Amatriciana sauce

The “amatriciana” (or “matriciana” in Roman dialect) is originally from the city of Amatrice in central Italy. The traditional recipe only includes ingredients from Amatrice and its surrounding, such as cure pork and hard cheese (Pecorino di Amatrice). However, nowadays the recipe is known in several variants, depending on the local availability of ingredients. The Pasta Lab would offer you the most popular variation from Rome which includes: guanciale (or pancetta), hard cheese (Pecorino Romano), tomato, chilli pepper, olive oil, salt and pepper.


Suggested portion: 2 people.

Wight: 300 gr

INGREDIENTS (allergens in bold): Tomatoes, guanciale (pork), milk (Pecorino Romano DOP), white wine (sulphites), chilli, salt, pepper. 


Please keep the product refrigerated. Suitable to be frozen.

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