Last month, the Italian culinary world has been shocked by the Amatriciana recipe suggested by one of our superstar chefs: Carlo Cracco.
While attending an Italian TV show, the famous chef listed a garlic clover as one of the ingredients of the worldwide known pasta dish! Anyone who is only vaguely familiar with (authentic) Italian cuisine knows that garlic does not belong in the Amatriciana (for reference, check out our recipe for an authentic Amatriciana)!
As if the first slap in the face of Italian culinary tradition wasn’t enough, during an episode of the Italian edition of Masterchef, first Joe Bastianich and then Cracco himself suggested that one of the contestants use some onion when making “pasta alla Gricia”, the famous ancestor of the Amatriciana which doesn’t call for tomatoes and… most certainly does not call for onions either!!!
Enough was enough, so much so that specialized media, social networks, restaurant owners and even the Mayor of Amatrice “took the field” ready to crucify Cracco and his garlicky dish in defense of the one and only recipe. The Amatrice Culinary School went as far as to publicly invite Cracco to visit them so he can finally taste the real thing! Ouch!
I think one of the commentators hit the nail on the head: nobody can dispute that you can get creative in the kitchen and experiment as much as you like, but when you decide to add garlic to the Amatriciana, don’t call it that – because it’s not! As good as it may be with the addition of the extra ingredient, it’s simply another dish!
My reaction to all this fuss? One of kind of sadness and disappointment. Both Italian and non-Italian gourmands who happen not to be experts in my country’s cuisine often look up at celebrity chefs like Cracco to learn the Italian food gospel. I think that people who enjoy all that notoriety have the moral responsibility to… spread the word, and spread it right. How can I go on happily complaining about the oh so many restaurants in my adopted country that serve me Amatriciana with garlic and/or onion when one of our star chefs is teaching exactly that? 😉
Anyone who knows me a bit is well aware of my aversion toward social networks. However, in this case, I truly hope their popularity will help to set the record straight!
Curious about a third slap in the already bruised face of Italian culinary tradition? Another Italian hugely popular chef, Davide Oldani, recently declared that butter can be used in making pesto!!! I mean, butter. Seriously? I believe people from Genoa (including Stefano!) and the Liguria region in general must be incessantly calling the food police! Such an affront.
I’m telling you: if another Italian celebrity chef comes along suggesting that heavy cream can be used in making Carbonara, I’ll consider giving up my Italian citizenship!!!
Hope you enjoyed this little foodgate!
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