Never has the amatriciana been on everyone's lips as in this period. The recent earthquake has made the town straddling Lazio, Umbria, Marche and Abruzzo even more famous, linking its name to the most famous dish of Roman cuisine, for months at the center of unprecedented media attention, which has become the symbol of the earthquake that hit central Italy. The pasta seasoned with the celebrated guanciale, tomato and pecorino based sauce is served, inside and outside the menu, in many restaurants that have joined "solidarity" initiatives that have blossomed in Italy and abroad to raise funds to support the earthquake victims. The Italian CIA-Farmers has also designed the kit to prepare it, for sale in the "La Spesa in Campagna" circuit. At the base of everything, however, there is the salami made from the cheek of the pig, a lean smear in the middle of a soft tile of fat covered with pepper.
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