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Italy chef says sorry for amatriciana garlic gaffe

One of Italy’s most celebrated chefs on Tuesday apologized for daring to suggest garlic could be added to the amatriciana‬ recipe, prompting strong criticism from the town which created the Italian pasta dish.

Published: 10 February 2015 12:23 CET

Italy chef says sorry for amatriciana garlic gaffe

Carlo Cracco said he was just joking about including garlic in his amatriciana recipe. Photo: Giuseppe Cacace/AFP

As a MasterChef Italia judge and winner of a constellation of Michelin stars, Carlo Cracco is celebrated for his culinary creations.

But the chef on Tuesday was forced to apologize over a “secret ingredient” remark he made to a female contestant on national television, which prompted the ire of one town hall in Italy.

“If it caused offense, I’m sorry,” Cracco told Il Messaggero, of the moment he claimed unpeeled garlic was the “secret ingredient” of his amatriciana‬.

“I think that everyone knows that the amatriciana recipe does not include garlic. I repeat, it was a joke. I only wanted to make the woman laugh and play a little,” he said of his TV appearance on Saturday.

Cracco’s apology comes two days after staff at Amatrice town hall – where the delicious dish hails from – declared they were “disconcerted” by the chef’s statement.

“We are certain that it was a ‘slip of the tongue’ by the famous chef, seeing his professional history and also his capacity to play along,” town hall staff wrote on the Amatrice Facebook page.

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Post by Comune di Amatrice.

The public servants also took the opportunity to refresh readers’ memories of the “only ingredients that a real amatriciana is composed of”: hog jowl, pecorino cheese, white wine, tomatoes from San Marzano, pepper and chilli.

No doubt Cracco’s bastardized version of the sauce would be “delicious”, but it can’t be called an amatriciana. “The town hall of Amatrice would be happy to host the chef Carlo Cracco in the places where the most famous pasta dish in the world originates from,” the note concluded.

SEE ALSO: Carlo Cracco – From aspiring priest to Hell’s Kitchen host

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Six of the most Italian non-alcoholic aperitivo drinks

Italy’s favourite aperitivo-hour cocktails are known far beyond the country’s borders, so their names will probably be familiar to you whether you drink them or not.

But if you’re in Italy and not drinking alcohol, you might find yourself stumped when it comes time to order your aperitivo at the bar.

The first time I found myself in this situation, there was no menu. The waiter instead rattled off a long list of all the soft drinks available, most of which I’d never heard of, and I just picked something I thought sounded nice.

Luckily it turns out that Italy has some great options for an aperitivo analcolico. As well as ‘virgin’ versions of well-known cocktails, there are bitters, sodas and other Italian-made soft drinks that you’re unlikely to find anywhere else.

They might not be quite as iconic as the Aperol Spritz, but they’re as thoroughly Italian – plus, effortlessly ordering one of these will make you look like a true local.

SanBittèr

San Pellegrino’s SanBittèr is one of the most famous non-alcoholic Italian drinks of all, with its highly-recognisable red packaging, often enjoyed in place of Campari cocktails because of its similar dark, ruby-red color.

This drink is carbonated with a slightly sweet, citrus flavor. The recipe is more complex than that of an orange or lemon soda, with notes of spice and herbs, making it ideal to pair with your aperitivo-hour snacks.

Crodino

Crodino looks a lot like an Aperol Spritz with its bright orange hue, and that’s not an accident: it’s said to have been created as a non-alcoholic alternative, and the zesty, slightly herbal taste is similar. It’s typically served the same way. in a round goblet glass over ice with a slice of orange: a Crodino Spritz.

The name comes from the town of Crodo in Piedmont, where it is still bottled today by the Campari group.

Chinotto

Citrusy Chinotto is an acquired taste for many, but it’s worth trying: it’s one of the classic Italian bitters and is said to have a long history, dating back to a recipe shared by Chinese sailors arriving on the Ligurian coast in the 1500s.

It may look a little like Coca Cola, but don’t let the appearance fool you.

(Photo by Eugene Gologursky /Getty Images via AFP)

Aranciata/Limonata

Aranciata is Italy’s version of an orange soda, but not as sugary, and it tastes like oranges. Its base is sparkling water with the addition of orange juice and sugar. There are various brands, but San Pellegrino’s is the most popular. It also sells a ‘bitter’ aranciata amaro, with even less sugar, more citrus tang and herbal notes, which might be more aperitivo-hour appropriate.

Limonata is, as you might guess, the Italian answer to lemonade. Again there are many versions out there but the fizzy San Pellegrino limonata is beloved for its strong, sweet-sour flavour and there’s nothing more refreshing on a hot summer’s day.

Cedrata

Cedrata is one of Italy’s oldest and best-known non-alcoholic drinks. It’s a refreshing, carbonated drink made from a large citrus fruit called a cedro, grown in southern Italy. It’s far less bitter than a Chinotto, but not as sweet as limonata.

The main producer of Cedrata today is Tassoni, and this is what you’re likely to get if you order it at a bar.

Gingerino

This is harder to find than the other aperitivi on the list and is seen as decidedly retro, but it’s worth trying if you can track it down.

It’s another orange-coloured, sparkling drink which became popular in Italy in the 1970s and is still sold today, though you’re more likely to find it in the north-east, close to Venice, where it’s produced.

You may be expecting it to taste a lot like ginger beer, and there are similarities, but it has stronger citrus notes and more bitterness.

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