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Amatriciana & Gricia Sauces: the Sisters of Carbonara
Amatriciana & Gricia Sauces: the Sisters of Carbonara
Wed, 29 Dec 7:30 PM - Italy
Originating from Amatrice, a town near Rome, Amatriciana is one of the best-known pasta sauces in Roman and Italian cuisine. Gricia or "white amatriciana" was commonly cooked by shepherds of the area around Grisciano, also located in the Lazio region. Does Amatriciana come from gricia or is it the other way around? Is it spaghetti, bucatini or rigatoni? And is it “amatriciana” or “matriciana”? Make sure to book this cooking tutorial where Micky and Adry will dispel any doubts about it and teach you how to cook these classic Italian recipes. For these recipes, all the phases will be shown along the tour. For the process make sure to join the tour on time since each step will be explained live! And if you wish to cook live with us equip yourself with: INGREDIENTS for AMATRICIANA (for 1 person) - 100 gr. Rigatoni or Bucatini (1/4 lbs) - 40 gr. cheek lard/guanciale (1.40 US OZ) - 100 gr. peeled tomatoes  (0.5 US cups) - 20 gr. pecorino romano cheese (4 tbsp) - 1/2 glass White wine - Salt to taste - Hot pepper to taste INGREDIENTS for GRICIA (for 1 person) - 100 gr. Rigatoni or Bucatini (1/4 lbs) - 40 gr. cheek lard/guanciale (1.40 US OZ) - 20 gr. pecorino romano cheese (4 tbsp) - Salt
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