Amatriciana is a characteristic sauce from which cuisine?

Amatriciana sauce, known in Italian as amatriciana, is a sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice (in the mountainous province of Rieti of the Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK. Pecorino romano is a hard, salty Italian cheese made from sheep milk, often used for grating over pasta or other dishes.

The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice.The recipe was well received and rapidly went on to become a classic of Roman cuisine, although it originated elsewhere.