Other dishes commonly served in British Italian restaurants that do not have a place are caramelised oranges, chicken kievs and a starter of avocado with prawns and salsa, he said. “The salsa often has nothing in it but ketchup and mayonnaise, and in Italy avocados do not even exist.” “In Italy [food is] not fashionable, I hate the word fashionable for food because one day it will be lentils that are fashionable, the other day they are not,” he said.“Food is all the same, you cook it when you have it, when it is at the peak of the season and knowing the cuisine well, you cook it at any time that you want not simply because it is just a fashionable thing.” In fact, bolognese – or tagliatelle al ragu – is so important to Italy that the region’s Chamber of Commerce asked the Italian Academy of Cooking to come up with an official recipe in 1982. The result was a simple sauce, which only contained beef, pancetta, onions, carrots, celery, tomato paste, white wine and milk. Antonio Carluccio was speaking in CheltenhamCredit: Clara Molden for The Telegraph Alfredo Tomaselli, whose restaurant in Rome attracts A-list stars including George Clooney, went as far to say some versions in Briton had “nothing at all to do with the original”. During the talk, Carluccio also touched on “fashionable” food, arguing that ingredients should just be enjoyed when they are in season. When you think Italy, you start to put oregano, basil, parsley, garlic, which is not at all rightAntonio Carluccio More recently, chefs have debated what sort of pasta is best to have with the ragu. They concluded that the sauce sticks better to “flatter” shapes, not thin spaghetti.Speaking about what he believes is the right way to make bolognese, Carluccio told the audience: “You should do this: oil, onion, two types of meat – beef and pork – and you practically brown this, then you put the tomatoes, then a bit of wine, including tomato paste, and then you cook it for three hours. That is it. Nothing else. Grate Parmesan on the top and Bob’s your uncle.” Spaghetti bolognese does not exist in ItalyAntonio Carluccio Want the best of The Telegraph direct to your email and WhatsApp? Sign up to our free twice-daily Front Page newsletter and new audio briefings. Step into any Italian restaurant in Britain and you can guarantee that spaghetti bolognese will be on the menu.But Antonio Carluccio has revealed he believes we are are ruining the classic dish – by putting herbs in it.The chef, who has made his name as an expert in Italian gastronomy, revealed he was shocked when he first came to London and discovered what was being served in so-called Italian restaurants. Speaking at the Cheltenham Literature Festival, he said: “There was spaghetti bolognese, which does not exist in Italy. In Italy, it is tagliatelle bolognese, with freshly made tagliatelle and bolognese without any herbs whatsoever.”He claimed Britons naturally assume that Italian dishes need herbs such as basil. “When you think Italy, you start to put oregano, basil, parsley, garlic, which is not at all [right],” he said.Carluccio, 79, joins a long list of chefs who have debated about the “abuse” of the dish. Massimo Bottura, the chef patron of Osteria Francescana, a three-Michelin-star restaurant in Modena, previously said there were “some crazy versions”.