Italian birthplace of amatriciana denounces chef's 'secret ingredient' — theguardian.com

Carlo Cracco has cooked alongside Alain Ducasse and earned two Michelin stars for his restaurant in Milan, where the city’s elite feast on dishes such as lemon risotto with anchovies and cocoa, and marinated salmon with foie gras. But the chef’s professional pedigree did not stop the local council in Amatrice, a town two hours from Rome, from publicly denouncing and ridiculing him. Cracco’s sin? The chef confessed on national television that he used unpeeled, sautéed garlic as the “secret ingredient” in his amatriciana, one of Rome’s staple pasta dishes.

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