Amatriciana: the origins
The Amatriciana, or like romans say “matriciana”, have always been one of the main course on the tables of restaurants, taverns and trattoria for centuries.
There are many stories and legends about the origins of this ancient dish like many are the variations of the preparation of it.
The first documents about amatriciana go way back to the end of 1700s and it is known to be derivative from gricia, a pasta with only pecorino and guanciale. A simple but very flavorful dish that sheperds used to make with ingredients that they produced.
Following the most historical version, it was the people of Amatrice who, inspired by the gricia or griscia hailing from the same territories (specifically the little fraction Grisciano of Accumoli), added the tomato sauce to the recipe.
Amatrice and Accumoli, two amazing historical little towns, recently known for the terrible earthquake that devastated their territories and their people.
Matriciana spaghetti in Rome: the legend continues
The roman legends narrate that the word “matriciana” takes its origin from the word “madre” (mother), the same word that originates “matrice” (mould). Another legend narrates that it may takes its origin from the vases “matara”. It is also believed that it could take its origin from the word “matriarcato” (matriarchy). Anyway one thing is for sure: the intuition of adding the tomato sauce is roman!
Whichever are the origins, one thing is sure: matriciana is one of the bases of the roman kitchen tradition.
There are many references to the name of the ancient streets of the Capital: during the ‘800s there was an alley called “de’ Matrician” (known as Vicolo degli Amatriciani after 1870) where numerous merchants used to sell bread and cold cuts taking breaks near a little tavern called L’Amatriciano. The gastronomic history of amatriciana is very tied to the folklore of cantors, poets and famous romans like Aldo Fabrizi who dedicated to it a poetry-recipe.
Amatriciana Spaghetti in Trastevere: Rione 13 recipe
At Rione 13 , restaurant in Rome Trastevere, we serve the amatriciana as the tradition recalls. The recipe is simple and consists of a few ingredients such as guanciale, pecorino cheese and tomato sauce.
Starting from the main character of the recipe: guanciale.
In our kitchen you’ll only find the real guanciale of Amatrice, a true gastronomic excellency that Rione 13 likes to preserve adding value to it.
As the original recipe wants, the tomato sauce has too cook for about 2 hours in an iron pan that contributes to preserve its flavour; pecorino cheese has to be abundant and then…a little artist touch of our great Chef makes the spaghetti amatriciana of Rione 13 tasty and unforgettable.