Gricia is a simple Roman Cuisine pasta dish. It includes three key ingredients: Cheecklard, Pecorino Cheese and Black Pepper.
The traditional pasta used are Rigatoni, a large format pasta cylinder with lines that help any sauce stick to them.
Many people see Gricia as just a step up from Cacio e Pepe (cheese and pepper) or even as an inferior Carbonara, namely a similar dish without eggs. However Gricia has its own identity and distinctive taste.
We use large quantities of Cheecklard because it is the only source of fat, with no addition of olive oil.
Not recommended for a diet.
This is a dish that embodies the rural culture of Rome. The very first Romans were herdsmen, shepherds, farmers and warriors. Indeed the words Salary and Pecunia (money) derive from Salt and Sheep (pecora in Italian).
Eat Gricia and you’ll feel like a Roman Soldier coming back home after fighting a battle for Julius Cesar.
Recipe. For 2 people. Latge portions.
- 250 grams (8.5oz) Cheecklard
- 280 grams (9.5oz) Rigatoni
- 80 grams Pecorino Romano (possibly d.o.p.) cheese.
- Black Pepper (better if freshly ground)
I would like to give credit to the YouTube channel Cucinandomelagodo that inspired my own video and recipe translation in English. Enjoy. For other recipes click here.
Marika Manna
Ultimi post di Marika Manna (vedi tutti)
- Per Luciano Pignataro, Barbara Guerra e Albert Sapere il San Marzano è il vero ambasciatore dell’agroalimentare italiano - 5 Agosto 2021
- Campania Stories: la nuova edizione dal 30 agosto al 4 settembre - 9 Luglio 2021
- L’oro verde dalla pianta alla tazzina: il convegno sul caffè a Castel Dell’Ovo - 17 Giugno 2021
Lascia un Commento
Vuoi partecipare alla discussione?Fornisci il tuo contributo!