Amatriciana pasta festival returns to quake-hit Amatrice

After a two year absence, the town that was devastated by an earthquake in August 2016 is welcoming home the festival which celebrates a pasta sauce to which it lent its name.

Amatriciana pasta festival returns to quake-hit Amatrice
Photo: lorenzograph/Depositphotos

The celebration of the recipe known all around the world is returning to its roots after a two year hiatus. The town of Amatrice in Lazio, which was struck by a devastating 6.2 magnitude earthquake in which 299 people were killed on August 24th, 2016, will once again come alive with the rich scents of tomato, olive oil, local pork, pepper, pecorino cheese and white wine. 

READ ALSO: Why Italy's quake-hit Amatrice will never be the same again

Amatriciana, one of Italy's most famous pasta sauces, takes it name from the quake-affected region. The festival has been running for more than a half century and is organised by the local 'proloco,' the community. 

This year's poignant celebration includes 19 different live events, including a series of jazz concerts under the banner of 'Italian jazz for the earthquake regions'. Concerts will take place in Amatrice on September 1st as part of a solidarity tour by musicians, which has the support of Italy's Ministry of Culture. 

The Sagra degli Spaghetti all'Amatriciana starts on Friday August 31st and runs until September 2nd. Culinary events include a course – replete with a tasting – on how to recognize fake extra virgin olive oil, a presentation on ancient techniques for making local cured meats and workshops on making the ultimate tomato preserve, according to the full program published by the Amatrice town council. Tickets for the culinary fare can be purchased on site. 

READ ALSO: The one dessert you have to try in each of Italy's regions”

“We have chosen to move forward. Every step we take is a step towards the future,” Amatrice's mayor, Filippo Palombini, told Italian daily Repubblica. “We are still in an emergency, but if we want to look ahead we must do it by first passing through our traditions, and the festival is a piece of history of this city and this land,” added Palombini. 

READ MORE: Nine delicious Italian summer delicacies you have to taste

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From spritz to shakerato: Six things to drink in Italy this summer

Summer in Italy means lots of things - trips to the beach, empty cities, strikes, and metro works - but it also ushers in the spritz and negroni season. Here are some of the best drinks to cool down with in Italy this summer.

From spritz to shakerato: Six things to drink in Italy this summer


Venice wins all the prizes for being the home of the spritz: the jewel in Italy’s summertime daisy crown and one of the country’s most popular exports.

To first-time customers, the sweet-and-bitter combo can taste unpleasantly like a poisoned alcopop. Stick with it, however, and you’ll soon learn to appreciate this sunset-coloured aperitif, which has come to feel synonymous with summer in Italy.

The most common version is the bright orange Aperol Spritz, but if this starts to feel too sweet once your tastebuds adjust then you can graduate to the dark red Campari Spritz, which has a deeper and more complex flavour profile.

What are the best summer drinks to order in Italy?

Photo by Federica Ariemma/Unsplash.


If you’re too cool for the unabashedly flamboyant spritz but want something not too far off flavour-wise, consider the Negroni.

It’s equal parts gin, vermouth and Campari – though if you want a more approachable version, you can order a ‘Negroni sbagliato’ – literally a ‘wrong’ Negroni – which replaces the gin with sweet sparkling Prosecco white wine.

Served with a twist of orange peel and in a low glass, the Negroni closely resembles an Old Fashioned, and is equally as stylish. A traditional Negroni may be stirred, not shaken, but it’s still the kind of cocktail that Bond would surely be happy to be seen sipping.


Don’t fancy any alcohol but still crave that bitter, amaro-based aftertaste?

A crodino might be just what you’re after. With its bright orange hue, it both looks and tastes very similar to an Aperol Spritz – so much so that you might initially ask yourself whether you’ve in fact been served the real thing.

Similar in flavour are soft drinks produced by the San Pellegrino brand; bars that don’t have any crodino on hand will often offer you ‘un San Pellegrino’ as a substitute. These drinks are usually available in multiple flavours like blood orange, grapefruit, or prickly pears.

A barman prepares a Campari Spritz cocktail in the historic Campari bar at the entrance of Milan’s Galleria Vittorio Emanuel II shopping mall. Photo by MIGUEL MEDINA / AFP


Much like the crodino, the chinotto is another distinctive bitter Italian aperitivo drink.

With its medium-dark brown colouring, however, the chinotto bears more of a resemblance to Coca Cola than to the spritz, leading to its occasionally being designated as the ‘Italian Coca Cola’.

In reality far less caramelly and much more tart than coke, the chinotto has its detractors, and the fact that we’re having to describe its flavour here means it clearly hasn’t set the world alight since it was first invented in the 1930s (it was subsequently popularised by San Pellegrino, which became its main Italian producer).

If you’re looking for another grown-up tasting alternative to an alcoholic aperitivo, however, the chinotto might just be the place to look.


What’s not to love about the bellini?

Its delicate orange and rose-pink tones are reminiscent of a sunset in the same way as a spritz, but with none of the spritz’s complex and contradictory flavours.

A combination of pureed peach and sugary Prosecco wine, the bellini’s thick, creamy texture can almost make it feel smoothie or even dessert-like. It’s a sweet and simple delight, with just a slight kick in the tail to remind you it’s not a soft drink.


Not a fan of drinks of the fruity/citrusy/marinated herby variety?

If caffeine’s more your thing, Italy has an answer for you in the caffe shakerato: an iced coffee drink made with espresso, ice cubes, and sugar or sugar syrup.

That might not sound inspired at first, but hear us out: the three ingredients are vigorously mixed together in a cocktail shaker before the liquid is poured (ice cube-free) into a martini glass, leaving a dark elixir with a delicate caramel coloured foam on top.

You couldn’t look much more elegant drinking an iced coffee than sipping one of these.