The pillow: an essential ingredient for the preparation of carbonara and gricia

The pillow, together with pecorino cheese, is one of the protagonists of Roman cuisine, and enriched the flavors of recipes such as carbonara and gricia.

The differences with bacon

Not c&' it is necessary to specify that pillow and bacon are not interchangeable: not only in origin but also in &' use in the kitchen.

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

Bacon is made, as its name suggests, from the belly of pigs. The different types of bacon are due to the type of sausage to which the sausage is subjected after the meat preparation phases

Guanciale, with a harder texture than bacon, is a protagonist in culinary preparations. While it can be appreciated on its own, its true calling is manifested in &' enriching sauces

Guanciale: protagonist in carbonara and gricia

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

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

In carbonara, a dish that has had a unique path, the pillow 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 of day after World War II, thanks to &' arrival of allied troops in Rome.

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

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

Gricia: 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 tomatoes in Gricia.

Some believe that pasta alla gricia is a sort of “white amatriciana”, a variant without tomato sauce.

Peasant origins

The origins of gricia can be traced back to the rural communities of Lazio, where shepherds and farmers prepared hearty and nutritious foods with easy-to-find ingredients.

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

La Gricia is the result of pragmatic and simple cuisine, which reflects the rural roots of Roman cuisine.

The pillow, an authentic culinary jewel, plays a fundamental role in traditional regional cuisine recipes.

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

Angela Cordioli

S&M