Typical dish of Rome
Pasta alla Gricia
Pasta alla Gricia appears simple and radiant: pasta coated in a glossy cream of Pecorino Romano, dotted with black pepper and enriched with cubes of golden, crispy Guanciale. The aroma is intense and savory, with notes of cured meat and bold cheese. On the palate, the softness of the pasta alternates with the crunch of the Guanciale, while the Pecorino forms a rich, enveloping, and flavorful sauce. It is the classic Roman trattoria first course, perfect for a convivial lunch or a simple yet memorable dinner.
Season: Tutto l'anno€10–14
Why it matters
Gricia is one of the pillars of Roman cuisine and represents the essence of Lazio’s pastoral tradition. With just a few robust, local ingredients, it tells the story of cucina povera transformed into excellence. For many Romans, it is the starting point of the family of pasta dishes that symbolize the city.
Origin story
Its origins likely trace back to the shepherds of the Apennines between Lazio and Abruzzo, who prepared hearty dishes with ingredients that kept well, such as Guanciale and Pecorino. The name may come from the Lazio village of Grisciano or from the "grici," food sellers from the Alpine regions who were present in Rome during the sixteenth century. Later, with the arrival of the tomato, the recipe is believed to have given rise to the more famous amatriciana.
Typical ingredients
guancialepecorino romanopepe neropasta (rigatoni o spaghetti)
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