{"id":3336,"date":"2024-11-11T15:54:24","date_gmt":"2024-11-11T15:54:24","guid":{"rendered":"https:\/\/www.lafabbricadellapastadigragnano.com\/?post_type=recipe&#038;p=3336"},"modified":"2026-02-23T10:50:45","modified_gmt":"2026-02-23T10:50:45","slug":"mezze-maniche-amatriciana","status":"publish","type":"recipe","link":"https:\/\/www.lafabbricadellapastadigragnano.com\/en\/ricetta\/mezze-maniche-amatriciana\/","title":{"rendered":"Mezze Maniche Rigate all\u2019Amatriciana"},"content":{"rendered":"<p class=\"wp-block-paragraph\">On 6 March, Italy celebrates Amatriciana Day \u2014 a day dedicated to one of the most beloved dishes in Italian cuisine. An occasion to go back to the real ingredients, respect tradition and remember that every detail matters \u2014 starting with the pasta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>What is Amatriciana Day?<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Amatriciana Day was created to protect one of the most loved \u2014 and most debated \u2014 recipes in Italian cuisine. Its origins go back to the shepherds of Lazio who, during their seasonal migrations, carried only what would keep for a long time and cook with little: cured pork cheek, Pecorino Romano and dried pasta. Only later was tomato added, giving the dish the form we know today. The original recipe is now officially registered by the Municipality of Amatrice.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>How to prepare Mezze Maniche all\u2019Amatriciana<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for 4 servings<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g <strong><a href=\"https:\/\/lafabbricadellapastadigragnano-shop.com\/en\/products\/historical-from-gragnano-mezze-maniche-rigate?_pos=1&amp;_psq=mezze&amp;_ss=e&amp;_v=1.0\" target=\"_blank\" rel=\"noreferrer noopener\">Mezze Maniche Rigate<\/a><\/strong><\/li>\n\n\n\n<li>200 g guanciale (cured pork cheek), black peppered<\/li>\n\n\n\n<li>100 g grated Pecorino Romano cheese<\/li>\n\n\n\n<li>400 g canned peeled tomatoes (drained)<\/li>\n\n\n\n<li>Salt to taste<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>How to prepare Mezze Maniche all\u2019Amatriciana <strong>Mezze Maniche Rigate<\/strong> all\u2019Amatriciana<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Prepare the Guanciale:<\/strong> Cut the guanciale into strips and brown it in a pan without added fat over medium heat until crispy. Deglaze with a splash of white wine and set aside.<\/li>\n\n\n\n<li><strong>Prepare the tomato sauce:<\/strong> Add the peeled tomatoes, crushed by hand, to the remaining cooking juices. Cook for 15 minutes over medium heat, adjust salt to taste, and add a pinch of chili pepper.<\/li>\n\n\n\n<li><strong>Cook the Pasta:<\/strong> Cook the Mezze Maniche Rigate in plenty of salted water (1 liter of water and 10 g of salt for every 100 g of pasta), following the package instructions for a perfect al dente texture.<\/li>\n\n\n\n<li><strong>Combine and serve:<\/strong> Drain the pasta al dente, transfer it to the sauce, and toss over high heat for one minute. Add the guanciale and a generous grating of Pecorino Romano. Serve with extra Pecorino on the side.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Useful tips<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Do not substitute guanciale with bacon: guanciale has a different fat content that melts in a unique way during cooking. If unavailable, pancetta is the closest alternative \u2014 but avoid smoked streaky bacon entirely.<\/li>\n\n\n\n<li>No garlic, no onion, no basil. The original recipe registered by the Municipality of Amatrice does not include them.<\/li>\n\n\n\n<li>The ideal shapes are Rigatoni, Bucatini or Mezze Maniche: their bronze-drawn surface holds the sauce in every ridge and groove.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Discover all our <a href=\"https:\/\/www.lafabbricadellapastadigragnano.com\/en\/gli-storici-di-gragnano\/\" target=\"_blank\" rel=\"noreferrer noopener\">Historical from Gragnano <\/a>and keep following our&nbsp;<a href=\"https:\/\/linktr.ee\/lafabbricadellapastadigragnano\" target=\"_blank\" rel=\"noreferrer noopener\">social channels<\/a>&nbsp;for more culinary tips.<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Il 6 marzo si celebra l&#8217;Amatriciana Day, la giornata dedicata a uno dei piatti pi\u00f9 amati della Cucina Italiana. Un&#8217;occasione [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3337,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[94,93],"recipe-cooking-method":[218],"recipe-tag":[228,227],"recipe-key":[229,230],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-3336","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-cuisine-regionale","recipe-cuisine-tradizionale","recipe-cooking-method-al-dente","recipe-tag-amatriciana","recipe-tag-mezze-maniche-rigate","recipe-key-amatriciana","recipe-key-ricetta-romana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mezze Maniche Rigate all\u2019Amatriciana<\/title>\n<meta name=\"description\" content=\"Le Mezze Maniche Rigate all\u2019Amatriciana sono un\u2019icona della cucina italiana e della tradizione romana, dal carattere deciso che racconta 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