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Production specification - Traditional Amatriciana TSG
Traditional Amatriciana TSG
1. Name (names) to be registered
2. Type of product
2.6 Prepared sauces for seasoning
3. Reasons for registration
3.1. Specify if the product:
- is obtained by a production, transformation or composition method corresponding to a traditional practice for this product or food;
- it is obtained from raw materials or ingredients traditionally used.
The "Traditional Amatriciana" in its types (sauce ready for immediate consumption and sauce ready for deferred consumption) is used for seasoning pasta with the addition of pecorino of the Amatriciano or Pecorino Romano DOP type from Lazio grated.
The preparation is characterized by the use of traditionally used ingredients.
3.2. Specify if the name:
- has traditionally been used in reference to the specific product;
- designates the traditional character or specificity of the product.
The traditional character of the "Traditional Amatriciana" is linked to the ingredients used and the specific preparation method traditionally used in the Monti della Laga area, from which the preparation originates.
4.1. Describe the product to which the name referred to in point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics which demonstrate the specificity of the product (Article 7 (2) of this Regulation)
The "Traditional Amatriciana" is a food preparation which, when released for consumption, is presented in the following types:
- gravy ready for immediate consumption
- gravy ready for deferred consumption.
The "Traditional Amatriciana" when released for consumption has the following organoleptic characteristics:
- color: more or less intense red;
- flavor: savory notes linked to the presence of the traditional seasoned and possibly spicy bacon, if there is pepper and / or dried or fresh chilli.
4.2. Describe the production method of the product to which the name referred to in point 1 applies, which the producers must respect, including, where appropriate, the nature and characteristics of the raw materials or ingredients used and the method of processing the product ( Article 7 (2) of this regulation).
The ingredients traditionally used for the realization of the "Traditional Amatriciana", out of the total of the finished product, are:
• Amatriciano type pillow from 10 to 30%: The pillow used for the preparation of Traditional Amatriciana is obtained from the fresh pork cheek trimmed in the shape of a triangle starting from the throat and has the following characteristics:
- shape: triangle with rounded base;
- color: white mottled red inside, with the prevalence of the fat part on the lean part;
- seasoning: minimum 90 days from salting.
• Extra virgin olive oil from the PDO / PGI of Lazio, Umbria, Marche and Abruzzo: maximum 5% not mixed together.
• Tomato puree and / or peeled tomatoes in pieces (Pulp) from 55 to 90%:
- The tomato sauce used for the preparation of "traditional Amatriciana" has the following organoleptic characteristics:
- color: red typical of ripe tomatoes, Gardner method a / b 2.00
- flavor: typical of ripe tomatoes, pleasantly acidic, free of foreign aftertaste and / or flavors
- odor: characteristic of ripe tomatoes, typical of the fresh product, free from foreign smells
- appearance: homogeneous with granularity depending on the type of sieve chosen
- refining: presence of skins and seeds in natural quantities
- Brix 8.0 at 20 ° C, Inverted sugars 50 The addition of acidifiers is not allowed
- Peeled tomatoes in pieces (pulp) used for the preparation of "traditional Amatriciana" have the following organoleptic characteristics:
- appearance: dense pulp with distinguishable pieces
- color: red typical of ripe tomatoes, Gardner method a / b 1.90
- flavor: typical of ripe tomatoes, pleasantly acidic, free of foreign aftertaste and / or flavors: characteristic of ripe tomatoes, typical of fresh produce, free of foreign odors
- Brix 7.0 at 20 ° C, Inverted sugars 48 The addition of acidifiers is not allowed
In addition to these we add:
• Salt to taste.;
• White wine from the IGT / IGP of Lazio, Umbria, Marche and Abruzzo not mixed together: q.b.
The use of:
• Chili pepper (dried or fresh) and / or pepper: to taste
• In addition, for the type of sauce ready for deferred consumption, the use of pecorino of the Amatriciano type or Pecorino Romano DOP of Lazio grated up to 10% of the total finished product is allowed.
Pecorino of the Amatriciano type, is characterized by:
- shape: cylindrical with flat faces
- color of the paste: from white to straw yellow
- seasoning: minimum 6 months
PRODUCT PROCESSING METHOD
The preparation of the "Traditional Amatriciana" must take place only and exclusively with the use and quantities of the ingredients referred to in art. 2. Depending on the two types identified in art. 2 the following production methods are distinguished.
Sauce ready for immediate consumption
Sauté the bacon in a pan or saucepan over low heat in extra virgin olive oil, previously well cleaned from the pork rind and cut into strips.
The browning must take place until the "foam" produced by the pillow itself has been consumed; then white wine is added.
Once the strips of bacon have reached a golden-yellow color, these must be removed from the pan or pan and stored separately in another container. In the same pan or pot in which the strips of bacon were cooked, the tomato puree and / or the pulp of tomatoes, the salt as required and possibly fresh or dried chilli and / or pepper are poured. Cook over high heat for 10 - 20 minutes from the start of boiling, until the right degree of density and fluidity is reached. At this point, add the previously browned bacon strips and cook for another 5-10 minutes.
Sauce ready for deferred consumption
Sauté the bacon in a suitable container for cooking in the extra virgin olive oil, previously well cleaned from the pork rind and cut into strips.
The browning must take place until the "foam" produced by the pillow itself has been consumed; then white wine is added.
Once the strips of bacon have reached a golden-yellow color, they can:
• be removed from the cooking container and dosed directly into the food containers. Pour the tomato puree and / or the tomato pulp, the salt as needed and eventually the fresh or dried chilli pepper and / or pepper into the bowl in which the bacon was cooked. Cook over high heat for about 10 - 20 minutes from the start of boiling, until the right degree of density and fluidity is reached. At this point the sauce, with the possible addition of pecorino cheese, is poured into food containers, hermetically sealed and subjected to suitable heat treatment and labeling.
• leave the tomato puree and / or tomato pulp, the salt to taste and possibly the fresh or dried chilli pepper and / or pepper in the cooking container. Cook until it reaches the right degree of density and fluidity. At this point the sauce, with the possible addition of pecorino cheese, is poured into food containers, hermetically sealed and subjected to suitable heat treatment and labeling.
The sauces referred to above intended for deferred consumption can be frozen at the origin.
The nature and characteristics of the ingredients used, in addition to the traditional production process,
they give the "Traditional Amatriciana" those unique characteristics that tend to enhance the savory flavor of the seasoned bacon, combined with pecorino cheese, whose recipe has roots in the social and economic history of the Amatriciano territory from which it originates.
4.3. Describe the main basic elements that attest to the traditional character of the product (Article 7 (2) of this regulation).
The "Traditional Amatriciana" boasts a marked tradition and specificity in consideration of the ingredients used, the specific method of preparation and also the peculiar social and economic characteristics of the Monti della Laga area, from which the preparation originates.
In particular, the use of seasoned bacon and pecorino cheese transposes the relationship with an extensive zootechny that has characterized man's relationship with a difficult territory for centuries: in the past the local shepherds, during the transhumance period (which forcing them away from home for a period of 4 - 5 months, generally from May to September) they brought with them, for their livelihood, some products of easy and prolonged shelf life such as, in fact, the bacon, pecorino and flour.
With these simple ingredients the shepherds share and cook their frugal and substantial single pasta dish with a long-handled iron pan.
By reworking and enriching this elementary pastoral preparation and with the introduction of the tomato at the beginning of the 19th century, the population of Amatrice gave birth to one of the best known dishes of the Italian tradition.
In fact, when at the end of the 1700s the Neapolitans, among the first in Europe, recognized the great organoleptic qualities of the tomato, even the Amatriciani, who fell within the jurisdiction of the Kingdom of Naples since the thirteenth century, had the opportunity to appreciate it and with happy intuition l 'they added to the seasoned bacon, which combined with pecorino cheese, has made a sauce for pasta so succulent, whose fame has crossed national borders to assert itself also in international cuisine.
"Traditional Amatriciana" pasta (traditionally spaghetti or bucatini, but also short pasta) is the first dish in the world par excellence of Italian cuisine.
The preparation is recorded in the list of traditional agri-food products of the Lazio Region.
- For Abruzzo Ultra Secondo which also included the Amatrice area, the Statistics of the Kingdom of Naples drawn up by Gioacchino Murat, in 1811, attests: "The most used meats are of ... majale" ... "If they make hams, mortadella, sausages, sausages and black puddings; and fat, lard, streaky, snotty, lard, ingoglie "..." In Amatrice, not only the way to season and manipulate them, but the climate and the good meat of majali, which provide the neighboring province of Teramo, contributes to the goodness of the mortadella. ". (From Statistics of the Kingdom of Naples in 1811. Volume I, pages 58 and 59, edited by Domenico Demarco, Accademia Naz.le dei Lincei, 1988).
- In 1980 Lorenzetti R. and Marinelli R. in The pig cycle in Sabina, Brads, estr. n. 9, pgg. 40 and 41, Cagliari, 1980 write: "The hams are made from the thighs and shoulders, the bacon or belly from the outside of the belly, the bacon from the chin" ... "The chin (chin), is salted and kept cool like lard; it is the secret of the sauce with which spaghetti that have become famous in the world are seasoned in Amatrice and its surroundings, also for the high rate of emigration of these areas ".
- Secondino Freda in his article "Rome at the table, curiosity about spaghetti alla gricia, amatriciana, carbonara and all'arrabbiata" appeared on the Strenna of the Romanists on April 21, 1983, p. 175 and 178, reports a comment and a recipe on Gricia Spaghetti. Comment: “Of the spaghetti alla gricia, it can finally be said that, with good reason, both for the age and for the prevalence of the pork-based seasoning, they can boast the title of progenitor on all similar preparations that came later, including the so-called Spaghetti all'amatriciana ". Recipe: "Spaghetti gr. 800, a spoonful of olive oil or lard, bacon or pork belly gr. 150, grated pecorino cheese, pepper, salt to taste Put the oil or lard in a pan on the heat and slowly fry the bacon or the diced belly. In abundant slightly salted water cook the spaghetti. When they have reached the right cooking point, drain and pour the prepared dressing adding abundant grated pecorino cheese and a good sprinkling of ground pepper. Mix well and serve immediately ".
- Corrado Barberis in his: Mangitalia, the history of Italy served on the table, in 2010, in the chapter dedicated to Lazio, paragraph Rieti "oliardo", "lardolio", on page 182, enhances the purity of the gricia, while not hiding the value of the tomato version: «... Mountain cooking with its proud lard is never sheltered from any incursion of the Minerva plant (extra virgin olive oil nda) . Only the amatriciana and its pre-Columbian version, the tomato-free gricia, are above all suspicion in their full pig. For the rest, the mountain eye of the two-headed Rieti eagle had to close very often. On the other hand, it is precisely this fundamentalist or fundamentalist component that has filled up the squares of Rome for a long time colonized by a crowd of amatriciani ».
- From book four of MA – TRV by Cesare De Berardinis, p. 229, of 1932: “And bread was the basis of nutrition and, with it, the pasta that was packaged, by the expert hands of the housewives, in a thousand different ways. The macaroni all'Amatriciana are still praised today ... Ferdinand II also appreciated them, when in 1847, a guest of the De Leonardis family, he told Don Nicola Leopardi, Pier Silvestro's brother, that with other young people from the best families of Amatrice they served their King at the table: “Guagliò, give me another dish".
- Andrea Massini in Amatrice and his villas, from 1958, p. 135, reports this testimony: "the Amatricians initially conquered Rome by offering the art of their mountain cuisine and the delight of good food. Their world-famous Amatriciana spaghetti and other appreciated gastronomic refinements have immortalized the Amatrice and Matriciani ".
- Jannattoni Livio in his 1998 "Roman and Lazio cuisine" reports the recipe disclosed by Amatrice's Pro loco: "Ingredients for 5 or 6 people: 500 g of spaghetti, 125 g of guanciale, a spoonful of extra virgin olive oil , a drop of dry white wine, 6-7 San Marzano tomatoes (or 400 g of peeled tomatoes), a piece of chilli pepper, 100 gr of grated pecorino cheese, salt. Put the oil, the chilli pepper and the bacon cut into small pieces in a pan, preferably iron. The proportion of a quarter of bacon compared to the pasta is traditional and sacred, for experts 125 gr on 500 gr. Brown on high heat. Add the wine. Then remove from the pan the pieces of bacon, drained well, and kept aside, possibly warm. In this way they will remain softer and tastier, avoiding the risk of making them too dry and salty. In the pan, instead, the tomatoes are combined, cut into fillets and deprived of seeds (better first of all blanching them). Adjust the salt, mix and give a few minutes of heat. Remove the chilli pepper, put the pieces of guanciale back in, turn the sauce over again. Meanwhile, boil the pasta in salted water. Drain it well, still al dente, and pour it into a bowl, adding the grated pecorino. Wait a few seconds and then pour the sauce. Turn over, and then for those who wish, pass other chillies aside ”.
- Since the mid-1960s, the city of Amatrice organizes the "Amatriciana Spaghetti Festival" on the last weekend of August, which represents an important moment of union between gastronomy and tourism, attracting thousands of people to the area.
- On August 29, 2008, a polychrome and notched stamp, issued by the Italian Republic, worth 0.60 euros, was dedicated, representing the Ingredients of the spaghetti allamatriciana and the city of Amatrice.
The ready-made sauce for deferred consumption of "Traditional Amatriciana" STG must be packaged and labeled in suitable containers for food up to 5 kg.
The label, to be affixed on the packaging, in addition to the graphic symbol of the Union, the logo that identifies the "Traditional Amatriciana" TSG described below, the relevant mentions and the information corresponding to the current legislation, contains the following additional indication:
- "Traditional Amatriciana" followed by the initials S.T.G. or from the wording Traditional Specialty Guaranteed. The denomination "Traditional Amatriciana" is not translatable.
Specific information on the addition of grated pecorino of the Amatriciano or Pecorino Romano Dop from Lazio type can be found on the labels of the ready-to-eat deferred sauce of "Traditional Amatriciana".
The addition of any qualification not expressly provided for is prohibited. However, the use of indications that refer to names or company names or private brands is allowed provided that they have no laudatory meaning or that are misleading the consumer, as well as other truthful and documentable references that are permitted by EU, national or regional legislation. and that do not conflict with the purposes and contents of this specification.
The logo that identifies the "Traditional Amatriciana" TSG is represented by a circle depicting a stylized plate of pasta and strips of bacon with the civic bell tower of Amatrice in the center. Below is written in capital letters "TRADITIONAL AMATRICIAN" and the acronym "STG" with Montserrat font.
The logo can be proportionally adapted to the various declinations of use.
The colors used are: red for the tomato, cream for the pecorino and spaghetti, brick for the pillow and black and white for the shapes and the bell tower.