ROME and three pastas
would be easily preserved and Romans like to keep pasta dis- hes simple. Besides the pasta it- self, Carbonara usually contains four ingredients: guanciale (a bacon-like Italian cured meat), fresh eggs, black pepper and pecorino romano cheese - per- fectly balanced on your palate. The final Roman pasta we’re covering here is PASTA AMA- TRICIANA. Some may think that Italy and tomatoes go hand in hand, but tomatoes actually didn’t arrive in the co- untry until the 17 th century. Des- pite that, they made pasta sau- ce a staple Italian food across the world. Pasta Amatriciana was said to be born out of gri- cia sauce, which is made wi- th just olive oil, guanciale, black pepper and pecorino cheese. Legend has it that people in Amatrice added tomatoes to their gricia sauce to create this deliciously rich dish. The ingre- dients today remain the same for a classic Amatriciana: toma- to sauce, guanciale and peco- rino cheese. Though people in Amatrice only make this dish with spaghetti, you’ll find it with bucatini noodles in Rome.
The locals are passionate abo- ut their meals and opinionated about how their dishes are ma- de, while the restaurants around this ancient city have perfected the art of traditional Roman fo- od. Rome is famous for coun- tless dishes and ingredients, and we will take you through the most iconic meals. The most famous Roman dish by far is CACIO E PEPE. Its sim- plicity illustrates the beauty of Italian cuisine. The first of Ro - me’s famous pasta trio, this pa- sta is a creamy, cheesy, peppery joy. The literal translation is sim- ply “cheese and pepper”, whi- ch make up the majority of this amazing dish. Another of Italy’s famous pasta dishes (maybe the most popular in Serbia), PA- STA CARBONARA is the most recent Roman invention, having only appeared on menus in the 1950s and ‘60s. Some argue that the name comes from Car- bonari, coal workers, who wo- uld prepare the dish over a fi - re. They needed ingredients that
Pasta amatrićana / Pasta Amatricana
Žumance je ključ dobre karbonare jer se u Italiji jelo nikada ne pravi sa dodatkom pavlake Egg yolk is the key to a good Carbonara because the dish is never made with the addition of cream in Italy
ĆANA. Neki možda misle da Italija i paradajz idu ruku pod ruku, ali u stvari paradajz je stigao u zemlju tek u 17. ve- ku. Uprkos tome, napravili su sos koji čini osnovu italijan - ske hrane širom sveta. Ama- tri ana je nastala od sosa koji se pravi samo od maslinovog ulja, gvancijala (dimljeni svinj- ski obrazi), crnog bibera i pe- korina. Legenda kaže da su ljudi u Amatriču dodali para - dajz u svoj sos stvarajuć i ovo ukusno bogato jelo. Sastoj- ci danas ostaju isti za klasič - nu amatri anu: paradajz sos, gvancijale i pekorino sir. Iako u Amatriču prave ovo jelo sa - mo sa špagetima, u Rimu ć e - te ga nać i sa rezancima bu - katini.
Pasta karbonara / Pasta Carbonara
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