” versions sold in the U.S.) Plus, it is lower in fat compared to another spreadable cheese, like mascarpone — especially if you’re swapping it in, say, a cheesecake.
Most refreshingly, it brought a smile and recognition to the Italians I chatted with. There was no snobbishness whatsoever about this very American-made cheese. It was just another affordable, easy tool in their cooking arsenal. And it’s something I now use to re-create my new favorite three-ingredient Italian dinner.
What’s the Best Way to Enjoy Philadelphia Cream Cheese (the Italian Way)?
As I discovered, Philadelphia’s smoked Norwegian salmon flavor is a major seller in Italy, so I decided to use this as inspiration for an ultra-nostalgic recipe beloved by many Italians (particularly for those who grew up watching commercials like this, this, and this): “pasta con Filadelfia.”
For my version, I boil roughly half a 16-ounce box of one of my favorite short pastas (like fusilloni, ziti, cavatappi, or rigatoni), and melt one 8-ounce package of original Philadelphia cream cheese in a saucepan. Once the pasta is al dente, I reserve ~1/4 cup of pasta water to add to the cream cheese to help it emulsify, which makes it easier to toss with the pasta.
Once the cream cheese is melted and smooth, I add the pasta and one (5- to 6-ounce) package of smoked salmon that’s been diced into small cubes. Once combined and heated through, I like to freshly grind a few hearty rounds of black pepper and add some sprigs of fresh dill. The result? A truly full-circle dinner that brought me from the U.S. to Italy and back again.
