Guanciale amatriciano is a traditional Italian cured meat product that originates from the town of Amatrice in the Abruzzo region of Italy. Amatrice is a small commune located in the province of Rieti. This delicious delicacy has a long history and is an integral part of the local cuisine.
The town of Amatrice has been producing guanciale for centuries, and it is considered one of the most important ingredients in the famous pasta dish, spaghetti all’amatriciana. Guanciale is made from the pork jowl or cheek, which is seasoned with salt, pepper, and sometimes garlic, and then cured for several weeks. The result is a flavorful and fatty meat that adds a unique taste to various dishes.
Apart from Amatrice, guanciale can also be found in other towns and communes of Abruzzo, such as L’Aquila and Teramo. These regions have their own variations of guanciale, each with its own unique flavor profile and curing techniques.
Guanciale amatriciano has gained recognition as a traditional Italian food product (PAT) by the Italian government. This recognition ensures that the guanciale produced in Amatrice and other designated areas follows specific production methods and quality standards. The PAT recognition guarantees the authenticity and origin of the product, providing consumers with a guarantee of its quality.
To prepare a classic dish using guanciale, one can try the recipe for spaghetti all’amatriciana. Cook the pasta al dente and set it aside. In a pan, sauté diced guanciale until crispy. Add chopped onions and cook until translucent. Then, add tomato sauce, chili flakes, and a pinch of salt. Simmer the sauce for a few minutes and then toss it with the cooked pasta. Serve with a generous sprinkle of grated pecorino cheese.
Sources:
1. “Guanciale Amatriciano” – www.italia.it
2. “Guanciale Amatriciano” – www.abruzzoturismo.it