italian cuisine recipes “gricia fresh pasta” from italian family english
the gricia is a very old way of seasoning pasta in Italy the gricia is the mother of carbonara and amatriciana, to make this recipe we need the “guanciale”
The “GUANCIALE” is the pork’s throat, a cut of pork covered with lean veins of muscle with a component of fine fat, of a different composition from lard (back fat) and pancetta (belly fat).
The consistency is harder than the bacon and the most characteristic flavor.
It is part of the preparation of many condiments among which amatriciana and carbonara are famous.
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