IT.161.0001
Amatriciana
Pasta all'amatriciana (or alla matriciana in Roman dialect) is the tomato-enriched evolution of gric…
IT.161.0002
Amatriciana Originale di Amatrice
The original Amatriciana from the mountain town of Amatrice — made with spaghetti (not rigatoni), gu…
Amatrice, Lazio/Abruzzo b
IT.161.0003
Amatriciana — The Correct Technique
Sugo all'amatriciana is one of the five canonical Roman pasta sauces (alongside cacio e pepe, gricia…
Amatrice, Rieti province
IT.161.0004
Cacio e Pepe
Cacio e pepe is the foundational pasta of Rome—three ingredients (tonnarelli or spaghetti, Pecorino …
IT.161.0005
Cacio e Pepe alla Romana Tecnica Classica
The Roman pasta technique that seems simple and is not: Pecorino Romano DOP and toasted black pepper…
Rome, Lazio
IT.161.0006
Cacio e Pepe — Pecorino Romano and Black Pepper Pasta
Cacio e pepe is the most demanding technically of the Roman pasta preparations — three ingredients (…
Lazio — cacio e pepe is t
IT.161.0007
Cacio e Pepe — The Emulsification Problem
Cacio e pepe is technically the most demanding of the Roman pasta canon: a sauce of Pecorino Romano,…
Rome and the Lazio countr
IT.161.0008
Carbonara
Pasta alla carbonara is Rome's most famous and most debated pasta—a rich, silky amalgam of guanciale…
IT.161.0009
Carbonara di Zucchine alla Romana
Rome's summer interpretation of carbonara logic — zucchine frite (fried zucchini slices) replace gua…
Lazio — Roma
IT.161.0010
Carbonara Spaghetti alla Romana
Rome's egg-and-guanciale pasta — one of the most technically exacting of Italian classics. Spaghetti…
Rome, Lazio
IT.161.0011
Gnocchi alla Romana al Forno
Roman-style gnocchi made from semolina (not potato) — thick rounds of semolina porridge cooled, cut …
Lazio — Rome, traditional
IT.161.0012
Gricia
Pasta alla gricia is the 'mother sauce' of Roman pasta—the ancient, pre-tomato ancestor from which b…
IT.161.0013
Gricia
The 'white Amatriciana' — pasta dressed with rendered guanciale, its own fat, Pecorino Romano, and b…
Amatrice/Rome, Lazio
IT.161.0014
Gricia Originale di Amatrice
Pasta all'Amatriciana without the tomato — the pre-tomato ancestor of Amatriciana, made only with gu…
Lazio — Amatrice (now Rie
IT.161.0015
Gricia — The Mother Sauce of the Roman Pasta Canon
Gricia (or amatriciana in bianco) is the foundational Roman pasta: guanciale rendered in its own fat…
Grisciano, Rieti province
IT.161.0016
Maccheroni al Sugo Finto Romano
The Roman 'fake sauce' (sugo finto) — a meatless tomato sauce made with a very slow-cooked soffritto…
Lazio
IT.161.0017
Mezze Maniche all'Arrabbiata Romana
The angry pasta from Rome — a supremely simple tomato sauce made furious with dried Lazio peperoncin…
Lazio — Rome
IT.161.0018
Pasta all'Amatriciana
The pasta of Amatrice (now claimed by Lazio, historically Abruzzo): guanciale rendered in its own fa…
Amatrice, Rieti, Lazio (h
IT.161.0019
Penne all'Arrabbiata Autentica Romana
The Roman pasta of anger: penne rigate in a sauce of olive oil, garlic, dried whole chilli (not chil…
Rome, Lazio
IT.161.0020
Ravioli di Magro con Ricotta e Spinaci alla Romana
Rome's classic meatless ravioli — delicate egg pasta squares filled with ricotta di pecora and blanc…
Lazio — Roma
IT.161.0021
Spaghetti all'Amatriciana Originale
The canonical Amatriciana from Amatrice — using guanciale (cured jowl), Pecorino Romano, San Marzano…
Lazio — Amatrice, Rieti p