language |
currency |

Blog posts tagged with 'Gricia'

Carlo Cracco and "la Gricia"

Over the past few days there has been a debate amongst the noble fathers of the Amatriciana dish and the Michelin Starred Chef, Carlo Cracco. Carlo, on Masterchef Italia, told us all that we should use onions when we make the dish. I respect and admire Carlo Cracco for the fine research he has conducted on raw materials not to mention his flair in the kitchen. I personally have nothing bad to say about his recipes, but there are certain traditions that should be respected and not adapted at all.

The Amatriciana and the Gricia (Amatriciana without tomato) are great thanks to the raw materials that are used, a little like most of the Italian cuisine. Our Mediterranean cuisine is simple and quick simply because it is the actual quality of the product that makes the big difference. If we have a good guanciale bacon and a nice pecorino cheese, the Gricia comes out much more goumet at any table.

Lets say that this mini dispute was a fun one and reminded us of the poets, navigators, artists and cooks within ourselves!