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Considered a dish of the Lazio tradition, the history of Carbonara sauce is uncertain. Indeed, as often happens, there are different opinions on the real origin of this recipe. One of these is, that in the period of Second World war, some young American soldiers mixed together the “cacio e ove” pasta (pecorino and eggs) from Abruzzo and guanciale and smoked pancetta, creating the Carbonara. The Roman attribution of this recipe is due to the position of these soldiers, that through the Apennines reached Rome where the recipe has been handed down from family to family. The dish is to all effects Roman, as it fully shares the vocation of the City: the hospitality.
To enjoy the Carbonara sauce to the fullest extent, we suggest cooking a good dish of pasta.
The rediscovery of the ageold canning tradition of local peasant families always paying attention to respect the company's philosophy which entails the use of seasonal and locally sourced ingredients. Luca Sbarbada - Chef
La Dispensa di Amerigo is located in Savigno, in the heart of the Valsamoggia area. Over the years, the company has rediscovered the age-old canning tradition of the local peasant families. The use of seasonal and locally sourced ingredients is crucial to the development of all recipes.
All the flavours of the past in a jar: we give you grandmother’s recipes made with grandchildren’s technology. Rediscover the pleasures of good things with La Dispensa di Amerigo.