The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
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The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
Obtained from the pork cheek which must be detached from the throat, obtaining a piece of triangular shape, which is put under salt for the duration of four or five days, the spice previews the use of pepper and chilli and placed near a fireplace with oak fire for a partial smoking.
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