Sugo all’amatriciana or alla matriciana (in Romanesco dialect) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine.read more
Risotto is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable.read more
After the fall of the Roman Empire, many of the Italian Cheese making techniques they pioneered were largely abandoned, only to survive in isolated areas such as in the mountains or monasteries, where monks created monastery cheeses based on the Roman innovations.