Schools by Region

• Abruzzo
• Aosta Valley
• Apulia
• Basilicata
• Calabria
• Campania
• Emilia - Romagna
• Friuli - Venezia Giulia
• Lazio
• Liguria
• Lombardy
• Marches
• Molise
• Piedmont
• Sardinia
• Sicily
• Trentino - Alto Adige Sudtirol
• Tuscany
• Umbria
• Veneto

Things to do in Italy

• Things to do in Italy

Recipe Ammatriciana Spaghetti

400 g of bucatini (or spaghetti)
300 g of peeled tomatoes (in season 4-5 ripe red tomatoes)
150 g of jowl bacon thick sliced
60-70 g of grated pecorino (mild and not too salty)
1 red pepper
1/2 cup of dry white wine
extra virgin olive oil
salt and pepper

The Amatriciana or matriciana is a typical dish of the Italian tradition, known and appreciated in every region. The name comes from Amatrice, a town in the province of Rieti. The main ingredients are guanciale (jowl bacon), pecorino cheese and tomato. In the nineteenth century and until the beginning of the twentieth century the popularity of the dish in Rome grew considerably. This happened because of the close contacts between Rome and Amatrice. Many innkeepers and restaurant owners in the city were from Amatrice, so that the term “Matriciana” came to mean “inn with kitchen”.
bucatini
The pasta Amatriciana was very well received and quickly became a classic dish of Roman cuisine. Here’s the recipe! Although you can use any type of pasta, the tradition requires to use bucatini (large spaghetti hollowed in the center).