Sugo all'amatriciana (Italian pronunciation: [amatriˈtʃaːna]) is a traditional Italian pasta sauce based on guanciale (dried pork cheek), pecorino cheese, and since the late 18th century also tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of the Lazio region), the Amatriciana is one of the most well-known pasta sauces in Italian cuisine.
While it is unclear exactly when the recipe originated, for centuries it ...
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Sugo all'amatriciana (Italian pronunciation: [amatriˈtʃaːna]) is a traditional Italian pasta sauce based on guanciale (dried pork cheek), pecorino cheese, and since the late 18th century also tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of the Lazio region), the Amatriciana is one of the most well-known pasta sauces in Italian cuisine.
While it is unclear exactly when the recipe originated, for centuries it was prepared with guanciale (dried pork cheek) and grated local pecorino and went under the name of gricia (from the village of Grisciano, in the nearby comune of Accumoli). Ingredients reflect local products available to commonfolk who practised herding in the mountainous area. At some point, a little olive oil was added to the recipe too.
The addition of tomato dates back from the late 18th century and its first written record can be found in the 1807 cookbook Almanach des gourmandes by French gourmand Grimond de la Reyniére. This coincides...
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