Amatriciana
Sugo all’amatriciana (also named “sugo alla matriciana”) is a typical Italian pasta sauce, prepared with guanciale (cured pork cheek), pecorino cheese and tomatoes. Well known and appreciated all over the world, it was first invented in the city of Amatrice (in the province of Rieti, Lazio region), which gave its name to the recipe. Amatriciana is now considered as a symbol of the Roman and Italian cuisine. The dish itself oiginates from another one named Gricia: during the Roman Empire, the sellers of bread and other food items where called grici. So, according to matching hypotesis, ingredients of the two recipes refelct local products available to folk who practiced herding in the mountainous area. During the 18th century, tomato sauces were first introduced, so that tomato was added to the original recipe of Gricia, eventually giving birth to Amatriciana. Amatriciana Sauce became increasingly famous in Rome over the 19th and 20th century, because of the strong connection between the cities of Rome and Amatrice. Although guanciale and tomato are necessary, the recipe is known in several variants, depending on the local availability of certain ingredients. The name of the dish in the Romanesco dialect, quickly became “matriciana”, due to the typical pronunciation of this dialect. This sauce is a perfect topping for Penne pasta or long shapes, such as Spaghetti and Bucatini pasta. About Guanciale: almost all English recipes call this an “Italian pancetta”, which is leaner.

Amatriciana

Sugo all’amatriciana (also named “sugo alla matriciana”) is a typical Italian pasta sauce, prepared with guanciale (cured pork cheek), pecorino cheese and tomatoes. Well known and appreciated all over the world, it was first invented in the city of Amatrice (in the province of Rieti, Lazio region), which gave its name to the recipe. Amatriciana is now considered as a symbol of the Roman and Italian cuisine. The dish itself oiginates from another one named Gricia: during the Roman Empire, the sellers of bread and other food items where called grici. So, according to matching hypotesis, ingredients of the two recipes refelct local products available to folk who practiced herding in the mountainous area. During the 18th century, tomato sauces were first introduced, so that tomato was added to the original recipe of Gricia, eventually giving birth to Amatriciana. Amatriciana Sauce became increasingly famous in Rome over the 19th and 20th century, because of the strong connection between the cities of Rome and Amatrice. Although guanciale and tomato are necessary, the recipe is known in several variants, depending on the local availability of certain ingredients. The name of the dish in the Romanesco dialect, quickly became “matriciana”, due to the typical pronunciation of this dialect. This sauce is a perfect topping for Penne pasta or long shapes, such as Spaghetti and Bucatini pasta. About Guanciale: almost all English recipes call this an “Italian pancetta”, which is leaner.
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