Pasta recipe with good food sparkle fury in Italy

The Italians reacted with furious after the popular Good Food web -site in the UK published a recipe for a traditional Roman dish that did not include the right original ingredients and seemed to humiliate it as fast food.

Cacio E Pepe pasta is a favorite Roman dish known for the fact that it is simple but surprisingly complicated – such a good description of food as you can quickly whisk for a “fast lunch” annoyed by many.

The recipe also lists four ingredients – spaghetti, black pepper, parmesan and oil and offered a double cream as an option – if there should be only three: spaghetti, black pepper and baker’s cheese.

Such indignation was that the Association represented by restaurants in Italy took the question with the British Embassy in Rome.

One of the Italian food associations said he was “surprised” by seeing a recipe on such a respected British food site that belonged to the BBC by 2024. His President Claudio Peak said the letters were sent to the immediate media, the owner of the site and UK ambassador Edward Llevelin.

Mr. Peak said, “This is a landmark dish, traditionally from Rome and the Lazio region, has been the main Italian cuisine for many years, so it was repeated even outside Italy.”

He regretted contrary to the British site, but said that “the original Cacio E Pepe recipe eliminates parmesan and oil. There are not four ingredients, but three: pasta, pepper and baker.”

The furore was widely covered in the Italian media, and a journalist in a public television talker paradise said: “We are always said that you are not as good as the BBC … and then they go and do it. Such a serious mistake. The products add some cream to me goose.”

The Good Food Food brand belonged to the BBC Studios (BBC Commercial Wing) by 2018, when it was sold immediate Media Co – with the BBC prefix ejected from the name last year.

Although some chefs can experiment with the dish, the main problem is that the web -resite has misled the readers, presenting their version as the original.

Often the Italians are mocking from foreigners for interpretation of their recipes, but indignation in this case is something deeper: fake tradition.

Mauricio and Loredan are running a hotel in Central Rome – they were in their family for four generations.

“You can make all the variations in the world – but you can’t use the original Italian name for them, Mauricio said. Then it becomes something else.”

He added: “You have to yield Caesar what Caesar is!”

Giorgio eramo manages a fresh restaurant of pasta near St. Peter’s Square – the supply of Cacio E Pepe and other traditional pasta.

“It’s scary. It’s not Cacio E Pepe … What a good food published with oil and parmesan, called” Alfred’s pasta. “This is another kind of pasta,” he said.

In the Macaronus Board, it offers Cacio E PEPE with Lime – option. But he says it’s okay.

“Otherwise, it’s summer to make pasta more fresh. But it does not affect the tradition. It doesn’t look like cream or butter. Lime is just a slight change.”

Nicola, who manages the sandwich near the Vatican, took a special problem with the inclusion of the cream.

“Cacio E Pepe cannot be done with the cream; dessert cream. For the sake of heaven. The one who uses the cream does not know what cooking means.”

Often the Italians are angry when foreigners talk to their nutrition recipes – pineapple pizza, cappuccino after noon or carbonar with cream, for example.

Eleonora, who works in a busy cafe in Central Rome, believes that the Italians probably do not need to get angry with something like that, but understand why they are doing.

“Our tradition is based on food. Therefore, if you touch the only thing we have, in the world … It can make us feel a little sad.”

For the comments, they addressed the owners of good owners.