Category: Italian Pasta Recipe | Prep Time: 10 minutes | Cook Time: 15 minutes | Difficulty: Easy | Serves: 4
If you’re looking for an Italian pasta that’s both simple and irresistible, Griciolona is the answer. Inspired by the beloved TV show È Sempre Mezzogiorno (aired on February 25, 2025), this dish by chef Federico perfectly blends Roman creaminess with Tuscan character.
The combination of pecorino Romano and finocchiona — a Tuscan fennel-scented salami — creates an explosion of flavor that’s bold, aromatic, and deeply comforting. The crispy texture of the finocchiona adds a delightful contrast to the creamy cheese sauce, coating each bite of mezze maniche pasta.
Quick to prepare and rich in Italian soul, Griciolona is proof that simplicity and quality ingredients can turn an everyday meal into something truly memorable.
🛒 Ingredients
- 400 g (14 oz) mezze maniche pasta
- 300 g (10.5 oz) finocchiona (Tuscan fennel salami)
- 350 g (12 oz) pecorino Romano, finely grated
- Extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper
👩🍳 Preparation
- Cook the pasta:
Bring a large pot of salted water to a boil and cook the mezze maniche until al dente. - Crisp the finocchiona:
Cut the finocchiona into small cubes. Heat a drizzle of olive oil in a large skillet, then add the salami pieces. Sauté until golden and crispy. Remove from the pan and set aside on paper towels. - Prepare the pecorino cream:
In a bowl, combine the grated pecorino with a few tablespoons of hot pasta cooking water. Mix until a smooth, creamy sauce forms. Adjust the thickness by adding more water if necessary. - Combine everything:
Drain the pasta (reserving a small amount of the cooking water) and toss it in the skillet with the pecorino cream. Mix well to coat every piece. - Finish and serve:
Add the crispy finocchiona back into the pan and toss gently. Serve immediately with a generous sprinkle of freshly ground black pepper.
💡 Chef’s Tip
Use freshly grated pecorino Romano for the smoothest cream. If the sauce becomes too thick, loosen it with an extra splash of hot pasta water.
🍷 Wine Pairing
Pair this dish with a Chianti Classico or a Vermentino Toscano. The wine’s freshness complements the saltiness of the pecorino and the richness of the finocchiona.
🍝 The Story Behind “Griciolona”
The name Griciolona playfully combines “gricia,” the famous Roman pasta made with pecorino and black pepper, and “finocchiona,” the Tuscan fennel-infused salami. It’s a fusion of two regional culinary icons that beautifully represent central Italy.
The Roman influence brings the creamy, cheesy base typical of cacio e pepe or gricia, while the Tuscan twist comes from the fragrant finocchiona, known for its unique blend of pork, fennel seeds, and herbs.
Traditionally, recipes like this were born from the idea of using what was available — simple, flavorful ingredients from the countryside. Over time, dishes like Griciolona have become modern favorites, proving that rustic roots can meet gourmet creativity.
Whether enjoyed in a cozy kitchen or served at a family gathering, this recipe embodies the spirit of Italian home cooking — bold, generous, and filled with love.
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