Description

When tomatoes began to be cultivated in Naples in the 18th century, the distribution of this fruit
expanded throughout the country, reaching even Amatrice, the city from which the “Amatriciana”
sauce takes its name. From that moment on, the white sauce made with diced guanciale (cured
pork jowl) turned red and became a condiment for many pasta dishes.
The “Pici all’Amatriciana” is a recipe that can capture you in an instant with its
simplicity in preparation. Order the “COMBO COLOSSEUM” and prepare the Pici from Oro Pasta at home.