Flavorful sauce from traditional Roman cuisine prepared with “Pecorino Romano P.D.O.” cheese, Guanciale (pork cheek) and bacon. This pasta sauce is considered the ancestor of Amatriciana, before the discovery of tomatoes. Excellent sauce for dressing bucatini, rigatoni or for “guitare pasta”. It can be used to flavor risotto dishes.
The “gricia” sauce is ready to pour directly over freshly drained pasta. It is recommended to stir well before use. For better distribution of the sauce, it is recommended to heat over low flame and stir in pasta cooking water. It is also great for finishing risottos.
This sauce has a very ancient matrix although the origin of the name is not precisely ascertained. The most suggestive hypothesis attributes the genesis of “gricia” to the term griscium, which in ancient Rome identified the smock worn by master bakers so as not to soil their clothes with flour. Indeed in the popular idiom “pasta alla gricia” stands for “soiled” by the seasoning. Dialectal reference to a pasta rich in flavor!
