Pasta alla gricia
| Course | Primo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Guanciale, pecorino romano, black pepper |
Pasta alla gricia is a pasta dish originating in the Lazio region of Italy, made with guanciale, pecorino romano, and black pepper.[1]
Origin and etymology
According to one hypothesis, the name of the dish is derived from the Romanesco word gricio; in papal Rome, the grici were sellers of common foods.[2] They got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni.[2] Thus pasta alla gricia refers to "pasta prepared with simple ingredients available at the local gricio" (guanciale, pecorino romano, and black pepper).
Others theorize that the dish was invented in Grisciano, Lazio, near Amatrice, the origin of Amatriciana sauce. Buccini (2007) argues that this theory is more probably correct, citing the name spaghetti alla marchigiana from the 1920s, referring to the neighboring region of Marche. If this theory is correct, the name started as alla grisciana, then modified to alla gricia to fit the occupational theme of puttanesca, scarpariello, carbonara and carrettiera.[3] In Amatrice as late as the 1960s amatriciana sauce was prepared without tomato, coinciding with gricia.[4] Gricia is also named amatriciana bianca.
See also
Media related to Pasta alla gricia at Wikimedia Commons Pasta alla Gricia (Pasta with Guanciale) at the Wikibooks Cookbook subproject
References
- ^ "Pasta alla Gricia". La Cucina Italiana. Retrieved 18 June 2024.
- ^ a b Ravaro (2005), p. 329.
- ^ Buccini, Antony F. (2007). "On Spaghetti alla Carbonara and related Dishes of Central and Southern Italy". In Hosking, Richard (ed.). Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. pp. 42–43. ISBN 978-1-903018-54-5.
- ^ Gosetti (1967), p. 686.
Bibliography
- Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN 978-0-393-08243-2.
- Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.
- Ravaro, Fernando (2005). Dizionario romanesco (in Italian). Roma: Newton Compton. ISBN 9788854117921.