Amatrice is a small village 170 kilometers northeast of Rome where this spectacular sauce originated from. Once upon a time, the sauce was made without using tomatoes and was called Gricia, however, due to the creativity of the local shepherds, Neapolitan tomatoes cultivated from the base of the Vesuvius were added to the sauce in the 18^th century, creating the Amatriciana we now know and love. The secret to this sauce lies within its ingredients, using a guanciale native to Amatrice and a particular pecorino cheese. The guanciale used in this sauce differs from the one used in Carbonara and is prepared in a way that it alone provides the intense aroma this sauce exhibits. The pecorino cheese used is also less mature and far more aromatic than the pecorino Romano which only adds to the richness of this pasta sauce. Our ingredients are prepared accordingly to these ancient rules. Our guanciale is made from free-roaming pork, cured in the traditional spices and with no additional artificial agents. Our pecorino cheese is also made from free-roaming sheep and matured to perfection. Needless to say, our hand-picked tomatoes are native from Amatrice and are transported directly into our sensational sauce jars.