Arrabbiata sauce

Arrabbiata sauce

Penne all'arrabbiata
Alternative names	Arrabbiata (in Italian)
Type	Sauce
Place of origin	Italy
Region or state	Lazio
Main ingredients	Tomatoes, garlic, peperoncino , parsley, extra virgin olive oil
Variations	Grated Parmesan and pecorino romano
Media: Arrabbiata sauce

Arrabbiata sauce, known in Italian as arrabbiata (arabbiata in Romanesco dialect), ^[1] is a spicy sauce made with tomatoes, garlic, peperoncino , parsley, and extra virgin olive oil. The sauce originates from the Lazio region of Italy, ^[2] and particularly from the city of Rome. ^[3]

Origin of the name

Arrabbiata literally means 'angry' in Italian; ^[2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. ^[1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic, and peperoncino so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati). ^[1]

History

The invention of the dish dates back to the 1950s and 1960s, at a time when spicy food was in vogue in Roman cuisine. ^[3] The dish has been celebrated several times in Italian movies, notably in Marco Ferreri's La Grande Bouffe (1973) and Federico Fellini's Roma (1972). ^[4]

See also

Media related to Arrabbiata sauce at Wikimedia Commons

• Italy portal
• Food portal

• List of sauces

References

1. Ravaro (2005), p. 86, sub voce.
2. Silvia, Spagni (2010). L'arte di cucinare alla romana: ricette tradizionali e curiosi aneddoti per piatti da imperatore (in Italian). Roma: Newton Compton. ISBN   9788854122574. OCLC   955291501.
3. Carnacina (1975), p. 81.
4. Giorgioni, Livio (2002). La grande abbuffata: percorsi cinematografici fra trame e ricette (in Italian). Pontiggia, Federico, 1978-, Ronconi, Marco, 1972-. Cantalupa (Torino): Effatà. p. 25. ISBN   9788874020225. OCLC   50875311.

Bibliography

• Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN   978-0-393-08243-2.
• Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello.
• Ravaro, Fernando (2005). Dizionario romanesco (in Italian). Roma: Newton Compton. ISBN   9788854117921.