Amatriciana, the most beloved traditional dish by foreign tourists, is the symbol of Amatrice. According to an ancient recipe, it was prepared by shepherds during the transhumance in the Laga Mountains, who only used pecorino cheese as an ingredient for the pasta, the renowned Gricia.
At the end of the eighteenth century, with the addition of tomato imported from the Americas, the worldwide famous dish acquired the name of Amatriciana. Since 2020, the Amatriciana sauce has officially been recognized as a Traditional Speciality Guaranteed (STG) by the European Union.
On March 6, 2026, this Italian culinary excellence will be celebrated with the first three-day International Amatriciana Day, which will include a rich programme combining gastronomy, hospitality, and the beauties of the region.
The secret of Amatriciana lies in its quick and simple preparation. Only three essential ingredients are needed: Guanciale Amatriciano (jaw bacon), Pecorino Amatriciano or Romano DOP from Lazio, and chopped peeled tomatoes or passata.
Ingredients:
- 500 g spaghetti;
- 400 g tomatoes;
- 125 g guanciale Amatriciano;
- 150 g grated Pecorino Amatriciano or Romano DOP from Lazio;
- a small piece of chili pepper (optional)
Preparation:
Place the oil, chili pepper, and strips of guanciale in a pan; brown over high heat and add the wine. Remove the crispy guanciale pieces from the pan and set aside, keeping them warm. Add the sliced tomatoes to the pan, season with salt, stir, and cook for a few minutes. Drain the pasta al dente and add it to the sauce with the pecorino and guanciale. Mix well and serve, adding a sprinkle of pecorino and the remaining pieces of guangiale
Spaghetti all’Amatriciana