Spaghetti alla gricia
Spaghetti alla gricia or Spaghetti alla griscia is a simple, traditional dish of Italian cuisine from the Lazio region . The origin of the name is probably derived from Gricio . This is how the sellers of bread and groceries were named in Rome in the nineteenth century, some of them came from the Swiss canton of Graubünden (Italian: Grigioni ). According to another hypothesis, the dish comes from the mountain village of Grisciano, a district of Accumoli . The Sagra della pasta alla griscia takes place there every year on August 18th .
For preparation, cooked spaghetti is mixed with cubes of air-dried, roasted pork cheek ( guanciale ) or bacon ( lardo or pancetta ) and plenty of pecorino romano . Freshly ground black pepper can be added to taste .
A similar dish is the spaghetti alla carbonara . With the addition of tomatoes, the spaghetti alla gricia was developed into the bucatini all'amatriciana .
Individual evidence
- ↑ Dictionnaire romanesco , Fernando Ravaro, Newton Compton, Roma 2005
- ^ Lazio, Le autentiche ricette della tradizione , Boroli Editori, Milan 2007, ISBN 978-88-7493-180-4