Is there any difference between Turkish coffee and Italian coffee?
If you mean the products you see at a grocer, the answer is simply grind. "Turkish coffee" is a finer grind setting than espresso, so that the final product very closely resembles dust. "Italian coffee" is likely either espresso ground to be used with an espresso machine or literally "imported from Italy".
Turkish coffee is for use with a special, Turkish brewing process. The coffee dust is mixed with water in a special pot called a cezve or an ibrik. The solution is brought to a boil. Then the coffee is scooped or poured from the pot. Turkish coffee is drunk unfiltered, so you drink the actual coffee like you would with cocoa.
Espresso is brewed by forcing water through coffee grounds at pressure. The pressure extracts oils and compounds from the coffee to create the famous Italian coffee called espresso. The grounds have to be relatively course compared to Turkish to support this process; too fine grinds in an espresso machine would clog the machine. Espresso is partially filtered, meaning you don't drink most of the actual coffee grounds.