Amatriciana was born with a white dressing and only at the end of the 1700s, with the advent of the tomato, the dish was prepared with the same ingredients and the addition of tomato. This dish is based on typical ingredients and on a simple preparation, but at the same time meticulous both in operations and in the use of special utensils, such as, for example, the iron pan for cook the sauce. The goodness of the recipe and the extraordinary professionalism of numerous Roman restaurateurs from Amatrice have done the rest, making “spaghetti all'Amatriciana” a fundamental part of the kitchen Italian. To make it, we use only Italian tomatoes, processed fresh and by hand according to the Calabrian tradition with the addition of fresh basil. The format is ideal for pasta dressing for 4 people. Once opened, store in the fridge