The recipes of Roman cuisine: from bucatini to amatriciana to cola alla vaccinara

In Roman cuisine, where every dish tells centuries of gastronomic history, two authentic culinary excellences emerge: bucatini all&' amatriciana and cola alla vaccinara.

On this journey through timeless flavors and tasty traditions, we will explore these delights in depth, revealing the secrets behind each bite.

Bucatini all&' amatriciana: history and curiosities of a Roman classic

The Bucatini all&' Amatriciana are a hymn to the senses, a perfect combination of Roman tradition and culinary refinement.

Let's sink our forks into the history of this unmissable dish.

The story of Amatriciana

L&' origin of &' Amatriciana, like many ancient recipes, is shrouded in mystery.

However, a legend has it that in 1870, in Amatrice, a courageous woman named Anna De Angelis created the first version of this dish.

This first taste conquered not only the local palate but, with the passage of time, it reached the glorious city of Rome.

Some scholars believe that l&' Amatriciana is l&' evolution of Gricia, born at the end of 1600, when the tomato was combined with the pillow.

Its first written mention dates back to 1816, when Francesco Leonardi, a Roman cook, even presented it to the court of Pope Pius VII.

The evolving tradition

Contrary to &' common idea, traditional recipes are not untouchable. L&' Amatriciana went through an evolutionary path, recorded by the chefs

of the &' era.

The first documented recipe dates back to 1927, by Ada Boni. However, it had notable differences from &' Modern Amatriciana: chopped bacon, fresh tomatoes, spaghetti, and a

choice of mixed cheese.

The variations followed one another in the years &' 30, with the introduction of bacon, and in the years &' 60, when the pillow replaced the bacon.

Chili pepper took the place of pepper, bringing a spicy touch that won the hearts of diners.

Amatriciana among typical Roman recipes

L&' Amatriciana, despite being a &' Roman culinary icon, and had to fight to emerge among the food preferences of &' era.

In 1960, only eight out of forty-two Roman restaurants offered both Carbonara and &' Amatriciana, with their eyes mainly turned to the omnipresent cannelloni.

His canonization during the economic boom reduced the variations, establishing pillow, tomato, pecorino Romano and chilli pepper as essential pillars.

Despite the variations over the years, the real recipe of &' Amatriciana remains a &' unknown: the original version of Ada Boni, grandmother's recipe or that of the trusted trattoria?

Coda alla Vaccinara: between history and flavor

The Coda alla Vaccinara draws inspiration from the hardworking lives of vaccinators in the Regola district.

The name itself derives from the profession of these humble butchers, who received cattle waste for payment, giving life to this delicacy.

Its origins date back to 1300, but it was in the Rione Regola that the Coda alla Vaccinara established itself in 1800, becoming a poor dish reinterpreted by the Roman bourgeoisie.

L&' elaborate preparation of this dish, full of stories and flavors, made it sit even on aristocratic tables.

The ingredients of Coda alla Vaccinara

La Coda alla Vaccinara is a symphony of flavors, composed of cow's tail, braised meat, and a mixture of bovine offal.

Originally created with leftovers, this dish is enriched with tripe, pajata, and sweetbreads, celebrating the Roman tradition of not wasting anything.

The long braising process, with red wine and tomato, is what gives this dish its soft and tasty texture.

The perfect combination

These two dishes, children of Roman history and culinary genius, stand as ambassadors of the gastronomic tradition of this eternal city.

Food lovers find in these dishes a journey through the streets of Rome, through the alleys of history and the squares of authentic flavors.

L&' Amatriciana and the Coda alla Vaccinara, two essential chapters of Roman cuisine, invite us to discover the beating heart of this city, one bite at a time.

Angela Cordioli