Food 101 · Food
Amatriciana sauce
· 26 min 55 sec · Hosted by Daniel Lucas
Episode description and notes
Amatriciana originates from a recipe called "pasta alla gricia". The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, the name originates from the frazione (hamlet) of Grisciano, in the comune (municipality) of Accumoli, near Amatrice. The sauce—nowadays named also amatriciana Bianca was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano. At some point, a little olive oilwas added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Transcript and source
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