One-to-one masterclass · over video call

The Art of Traditional Amatriciana: Secrets, Sauce & Authentic Flavor

Duration

90′

Format

1:1

Language

🇮🇹 Italian

with subtitles

Price

From € 35.78

Discover how to make authentic Amatriciana straight from the tradition of Amatrice! Our chefs will guide you through choosing the best guanciale, deglazing with white wine, and balancing tomato with Pecorino Romano. Master the secrets to a rich, comforting sauce. Sign up today!

The Art of Traditional Amatriciana: Secrets, Sauce & Authentic Flavor

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What you'll learn

Amatriciana is one of the most iconic and cherished pasta sauces in Roman and Italian cuisine, originating from the shepherd traditions of Amatrice. While it seems deceptively simple, creating a flawless Amatriciana requires high-quality ingredients and precise culinary technique.

In this hands-on class led by expert chefs, you will learn every step of the traditional recipe. Master the art of rendering guanciale until golden and crispy without burning it, deglazing with dry white wine, and building a rich sauce with premium crushed tomatoes. You will also discover the importance of tossing the pasta off the heat with freshly grated Pecorino Romano DOP and starchy pasta water to achieve a glossy, coat-the-spoon texture. A must-attend workshop for anyone wanting to bring true Italian flavor to their home kitchen.

The lesson step by step

1

Slicing and Crisping the Guanciale

Trim the skin off the guanciale and cut it into uniform strips. Place it into a hot skillet (without oil) alongside the chili pepper and render over medium-low heat until the fat becomes clear and the strips turn golden and crispy

2

Deglazing and Sauce Base

Pour in the dry white wine and allow the alcohol to evaporate completely. Remove most of the crispy guanciale and set it aside. Add the hand-crushed peeled tomatoes into the skillet with the rendered fat and simmer for 10–15 minutes until slightly thickened

3

Boiling and Tossing the Pasta

Boil the bucatini in lightly salted water and drain al dente. Transfer the pasta straight into the skillet with the tomato sauce and toss over high heat for a minute or two, adding a splash of pasta water if needed to bind the sauce to the pasta

4

Finishing and Plating

Remove the skillet from the heat source and stir in the finely grated Pecorino Romano, tossing vigorously to create a silky emulsion. Plate immediately, topping each portion with the reserved crispy guanciale, an extra shower of Pecorino, and optional fresh chili or cracked pepper

Real-time translated subtitles

The lesson is taught in Italian: during the video call you'll get subtitles translated in real time into the language you choose at booking.

Available languages

🇮🇹 Italian🇬🇧 English🇩🇪 German🇫🇷 French🇪🇸 Spanish🇵🇹 Portuguese🇳🇱 Dutch🇵🇱 Polish🇹🇷 Turkish🇷🇺 Russian🇸🇦 Arabic🇮🇳 Hindi🇯🇵 Japanese🇰🇷 Korean🇨🇳 Chinese

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The Art of Traditional Amatriciana: Secrets, Sauce & Authentic Flavor