The real amatriciana

There is some debate at the moment as to what makes a real amatriciana sauce and where it comes from.

The essential ingredient is guanciale and Gourmet Food Suite 1001 has written to us on the same subject.

I'm surprised at how little info I can find out there. I know it is pork cheek or jowl. I believe it is Northern in origin and primarily used in hearty dishes such as carbonara and Amatricana? Is guanciale like our flank steak, something butchers used to save for their families because it was less popular with customers. Now, we have discovered what used to be "scraps" and enjoy flank steak as well as guanciale... maybe I'm way off here. Perhaps it is a highly prized artisanal product that has not been available until recently here?

Even in the town of Amatrice in north Lazio there is hot debate as to the right way of preparing it.

The authorities even want to bring in official cooking lessons to certify those who know how to make the 'ideal' version.

Anyone who regularly reads our blog knows that this sort of thing should set the alarm bells ringing.   

Comments

[jacqueline]

*gulp* I am boldly telling you I made my first pasta all'Amatriciana this evening. I will share what I did in my column. I will also share what I believe the deviations from tradition were (not too many!)

I wish any authorities good luck trying to tell someone they're going to define the "official" recipe? I loved Jamie Oliver's show when he traveled through Italy and each village all the Nonna's each had the "right" way to do a dish.

Thanks for the shout out, I'll be linking back here for the interesting history and touring possibilities my readers should know of!

Mille grazie!
Jacqueline