Sugo all'amatriciana or alla matriciana (in Romanesco) is a traditional Italian pasta sauce based on guanciale (dried pork cheek), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. The sauce has been declared as Lazio's Prodotto agroalimentare tradizionale.
The recipe became increasingly famous in Rome over the 19th century and early 20th century, due to the strong contacts - already pluricentennial - between Rome and Amatrice. The recipe was extremely well received and rapidly went on to be considered a "classic" of Roman cuisine, even if it originated elsewhere. The name of the dish in the Romanesco dialect became matriciana due to the apheresis typical of this dialect.
While in Amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common after the recipe became popular in Rome, and is now prevalent.
The recipe is known in several variants, depending also on local availability of certain ingredients. While each one seems to agree about the usage of guanciale and tomato, onion is disliked in Amatrice, but it is used in the classical handbooks of Roman cuisine. As frying grease, olive oil is mostly used, but strutto (canned pork lard) is attested too.
The addition of garlic sauted in olive oil ("soffritto") before adding guanciale is also possible, while as cheese either pecorino romano or Amatrice's pecorino (from the Monti Sibillini or Monti della Laga areas) can be used. The addition of black pepper or chili pepper is also possible.
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- A Cook's Memoir - Inspired recipes from our travels to many exotic lands: Sugo all'amatriciana
- Amatriciana sauce @ rita cooks italian
Sugo all'amatriciana, en.wikipedia.org
Amatriciana Sauce (Sugo all'Amatriciana), www.finecooking.com
La "CODIFICA" degli Spaghetti alla matriciana o amatriciana, www.matriciana.com