Mezze Maniche All’amatriciana Kit for 8
Ships Nationwide in U.S.
Not eligible for shipping to CanadaRecreate this classic Roman pasta dish at home, just like it’s made at Rome’s renowned Roscioli! You’ll receive mezze maniche (grooved tube-shaped pasta), tomatoes, pecorino, chili pepper, guanciale (cured pork jowl), and complete cooking instructions.
The Roscioli family opened their first bakery on Rome’s Via dei Chiavari in 1824, and the name has been synonymous with the highest-quality Italian food & wine ever since. In 2002, brothers Alessandro and Pierluigi Roscioli transformed their family’s grocery store near the Campo de’ Fiori into Roscioli, a refined restaurant that has been one of the city’s toughest reservations and absolute top destinations for a great bowl of pasta ever since. Today, the Roscioli empire includes a salumeria inside the restaurant with hundreds of meats, cheeses, and artisanal products; a bakery; a caffè & pastry shop; a wine bar & event space; and an offshoot in New York City.
This package serves 8 people and includes 2 Mezze Maniche All’amatriciana Pasta Kits
- 2 Mezze Maniche Pasta (each 17.6 oz.)
- 4 cans of Tomatoes (each 14.11 oz.)
- 2 Pecorino Cheese (each approx. 10.58 oz.)
- 2 pcs. “Guanciale” Pork Jowl (each approx. 7 oz.)
- 2 packs of Chili Peppers (each 2.12 oz.)
- Each kit arrives individually packaged
- Product packaging may be subject to change
- Pasta Kits ship without coolant and arrive ready to enjoy!
- Perishable products are shipped with ice packs and insulation bags.
- Upon arrival, store pasta and unopened sauce at room temperature for up to 90 days.
- Once opened store sauce in the refrigerator for up to 3-4 days.
- Store pecorino and guanciale in the refrigerator and use by the “best before” date.
- Once opened pecorino and guanciale should be wrapped in airtight packaging and stored in the refrigerator for up to 5-7 days.
To Serve
- Remove the skin of the guanciale and discard.
- Cut the guanciale into uniform, small cubes.
- Grate about half of the pecorino and put it aside in a bowl.
- Add the guanciale directly onto a large saucepan.
- The pan should be cold and do not use any oil (there is enough in the guanciale)!
- Slowly let it crisp up.
- Once crispy and without lowering or turning off the heat, add the tomato sauce – it’s important to hear a sizzle!
- Bring the sauce to a slow boil and then lower the heat to medium.
- Add a desired amount of crushed red pepper flakes and oak for 20 minutes.
- Bring a pot of water to a boil.
- Be careful not to over-salt the water since the pecorino is quite salty.
- Cook the pasta for 9 minutes – do not overcook!
- Strain the pasta and immediately add it to the saucepan, mixing it for 1 minute.
- Turn off the heat. Add the pecorino and mix, leaving a small amount to sprinkle over the finished pasta.
- Finish the plate with the remaining pecorino and a dash of pepper.
- Serve and enjoy!
- Mezze Maniche All’amatriciana – Flour, Pecorino Cheese, Tomatoes, Chili Pepper, Guanciale Contains: Pork
Allergens: Gluten, Milk, And Derivates Allergens: Gluten, Milk, And Derivates
Rome’s Renowned Destination for Authentic Pasta
Rome’s Renowned Destination for Authentic Pasta
The Roscioli family opened their first bakery on Rome’s Via dei Chiavari in 1824, and the name has been synonymous with the highest-quality Italian food & wine ever since. In 2002, brothers Alessandro and Pierluigi Roscioli transformed their family’s grocery store near the Campo de' Fiori into Roscioli, a refined restaurant that has been one of the city’s toughest reservations ever since. Today, the Roscioli empire includes a salumeria inside the restaurant with hundreds of meats, cheeses, and artisanal products; a bakery; a caffè & pastry shop; a wine bar & event space; and an offshoot in New York City.
Roscioli is renowned as one of Rome’s absolute top destinations for a great bowl of pasta. These pastas and sauces are the exact same ones that are served at the restaurant, and are as authentic as it gets: the Amatriciana pairs mezze maniche with a hearty tomato sauce that’s kicked up with with chiles and guanciale; plenty of pecorino and guanciale add richness to classic spaghetti carbonara; and cacio e pepe strikes the perfect balance of pecorino and black pepper. These are classic Roman pastas handmade at one of Rome’s most renowned restaurants, and they’re shipping straight from Italy to your door!
