Amatriciana sauce

Bucatini Bucatini alla all'Amatriciana or matriciana ( in Roman dialect ), even spaghetti all'Amatriciana, are a traditional dish of Italian cuisine from Lazio. For (a type of fat ), tomatoes, pecorino cheese, hot peppers ( chili peppers ) and olive oil is made ​​from Guanciale a sauce and mixed with pasta served. In addition, the court may be flavored with onions and white wine.

In Amatrice, after the Amatriciana is named, is always celebrated the Sagra degli Spaghetti all'Amatriciana the last weekend in August.

History

The original shape of the pasta dish is Spaghetti alla gricia without tomatoes, which was used in the still of the Kingdom of Naples belonging Abruzzendörfern in Tronto. It consisted of the ingredients that could take the shepherds to the mountains, because they were durable as durum wheat pasta and bacon, or they, like cheese, made ​​ourselves.

The invention of the first tomato sauces ( and then the possible introduction of the tomato in gricia ) dates from the late 18th century: The first mention of a pasta with tomato sauce appeared in 1790 in the cookbook L' Apicio Moderno, written by Roman chef Francesco Leonardi. The recipe spread in Rome during the 19th and early 20th century due to the close contacts - even then for several centuries - between Rome and Amatrice. In Rome, Rione Ponte, an alley called Vicolo dei Matriciani (now Vicolo degli Amatriciani Karte41.901312.47008 ) as well as an inn of the same name since the 17th century is documented.

In Rome, the spaghetti was replaced with bucatini, thin hollow pasta. This version is now the best known. In the places of origin in the province of Rieti, however existed until today on the use of spaghetti.

Name variations

According to tradition, the original Spaghetti alla gricia come from the Abruzzendorf Grisciano, a district of Accumoli from which they take their name. All'Amatriciana is derived, however, from the nearby town of Amatrice. The version alla matriciana, which does not differ in the pronunciation all'Amatriciana, was created by apheresis, which is typical for the Roman dialect.