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The tragedy behind Italy’s famous pasta dish, Amatriciana

Amatriciana, a thick, sweet tomato sauce pepped up by guanciale (bacon from the pig’s cheek), warmed by pepper or chilli, and given texture by pecorino cheese, is an Italian culinary classic. And although museums and churches in its town of origin, Amatrice in Italy’s Lazio region, were destroyed by an earthquake, tourists still visit to eat its most famous pasta dish. | READ MORE