"In the style of Amatrice." A sauce of pancetta or guanciale, tomato, olive, onion and chillis from the small town of Amatrice in Lazio. It is often served with bucatini and sprinkled with Pecorino. This dish was originally developed before the arrival of tomatoes in Italy, strange to say, and a version is still made containing no tomatoes. This is sometimes referred to as all'amatriciana bianca or gricia, while the version with tomatoes may be referred to as all'amatriciana rosso.