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Amatriciana
ah-mah-tree-TCHAN-ah A pasta sauce, originally from the town of Amatrice in the province of Rieti and a variation on the original Abruzzese version which contained no tomatoes. Amatriciana is made by sauteing a cured meat called guanciale (from the pork cheek) in olive oil, then adding minced onion and cooking until golden. For more click here.
AHL-lah GREE-tch-ah This sauce is the "white" version of amatriciana , another Latium sauce that hails from the town of Amatrice in the province of Rieti; gricia stayed closer to its tomatoless roots, while amatriciana adopted a sporty red coat. For more click here.
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Italian Culinary Terms INDEX:
List of Terms: Terms beginning with "A", Page 1 |
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1 A: Page 1 of 1.
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