Amatriciana sauce

It’s condiment based on tomato with bacon and it’s ideal for seasoning spaghetti or bucatini: a dish which is a symbol of Lazio regional cooking that occupies one of the leading positions among Italian gastronomic specialities.

The Amatriciana sauce takes its name from Amatrice, a small town of the Lazio region in the municipality of Rieti.

The use of tomato for the preparation distinguishes it from gricia, another sauce based on pork cheek (bacon) and pepper. The addition of tomato, linked to the use of long pasta such as “bucatini” (long, hollow tubular pasta) or spaghetti, is a traditionally Italian habit: it was already attested in the early 1800s by the French gourmet Grimond de la Reyniére in his “Almanach des Gourmands”.

Amatriciana sauce is normally served in Rome with “bucatini” and sprinkled with Pecorino Romano sheep’s milk cheese, while in Amatrice it traditionally accompanies spaghetti.

ingredients: tomatoes from Piacenza, pork meat (fresh and smoked bacon) 20%, onions, extra virgin olive oil, salt, sugar, parsley, fresch chillies.

SHELF-LIFE: 36 MONTHS FROM THE PRODUCTION DATE
PRESERVATION: AFTER OPENING KEEP IN THE REFRIGERATOR
TEMPERATURE FOR THE PRESERVATION: ROOM TEMPERATURE PREFERABLE NOT MORE THAN 35°C OR INFERIOR TO 5°C
DO NOT EXPOSE DIRECTLY TO SUNLIGHT.

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