With a selection of amatriciana-themed curiosities
"La Matriciana mia" by Aldo Fabrizi
Soffriggete in padella staggionata,
cipolla, ojo, zenzero ‘nfocato,
mezz’etto de guanciale affumicato
e mezzo de pancetta arotolata.
Ar punto che ‘sta robba è rosolata,
schizzatela d’aceto profumato
e a fiamma viva, quanno è svaporato,
mettete la conserva concentrata.
Appresso er dado che jè dà sapore,
li pommidori freschi San Marzano,
co’ un ciuffo de basilico pe’ odore.
E ammalappena er sugo fa l’occhietti,
assieme a pecorino e parmigiano,
conditece de prescia li spaghetti.
Sauté in “seasoned” pan,
onion, garlic, flaming ginger,
half an ounce of smoked pork cheek,
and half an ounce of rolled bacon.
When all is browned,
splash it with fragrant vinegar
and over a high flame when the vinegar has evaporated,
put the concentrated conserve.
Together with the cube that gives flavor,
the fresh San Marzano tomatoes,
With a tuft of basil to give smell.
And as soon as the sauce winks out,
along with pecorino and parmesan cheese,
dress the spaghetti well.
For the avoidance of doubt, this is intended as a simple poem.
It is not the recipe for a traditional dish-symbol. It is written in Roman dialect and not in Italian.
In the same book “La Pastasciutta” by Aldo Fabrizi, before presenting “L’Amatriciana a modo mio,” the poet presents the real Amatriciana, which calls for only Guanciale (pork cheek), tomato and pecorino cheese.
What to say about amatriciana?
Let’s start from the origins. The name comes from the small town of Amatrice (in the province of Rieti, 140 kilometers away from Rome) where this recipe was born.
A variant recipe of “Gricia,” to which tomato is added, handed down from generation to generation and much appreciated.
There is a written record of the recipe for amatriciana for the first time in 1816, in the recipe book of roman cook Francesco Leonardi, who served it at the court of Pope Pius VII.
He combined Macaroni with Guanciale di Amatrice (pork cheek). Personally, as a roman, I prefer Bucatini pasta 
The taste of the original amatriciana? Hard to describe in words!
I invite you to discover it for yourself…I have two or three places in my heart where amatriciana is irresistible that we can recommend when you visit us!
