Amatriciana sauce

Amatriciana sauce, known in Italian as sugo all'amatriciana or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice (in the mountainous province of Rieti of the Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK. Amatriciana derives from a dish called "pasta alla gricia". The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, it is named after the frazione (hamlet) of Grisciano, in the comune (municipality) of Accumoli, near Amatrice. The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano. At some point, a little olive oil was added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.

Source: Wikipedia