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Municipality of Amatrice

 

‘SALSA ALL’AMATRICIANA’

PRODUCTION DISCIPLINE

The ‘Amatriciana sauce is a typical product of the gastronomic tradition of Amatrice, to be able to boast of the Communal Denomination (De.Co.), it must be obtained, in the ‘white’ or ‘red’ versions, in compliance with the conditions and the requirements established by these production regulations.

The product born from an elementary pastoral preparation that has its roots in the social and economic history of the Amatrician side of the Mount of Laga, from which the preparation originates.

In particular, the use of aged guanciale (*) and pecorino cheese transposes the relationship with an extensive livestock farming in the Amatriciana sauce which has characterized the relationship of man with a difficult territory for centuries: in the past local shepherds, in the period of transhumance, who forcing them away from home for a period of 4-5 months, they brought with them, for their sustenance, some products of easy and prolonged preservability such as, precisely, the guanciale, pecorino, and flour.

The original recipe is white, tomato-free, also called ‘Gricia’, and dates back to the period in which the city of Amatrice was in the territory of ancient Abruzzo.

The ‘Salsa all ‘amatriciana”‘ is linked to the history of Abruzzo until the date of 1927, the year in which with the creation of the Province of Rieti new boundaries between Lazio and Abruzzo were established.

This can be found in the text of the author Anna Gosetti della Salda, in her classic ‘Italian regional recipes’ (1967), the result of rigorous field research and the reconstruction of the geographical paths of the dishes. Gosetti also writes, in the notes, that the one she collected ‘on the spot’ is the true recipe of amatriciana as it was prepared for Amatrice at the end of the 1950s.

The introduction in the tomato recipe occurred at the end of the eighteenth century when the Neapolitans, among the first in Europe, recognized the great organoleptic qualities of the tomato, and so also the Amatricians, whose territory fell in the Kingdom of Naples, had the opportunity to appreciate it and, with happy intuition, they added it to the ingredients of the original recipe.

Some erroneously attribute the Amatriciana to the Roman cuisine, having lost the historical memory of the fact that it was instead the shepherds, who with the seasonal movements of the transhumance towards the Roman countryside, made known this recipe in the city of the Popes.

The ‘Salsa all’amatriciana’ is included in the list of Traditional Agri-Foodstuffs of the Lazio Region (GU n. 141 of 20/06/2014).

Only some ingredients of this gastronomic product can also come from areas other than the municipal area.

TYPICAL PRODUCTION AREA OF ‘AMATRICIANA SALSA’

The production area of the Amatriciana Sauce, coincides with the territory of the Municipality of Amatrice.

The ‘Salsa all’amatriciana’ is:
– ‘’white’, in the tomato-free version, also called ‘Gricia’;
– ‘red’, in the version with tomato.

Amatriciana sauce, in the ‘white’ (also called ‘’Gricia’) or ‘red’ version, can be used for immediate consumption or packaged in sterile containers to be subjected to heat treatment, in order to sterilize the finished product.

 

  1. WHITE AMATRICIAN SAUCE

  1. Ingredients

The ingredients, referring to the preparation 500 gr. of pasta, are:

  • 125 gr. of ‘Guanciale Amatriciano DE.CO.’
  • A tablespoon of extra virgin olive oil;
  • a dash of dry white wine;
  • pepper as needed
  1. Method

  • Browning lightly in extra virgin olive oil the ‘Guanciale Amatriciano’ De.Co., in a strictly iron pan,  well neat from the skin and cut into long strips.
  • Add the white wine and black pepper as needed, and cook over low heat for a few minutes until the pork cheek is lightly browned, being very careful not to brown too much, a fundamental rule for the success of the recipe.

Recommended pairings:

Combine the sauce with a spaghetti of excellent quality, cooked al dente in plenty of salted water and add abundant ‘Pecorino di Amatrice’ De.Co., and ground black pepper as needed.

  1. RED AMATRICIAN SAUCE

  1. Ingredients

The ingredients, referring to the preparation 500 gr. of pasta, are:

  • 125 gr. of ‘Guanciale Amatriciano DE.CO.’
  • A tablespoon of extra virgin olive oil;
  • a dash of dry white wine;
  • 6 or 7 San Marzano tomatoes or 400 grams of quality peeled tomatoes;
  • a piece of fresh or dried chilli (if necessary);
  • Salt and Pepper as needed
  1. Method

  • Browning in a frying pan with extra virgin olive oil in a strictly iron pan, the ‘Guanciale Amatriciano’ De.Co., well netted by rind and cut into long strips.
  • Add the white wine and black pepper q.b., and possibly the chili pepper, and cook over low heat for a few minutes until the pork cheek is lightly browned, being very careful not to brown too much, a fundamental rule for the success of the recipe.
  • Remove the strips of pork cheek from the pan, drain well and keep aside, preferably warm, to avoid the risk of them becoming too dry and salty.
  • Add the tomatoes cut into fillets and remove the seeds, having previously blanched them or use 400 grams of quality peeled tomatoes.
  • Salt, stir and cook over high heat for about 15 minutes.
  • Remove the chili, and add the strips of cheek previously set aside to the sauce, stirring the sauce again.

Recommended pairings:

Combine the sauce with a spaghetti of excellent quality, cooked al dente in plenty of salted water and add abundant ‘Pecorino di Amatrice’ De.Co., and ground black pepper as needed.

 

Source: https://www.comune.amatrice.rieti.it/deco/disciplinare_salsa_amatriciana.pdf