Good food pasta recipes aroused anger in Italy.

The Italians reacted with Fury after the popular British GOOD FOOD website released a recipe for traditional Roman cuisine, which seemed to eat it quickly without containing the right original ingredients.

Pasta Cacio E PEPE is a loved Roman cuisine, simple but surprisingly challenging. So the description of good foods is to whip it quickly for “fast lunch.”

The recipe has four components of spaghetti, black pepper, pharmacid and butter, and the double cream is offered as an option when there are only three things: spaghetti, black pepper and pecono cheese.

It was the anger that the association representing the Italian restaurant solved the problem with the Roman Embassy.

One of the Italian food associations said that by 2024, the BBC’s British food site is “surprisingly” to see recipes. President Claudio PICA said the letter was sent to the media and owner, Edward Llewellyn.

PICA said: “Traditionally, this symbolic dish from Rome and Lazio has been a necessity of Italian cuisine for many years, and has been replicated beyond Italy’s border.”

He regretted the contradiction with the British site, but “Cacio E PEPE’s original recipe excludes Pamasan and butter. There are pasta, pepper and peconoino, not four ingredients.”

Poora was widely covered in Italian media, and with a journalist of public broadcaster Lai: “We are not always as good as the BBC. And they do this. The proposal to add such a serious mistake.

Good Food Food Brand is owned by the BBC Studios (BBC’s Commercial Wings) until 2018, and the BBC Prefix was dropped from last year.

Some chefs can experiment with cooking, but the main concern is that the website misunderstood the reader by presenting the original reader.

Italians often ridiculed foreigners for cooking, but the anger in this case is to manipulate the deeper, that is, tradition.

Maurizio and Lordana run a hotel in Rome Central Rome. I have become a family for the fourth generation.

“You can do all the variations of the world, but you can’t use the original Italian name, Maurizio said. Then it becomes something else. “

He added:

Giorgio Eramo runs a fresh pasta restaurant near St. Peter Square.

“It’s terrible. It’s not Pepe in Cassio, and a good food published with butter and perm is called ‘pasta Alfredo’. It’s another kind of pasta.”

He provides lime to Cassio Pepe in the pasta board of the restaurant. But he says it’s okay.

“In summer, it is different to make pasta fresh, but it does not affect tradition. It is different from cream or butter. Lime is just a small change.”

Nicola, which runs a sandwich shop near the Vatican, had a special problem in including cream.

“Cacio e pepes should not be made of cream. Cream is for desserts. For the sky. For those who use creams do not know the meaning of cooking.”

Italians are often angry when foreigners tinker food recipes. For example, after noon, Carbonah with pineapple, cappuccino or cream.

Eleonora, who works at the Roman Central Café, doesn’t think it is necessary for Italians to get angry about this, but they understand why.

“Our tradition is based on food. So if you touch the only thing we have from all over the world, we can make us sad.”

The immediate media, a good food owner, approached for comment.