 | |
| Place of origin | Italy |
|---|---|
| Region or state | Lazio |
| Main ingredients | Guanciale, pecorino romano , black pepper |
Pasta alla gricia is a pasta dish originating in the Lazio region of Italy.[ citation needed ]
| | |
| Place of origin | Italy |
|---|---|
| Region or state | Lazio |
| Main ingredients | Guanciale, pecorino romano , black pepper |
Pasta alla gricia is a pasta dish originating in the Lazio region of Italy.[ citation needed ]
According to the most likely hypothesis, the name of the dish derives from the Romanesco word gricio. In papal Rome, the grici were sellers of common foods, [1] and got this name because many of them came from Valtellina, at that time possession of the Swiss canton of Grigioni. [1] Pasta alla gricia then would mean pasta prepared with the simple ingredients (guanciale, pecorino romano , and black pepper) readily available at the local gricio.
Another theory about the origin of this dish claims that it was invented in the hamlet Grisciano, in the region of Lazio, near Amatrice. This theory is unlikely, however, both for the size of Grisciano, which is little more than a group of houses, and because in this case the adverbial locution should be alla grisciana. It should be noticed that in Amatrice as late as the 1960s, amatriciana sauce was prepared without tomato, therefore coinciding with gricia. [2] Due to this reason, gricia is often named "amatriciana bianca".
Pecorino romano is a hard, salty Italian cheese made with sheep's milk that is often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano simply means 'sheep's [cheese] of Rome'.
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian.
Pesto is a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmesan or pecorino sardo, all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy.
Carbonara is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century.
Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, and particularly from the city of Rome.
Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic, with vermicelli or spaghetti.
Coda alla vaccinara is an oxtail stew in modern Roman cuisine including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the quinto quarto.
Cacciatore refers to a meal prepared with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. It is typical of the Italian cuisine.
Sugo all'amatriciana, or alla matriciana, also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale, pecorino romano cheese, tomato, and, in some variations, onion. Originating from the town of Amatrice, the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the EU and the UK.
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Spaghetti aglio e olio is a traditional pasta dish from Naples, Italy. It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays, and trippa on Saturdays.
Cacio e pepe is a pasta dish typical of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with tonnarelli or spaghetti. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended to make the sauce adhere well.
Pesto alla trapanese is a Sicilian variation of pesto, typical of the province of Trapani. It is also known as pesto trapanese and pesto alla siciliana, and as pasta cull'agghia in the Sicilian language. It is made of garlic, basil, almonds, grated pecorino siciliano, tomatoes, salt, and black pepper, and bound with extra virgin olive oil.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Culurgiones are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
Abbacchio is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter and Christmas dish. Abbacchio is a product protected by the European Union with the PGI mark.
