Amatriciana appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Bucatini all'amatriciana · Rome
Amatriciana is Rome's tomato-and-guanciale pasta: bucatini tossed in a sauce of guanciale, peeled tomatoes, white wine, pecorino romano and chilli. The dish comes from Amatrice in the Lazio mountains.
The amatriciana originated in Amatrice, the Lazio mountain town in the province of Rieti, as a shepherd's pasta with guanciale, tomato and pecorino. The dish reached Rome with Amatrice migrants in the 19th century and was rapidly adopted as the city's third great pasta after carbonara and cacio e pepe. The 2016 earthquake that devastated Amatrice prompted Roman restaurants to add a €2 supplement to every plate of amatriciana, raising funds for the town's reconstruction. The canonical recipe omits onion and garlic; guanciale (cured pork jowl) is mandatory, not pancetta. Perilli in Testaccio, Matricianella in the Centro Storico and Trattoria Pennestri all serve canonical versions of the dish.
Where to eat in Rome:
- Perilli
- Matricianella
- Trattoria Pennestri
- Armando al Pantheon