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    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(May 19, 2017)
    Pasta alla carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as transumanza, thanks to its simple, readily available ingredients: egg, guanciale, and cheese.
  • Before the earthquake that devastated Amatrice and several other towns last August, the rural city northeast of Rome was perhaps best known for its iconic dish, Spaghetti all’Amatriciana. Ironically, the 50th Sagra degli Spaghetti all'Amatriciana was scheduled to occur the weekend of the tragedy.