Gricia-style pasta or Greek-style pasta? An almost perfect homonymy

Among the most famous first courses in Lazio, Gricia is appreciated by both tourists and locals, combining the simplicity of its recipe with spaghetti, bacon, the inevitable Pecorino Romano cheese and finally the pinch of salt and pepper.

Its name often raises some etymological questions, since it cannot be traced back to a clear origin: the hypotheses that are formulated for the most part link the term “gricia” to the toponym of Grisciano, a fraction of the municipality of Accumoli that claims the authorship of the recipe, or to the dialectal term with which the original bakers of the Canton of Graubünden (or “grici”) were referred to in Rome in the fifteenth century.

Of course, however, Greece has absolutely nothing to do with it.

A deceptive assonance

Gricia pasta or simply gricia has nothing to do with first course recipes inspired by Ellade: let's list the main differences!

- first of all, pasta alla gricia is eaten only hot, while the Greek (or Greek) recipe can also be eaten cold, especially if it's summer;

- the pasta formats used for Greek-style dressing are the most varied, while spaghetti is mainly used for gricia;

- the ingredients of Greek-style pasta are feta cheese, cherry tomatoes, olives and Parmesan, with the possibility of adding basil leaves or a handful of capers to your main course.

The best choice for the fall season

Between the two dishes mentioned, it is obvious to rush to get the ingredients to make your own version of gricia, at this time of year: there will be plenty of time to regain possession of Greek-style pasta in summer! Even if this paragraph' October reserves for us temperatures that are not exactly cold, the scent of crispy pillow and Pecorino cheese become more tempting in the October atmosphere, and will be even more so in the coming months

We therefore recommend that you get the seasoned pillow from Fattoria Lepini and let yourself be tempted by Milk Coop's forms of Pecorino cheese: we guarantee that, if there are any ingredients left over, they will soon find an alternative use in the kitchen... Or they'll make a great starter for your lunch;)