Amatriciana

DISCIPLINARY PRODUCTION

… Not “a” recipe, but “the” recipe par excellence of Spaghetti all’Amatriciana and Gricia, officialised by the prestigious De.Co. recognition and by the Municipality of Amatrice, which also reports it on its institutional site. It represents a story of traditions and flavours brought to the tables of Italian families and the pleasure of rediscovering the “good taste” of pasta and the simple things of every day.

The ‘Salsa all’Amatriciana’ is a typical product of the gastronomic tradition of Amatrice. The De.Co. (municipal designation of origin) can be obtained, in the ‘white’ or ‘red’ versions, by following the conditions and requirements set out in this production specification.

The product is derived from an ancient pastoral recipe rooted in the social and economic history of the Amatrician side of Monti della Laga, where it originated. In particular, the use of seasoned guanciale (pork jowl) and pecorino cheese transpose in the Amatriciana sauce the bond with an extensive zootechnics that has characterized for centuries the relationship of man with a difficult territory. In the past, the period of transhumance forced local shepherds away from home for 4-5 months. For their sustenance, they took with them some products with easy prolonged shelf life, including guanciale, pecorino cheese, and flour.

The original recipe, which is white and does not contain tomato, is referred to as ‘Gricia’, and originated during the time when Amatrice was part of ancient Abruzzo territory. The ‘Salsa all’Amatriciana’ is linked to the history of Abruzzo until 1927, year in which, with the creation of the Province of Rieti, new borders were established between Lazio and Abruzzo.

This can be found in the text of the author Anna Gosetti della Salda. Her classic text, ‘The Italian regional recipes’ (1967) was the result of rigorous field research and reconstructing of geographical routes of dishes. Gosetti also wrote in her notes that the one she collected ‘on site’ was the true recipe of the Amatriciana as it was prepared at Amatrice at the end of the fifties of the twentieth century.

The tomato based recipe was introduced during the end of the eighteenth century when the Neapolitans, among the first in Europe, recognized the great organoleptic qualities of the tomato. And so did the Amatrician people, whose territory fell within the Kingdom of Naples. They had the opportunity to appreciate it and, with great intuition, added it to the ingredients of the original recipe.

Some people erroneously attribute the Amatriciana sauce to Roman cuisine. They forget that it was actually the shepherds, with the seasonal transhumance towards the Roman countryside, that made this recipe known in the city of the Popes.

The ‘Amatriciana sauce’ is included in the list of traditional agricultural products of the Lazio Region (OJ No. 141 of 20/06/2014). Only a few ingredients of this gastronomic product can come from other areas outside the municipal territory of Amatrice.

TYPICAL AREA OF PRODUCTION OF ‘AMATRICIANA SAUCE’

The area of production of the ‘Amatriciana sauce’ corresponds to the territory of the Municipality of Amatrice.
The Amatriciana sauce ‘ is:

  •  ‘White’, in the tomato-free version, also called ‘Gricia’;
  • ‘Red’, in the version with tomato.

The ‘Amatriciana’ sauce, in its ‘white’ (also called ‘Gricia’) or ‘red’ version, can either be consumed immediately or packaged in sterile containers for heat treatment to sterilize the finished product.

Amatriciana

DISCIPLINARY PRODUCTION

Traditional recipe
The ingredients referring  to the preparation of 17.64 oz of pasta STRAMPELLI De.Co., are:

  • 500 g / 17,64 oz of STRAMPELLI De.Co pasta
  • 125 g /4,4 oz of “Guanciale Amatriciano” De.Co (pork jawl)
  • 1 tablespoon of extra virgin olive oil
  • a dash of dry white wine
  • 6 or 7 San Marzano tomatoes or 14,11oz of quality peeled tomatoes
  • a piece of fresh or dried chilli (if any)
  • salt and pepper to taste

Method

Brown in an iron pan with extra virgin olive oil the “Guanciale Amatriciano” De.Co cleansed from its rind and sliced into long strips.
Add the white wine and black pepper to taste and possibly the chilli pepper, and cook over low heat for a few minutes until the pork cheek is lightly browned, being very careful not to brown too much, a fundamental rule for the success of the recipe.
Remove the strips of guanciale from the pan, drain well and keep them aside, preferably warm, thus avoiding the risk of making them become too dry and salty.
Add the tomatoes cut into fillets and remove the seeds, having previously blanched them or use 14.11oz of quality peeled tomatoes.
Salt, stir and cook over high heat for about 15 minutes.
Remove the chilli, and add the strips of guanciale previously  set aside to the sauce, stirring  the sauce again.
Combine the STRAMPELLI De.Co pasta cooked “al dente” in salted water to taste and add abundant “Pecorino di Amatrice” De.Co cheese.

Gricia

DISCIPLINARY PRODUCTION

Traditional recipe
The ingredients referring to the preparation of 17.64 oz of pasta STRAMPELLI De.Co., are:

  • 500 g / 17,64 oz of STRAMPELLI De.Co pasta
  • 125 g /4,4 oz of “Guanciale Amatriciano” De.Co (pork jawl)
  • 1 tablespoon of extra virgin olive oil
  • a dash of dry white wine
  • salt and pepper as needed

Method

Brown in an iron pan with extra virgin olive oil the “Guanciale Amatriciano” De.Co cleansed from its rind and sliced into long strips.

Add the white wine and black pepper to taste and cook over low heat for a few minutes until the “guanciale” is lightly browned, being very careful not to brown too much, a fundamental rule for the success of the recipe.

Add the STRAMPELLI De.Co pasta to the sauce, cooked “al dente” in plenty salted water and add “Pecorino di Amatrice” De.Co cheese and ground black pepper to taste.