Certified guanciale amatriciano IGP: Original product with traceable certification.
Amatriciana is one of the iconic dishes of Roman and Lazio cuisine, recognized as Traditional Specialty Guaranteed (TSG) by the European Union in 2020. Originating from Amatrice, a town in the province of Rieti, this recipe represents the excellence of Italian simplicity: few ingredients of supreme quality combined with precise technique.
In 2026, the demand for guanciale amatriciano IGP in Swiss restaurants has increased by 67%, a sign that restaurateurs have understood the importance of using authentic ingredients to differentiate from the competition. LAPA, leader in the distribution of Italian premium products in Switzerland, supplies certified guanciale amatriciano IGP with guaranteed delivery in 24-48 hours to over 500 partner restaurants.
This complete guide explores the history of amatriciana, the original ingredients according to TSG regulations, the professional step-by-step technique and the secrets to replicate the perfect dish in your restaurant. With LAPA as a partner, you have access to authentic guanciale amatriciano IGP, San Marzano DOP tomatoes and pecorino romano DOP with no minimum order and multilingual technical support.
History and Origins of Amatriciana
Amatriciana was born in Amatrice in the 18th century as an evolution of gricia (pasta with guanciale and pecorino). With the arrival of tomatoes from the Americas, shepherds and farmers from Amatrice began adding this red ingredient, creating amatriciana as we know it today.
The TSG recognition in 2020 codified the ingredients and traditional preparation process, protecting the original recipe from contamination and non-authentic variants. This means that restaurants wishing to offer "Traditional Amatriciana" must comply with the official regulations.
The TSG regulations require:
- Pork guanciale (preferably guanciale amatriciano IGP)
- Peeled tomatoes or cherry tomatoes (San Marzano DOP recommended)
- Pecorino romano DOP or pecorino from Amatrice
- Fresh or dried chili pepper
- Dry white wine (optional)
- Salt and extra virgin olive oil
- Pasta: bucatini, spaghetti or rigatoni
Tradition categorically prohibits the use of onion, garlic, pancetta, bacon or parmesan. Respecting these rules guarantees authenticity and quality recognized by the most demanding customers.
Original Ingredients and Premium Quality
The difference between a mediocre amatriciana and a culinary masterpiece lies in the quality of ingredients. LAPA selects only DOP and IGP certified products directly from producers and Protection Consortiums.
Certified guanciale amatriciano IGP: Original product with traceable certification.
Guanciale amatriciano IGP is produced in the Amatrice area following traditional methods: salting, flavoring with black pepper and minimum aging of 30 days. The result is a product with intense, sweet and aromatic flavor with the right percentage of fat (60-70%) to create the characteristic creaminess of amatriciana.
LAPA supplies guanciale amatriciano IGP in pieces of 1kg, 1.5kg and 2kg, vacuum-packed to guarantee freshness and extended shelf-life. Each piece is accompanied by IGP certification with traceable batch number.
This complete guide explores the history of amatriciana, the original ingredients according to TSG regulations, the professional step-by-step technique and the secrets to replicate the perfect dish in your restaurant. With LAPA as a partner, you have access to authentic guanciale amatriciano IGP, San Marzano DOP tomatoes and pecorino romano DOP with no minimum order and multilingual technical support.
The San Marzano DOP tomato from Agro Sarnese-Nocerino is recognized as the best tomato in the world for sauces. Consistent pulp, few seeds, low acidity and natural sweetness make it ideal for amatriciana.
LAPA offers peeled San Marzano DOP in cans of 400g, 800g and 2.5kg, perfect for every professional kitchen need.
Pecorino romano DOP or pecorino from Amatrice
Pecorino romano DOP is a hard cheese produced with sheep's milk in Lazio, Sardinia and the province of Grosseto. Decisive, salty and slightly spicy flavor with minimum aging of 5 months (8-12 months recommended for amatriciana).
LAPA supplies pecorino romano DOP aged 8 months in whole wheels, half wheels and freshly grated vacuum-packed.
Professional Step-by-Step Recipe
Here is the traditional recipe for 4 portions, tested by professional chefs in LAPA partner restaurants:
Ingredients:
- 400g pasta (bucatini, spaghetti or rigatoni)
- 150g guanciale amatriciano IGP
- 400g San Marzano DOP peeled tomatoes
- 80g grated pecorino romano DOP
- 1 fresh chili pepper
- 50ml dry white wine (optional)
- Salt as needed
- Extra virgin olive oil for sautéing (optional)
Preparation:
- Prepare the guanciale: Cut the guanciale into strips of about 1cm x 0.5cm (not too thin). Remove the rind if present.
- Sauté the guanciale: In a cold pan (preferably iron), arrange the guanciale strips without oil. Turn on medium-low heat and sauté slowly for 8-10 minutes until the fat melts and the guanciale becomes crispy but not burned. The rendered fat should be transparent and golden.
- Deglaze with white wine (optional): Raise the heat to medium-high and deglaze with white wine. Let the alcohol completely evaporate (1-2 minutes).
- Add the tomato: Lower the heat to medium and add the San Marzano peeled tomatoes crushed by hand or with a fork. Mix well and cook for 12-15 minutes until the sauce thickens slightly. Add the chopped or whole chili pepper (for milder flavor).
- Cook the pasta: Meanwhile, bring abundant salted water to a boil (10g of salt per liter) and cook the pasta 1-2 minutes less than indicated on the package (you will finish it in the pan).
- Toss with pecorino: Drain the pasta reserving 1 cup of cooking water. Transfer the pasta to the pan with the sauce, add 2-3 tablespoons of cooking water and mix over high heat for 1 minute. Turn off the heat, add half of the grated pecorino and toss vigorously adding more cooking water if necessary to create a cream that coats the pasta.
- Plate: Serve immediately with the remaining pecorino sprinkled on top and a grind of black pepper (optional).
Common Mistakes to Avoid
Even experienced chefs can make mistakes with amatriciana. Here are the most common and how to avoid them:
- Using pancetta or bacon: Guanciale has a unique flavor and texture that cannot be replicated. Pancetta and bacon make the dish completely different.
- Adding onion or garlic: These ingredients do not belong to the traditional recipe and mask the delicate flavor of guanciale.
- Cooking guanciale too quickly: High heat burns the guanciale and does not allow the fat to melt properly. Use medium-low heat and patience.
- Using parmesan instead of pecorino: Parmesan is sweeter and less savory, not suitable for amatriciana. Use only pecorino romano DOP.
- Pasta overcooked: The pasta should be al dente to absorb the sauce well during tossing.
- Sauce too liquid: The sauce should be thick and creamy, not watery. Cook it enough and use tossing with pecorino to bind.
Advantages of Ordering from LAPA
LAPA is the ideal partner for restaurants that want to offer authentic amatriciana with certified ingredients:
- Certified guanciale amatriciano IGP: Original product with traceable certification.
- San Marzano DOP tomatoes: The best tomato for professional sauces.
- Aged pecorino romano DOP: Supplies in whole wheels, half wheels and freshly grated.
- Guaranteed 24-48h delivery: Order today, receive the day after tomorrow throughout Switzerland.
- No minimum order: Ideal for small restaurants and bistros.
- Wholesale prices for everyone: Competitive rates without compromising quality.
- Multilingual technical support: Chefs and consultants from LAPA available in Italian, German and French for recipes, techniques and advice.
- Over 500 partner restaurants: A successful community growing every month.
Frequently Asked Questions
Can I use pancetta instead of guanciale?
No. Guanciale has a more intense and sweeter flavor and a higher fat percentage (60-70% versus 40-50% of pancetta). Using pancetta completely distorts the dish. LAPA supplies authentic guanciale amatriciano IGP with fast delivery.
Which pasta format is the best?
Traditionally bucatini, spaghetti or rigatoni are used. Bucatini (thick, hollow spaghetti) are the most authentic because they hold the sauce well inside. LAPA offers artisanal pasta from Gragnano IGP in all traditional formats.
Should amatriciana be spicy?
Chili pepper is a traditional ingredient, but the amount is at discretion. For mild flavor, use 1 whole chili pepper and remove it before serving. For more pronounced flavor, chop it or increase the amount.
How long does guanciale keep?
Vacuum-packed LAPA guanciale keeps up to 4 months in the refrigerator (0-4°C) unopened. After opening, consume within 10-15 days storing in baking paper in the refrigerator.
How to achieve perfect creaminess?
Creaminess comes from guanciale fat, pasta starch and tossing with pecorino. Do not add cream or butter. Use pasta cooking water to adjust consistency during tossing.
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Conclusion
Traditional amatriciana is a dish that requires authentic ingredients and precise technique. With guanciale amatriciano IGP, San Marzano DOP tomatoes and pecorino romano DOP supplied by LAPA, your restaurant can offer an authentic culinary experience that retains customers and justifies a premium positioning in the menu.
Order today from LAPA: Register on the site, explore the catalog of over 3000 Italian premium products and receive your supply in 24-48h. No minimum order, competitive prices, professional support. Join the over 500 restaurants that have already chosen LAPA as a trusted partner.
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