Amatriciana’s Evolution
Amatriciana is a traditional pasta sauce that originates from the town of Amatrice in the Lazio region of Italy, near the Abruzzo border. The dish is made with simple ingredients: guanciale (cured pork cheek), Pecorino Romano cheese, tomatoes, and often a little bit of chili pepper. Its rich and smoky flavor is beloved in Italian cuisine.
The Origins
Amatrice is a small town in central Italy, and the dish was originally called "gricia" before it became widely known as amatriciana. The name "gricia" refers to a pasta dish made with guanciale, pecorino cheese, and black pepper—no tomatoes involved.
The addition of tomatoes likely came about after tomatoes were introduced to Italy in the 16th century, following the Columbian Exchange. It’s believed that tomatoes became part of the recipe sometime in the late 18th century, transforming gricia into the sauce we know today as amatriciana.
The Dish's Evolution
Amatrice, a town known for its pastoral lifestyle and its delicious food, became renowned for this dish. Over the years, it spread beyond the region, especially after the Roman version of the dish gained popularity. As the recipe evolved, the dish began being served with different types of pasta, but the most popular pairing is spaghetti or rigatoni.
A Tragic Chapter
Amatrice and its culinary traditions were devastated by a major earthquake in 2016, which caused widespread destruction. In the aftermath, there was a movement to preserve the heritage of the town, and many people around the world shared in solidarity by making amatriciana pasta to help raise awareness and funds for the rebuilding efforts.
What Makes It Special
The key ingredient is guanciale, which is different from pancetta or bacon. Guanciale comes from the pig's cheek or jowl and has a much more delicate, sweet flavor compared to the more common fatty meats used in Italian cooking.
The sauce's base is enriched with Pecorino Romano, a hard, salty sheep's milk cheese, and a bit of chili pepper adds a nice kick.
Cultural Significance
Amatriciana is not just a meal; it's a symbol of local pride for the people of Amatrice. It’s deeply tied to the identity of the region, and many consider it to be one of Italy’s greatest pasta sauces. It is often served in trattorias throughout Italy, especially in Rome, and is considered a perfect balance of simplicity and flavor.
In Italy, if you ever find yourself dining in Amatrice, you’ll most likely find the dish served with fresh fettuccine, but outside the region, spaghetti and rigatoni are the more typical pasta choices.