Amatriciana Day: history and tradition of Lazio’s signature dish
The 6th of March marks the Amatriciana Day, a day dedicated to one of the most iconic dishes of Lazio and Roman cuisine: the amatriciana pasta. In addition to celebrating a gastronomic anniversary, this day combines tradition, territorial identity, memory and historical heritage. Amatriciana is not just a recipe: it is a true story that starts in the mountains of Lazio, crosses Rome and arrives on tables all over the world, offering a taste of the majesty of the beautiful eternal capital. The origins: from shepherds’ dish to national symbol To truly understand Amatriciana, you have to start with Amatrice, a village in the province of Rieti, historically linked to sheep farming and transhumance. Before the red version we know today, there was only gricia, considered the “mother” of Amatriciana. Shepherds prepared this dish with ingredients that were easy to transport and preserve: cured pork cheek, pecorino cheese and dry pasta. It was a poor but extremely tasty cuisine, based on what the land and livestock offered, which we still preserve and pass on with love today. It was only with the subsequent introduction of tomatoes in Italy, between the 17th and 18th centuries, that this recipe evolved into today’s variant. The addition of tomatoes transformed gricia into amatriciana, creating the perfect contrast between the savoury flavour of guanciale, the sweetness of tomatoes and the intensity of pecorino cheese. STG recognition and Amatriciana Day On 6 March 2020, the traditional recipe was recognised by the European Union as a Traditional Speciality Guaranteed (TSG). This label protects the authentic preparation and establishes precise criteria for ingredients and method. The regulations stipulate the use of only: Guanciale (not pancetta) Tomatoes (peeled or San Marzano) Pecorino cheese (preferably Romano PDO) Chilli pepper So no garlic and no onion for the original, traditional recipe of the much-loved amatriciana. Amatriciana Day was established on this date to highlight the cultural importance of the dish and the desire to protect its identity. Interesting facts you (maybe) don’t know Bucatini or spaghetti? Tradition dictates bucatini all’amatriciana, but in Amatrice, spaghetti has also been used historically. The choice of pasta has always been the subject of heated debate between purists and true Romans… but in the end, both are fine. Guanciale: the star of the show Telling a Roman that pancetta and guanciale are the same thing is tantamount to committing heresy. Guanciale is not just an ingredient, it is the heart of the recipe. It must be browned slowly to melt the fat and create a flavourful base to which the tomato binds perfectly. The difference with pancetta is substantial: the texture, flavour and cooking results change completely, creating two practically different dishes. A dish that united Italy After the tragic earthquake that struck Amatrice in 2016, amatriciana became a symbol of national solidarity. Initiatives were organised throughout Italy to support the area through the preparation and promotion of the dish, in line with the values of support and human warmth, which were particularly essential at that sad time. It was one of those rare cases in which a recipe became a concrete tool for help and cohesion. Amatriciana in Rome: when tradition becomes capital Although its origins date back to Amatrice, it is in Rome that pasta all’amatriciana has become extraordinarily popular. A permanent fixture on the menus of Roman trattorias such as Ragno D’Oro, alongside carbonara, cacio e pepe and gricia, it is now considered one of the pillars of Roman cuisine. Our version tends to be slightly more “enveloping”, with a creamier texture and a generous sprinkling of pecorino cheese. It can therefore be said with extreme certainty that Rome has embraced it, reinterpreted it with respect and made it an immortal dish. Strolling through the streets of the Prati district takes on a whole new flavour when you treat yourself to a generous plate of pasta all’amatriciana. And what better place to enjoy it than at Osteria Ragno D’Oro? Book your table now and immerse yourself in the history of the capital with all five senses. You won’t regret it!