Amatrice
Introduction
Hello! Today, I'd like to talk to you about amatriciana, a typical dish from the Lazio region. Are you ready to explore its history and learn more about its ingredients?
History
Amatriciana has its roots in the town of Amatrice, which was part of Abruzzo before becoming part of Lazio in 1927. Its predecessor, called gricia, was a white pasta, but when Abruzzo shepherds started bringing tomatoes from Naples to their town, gricia transformed into amatriciana.
The name of the dish is subject to debate: some believe it derives from the name of a Roman food vendor called "gricio," while others believe it was named in honor of the village of Grisciano, a hamlet of the municipality of Accumoli, located a few kilometers from Amatrice, where the dish is still known as gricia.
Ingredients
The basic ingredients of amatriciana are pasta, guanciale (pork cheek), tomato, and pecorino romano cheese. It's not a complicated recipe, but the choice of ingredients is essential to achieve the authentic taste of amatriciana.
Guanciale is the ingredient that makes the difference and, although it may seem similar to bacon, it has a different and stronger taste. The tomato must be ripe and used in moderate amounts to avoid covering the flavor of the guanciale. Finally, pecorino romano is preferred over Parmesan cheese because it has a stronger flavor.
How to make it
Preparing amatriciana is simple: cook the pasta in boiling salted water, drain it, and dress it with the sauce prepared with guanciale, tomato, and pecorino romano. However, there are some important techniques to achieve the best result.
First of all, the guanciale must be cut into cubes and heated in a pan until it becomes crispy. Then, the tomato is added to the pan and cooked until it reduces into a sauce. Finally, pecorino romano is added to the sauce before being dressed onto the pasta.
Regional Varieties
Many other Italian regions have their version of amatriciana. For example, the Abruzzese version is made only with guanciale and pecorino romano, without tomato. In Molise, the recipe involves adding chili to give the sauce a bit of spiciness.
Conclusion
I hope this brief journey into the history and preparation of amatriciana has made your mouth water! If you visit Italy, I suggest trying this typical dish, but be careful: once you've tried authentic amatriciana, it might be difficult to go back. Enjoy your meal!
