New York. Italian food is often the victim of imitations and lawsuit-worthy forgeries, but this is nothing new. However, the influential newspaper New York Times publishing an Italian recipe that has little to do with the tradition of the country arouses a certain hype. This is “Rigatoni with White Bolognese” recipe but Italians know that the classic ‘Bolognese’ sauce is anything but white. A controversy has broken out on social networks where many Italians disapprove of the recipe in question. “The Bolognese sauce has its original recipe deposited at the Chamber of Commerce of Bologna. Restaurants abroad can make it however they wish, however if they distort the recipe they cannot call it the same way “, says Giuseppe Boccuzzi, president of the Union of Bolognese Chefs, provincial delegation of the FIC (Italian Chef Federation). (9Colonne)
