Festa della Amatriciana Rome

Are you one of those people who indulge in good quality food? And what do you say to the true traditional delicacy of Roman cuisine, amatriciana sauce? We invite you to a festival dedicated to this delicacy, which will be held from May 20 to 22 on the third floor of Eataly.

Friday, May 20 | from 7.00pm to midnight (closing time 11.30pm)
Saturday, May 21 | 7.00pm to midnight (closing time 11.30pm)
Sunday 22 May | noon to 4.00pm and from 6.00pm to 10.00pm (closing time 10.00pm)

Amatriciana, one of the symbols of the culinary tradition of Roman and Lazio cuisine, which has its origins in the town of Amatrice, recognised and protected as a TSG (Traditional Speciality Guaranteed) by the European Union, is a classic of Italian cuisine.
The programme includes activities, show cooking and cookery courses with special guests from the world of Roman cuisine and the Amatrice area!
Choose your favourite version and sip wines and craft beers with the soundtrack of DJ sets and live music. We are waiting for you!

– HOW IT WORKS
Admission is free.
All proposals can be purchased with tokens at the dedicated cash desks on the third floor of the shop.
1 token = 2€
Promo Tokens:
L’ASSAGGIATORE… ci prova | 12 tokens = 22€ (instead of 24€)
L’AMATRICIANO DOC… tries them all | 25 tokens = 45€ (instead of 50€)

We eat:

– Casadora – Pasta and Bottega
– Tortelli filled with amatriciana sauce with burrata cheese, celery coulis and mint | 4 tokens
– Fried lasagnetta alla gricia with guanciale and chicory stuffing | 2 tokens

– Ma-Trù – The restaurant of Amatrice
– Gnocco riccio with sheep sauce | 4 tokens
– Spaghettone alla amatriciana | 3 tokens

– Pigneto food
– Beef meatballs all’amatriciana | 2 tokens
– Rosetta with beef meatballs, pecorino cheese fondant, crispy bacon and ‘nduja | 3 tokens

– Bottega trattoria De Santis
– Bucatini alla amatriciana | 4 tokens
– Gnocchi alla gricia with courgettes and mint | 3 tokens

– Angelina in Testaccio
– Paccheri pasta with water and flour alla amatriciana | 4 tokens
– Maritozzo salato stuffed with buffalo ricotta cheese, Amatriciana sauce and pecorino di Fossa cheese | 3 tokens

– Bordo – The Pigneto Pizzeria
– Supplì with Amatriciana sauce | 1 token
– Crocchè di patate con sugo di pomodoro e guanciale croccante | 2 tokens
– Frittatina di pasta with bucatini alla amatriciana | 2 tokens

– Ceralli Bakery
– Home baked bread with porchetta | 3 tokens
– White pizza with mortadella | 2 tokens
Desserts:
– Dry Biscuit Tasting:
(4 mixed biscuits; example: 1 doughnut, 1 moretto, 1 patacchella with jam, 1 chocolate splash | 1 token)
– Tart slice | 1 token
Products for Takeaway
– Donuts 250 gr | 2 tokens
– Mixed Sweets Packs 250 gr | 3 tokens
– Tart 350 gr | 3 tokens

Drinks:

– High-Altitude Beer
– 1 beer 0.33 | 2 tokens
– At the Bar
– Wines | 1 glass | 2 tokens
– Soft drinks | 1 token
– Water | 1 token
– Coffee | 1 token
– Gluten-free beer | 1 beer 0.33 | 2 tokens

Activities and meetings

Friday, May 20 | at 7.30pm
on the third floor
– The curly gnocchi of Amatrice
Among the many recipes from the Amatrice area, there is one that deserves to be discovered. Gnocchi ricci (curly dumplings), a handmade pasta traditionally made with superb dexterity. According to some sources, this is a preparation that is much older than amatriciana itself. Certainly a more unknown dish, a gem of Amatriciana and Lazio cuisine. Daniele from the Ma-Trù restaurant will reveal all the secrets.

Saturday, May 21 | 7.30pm
on the third floor
– The Amatriciana of the hotel-management school in Amatrice, Rieti branch
Amatriciana is a typical first course from the cuisine of Amatrice that is loved all over the world! A unique goodness that originated in Amatrice as the main meal of the shepherds. Originally without tomatoes, it was called Gricia, only later, when it was imported from America, was it added to the recipe and was thus called “Amatriciana”. Professor Fabio d’Angelo and his students from the Rieti Hotel School will reveal all the secrets of this original, quick and tasty recipe. We look forward to seeing you!

Sunday, May 22 | at 2.30pm
on the third floor
– Nonna Rosanna’s doughnut with wine
In Latium they are called ‘mbriachelle: wine doughnuts are one of the simplest and most loved traditional sweets. This is a quick and easy recipe, made by Grandma Rosanna of the oldest bakery in Lazio, Forno Ceralli in Frascati. The secret to making excellent wine doughnuts? Grandma Rosanna will tell you. We look forward to seeing you!

Music
A rich musical selection will be the soundtrack of the event!
Friday, May 20:
8.30pm – 10.00pm: Brad Fongusto
10.00pm – midnight: Alessandro Sciarra

Saturday, May 21:
8.30pm – 10.00pm: Marco Colozzo
10.00pm – midnight: Dandywolly

Sunday, May 22
12.30pm – 2.30pm: Beat Soup
7.00pm – 9.30pm: Mister Stereo 8

Amatrice producers’ market
Saturday, May 21 | from 10.00am to 6.00pm
10.00am – 6.00pm
Sunday, May 22 | from 10.00am to 6.00pm

On the first floor of Eataly Roma, producers from Amatrice present their excellence.
The producers present:
– Forno Marini since 1955: tarts
– Panificio Amatriciano: tozzetti
– Forno Cicconi: biscuits
– Casale Nibbi: stracchino, apples, wine and pasta
– Cierre Distribuzione Roberto Casale Sommati: pecorino, primo sale and blue cheeses
– Pastificio Strampelli: pasta
– Salumificio Sa.No.: guanciale, prosciutto and salami

Place: Eataly, Piazzale XII Ottobre 1492, Rome, Italy
Date: from Friday, May 20 to Sunday, May 22, 2022
Start: 7.00pm
Price: free
Contact: eatalyroma@eataly.it

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