Pasta alla gricia
Italian pasta dish
From Wikipedia, the free encyclopedia
Pasta alla gricia is a pasta dish originating in the Lazio region of Italy, made with guanciale, pecorino romano, and black pepper.[1]
 | |
| Course | Primo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Guanciale, pecorino romano, black pepper |
Origin and etymology
According to one hypothesis, the name of the dish is derived from the Romanesco word gricio; in papal Rome, the grici were sellers of common foods.[2] They got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni.[2] Thus pasta alla gricia refers to "pasta prepared with simple ingredients available at the local gricio" (guanciale, pecorino romano, and black pepper).
Others theorize that the dish was invented in Grisciano, Lazio, near Amatrice, the origin of Amatriciana sauce. Buccini (2007) argues that this theory is more probably correct, citing the name spaghetti alla marchigiana from the 1920s, referring to the neighboring region of Marche. If this theory is correct, the name started as alla grisciana, then modified to alla gricia to fit the occupational theme of puttanesca, scarpariello, carbonara and carrettiera.[3] In Amatrice as late as the 1960s amatriciana sauce was prepared without tomato, coinciding with gricia.[4] Gricia is also named amatriciana bianca.
See also
Media related to Pasta alla gricia at Wikimedia Commons
Pasta alla Gricia (Pasta with Guanciale) at the Wikibooks Cookbook subproject
