RICCIONE: HOME OF CARBONARA
Many people are unaware of the fact that carbonara was originally born in Riccione from a historical event...
On 22 September 1944, the Bolognese chef Renato Gualandi created the first courses for the allies who broke through the Gothic line: egg powder and powdered milk, melted cheese, pasta and bacon, to give life to the first course of spaghetti alla bacon and egg.
Spaghetti alla carbonara, therefore, sees its origins in the wisdom and inventiveness of Renato Gualandi, defined by Luigi Carnacina as "one of the most talented European chefs" and moreover the only Italian chef to have had the honor of receiving the commendatorship of French cuisine.
It was 1943, when Gualandi, returning home from Yugoslavia, went to see his fiancée, a waitress in a hotel in Riccione, where he himself worked as an assistant cook.
On 21 September 1944 the allies broke through the Gothic line at Riccione and therefore the Anglo-American army organized the victory dinner, passing the ingredients it brought with it to Gualandi: egg powder and powdered milk, cheese, uncertain dough provenance and bacon.
He used his own culinary knowledge, taking inspiration from the traditional dish "spikrofi" (a ravioli filled with cheese and a sauce similar to that of carbonara).
He mixed everything using cream cheese, milk cream and a sprinkling of black pepper, and it was precisely the use of this last ingredient that gave the recipe the "Carbonara" its name.
On 22 September 1944, the Bolognese chef Renato Gualandi created the first courses for the allies who broke through the Gothic line: egg powder and powdered milk, melted cheese, pasta and bacon, to give life to the first course of spaghetti alla bacon and egg.
Spaghetti alla carbonara, therefore, sees its origins in the wisdom and inventiveness of Renato Gualandi, defined by Luigi Carnacina as "one of the most talented European chefs" and moreover the only Italian chef to have had the honor of receiving the commendatorship of French cuisine.
It was 1943, when Gualandi, returning home from Yugoslavia, went to see his fiancée, a waitress in a hotel in Riccione, where he himself worked as an assistant cook.
On 21 September 1944 the allies broke through the Gothic line at Riccione and therefore the Anglo-American army organized the victory dinner, passing the ingredients it brought with it to Gualandi: egg powder and powdered milk, cheese, uncertain dough provenance and bacon.
He used his own culinary knowledge, taking inspiration from the traditional dish "spikrofi" (a ravioli filled with cheese and a sauce similar to that of carbonara).
He mixed everything using cream cheese, milk cream and a sprinkling of black pepper, and it was precisely the use of this last ingredient that gave the recipe the "Carbonara" its name.