RICCIONE, HOME OF THE CARBONARA
Many are not aware that carbonara originally originated 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 and milk powder, melted cheese, pasta and bacon, to create the first dish of spaghetti alla carbonara.
So spaghetti alla carbonara had its origins in the wisdom and nventiveness of Renato Gualandi, defined by Luigi Carnacina as 'one of the most talented chefs in Europe' and moreover the only Italian chef to have had the honour of receiving the commendation of French cuisine.
It was the year 1943 when Gualandi returned home from Yugoslavia and went to visit his fiancée, a waitress in a Riccione hotel, where he worked as an assistant chef.
On 21 September 1944, the Allies broke through the Gothic Line in Riccione, and so the Anglo-American army organised the victory dinner, handing Gualandi the ingredients he brought with him: egg and milk powder, cheese, paste of uncertain origin and bacon.
He used his culinary knowledge, taking his cue from the traditional dish 'spikrofi' (a ravioli filled with cheese and a sauce similar to carbonara).
He mixed everything together using cream cheese, cream of milk and a sprinkling of black pepper, and it was the use of the latter ingredient that gave the recipe 'Carbonara' its name.