Overview

• Good Food’s recipe swapped Pecorino for Parmesan and added butter in its “easy, speedy lunch” version, prompting backlash from Italian chefs.
• Claudio Pica’s Fiepet Confesercenti argues that authentic Cacio e Pepe must use only pasta, cooking water, black pepper and Pecorino to maintain its identity.
• The association has sent formal letters to Good Food and British Ambassador Edward Llewellyn in Rome but has yet to receive substantive responses.
• The debate has dominated Italian media and social platforms, reflecting concerns over protecting national culinary traditions in a globalized food culture.
• Italy’s bid for UNESCO intangible heritage status for its cuisine has intensified scrutiny over recipe authenticity and naming conventions.