Sign up to save your podcasts
Or
Share Amatriciana sauce
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Amatriciana sauce
Amatriciana originates from a recipe called "pasta alla gricia". The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, the name originates from the frazione (hamlet) of Grisciano, in the comune (municipality) of Accumoli, near Amatrice. The sauce—nowadays named also amatriciana Bianca was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano. At some point, a little olive oilwas added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself
Hosted on Acast. See acast.com/privacy for more information.
View all episodes
By Daniel Lucas/Alessandro Panattoni
4.9
4949 ratings
Amatriciana originates from a recipe called "pasta alla gricia". The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, the name originates from the frazione (hamlet) of Grisciano, in the comune (municipality) of Accumoli, near Amatrice. The sauce—nowadays named also amatriciana Bianca was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano. At some point, a little olive oilwas added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself
Hosted on Acast. See acast.com/privacy for more information.
More shows like Food 101
View all
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
3,038 Listeners
Christopher Kimball’s Milk Street Radio
2,940 Listeners