Amongst the more spirited and enjoyable of Italian regional cuisines one must definitely include that of Lazio, so rich in various flavours and aromas which when combined create dishes full of good humour, especially when you are in the company of friends. The desire to sing , to toast one’s life, to enjoy every moment, and simply to have fun – these are the most common images we have of this region. That is why today we are travelling to discover the small town of Amatrice, located in the province of Rieti, whence originates a pasta dish that is mouth-watering to all - the famous spaghetti all’amatriciana. Our recipe is one that fully embraces the spirit of the dish, although in the original version one would use pork jowl meat instead of pancetta: follow our step-by-step guide and get ready to party!
Bronze-drawn semolina spaghetti
“I Pelati” hand made peeled long tomatoes au naturel
Organic monococcal spelled
Sun-dried long tomatoes
Giardiniera (Mixed sweet and sour Vegetables)
Dried aubergine pesto, with Bronte pistachio
Big appetizer from Salento (mixed vegetables)
Taralli with Primitivo wine
Bring some water to the boil for the spaghetti while preparing the sauce. Cut the bacon into cubes and fry in a pan with a little oil and chilli (according to taste). When the bacon starts to darken, add the white wine and let it reduce; meanwhile cut the tomatoes into small pieces, then remove the pancetta from the pan keeping it to one side, and cook the tomatoes over a low heat. Meanwhile, cook the spaghetti in boiling salted water. When the tomato is cooked, return the bacon to the pan with the tomatoes and cook for a few minutes. Drain the spaghetti when cooked ‘al dente’. Sprinkle with plenty of grated pecorino cheese, add the sauce, mix well and serve.