Typical dish of Rome
Bucatini all’Amatriciana
Bucatini all’Amatriciana appear as long strands of hollow pasta wrapped in a glossy, fragrant, deep-red sauce. Crispy guanciale releases its rich fat, melding with the tomato, while Pecorino Romano adds a salty, enveloping note. Each forkful alternates softness and crunch with a bold, assertive character. It’s the classic trattoria first course, the star of convivial lunches and unhurried Roman dinners.
Season: Tutto l'anno€10–16
Why it matters
In Rome, Amatriciana is much more than a recipe: it is one of the symbols of the city’s table. In historic trattorias it represents the essence of Roman cuisine, built on a few robust ingredients and clear, decisive flavors. Ordering a plate of bucatini all’Amatriciana means taking part in a shared, popular tradition that is deeply tied to local identity.
Origin story
The recipe was born in Amatrice, a town in the Lazio Apennines, as an evolution of the older pasta alla gricia prepared by shepherds. With the arrival of tomatoes in Italy between the 18th and 19th centuries, the sauce transformed into today’s Amatriciana. When many residents of Amatrice moved to Rome, the dish became firmly established in the kitchens and trattorias of the capital.
Typical ingredients
bucatiniguancialepomodoropecorino romanopeperoncino
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