Saturday, September 29, 2012
We arrived to the last course in our journey among the pasta recipes of the Roman cuisine.
I must be honest, even if this recipe is now firmly "planted" in Rome, its origin, as the name implies, is in Amatrice, a town on the border with Abruzzo, being part of it until 1927 when it was transferred to the province of Rieti. There are many variations of this recipe, despite its simplicity, I prefer using lard from the pig’s cheek and with no bacon and onion, you do as you please.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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