The name of the dish in the Romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.

While tomato-less gricia is still prepared in central Italy, it is the tomato-enriched amatriciana that is better known throughout Italy and exported everywhere.

Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine.

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