Italy
Photo: Popo le Chien, CC0, croppedAmatriciana
/amatriˈtʃaːna/ah-mah-tree-CHAH-nah
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- Taste
- Savory
- Made with
- Wheat & flourPorkDairy & cheese
History
Amatriciana is a pasta sauce of guanciale, cured pork cheek, cooked with tomato, pecorino, black pepper and a little chilli, usually served with bucatini or spaghetti. It is named after Amatrice, a mountain town in Lazio near the borders with Abruzzo and Marche, where shepherds made a white version, gricia, without tomato. Tomato was added after it reached the kitchens of Rome, where it is now a classic. In 2016, after an earthquake destroyed much of Amatrice, restaurants in Italy and abroad sold amatriciana to raise money for the town. Amatriciana tradizionale is registered as a traditional speciality in the European Union.
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