Boast of Roman food tradition: bucatini alla Matriciana

Bucatini alla Matriciana: the original Roman recipe

If you already joined this tour you probably remember the delicious pasta recipe we had together: bucatini alla amatriciana.
There are many version of this dish, one is connected to the legend of the origins of the recipe. Someone says that this recipe was born in Amatrice, a small town on the border with Abruzzo. Coding on many versions of Amatriciana, please remind that most important tricks to make a perfect copycat of the recipe are three.

  • Quality of basic ingredients
  • Cooking process
  • Love

The recipe called matriciana and not amatriciana, as evidence, as the inhabitants of Amatrice used called “Matriciani”, without the A consequently also the famous pasta was called “Matriciana”, with time for a linguistic phenomenon has become amatriciana. This dish was the main meal of the numerous pastors, which was originally without the tomato, pasta alla “Gricia.” The shepherds carried in their backpacks, pieces of cheese, black pepper-bags, dry pasta, bacon, and lard. Matriciana style is most popular in Rome, whereas you’d remember, people really like strong salty flavors.

Matriciana Recipe for 4 people: the ingredients

  • 400 grams of spaghetti pasta made of durum much harder than Italian production of high quality. Recommended De Cecco pasta “bucatino”
  • 250 grams of guanciale (do not use the bacon is made from pork belly, alters the flavor). The meat is made from the cheeks of the pig so it is a nobler the more delicate flavor and fragrant is the essential ingredient for the preparation of matriciana, without it, it is not a real matriciana at the Roman style.
  • 500 grams of fresh tomato (casalino variety) alternatively tomatoes in the can. Recommended a box of tomatoes Graziella or San Marzano or De Cecco tomatoes.
  • 150 grams of pecorino romano, salty and slightly spicy. Remember that real pecorino romano is signed with a label DOP and have black skin.
  • 2 teaspoon of salt to the dough.

Matriciana Recipe for 4 people: the preparation

Cut the slices of guanciale into strips of amateur long, uniform and of the same thickness. (Do not cut the bacon into cubes).
Peel the tomatoes casalini boiling 2/3 minutes advance in boiling water, peel away the central part and the seeds, place in a bowl the tomatoes together with their juice. taste the tomatoes, if you feel those too acid, then add 1 tablespoon of sugar.
Grate the cheese. Put the meat in a large frying pan in iron so as to completely cover the bottom, and let it heat over high heat.  Reduce the heat and fry the bacon for a couple of minutes, until it has reached the right coloring camel. As soon as you see camel-colored guanciale you remove the pan from the fire, then add tomatoes.
Cook the sauce for about 8 minutes, turning occasionally, until it reaches the right degree of density and fluidity. In the meanwhile, boils pasta in a BIG amount of water. read on the pasta package, if you read 12 minutes cooking time, your remove pasta from the water 2 minutes before. We suggest you do not waste all the boiling water, take pasta away from the water with a spaghetti spoon, so you can save the water in case your sauce would result too sticky.
Pour the bucatini into the pan adding, little by little grated pecorino. Pour Bucatini matriciana in a dish, adding a pinch on the surface of pecorino cheese and serve hot.
Perfect wine combination: Montepulciano d’Abruzzo or Syrah.

Boast of Roman food tradition: fried zucchini flowers

Fried zucchini flowers: the original recipe

This is surely one of the best roman recipes. Zucchini flower season just started, guys! For all of you, who have had the chance to join our food tour of Rome in the last two weeks, and for all the other lovers of roman cuisine, we have the pleasure to give you our recipe.


  • Fresh zucchini flowers
  • mozzarella cheese
  • salted anchovies
  • peanuts oil (or olive oil)
  • white flour
  • beer or sparkly water
  • salt


Flowers are extremely delicate so open them carefully and suff with a little cube of mozzarella cheese and a piece of anchovy. Then prepare a thick batter with flour, sparkly cold water (or beer).
Dip the stuffed flower into the batter and fry them in lots of oil, very hot.
Remove those when light brown colored and dry the excess oil with paper.
It comes like a cloud with a surprise inside!
Enjoy it!

Boast of Roman food tradition: the Roman chicken

“Er pollo alla romana” (the Roman chicken): the original recipe

Cut a chicken into pieces and fry it in a pan along with a tablespoon of extra virgin olive oil, 1 slice of chopped streaky bacon, garlic, salt, and pepper.
When the chicken has absorbed the ingredients flavor, pour over 1/2 glass of white wine. Let the wine evaporate. Then add about 300 gr of tomatoes and 2 large peppers cut into long strips.
Cook it over a slow flame for 30 minutes. Suggestions from granma’s kitchen: use white wines from the Castelli Romani area and fresh tomatoes and add salt only at the end.