{"id":111,"date":"2022-04-19T08:55:02","date_gmt":"2022-04-19T08:55:02","guid":{"rendered":"https:\/\/www.redsauceamerica.com\/blog\/?p=111"},"modified":"2021-10-22T03:43:10","modified_gmt":"2021-10-22T03:43:10","slug":"amatriciana-sauce-italy-1950","status":"publish","type":"post","link":"https:\/\/www.redsauceamerica.com\/blog\/amatriciana-sauce-italy-1950\/","title":{"rendered":"Amatriciana Sauce &#8211; Italy, 1950"},"content":{"rendered":"<p>Il Cucchiaio D\u2019Argento was a massive volume of Italian recipes published in post-war Italy, and quickly became the kind of classic given to young couples as a wedding present.<\/p>\n<p>For fifty years, Il Cucchiaio D\u2019Argento remained a mystery to English speakers, since no translation existed. Then in 2005, the book finally arrived, but to the dismay of Americans, the recipes from Italy tend to have less instructions than American recipes. Later versions of <a target=\"_blank\" href=\"https:\/\/bookshop.org\/a\/137\/9780714879345\" rel=\"noopener\">The Silver Spoon <\/a> have updated the translation. <\/p>\n<p>Numerous official versions of Amatriciana preparations exist with all&#8217;amatriciana and alla matriciana both referencing similar sauces. In the name is a clue: is the sauce from a place or from a person from the place? The town of Amatrice claims ownership of the original recipe, true recipe, but Rome has a variation also, prepared by chefs from Amatrice. <\/p>\n<p>The Silver Spoon was part of a broader creation of nationalized identity that has and continues to evolve since 19th century unification, and offers a standard base-line of Amatriciana sauce across the country.   <\/p>\n<p>Recipes are adapted from the 2005 translation. <\/p>\n<h3>Ingredients<\/h3>\n<p>\u00bd guanciale (pancetta in 2005 English translation)<br \/>\n1 onion<br \/>\n34 oz tomatoes<br \/>\n\u00bd chile pepper (1 whole chile pepper in 2005 English translation)<\/p>\n<h3>Instructions<\/h3>\n<p>Slice meat.<br \/>\nCook in oil over low heat.<br \/>\nAdd onion.<br \/>\nCook ten minutes.<br \/>\nAdd tomatoes, chile and season.<br \/>\nSimmer about 40 minutes.<br \/>\nToss with spaghetti. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il Cucchiaio D\u2019Argento was a massive volume of Italian recipes published in post-war Italy, and quickly became the kind of classic given to young couples as a wedding present.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[9],"class_list":["post-111","post","type-post","status-publish","format-standard","hentry","category-italian-origin","tag-amatriciana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Amatriciana Sauce - Italy, 1950 - Red Sauce America<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.redsauceamerica.com\/blog\/amatriciana-sauce-italy-1950\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Amatriciana Sauce - Italy, 1950 - Red Sauce America\" \/>\n<meta property=\"og:description\" content=\"Il Cucchiaio D\u2019Argento was a massive volume of Italian recipes published in post-war Italy, and quickly became the kind of classic given to young couples as a wedding present.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.redsauceamerica.com\/blog\/amatriciana-sauce-italy-1950\/\" \/>\n<meta property=\"og:site_name\" content=\"Red Sauce America\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/RedSauceAmerica\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/RedSauceAmerica\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-19T08:55:02+00:00\" \/>\n<meta name=\"author\" content=\"Ian MacAllen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/twitter.com\/redsauceamerica\" \/>\n<meta name=\"twitter:site\" content=\"@redsauceamerica\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ian MacAllen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/amatriciana-sauce-italy-1950\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/amatriciana-sauce-italy-1950\\\/\"},\"author\":{\"name\":\"Ian MacAllen\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#\\\/schema\\\/person\\\/fb3781271d88f5015e597d0684124a6c\"},\"headline\":\"Amatriciana Sauce &#8211; 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