From the typical Laziale tradition, Amatriciana (matriciana in Roman dialect) is a sauce for pasta composed of cheeks in olive oil and sparkling wine with dry white wine, tomato and a pinch of salt.
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From the typical Laziale tradition, Amatriciana (matriciana in Roman dialect) is a sauce for pasta composed of cheeks in olive oil and sparkling wine with dry white wine, tomato and a pinch of salt. The ancestor of Amatriciana is considered the “Gricia” or the same sauce prepared without adding tomato. Although there is an original recipe formalized by the municipality of Amatrice, there are different versions of the recipe according to the towns where this dish is ordered. We have therefore processed one of the best known recipes in Italy and in the world with refined raw materials. At the Emilian tomato we have added products of excellence such as 100% Italian extra virgin olive oil and Cervia sea salt to give taste and personality to your dishes.To taste the sauce at the Amatriciana, we recommend to use the pasta of “La Dispensa di Amerigo” made with durum wheat semolate. Excellent with spaghetti or laundry. Cook the dough in plenty of salt water, and in the meantime pour the content into a non-stick pan and heat on slow fire. Add pasta, mix and serve. To finish the crunchy crunchy cheek dish.
Ingredients:
Tomato pulp, seasoned cheek 29% (corn, salt, spices, natural aromas, preservative: potassium nitrate), peeled tomatoes, tomato sauce, extra virgin olive oil, golden onion, Cervia salt, chili.
Specific References
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Ingredients:
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Once open store in the fridge at +4°C and consume within 3-4 days.
No preservatives
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Suggested pasta:
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Wine characteristics for perfect match:
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