Guanciale: essential for making carbonara and gricia.

The guanciale, together with pecorino, is one of the protagonists of Roman cuisine, enhancing the flavors of recipes like carbonara and gricia.

The differences with pancetta

There is no need to specify that guanciale and pancetta are not interchangeable: not only in origin but also in culinary use.

Guanciale, obtained from the cheek and part of the neck of the pig, is salted, peppered, and aged to develop its outer crust and intense flavor.

Pancetta is derived, as the name suggests, from the belly of pigs. The different types of pancetta are due to the type of casing that the cured meat undergoes after the preparation phases.

Guanciale, with a firmer texture than pancetta, is a key player in culinary preparations. While it can be enjoyed on its own, its true vocation shines in enhancing sauces.

Guanciale: star in carbonara and gricia

Recognized as a traditional product in various Italian regions, Guanciale is a key ingredient in the preparation of condiments like carbonara, amatriciana, and gricia.

The regions of Abruzzo, Calabria, Lazio, Molise, Sardinia, Tuscany, Umbria, and Puglia boast different varieties of Guanciale, each contributing to the richness of Italian gastronomic tradition.

In carbonara, a dish that has had a unique journey, guanciale plays a central role.

Carbonara: between myths and reality

The history of Carbonara, a Roman dish, is shrouded in myths and legends.

Contrary to popular belief, Carbonara does not have ancient and legendary roots, but rather saw the light in the context of the post-World War II period, thanks to the arrival of Allied troops in Rome.

The original Carbonara recipe, published in 1954 in La Cucina Italiana, included ingredients such as garlic, pancetta, Gruyère, and eggs.

Over the years, this dish has undergone several transformations, gradually eliminating unnecessary ingredients. Today, carbonara mainly consists of eggs, pecorino, and, of course, guanciale.

Gricia: the ancestor of amatriciana

Gricia is often associated with Amatriciana, another famous dish of Roman cuisine.

The main difference between the two lies in the absence of tomato in Gricia.

Some believe that pasta alla gricia is a kind of "white amatriciana", a variant without the tomato sauce.

Peasant origins

The origins of gricia can be traced back to the peasant communities of Lazio, where shepherds and farmers prepared hearty and nutritious foods with easily available ingredients.

Guanciale, Roman pecorino, and black pepper were fundamental elements in the diet of these communities.

Gricia is the result of pragmatic and simple cooking that reflects the rural roots of Roman cuisine.

Guanciale, an authentic culinary gem, plays a fundamental role in traditional recipes of regional cuisine.

Whether you prefer carbonara, amatriciana, or gricia, its presence is irreplaceable for a dish that respects the traditions of true Roman cuisine.

Angela Cordioli