Sugo all'amatriciana

Sugo all'amatriciana
Amatriciana
Preparation amatriciana.jpg
Sugo all'amatriciana during preparation
Origin
Place of origin Italy
Region or state Lazio
Creator(s) Italians
Dish details
Course served Primo
Serving temperature hot over pasta
Main ingredient(s) tomato
bacon (guanciale)
cheese (Pecorino Romano)
Olive Oil
Variations Onion, garlic, black pepper, chili

Sugo all'amatriciana (Italian pronunciation: [amatriˈtʃaːna]) 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.

Contents

Development

The ancestor of the Amatriciana was the recipe named gricia .Grici were called in Rome the sellers of bread and comestibles. [1] They were called so because a group of them came from the Swiss canton of Grisons. [1] According to another hypothesis, the name originates from the village of Grisciano, in the comune of Accumoli, near Amatrice. This was (and still is) prepared with guanciale (cured pork cheek) and grated pecorino. According to the matching hypothesis, ingredients reflect local products available either by a simple grocer Store or to commonfolk who practised herding in the mountainous area. At some point, a little olive oil was added to the recipe too.

Bucatini all'amatriciana

The invention of the first tomato sauces (and then the possible introduction of tomato in the gricia, creating the Amatriciana) dates back from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi.[2]

The recipe became increasingly famous in Rome over the 19th century and early 20th century, due to the strong contacts—already pluricentennial[3]—between Rome and Amatrice.[4] The recipe was extremely well received and rapidly went on to be considered a "classic" of the 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.[5]

While tomato-less gricia is still prepared in central Italy, it is the tomato-enriched amatriciana that is more well-known all over Italy and has been exported everywhere. 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. Other types of dry pasta (particularly rigatoni) are also in use, whereas fresh pasta is generally avoided.

Variants

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.[6][7] As frying grease, olive oil is mostly used, but strutto (canned pork lard) is attested too.[6]

The addition of garlic sauted in olive oil ("soffritto") before adding guanciale is also possible[citation needed], while as cheese either pecorino romano[6][7] 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.[citation needed]

Notes

  1. ^ a b Ravaro (2005), p. 329
  2. ^ Faccioli (1987), Recipe sub voce in chapter devoted to Leonardi
  3. ^ In Rione Ponte a lane called Vicolo dei Matriciani and a Locanda bearing the same name are documented since the 17th century. Blasi (1923), sub voce
  4. ^ The town, originally part of the Abruzzo Ultra Department of the Kingdom of the Two Sicilies, in 1861 joined the Abruzzi Region of the Kingdom of Italy, being finally annexed to Lazio when the Province of Rieti was created in 1927.
  5. ^ Ravaro (2005), p. 395
  6. ^ a b c Boni (1983), pg. 44.
  7. ^ a b Carnacina (1975), pg. 82.

References

  • Blasi, Benedetto (1923) (in Italian). Vie piazze e ville di Roma nel loro valore storico e topografico. Roma: Libreria di scienze e lettere. 
  • Boni, Ada (1983) [1930] (in Italian). La Cucina Romana. Roma: Newton Compton Editori. 
  • Carnacina, Luigi; Buonassisi, Vincenzo (1975) (in Italian). Roma in Cucina. Milano: Giunti Martello. 
  • Faccioli, Emilio (1987) (in Italian). L'Arte della cucina in Italia. Milano: Einaudi. 
  • Ravaro, Fernando (2005) (in Italian). Dizionario romanesco. Roma: Newton Compton. 

External links


Wikimedia Foundation. 2010.

Игры ⚽ Поможем сделать НИР

Look at other dictionaries:

  • Amatriciana — Salsa amatriciana en preparación. Amatriciana (en español pronúnciase: amatrichiana) o salsa amatriciana (en italiano Sugo all amatriciana o en dialecto romanesco sugo alla matriciana). La salsa amatriciana es una especie de tuco de origen… …   Wikipedia Español

  • Pecorino — This article is about the cheese. For the wine grape, see Pecorino (grape). Pecorino Country of origin Italy …   Wikipedia

  • Amatrice — Infobox CityIT img coa = Amatrice Stemma.png official name = Comune di Amatrice region = Lazio province = Rieti (RI) elevation m = 955 area total km2 = 174 population as of = 2001 population total = 2803 population density km2 = 16 timezone = CET …   Wikipedia

  • List of Italian dishes — These dishes are representative of Italian cuisine.Dishes and recipesAntipasti* Insalata caprese * Insalata russa * Braciole * Bruschetta * Bresaola *Prosciutto e melone *Crostini con condimenti misti *Verdure in pinzimonio *Cocktail di gamberi… …   Wikipedia

  • Italienisches Essen — Als italienische Küche wird die Gesamtheit der spezifisch italienischen Gerichte bezeichnet. Die italienische Küche besteht aus einer Vielzahl von Regionalküchen und bedingt durch die geographische Lage und lange Kochtradition kann sie auf eine… …   Deutsch Wikipedia

  • Salumi — Als italienische Küche wird die Gesamtheit der spezifisch italienischen Gerichte bezeichnet. Die italienische Küche besteht aus einer Vielzahl von Regionalküchen und bedingt durch die geographische Lage und lange Kochtradition kann sie auf eine… …   Deutsch Wikipedia

  • Italienische Küche — Als italienische Küche wird die Gesamtheit der spezifisch italienischen Gerichte bezeichnet. Die italienische Küche besteht aus einer Vielzahl von Regionalküchen und bedingt durch die geographische Lage und lange Kochtradition kann sie auf eine… …   Deutsch Wikipedia

  • Gastronomía de Italia — Diversos productos de la cocina italiana. La comida de Italia es extremadamente variada. El país fue unificado en el año 1861 y su cocina refleja la variedad cultural de sus regiones así como la diversidad de su historia. La cocina italiana,… …   Wikipedia Español

  • Italian cuisine — This article is part of the series …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”