By chili we can mean both “Chili Sauce” and the well-known dish “Chili con Carne “. The term “chili” is Spanish and derives in turn from “chīlli”, which in the Nāhuatl (Aztec) language indicates chili pepper ; as you can easily imagine, the fruit of this native South American plant represents a characteristic ingredient of both preparations. Chili sauce…
Carbonara
Generality In the gastronomic field, the term carbonara indicates an accompanying sauce for dry pasta . Generally, the pasta shapes that go best with carbonara are spaghetti , but there is no shortage of recipes with penne, linguine or fusilli. The ingredients that make up the sauce are: pork cheek or bacon (the relevance of one or the other can be seen in the Historical Notes paragraph), pecorino…
Amatriciana
Generalities Amatriciana refers to a sauce for dry food pasta. Amatriciana ODIERNA is made with pork cheek, pecorino cheese and peeled tomatoes. It is a very energetic food because of the massive presence of fatty acids; on the other hand, at an evaluation of the “finished” dish (Spaghetti or Bucatini all’Amatriciana), the predominant energetic nutrients…
