A pasta sauce, originally from the town of Amatrice in the porvince of Rieti (in the region of Latium) and a variation on the original Abruzzese version which contains no tomatoes. Amatriciana is made bu sautéing a cured meat called guanciale(from the pork cheek) in olive oil, then adding minced onion and cooking until golden. Tomatoes are stirred in, as well as a pinch of chili pepper or black pepper. The pasta that is typically used is long pasta: either perciatelli or bucatini. Since guanciale is rarely available outside Italy, pancetta is frequently used instead.
TopicsArgentinian beverages Brazilian Caribbean Central American cheese Chilean cooking Cuban culinary culinary arts definitions dictionary eating edible Espanol food food glossary foods foods of France France French French cuisine French food French foods gastronome gastronomic gastronomique gastronomy glossaries glossary gout Latin American Mexico Paris Patricia Wells Portuguese Provence Puerto Rican South America South American Spain Spanish taste wine