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I am Amatrice #unfuturoperamatrice
Did-you know that Amatrice, a town in Central Italy affected by the earthquake, gave its name to the salsa all’amatriciana, one of the best known pasta sauces in Italian and International cuisine?
In the hours immediately following the devastation of Amatrice and the surrounding area, many restaurateurs in Italy and elsewhere took the initiative to put this symbolic dish on their menus – a smart way to spread the values of solidarity and sharing, typical of the farming culture of this region.
We too would like to raise awareness and contribute to the success of such initiative, which is encouraged by Carlo Petrini, the president of the Slow Food movement. We ask our friends to participate to A future for Amatrice (#unfuturoperamatrice). A small part of the proceeds will be paid directly to the town of Amatrice. The list of participating restaurateurs can be found on the Slow Food Italy website.
You can compare the dish from your favourite restaurant, with our own recipe of Spaghetti all’amatriciana.
Spaghetti all’Amatriciana
In the ancient times, the sauce amatriciana used to be made only with guanciale (cured pork cheek) and grated pecorino (sheep’s cheese), local products of the mountainous area around Amatrice, between Lazio and Abruzzi. Tomato, chili pepper and onion were added more recently.
Autori
Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.
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