03/10/2026
Amatriciana❤️
Pronounced AH - MAH - TRISH - HANA (stress on the fourth syllable)
Origin and History
* Hometown: The dish comes from Amatrice, a small mountain town in central Italy.
* Evolution: It evolved from an older, tomato-free dish called pasta alla gricia, which uses only pork and cheese.
* Roman Classic: It is now celebrated as one of the four essential pasta dishes of Rome, alongside carbonara, cacio e pepe, and gricia.
Core Ingredients
* Guanciale: Cured pork cheek is essential for the authentic smoky, rich flavor.
* Tomatoes: Canned San Marzano or peeled tomatoes form the base of the sauce.
* Pecorino Romano: Salty, sharp grated sheep’s milk cheese tops the dish.
* Pasta: Traditionally served with bucatini (thick hollow spaghetti) or rigatoni. We serve with pappardelle
* Traditional Rule: Authentic recipes do not include garlic, onions, fresh cherry tomatoes & parsley. We break this rule 😳 , Trolls please come and try it before you get on your soap box and preach your rightousness 😉
