History of Amatriciana Sauce, the famous italian pasta condiment
Pasta all’amatriciana (or matriciana) is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice, in the province of Rieti. The basic ingredients are basically three: pecorino, guanciale and tomato sauce. It seems certain that the addition of this last…
Pasta alla Carbonara the real recipe
Pasta alla Carbonara A classic but according to our survey, among all Italian recipes, pasta alla carbonara is the most reinterpreted abroad. But it is precisely the basic ingredients and the attachment to the traditional recipe of this dish of uncertain origins to make it…
History of Pasta alla Cabonara
History of Pasta alla Carbonara Origins of Pasta alla Carbonara: Apennine hypothesis The dish would have been “invented” by the charcoal burners (carbonari in Romanesco) who prepared it using ingredients that are easy to find and store. In fact, to make the charcoal it was necessary…