Guanciale, Italian Cured Pork Jowl
Guanciale is a cut of meat, later transformed into cured meat, typical of Central and part of Southern Italy, but it finds its greatest fame in the town of Amatrice,…
Rigatoni with broad beans, pork cheek, pecorino
Broad beans, pecorino and cured jowl bacon are ingredients typical of the cuisine from Lazio. You can find them in almost all the well-known recipes from around Rome: the Vignarola…