Arrabbiata sauce, known in Italian as arrabbiata (arabbiata in Romanesco dialect),[1] is a spicy sauce made with tomatoes, garlic, peperoncino, parsley, and extra virgin olive oil. The sauce originates from the Lazio region of Italy,[2] and particularly from the city of Rome.[3]

Origin of the name

Arrabbiata literally means 'angry' in Italian;[2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess.[1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic, and peperoncino so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati).[1]

History

The invention of the dish dates back to the 1950s and 1960s, at a time when spicy food was in vogue in Roman cuisine.[3] The dish has been celebrated several times in Italian movies, notably in Marco Ferreri's La Grande Bouffe (1973) and Federico Fellini's Roma (1972).[4]

See also

Media related to Arrabbiata sauce at Wikimedia Commons

References

  1. ^ a b c Ravaro (2005), p. 86, sub voce.
  2. ^ a b Silvia, Spagni (2010). L'arte di cucinare alla romana: ricette tradizionali e curiosi aneddoti per piatti da imperatore (in Italian). Roma: Newton Compton. ISBN 9788854122574. OCLC 955291501.
  3. ^ a b Carnacina (1975), p. 81.
  4. ^ Giorgioni, Livio (2002). La grande abbuffata: percorsi cinematografici fra trame e ricette (in Italian). Pontiggia, Federico, 1978-, Ronconi, Marco, 1972-. Cantalupa (Torino): Effatà. p. 25. ISBN 9788874020225. OCLC 50875311.

Bibliography

  • Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN 978-0-393-08243-2.
  • Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello.
  • Ravaro, Fernando (2005). Dizionario romanesco (in Italian). Roma: Newton Compton. ISBN 9788854117921.
Allikas: https://en.wikipedia.org/wiki/Arrabbiata_sauce
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