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classic pasta sauce from Lazio

Amatrice is (or was, until the earthquake in August 2016 shattered it) a town in Rieti province, Lazio, a province famous for contributing good cooks (and their local dishes) to Rome. Pasta all'amatriciana (spaghetti, bucatini, penne, or others) is based on tomato, guanciale and pecorino cheese; there's usually garlic in it; sometimes chilli flakes. The dish is popular across central Italy.

After the earthquake, it became nationally famous: in solidarity with the town, nearly every restaurant in Italy served pasta all'amatriciana and with each order, sent a donation to a fund for survivors.



Text © Dana Facaros & Michael Pauls

Image by Luca Sartoni