Anonymous
8/8/2025, 2:59:07 AM
No.21519313
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Italians Cry Foul After Minor Change to a Recipe Published in UK Cooking Magazine
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>Italians have reacted with fury after the popular UK Good Food website published a recipe for a traditional Roman dish that did not include the correct original ingredients and appeared to belittle it as a quick eat.
>Pasta cacio e pepe is a beloved Roman dish, renowned for being simple yet surprisingly challenging to make - so Good Food's description of it as something that can be quickly whipped up for "a speedy lunch" irritated many.
>The recipe also listed four ingredients - spaghetti, black pepper, parmesan and butter and suggested double cream as an option - when there should only be three: spaghetti, black pepper and pecorino cheese.
>Such was the outrage that an association representing restaurants in Italy took the issue up with the British embassy in Rome.
>The furore has been widely covered in Italian media, with a journalist at public broadcaster RAI saying: "We are always told, you are not as good as the BBC… and then they go and do this. Such a grave mistake. The suggestion of adding some cream gave me goosebumps."
>Giorgio Eramo runs a fresh pasta restaurant near St Peter's square - serving up cacio e pepe and other traditional pasta dishes.
>"It's terrible. It's not cacio e pepe... What Good Food published, with butter and parmesan, is called 'pasta Alfredo'. It's another kind of pasta," he said.
>On his restaurant's board of pastas, he offers cacio e pepe with lime - a variation. But he says that's ok.
>"It's different, it's for the summer, to make the pasta more fresh. But it doesn't impact the tradition. It's not like cream or butter. Lime is just a small change."
Lmfao. What a bunch of hypocrites
Why do Shitalians get their noses pushed so out of joint whenever anyone improves one of their many lacklustre and uninspired dishes? Both French and Spanish are superior cuisines and they aren't clutching pearls every time someone puts chorizo in a paella or adds a capsicum to beef bourguignon. Americans improved their dishes years ago.
>Pasta cacio e pepe is a beloved Roman dish, renowned for being simple yet surprisingly challenging to make - so Good Food's description of it as something that can be quickly whipped up for "a speedy lunch" irritated many.
>The recipe also listed four ingredients - spaghetti, black pepper, parmesan and butter and suggested double cream as an option - when there should only be three: spaghetti, black pepper and pecorino cheese.
>Such was the outrage that an association representing restaurants in Italy took the issue up with the British embassy in Rome.
>The furore has been widely covered in Italian media, with a journalist at public broadcaster RAI saying: "We are always told, you are not as good as the BBC… and then they go and do this. Such a grave mistake. The suggestion of adding some cream gave me goosebumps."
>Giorgio Eramo runs a fresh pasta restaurant near St Peter's square - serving up cacio e pepe and other traditional pasta dishes.
>"It's terrible. It's not cacio e pepe... What Good Food published, with butter and parmesan, is called 'pasta Alfredo'. It's another kind of pasta," he said.
>On his restaurant's board of pastas, he offers cacio e pepe with lime - a variation. But he says that's ok.
>"It's different, it's for the summer, to make the pasta more fresh. But it doesn't impact the tradition. It's not like cream or butter. Lime is just a small change."
Lmfao. What a bunch of hypocrites
Why do Shitalians get their noses pushed so out of joint whenever anyone improves one of their many lacklustre and uninspired dishes? Both French and Spanish are superior cuisines and they aren't clutching pearls every time someone puts chorizo in a paella or adds a capsicum to beef bourguignon. Americans improved their dishes years ago.
