Authentic amatriciana pasta

    Authentic amatriciana pasta 2018-05-08T18:02:35+01:00

    Project Description

    AMATRICIANA – BEST AMATRICIANA IN TRASTEVERE

    Do you want a real amatriciana in a restaurant of Rome, in the center of Trastevere? Our trattoria follows the original recipe according to the famous dish.
    The inhabitants of Amatrice combine this sauce with spaghetti. The European Union awarded this recipe with the label of Indication for Geographical Tipicity (IGT). Aristocampo proposes the bucatini, the typical roman pierced spaghetti which are traditionally combined to simple but savory sauces.

    AMATRICIANA: HISTORICAL NOTES

    The name of the sauce is Amatriciana. It derives from the municipality of Amatrice, province of Rieti.
    Its “ancestor” is the “gricia” (or “griscia”), whose name derives from the village of Grisciano, in the municipality of Accumoli, few kilometers away from Amatrice. The shepherds’ ancient cuisine narrates the sauce as “white” with lard cheek and pecorino cheese. Amatrice’s version added the tomato and changed its name.

    restaurant rome amatriciana trastevere
    restaurant amatriciana trastevere pasta

    BUCATINI ALL’AMATRICIANA: ARISTOCAMPO RECIPE

    INGREDIENTS

    Amatriciana is prepared following the traditional recipe with the Amatrice’s lard cheek, pecorino cheese and peeled tomatoes.
    It is very important also the use of chili pepper, which has to be very fresh and of high-quality. Our pecorino cheese is delicate. It can not be too salty, otherwise it would excessively cover the taste of the dish.

    PREPARATION AND RECOMMENDED MATCH

    The bucatini amaticiana served at our restaurant do not include inventive ingredients as parmesan (you must use only a very good roman percorino cheese!), bacon, persil or cinnamon as gastronomic history requests.
    The lard cheek, clean and cut in thick strips of approximately 1 cm, has to be browned in olive oil in a iron pan. Then, we add chili pepper, browned and dissolved with white wine. As a final step, we add the peeled tomatoes (slow cooking) with a bit of salt and minced pepper.

    THE EXTRA TOUCH

    We recommend to pair the wine “LupoRosso” from Lupo’s winery.
    This label rises from Merlot and Petit Verdot grapes harvested in complete harmony between its sugar content and sourness: the result is a fresh and embracing “red”, which matches perfectly with the bucatini’s most determined flavors.