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 |
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]
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]
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]
Media related to Arrabbiata sauce at Wikimedia Commons
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