 | |
| Type | Sauce |
|---|---|
| Place of origin | Italy |
| Region or state | Amatrice (province of Rieti), Lazio |
| Serving temperature | Hot over pasta |
| Main ingredients | Tomatoes, guanciale, pecorino romano, black pepper, extra virgin olive oil, dry white wine, salt |
| Variations | Onion, garlic, strutto, peperoncino |
Amatriciana sauce, known in Italian as sugo all'amatriciana (Italian: [ˈsuːɡo allamatriˈtʃaːna]; alla matriciana in Romanesco dialect)[2] or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice (in the mountainous province of Rieti of the Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK.[3]
- ^ "Best Bucatini all'Amatriciana". La Cucina Italiana. Retrieved 18 June 2024.
- ^ Ravaro (2005) p. 395
- ^ "Publication of an application for registration of a name pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2019/C 393/04)". European Union. Retrieved 16 August 2021.