30 and August 31, 2008
42 ° FESTIVAL OF SPAGHETTI all'amatriciana
"The queen of festivals, two days to taste the most famous and delicious dish of the region and beyond, The Spaghetti all'amatriciana festival, now in 42 th edition, is now associated with the exhibition of typical products ... "
HISTORY
born white ... then "married" the tomato
The tasty dish of pasta with sauce all'Amatriciana entered part of culinary tradition, not only nationally but also internationally. Its origin is rooted in a cooking class extraction of pure, simple, genuine, rich in flavor and quite varied. Suffice it to say that once the food needs were met through the preparation of special dishes, mostly "poor", the result of the preparation of raw materials available in a certain geographical area. In more marginal areas of Italy, such as the area of \u200b\u200bthe Monti della Laga, the main productive activity (considered to be more profitable) was animal husbandry, focusing mainly on breeding sheep and pig. Thanks to these two activities, the main food sources for humans were those from the production of meat, milk and their derivatives. In particular, the raising of pigs was a practice used in all farming families who work the meat for seasoning and keep it in time. The slaughter was usually performed by the householder, but in the families of transhumant shepherds it was for this woman, who subsequently devoted himself to the meat processing industry. The other way was related to pastoral livelihoods, the summer took advantage of the lush mountain pastures, while in winter, with transhumance, we headed out to the Adriatic resort or flat in the Tyrrhenian Sea (Campagna Romana). During the period of separation from family and homes, the shepherds turned the milk of their sheep in sheep's milk cheese that used to power along with salted and cured meats, such as the pillow. With these simple ingredients pastors seasoning, and cook it with an iron pan with a long handle, their frugal and only substantial meal of pasta Amatriciana of "white". And enriching and reprocessing, a simple pastoral training, and with the introduction of the 800 tomato occurred at the beginning, the population of amateur has created one of the most famous dishes of Italian cuisine: the Amatriciana. In fact, when the end of 1700 the Neapolitans among the first in Europe, recognized the great organoleptic qualities of tomato, also amatriciana (within the jurisdiction of the Kingdom of Naples since 1700) were able to appreciate the added insight and happy with the pillow, which, together with cheese, has made a tasty pasta sauce, whose fame has crossed national boundaries to establish themselves in international cuisine. Some mistakenly attribute the Roman Amatriciana the kitchen, forgetting that they were the shepherds who travel with seasonal transhumance to the Roman countryside, this recipe made it known in the capital. There are many today, the restaurateurs in Rome, in Italy and worldwide, contributing to the dissemination and knowledge plate.
The true recipe for spaghetti amatriciana
DOSES SERVES 4 :
500 g spaghetti, 125 g pillow, a tablespoon of extra virgin olive oil , a dash of dry white wine , 6 or 7 tomatoes San Marzano or 400 g of peeled tomatoes a bit of chilli, 100 g grated pecorino, salt .
ENFORCEMENT:
".. Put in a skillet, preferably iron, oil, pepper and chopped bacon, the proportion of one quarter, compared to pasta, is traditional and sacred and experts, or you put the pillow, ie the part of the jaw of the pig, or are not all'amatriciana spaghetti, only it will have an unsurpassed delicacy and sweetness. Fry over high heat. Add the wine. Remove from frying the pieces of bacon, drain well and set aside possibly in warm, avoids the risk of them becoming too dry and salty and remains soft and tasty. Combine the tomatoes, cut into strips and cleaned from the seeds (preferably first blanch them, so it will remove more easily the skin and then cut). Add salt, mix and give a few minutes of fire. Remove the chili, put in the pieces of bacon, once turned over to the sauce. Meanwhile, boil the pasta al dente in salted water. Drain well and put into a bowl add the grated pecorino. Wait a few seconds and then pour the sauce. Turn over, or if you wish, move to another part of pecorino.
completely banned from recipe: the bacon, the onion , the ' garlic and any other ingredient boundary, which is often repeated on TV or a very imaginative chef. There is no doubt true Amatriciana is based on cheese and bacon amatriciana. The other variations I can not bear to be called Amatriciana ... "
(Photo: Summary of a we" normal )
For the filling: 
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