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Best Amatriciana sauce in New York

“Tomatoes, guanciale, pecorino romano, and black pepper—the foundation of Roman pasta.”

Amatriciana sauce

What the real thing tastes like

Amatriciana sauce, known in Italian as amatriciana (matriciana in Romanesco dialect), is a sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano or pecorino di Amatrice cheese, black pepper, dried chili 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.

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Amatriciana is a Roman sauce built on the holy trinity of guanciale, pecorino romano, and tomatoes—ingredients that speak in their own accents. Born in the mountain town of Amatrice, this sauce has earned official recognition as both an Italian traditional product and an EU-protected specialty, a rare honor that reflects how seriously the region guards its formula.

Order it here when it has

  • officially recognized PAT and TSG
  • foundational to Roman cuisine
  • precise ingredient list

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