For the Romans, the pasta dish is sacred, who does not remember the famous scene of the film "An American in Rome" with Alberto Sordi: "maccaroni you have provoked me and now I’m going to eat you". Below are listed 4 of the many typical dishes that have marked the culinary tradition: the amatriciana, cacio e pepe, la gricia and the carbonara.
The one well known as amatriciana (or matriciana name given to it because of the apheresis typical of the Roman dialect) originates in a small village of Lazio called Amatrice, according to some is a more modern version of gricia known as the amatriciana without tomato. The tomato would have been inserted only after the end of the eighteenth century.
La gricia has the same origin as the amatriciana, born as a dish created by the matrician shepherds who usually consumed it for its easily available ingredients. The recipe included a few ingredients: spaghetti, cheek lard, pecorino di Amatrice, lard, black pepper and salt.
3. CACIO AND PEPE
Cacio e pepe is one of the best known recipes and pride of the Testina DOC kitchens, of peasant origin reduces its ingredients to 3: pasta, cheese and pepper. Usually this seasoning is accompanied by tonnarelli pasta. The important thing for the success of the dish is all in the right quantity of ingredients and in the creaming of the ingredients.
Although there are several hypotheses on where this dish was born, we know for sure that it is a dish born in Lazio and that it is relatively recent, according to some sources dates back to 1945. One of the different hypotheses that we know is that this pasta was the charcoalburners typical dish, hence the name. The recipe is not very difficult and many ingredients are not necessary: Cheek lard, egg, pecorino pepper and oil.