Amatriciana sauce · Italian · Main Course
Amatriciana sauce
Born in Italy
“Tomatoes, guanciale, pecorino romano, and black pepper—the foundation of Roman pasta.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention officially recognized PAT and TSG first
8 in 10 say it's worth it for the foundational to Roman cuisine
6 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
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.
What makes this version distinct
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.
Signature elements
What people love
- officially recognized PAT and TSG
- foundational to Roman cuisine
- precise ingredient list
Know before you go
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