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Sugo all'amatriciana ((:ˈsuːɡo allamatriˈtʃaːna)) or alla matriciana (in Romanesco dialect) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the ''Amatriciana'' is one of the best known pasta sauces in Roman and Italian cuisine. The sauce has been declared as Lazio's ''Prodotto agroalimentare tradizionale''. ==Development== Amatriciana originates from a recipe named ''gricia''. ''Grici'' were what Romans - modern dwellers of the eponymous city, not the ancient ones - called the sellers of bread and comestibles. 〔Ravaro (2005), p. 329〕 They were so called in that a number of them emigrated from the Swiss canton of Grisons. 〔 According to another hypothesis, the name originates from the hamlet of Grisciano, in the ''comune'' of Accumoli, near Amatrice. The sauce was (and still is) prepared with guanciale (cured pork cheek) and grated pecorino. According to the matching hypothesis, ingredients reflect local products available either to a simple grocery store or to common folk who practiced herding in the mountainous area. At some point, a little olive oil was added to the recipe; also it should be noted that in the 1960s the Amatriciana sauce was still prepared in this way in Amatrice itself. 〔Gosetti (1967), p. 686 〕 The invention of the first tomato sauces (and the terminus post quem for the introduction of tomato in the gricia, creating the Amatriciana) dates back to the late 18th century. The first written record of pasta with tomato sauce can be found in the 1790 cookbook ''L'Apicio Moderno'' by Roman chef Francesco Leonardi.〔Faccioli (1987), The ''culí di pomodoro'' recipe is found in the chapter devoted to Leonardi, at pg.756〕 The Amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries due to the pluricentennial connection〔In Rione Ponte A lane called ''Vicolo dei Matriciani'' and a ''locanda'' bearing the same name are documented as having existed since the 17th century. Blasi (1923), ''sub voce''〕 between Rome and Amatrice.〔The town was originally part of the Abruzzo Ultra Department of the Kingdom of the Two Sicilies, but was annexed to the Abruzzi Region of the Kingdom of Italy in 1861, and was finally incorporated into Lazio as part of the Province of Rieti when the latter was created in 1927.〕 The recipe was extremely well received and rapidly went on to be considered a "classic" of the Roman Cuisine, even though it originated elsewhere. The name of the dish in the Romanesco dialect eventually became ''matriciana'' due to the apheresis typical of this dialect.〔Ravaro (2005), p. 395〕 While tomato-less ''gricia'' is still prepared in central Italy, it is the tomato-enriched ''amatriciana'' that is better known throughout Italy and exported everywhere. While in Amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in Rome and is now prevalent. Other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Amatriciana sauce」の詳細全文を読む スポンサード リンク
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