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Retakes of traditional Italian recipes provoke reaction from Italy.
First there was the Smoky Tomato Carbonara, with the addition of cherry tomatoes for a bright tang, that led to an outcry among Italians around the world.
Now
The New York Times has provoked the Italian community further, with not one but two retakes of classic dishes from the Bel Paese.
The American newspaper published a recipe for Vegan Bolognese with Mushrooms and Walnuts which, promised author Alex Weibel, tastes as rich as the original, despite containing ingredients such as soy sauce and Marmite.
However, perhaps sensing a potential backlash, the article warned readers that some may balk at this version of Bolognese because it bypasses the meat and dairy.