The town of amatriciana, reborn after the earthquake
Amatrice, in the mountains between Lazio, Umbria, Marche and Abruzzo, gave its name to one of the most famous pasta sauces in the world: the amatriciana, made with guanciale (cured pork cheek), pecorino and tomato, a dish that the shepherds of the area once prepared in its "white" version without tomato, the gricia. The pasta of tradition is the spaghetti.
On 24 August 2016 a terrible earthquake destroyed most of the historic centre and killed 299 people. Since then the town has been slowly rebuilding; the civic tower, which remained standing, has become a symbol of resistance. The "Area Food" gathers the historic restaurants rebuilt after the earthquake. Around the town lie the Monti della Laga, part of a national park, with woods, waterfalls and mountain pastures.
Tip: the Sagra degli Spaghetti all'Amatriciana, held at the end of August, is a way to support the town; buy the local guanciale and pecorino directly from producers.
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