THE ORIGINS: AMATRICE<\/h1>\n<\/div><\/div><\/div><\/div><\/div>The\u00a0Casale del Giglio<\/strong>\u00a0Wine Estate has\u00a0strong ties<\/strong>\u00a0with the ancient hill town of\u00a0Amatrice<\/strong>. Surrounded by the wooded slopes of the Monti della Laga, Amatrice is famous for its culinary traditions. For\u00a0Dino Santarelli<\/strong>, founder of the Estate, and his wife\u00a0Ernesta d\u2019Orazio<\/strong>, Amatrice was home.<\/p>\nWhen Dino Santarelli was born here, his family had been in the wine business for over a century. In the early days of the last century Ernesta D\u2019Orazio\u2019s family exported the local \u201dPecorino Romano\u201d cheese to North America.<\/p>\n
The intense flavour of this\u00a0cheese<\/strong>\u00a0combined with that of Amatrice\u2019s traditional cured pork or\u00a0Guanciale<\/strong>,\u00a0<\/i>give \u201cPasta all\u2019Amatriciana\u201d or \u201cGricia\u201d\u00a0 its own distinctive taste. The perfect complement to \u201cGricia\u201d\u00a0 is\u00a0Antinoo<\/strong>, a blend\u00a0 of luscious Viognier and Chardonnay grapes, aged in barrique.
\nThe Santarelli family, in keeping with the traditions of Amatrice, like to offer their guests this very particular \u2018taste experience\u2019.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\nLa Gricia<\/h1>\n<\/div>\n<\/div>\n\n\n\n\nIn times past, shepherds from the countryside and coastal plains near Rome would drive their flocks to the high summer pastures of the Monti della Laga, the part of Italy\u2019s central Appenine chain which surrounds the pleasant hill town of Amatrice (950 msl).
\nThroughout the \u2018Transumanza\u2019, as this migration was called, the shepherds would prepare the \u2018GRICIA\u2019, considered by many to be the true \u2018white\u2019 Pasta all\u2019Amatriciana\u2019, i.e. without tomato.<\/p>\n<\/div>\n<\/div>\n
\n\nIngredients for 4 servings:
\n<\/strong>\u2013 500 gms. \u2018mezze maniche rigate\u2019 (short ribbed macaroni or other short pasta).
\n\u2013\u00a0500 gms. trimmed \u2018guanciale\u2019 from Amatrice.
\nGuanciale is a type of Italian cured pork made from the cheeks and jowls of the pig. The weight of the guanciale before trimming would be around 700\/800 gms.
\n<\/em>\u2013\u00a0<\/em>100 gms. \u2018Pecorino Romano\u2019 \u2013\u00a0a strong sheep\u2019s milk cheese.
\n<\/em>\u2013 Rock salt & freshly ground black pepper.<\/p>\nMethod:<\/strong><\/p>\nThis is the traditional recipe, handed down from generation to generation since the 18th century:
\nRemove the rind and any yellow fat from the cured pork.
\nDice the pork into small pieces (3 x 1cm. approx) taking care to remove the peppercorns.
\nPlace the diced pork in a large (preferably iron) frying pan without oil and stir regularly over a low flame for about 20 minutes or until the pork is nicely\u00a0browned.
\nRemove the pork from the pan with a skimmer or slotted spoon, conserving\u00a0the melted fat in the pan for later.
\nSet the pork aside on kitchen paper (old-fashioned straw paper would be ideal) where, as the excess fat is absorbed, it will turn crispy. Bring a pot of cold water to a rolling boil, add the rock salt and then the pasta.
\nCook the pasta and drain thoroughly while still \u201cal dente\u201d (firm but tender).
\nReturn the pasta to the pot and stir in the crispy pork and melted fat to taste.
\nTo complete the preparation, add a generous handful of grated pecorino cheese and a sprinkling of freshly ground black pepper.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/lite-youtube><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Spaghetti all\u2019Amatriciana<\/h1>\n
Ingredients for 4 servings:<\/strong><\/p>\n\u2013 500 gms spaghetti or bucatini
\n\u2013 500 gms ‘guanciale’ from the town of Amatrice in central Italy (150 kms east of Rome)
\n(guanciale is a type of Italian cured pork\u00a0 made from the cheeks and jowls of the pig)
\n<\/i>\u2013 1000 gms tinned Italian plum tomatoes
\n\u2013 150 gms ‘Pecorino Romano’ cheese (a strong sheep\u2019s milk cheese)
\n\u2013 1 Italian peperoncino (red chilli pepper)
\n\u2013 Salt<\/p>\n
Method:<\/strong><\/p>\nThe \u2018ritual\u2019 begins with the preparation of the \u2018guanciale\u2019.
\nRemove the rind from the cured pork. Dice the pork into small pieces (3 x 1 cm approx).
\nPlace the diced pork in a large (preferably iron) frying pan and brown over a high flame, without oil, until crispy.
\nRemove the pork from the pan with a skimmer or slotted spoon. Set the pork aside on absorbent paper (old fashioned straw paper would be ideal).
\nAdd the chopped, seeded tomatoes and the \u2018peperoncino\u2019 to the melted pork fat in the pan, cover and allow to cook for at least 30 minutes.
\nCook the spaghetti in boiling salted water and drain while still ‘al dente’ (firm but tender).
\nStir the pasta into the sauce in the pan, add the crispy pork and a generous handful of grated pecorino cheese.
\nServe.<\/p>\n<\/div>
<\/div><\/div><\/div>![](\"https:\/\/www.casaledelgiglio.it\/wp-content\/uploads\/Amatriciana.jpeg\" "\\"Amatriciana\\"")
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The\u00a0Casale del Giglio<\/strong>\u00a0Wine Estate has\u00a0strong ties<\/strong>\u00a0with the ancient hill town of\u00a0Amatrice<\/strong>. Surrounded by the wooded slopes of the Monti della Laga, Amatrice is famous for its culinary traditions. For\u00a0Dino Santarelli<\/strong>, founder of the Estate, and his wife\u00a0Ernesta d\u2019Orazio<\/strong>, Amatrice was home.<\/p>\n When Dino Santarelli was born here, his family had been in the wine business for over a century. In the early days of the last century Ernesta D\u2019Orazio\u2019s family exported the local \u201dPecorino Romano\u201d cheese to North America.<\/p>\n The intense flavour of this\u00a0cheese<\/strong>\u00a0combined with that of Amatrice\u2019s traditional cured pork or\u00a0Guanciale<\/strong>,\u00a0<\/i>give \u201cPasta all\u2019Amatriciana\u201d or \u201cGricia\u201d\u00a0 its own distinctive taste. The perfect complement to \u201cGricia\u201d\u00a0 is\u00a0Antinoo<\/strong>, a blend\u00a0 of luscious Viognier and Chardonnay grapes, aged in barrique. In times past, shepherds from the countryside and coastal plains near Rome would drive their flocks to the high summer pastures of the Monti della Laga, the part of Italy\u2019s central Appenine chain which surrounds the pleasant hill town of Amatrice (950 msl). Ingredients for 4 servings: Method:<\/strong><\/p>\n This is the traditional recipe, handed down from generation to generation since the 18th century: Ingredients for 4 servings:<\/strong><\/p>\n \u2013 500 gms spaghetti or bucatini Method:<\/strong><\/p>\n The \u2018ritual\u2019 begins with the preparation of the \u2018guanciale\u2019.
\nThe Santarelli family, in keeping with the traditions of Amatrice, like to offer their guests this very particular \u2018taste experience\u2019.<\/p>\n<\/div>La Gricia<\/h1>\n<\/div>\n<\/div>\n
\nThroughout the \u2018Transumanza\u2019, as this migration was called, the shepherds would prepare the \u2018GRICIA\u2019, considered by many to be the true \u2018white\u2019 Pasta all\u2019Amatriciana\u2019, i.e. without tomato.<\/p>\n<\/div>\n<\/div>\n
\n<\/strong>\u2013 500 gms. \u2018mezze maniche rigate\u2019 (short ribbed macaroni or other short pasta).
\n\u2013\u00a0500 gms. trimmed \u2018guanciale\u2019 from Amatrice.
\nGuanciale is a type of Italian cured pork made from the cheeks and jowls of the pig. The weight of the guanciale before trimming would be around 700\/800 gms.
\n<\/em>\u2013\u00a0<\/em>100 gms. \u2018Pecorino Romano\u2019 \u2013\u00a0a strong sheep\u2019s milk cheese.
\n<\/em>\u2013 Rock salt & freshly ground black pepper.<\/p>\n
\nRemove the rind and any yellow fat from the cured pork.
\nDice the pork into small pieces (3 x 1cm. approx) taking care to remove the peppercorns.
\nPlace the diced pork in a large (preferably iron) frying pan without oil and stir regularly over a low flame for about 20 minutes or until the pork is nicely\u00a0browned.
\nRemove the pork from the pan with a skimmer or slotted spoon, conserving\u00a0the melted fat in the pan for later.
\nSet the pork aside on kitchen paper (old-fashioned straw paper would be ideal) where, as the excess fat is absorbed, it will turn crispy. Bring a pot of cold water to a rolling boil, add the rock salt and then the pasta.
\nCook the pasta and drain thoroughly while still \u201cal dente\u201d (firm but tender).
\nReturn the pasta to the pot and stir in the crispy pork and melted fat to taste.
\nTo complete the preparation, add a generous handful of grated pecorino cheese and a sprinkling of freshly ground black pepper.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>Spaghetti all\u2019Amatriciana<\/h1>\n
\n\u2013 500 gms ‘guanciale’ from the town of Amatrice in central Italy (150 kms east of Rome)
\n(guanciale is a type of Italian cured pork\u00a0 made from the cheeks and jowls of the pig)
\n<\/i>\u2013 1000 gms tinned Italian plum tomatoes
\n\u2013 150 gms ‘Pecorino Romano’ cheese (a strong sheep\u2019s milk cheese)
\n\u2013 1 Italian peperoncino (red chilli pepper)
\n\u2013 Salt<\/p>\n
\nRemove the rind from the cured pork. Dice the pork into small pieces (3 x 1 cm approx).
\nPlace the diced pork in a large (preferably iron) frying pan and brown over a high flame, without oil, until crispy.
\nRemove the pork from the pan with a skimmer or slotted spoon. Set the pork aside on absorbent paper (old fashioned straw paper would be ideal).
\nAdd the chopped, seeded tomatoes and the \u2018peperoncino\u2019 to the melted pork fat in the pan, cover and allow to cook for at least 30 minutes.
\nCook the spaghetti in boiling salted water and drain while still ‘al dente’ (firm but tender).
\nStir the pasta into the sauce in the pan, add the crispy pork and a generous handful of grated pecorino cheese.
\nServe.<\/p>\n<\/div><\/span>