Overview

• Good Food’s version of cacio e pepe replaced tonnarelli and pecorino Romano with spaghetti and Parmesan, added butter and suggested cream as an option.
• Rome’s Fiepet-Confesercenti sent formal letters to Immediate Media and separately to British ambassador Edward Llewellyn to demand an explanation.
• Italian and international outlets have published explainer pieces and traditional recipes—such as Pina Bresciani’s method—to reinforce the original three-ingredient technique reliant on pasta water emulsion.
• Good Food and its publisher, Immediate Media, have not issued a public correction or formal response to the association’s complaints.
• The dispute highlights Italy’s broader effort to guard its culinary heritage against foreign reinterpretations.