The “gricia” is the forefather of the more worldly famous “Amatriciana” and there are various versions of its history. Some say it comes from “Grisciano,” a town close to Amatrice (where the Amatriciana comes from…) bordering the regions of Lazio, Umbria, Abbruzzo and Marche. Others are convinced that it was concocted by some Swiss immigrants that lived in that same area and came originally from the alpine canton of “Grigioni” (“Grischuna” in its original language), where they had used bacon for centuries and in almost every recipe. Being Swiss and somewhat of a patriot myself, I like this version better and for all I know the name of the town Grisciano might very well have the same origin as the recipe… but anyway, here it is in all its tasty simplicity and grandeur.