{"title":"Gastronomy","description":null,"products":[{"product_id":"sacchetto-kit-amatriciana-canovaccio","title":"Amatriciana Kit Bag + Tea Towel","description":"\u003cp\u003eCotton bag containing the ingredients for preparing spaghetti all'amatriciana for 5 people:\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e A vacuum-packed slice of Amatrice Guanciale, approximately 160\/200 g;\u003c\/li\u003e\n\n\u003cli\u003e A vacuum-packed wedge of Pecorino di Amatrice, approximately 160\/200 g;\u003c\/li\u003e\n\n\u003cli\u003e A packet of artisanal bronze-drawn and slow-dried spaghetti, 500g “Amatrice in Tavola”;\u003c\/li\u003e\n\n\u003cli\u003e A tin, with an enamel interior, of 500g San Marzano peeled tomatoes;\u003c\/li\u003e\n\n\u003cli\u003e An authentic recipe with instructions for preparing the “dish”\u003c\/li\u003e\n\n\u003cli\u003e A canvas with the Civic Tower of Amatrice drawn on it \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cdiv class=\"su-youtube su-u-responsive-media-yes\"\u003e\u003ciframe width=\"600\" height=\"400\" src=\"https:\/\/www.youtube.com\/embed\/2waFYfbi8d8?\" frameborder=\"0\" allowfullscreen allow=\"autoplay; encrypted-media; picture-in-picture\" title=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\n\u003cp\u003e \u003cstrong\u003ePreparation Time:\u003c\/strong\u003e 10 minutes – \u003cstrong\u003eCooking Time:\u003c\/strong\u003e 20 minutes\u003c\/p\u003e\n\n\u003cdiv\u003e Nutrition Facts: 345 calories; 7.5 grams of fat\u003c\/div\u003e\n\n\u003cdiv\u003e The original recipe for amatriciana is made of a few, simple but fundamental ingredients. Garlic, onion and bacon are absolutely forbidden!\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Spaghetti: 400 grams\u003c\/li\u003e\n\n\u003cli\u003e Guanciale (from Amatrice): 100 grams\u003c\/li\u003e\n\n\u003cli\u003e Pecorino di Amatrice: 75 grams\u003c\/li\u003e\n\n\u003cli\u003e San Marzano tomatoes (purée or peeled): 350 grams\u003c\/li\u003e\n\n \u003cli\u003eExtra virgin olive oil: 1 tablespoon\u003c\/li\u003e\n\n\u003cli\u003e Dry White Wine: 50 ml\u003c\/li\u003e\n\n\u003cli\u003e Salt, Pepper and Chili: to taste\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e The procedure is simple, but must be followed rigorously to obtain a perfect result.\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cp\u003e Start by putting in a pan (if iron, better) guanciale cut into pieces, olive oil and chili pepper. The right ratio between guanciale and pasta is a quarter: therefore, for 500 grams of pasta you should use 125 grams of guanciale. Brown over a high flame for a few minutes and deglaze with white wine. Remove, draining it well, the guanciale from the pan and keep it aside, warm.\u003c\/p\u003e\n\n\u003cp\u003e Add the tomato to the remaining fat in the pan, which should be cooked for a few minutes, seasoning with salt. Remove the chili pepper, which at this point will have given its flavor, avoiding burning it and add the guanciale cubes to the sauce, finishing cooking and thickening the sauce.\u003c\/p\u003e\n\n \u003cp\u003eOnce the pasta is cooked al dente (a good bronze-drawn pasta would be ideal and it would be a shame to ruin the dish with a cheap pasta!), place it in a bowl with the grated pecorino.\u003c\/p\u003e\n\n\u003cp\u003e Mix the pasta with the pecorino cheese and then add the sauce.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Amatrice in Tavola Shop","offers":[{"title":"Default Title","offer_id":55000775197058,"sku":"","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0902\/1305\/6898\/files\/kit_1_chiuso-scaled.jpg?v=1740672313"},{"product_id":"sacchetto-kit-amatriciana","title":"Amatriciana Kit Bag","description":"\u003cp\u003e Cotton bag containing the ingredients for preparing spaghetti all'amatriciana for 5 people:\u003c\/p\u003e\n\n\u003cp\u003e • A vacuum-packed slice of Amatrice Guanciale, approximately 160\/200 g;\u003c\/p\u003e\n\n\u003cp\u003e • A vacuum-packed wedge of Pecorino di Amatrice, approximately 160\/200 g;\u003c\/p\u003e\n\n\u003cp\u003e • A packet of artisanal bronze-drawn and slow-dried spaghetti, 500g “Amatrice in Tavola”;\u003c\/p\u003e\n\n\u003cp\u003e • A tin, with enamel interior, of 500g San Marzano peeled tomatoes;\u003c\/p\u003e\n\n\u003cp\u003e • An authentic recipe with instructions for preparing the “dish” \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"su-youtube su-u-responsive-media-yes\"\u003e\u003ciframe width=\"600\" height=\"400\" src=\"https:\/\/www.youtube.com\/embed\/2waFYfbi8d8?\" frameborder=\"0\" allowfullscreen allow=\"autoplay; encrypted-media; picture-in-picture\" title=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\n\u003cp\u003e \u003cstrong\u003ePreparation Time:\u003c\/strong\u003e 10 minutes – \u003cstrong\u003eCooking Time:\u003c\/strong\u003e 20 minutes\u003c\/p\u003e\n\n \u003cdiv\u003eNutrition Facts: 345 calories; 7.5 grams of fat\u003c\/div\u003e\n\n\u003cdiv\u003e The original recipe for amatriciana is made of a few, simple but fundamental ingredients. Garlic, onion and bacon are absolutely forbidden!\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Spaghetti: 400 grams\u003c\/li\u003e\n\n\u003cli\u003e Guanciale (from Amatrice): 100 grams\u003c\/li\u003e\n\n\u003cli\u003e Pecorino di Amatrice: 75 grams\u003c\/li\u003e\n\n\u003cli\u003e San Marzano tomatoes (purée or peeled): 350 grams\u003c\/li\u003e\n\n\u003cli\u003e Extra virgin olive oil: 1 tablespoon\u003c\/li\u003e\n\n\u003cli\u003e Dry White Wine: 50 ml\u003c\/li\u003e\n\n\u003cli\u003e Salt, Pepper and Chili: to taste\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e The procedure is simple, but must be followed rigorously to obtain a perfect result.\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cp\u003e Start by putting in a pan (if iron, better) guanciale cut into pieces, olive oil and chili pepper. The right ratio between guanciale and pasta is a quarter: therefore, for 500 grams of pasta you should use 125 grams of guanciale. Brown over a high flame for a few minutes and deglaze with white wine. Remove, draining it well, the guanciale from the pan and keep it aside, warm.\u003c\/p\u003e\n\n \u003cp\u003eAdd the tomato to the remaining fat in the pan, which should be cooked for a few minutes, seasoning with salt. Remove the chili pepper, which at this point will have given its flavor, avoiding burning it and add the guanciale cubes to the sauce, finishing cooking and thickening the sauce.\u003c\/p\u003e\n\n\u003cp\u003e Once the pasta is cooked al dente (a good bronze-drawn pasta would be ideal and it would be a shame to ruin the dish with a cheap pasta!), place it in a bowl with the grated pecorino.\u003c\/p\u003e\n\n\u003cp\u003e Mix the pasta with the pecorino cheese and then add the sauce.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Amatrice in Tavola Shop","offers":[{"title":"Default Title","offer_id":55000852955522,"sku":"","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0902\/1305\/6898\/files\/kit-amatriciana-originale.jpg?v=1740672908"}],"url":"https:\/\/shop.amatriceintavola.it\/en\/collections\/gastronomia.oembed","provider":"Amatrice in Tavola Shop","version":"1.0","type":"link"}