Consorzio Pecorino Romano

This is a dish which originates near Amatrice in the Latium region, and was invented by shepherds before tomatoes were known. It was prepared using lard from pig cheeks, which could not otherwise be sold because not choice enough. The lard was a substitute for ham, reserved to the wealthy.

Cut the lard into strips, brown in a pan over low fire to keep it from burning. As soon as it starts to cook, add a little black pepper. Aside, cook pasta in boiling water. Drain and season with the lard. Sprinkle generously with grated “Pecorino Romano”.

With the importation of tomatoes from America, Gricia passed into the Roman province, specifically in the Amatrice area, where it became very popular, since tomatoes were so expensive only the Pope and nobility could afford them at first.