La Gricia
Cacio e pepe con guanciale or amatriciana in bianco? Call it what you will...but GRICIA has earned a respectable place alongside its more famous cousins.... The dish is said to have been devised by shepherds, who during the long days...
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Category: Roman traditional recipes
The Artichoke, the Eighth King of Rome
Its scientific name is "Cynara Scolymus," in memory of the unfortunate maiden who escaped Jupiter's advances and was turned into a thorny plant. The etymological origin of the word comes from the Arabic "al-kaharshûf." Marilyn Monroe was in 1949 the first queen elected...
Spaghetti with meatballs Roman style
Is it really an insult to Italian cuisine? For years the famous (or infamous?) spaghetti and meatballs, ubiquitous in the United States, especially in Little Italy restaurants, have been one of the many false myths of tricolor gastronomy abroad. For many Italians,...
THE RECIPES OF THE CANONICAL-LA CARBONARA
INGREDIENTS 400 g rigatoni pasta 4 egg yolks 1 whole egg 200 g guanciale bacon 90 g pecorino romano cheese 30 g grated cheese black pepper to taste salt to taste PREPARATION Beat the eggs in a bowl and add the pecorino...
The Rectory's recipes
THE TIRAMISU' INGREDIENTS mascarpone 500g ladyfingers 350g fresh eggs...
What is the real history of Amatriciana?
Amatriciana (in Roman dialect matriciana because of the apheresis) is a pasta sauce typical of Roman osterias and trattorias. The ingredients are: guanciale, pecorino and pommidoro. It takes its name from Amatrice, a town in the province of Rieti. The earliest evidence...