Are you sure about that? When I visited Italy, it seemed that pretty much all pasta was fresh pasta. You could find it in practically every store. Every restaurant served pasta that was fresh and eggy. I'm skeptical that a technique requiring dry pasta would be so widespread in a country that loves its fresh pasta so very much.
Also, my feeling is that the definition of "al dente" is a little nebulous. I've seen it used to mean "the end result should be slightly chewy", but I've also seen recipes where it means "don't cook the pasta all the way so that it can finish cooking in the sauce pan". I get the feeling that the latter is what's more common in Italy.
Some people just find al dente to be more pleasant for certain pasta shapes than the soft texture of fresh pasta.
Finishing the pasta in the sauce is always a good idea when it's possible, but you'd still aim for an al dente final texture (e.g. put it into the sauce when it's about a minute away from being al dente).
When I was visiting, I was surprised by how many grocery stores stocked fresh pasta. You could find it almost anywhere. Now that I'm in Dublin, I can't even find a single one!
Also, my feeling is that the definition of "al dente" is a little nebulous. I've seen it used to mean "the end result should be slightly chewy", but I've also seen recipes where it means "don't cook the pasta all the way so that it can finish cooking in the sauce pan". I get the feeling that the latter is what's more common in Italy.
(But I could be totally wrong about all this!)