Worcestershire sauce The US version is packaged differently from the British version, coming in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims this practice is a vestige of shipping practices from the 19th century, when the product was imported from England, as a measure of protection for the bottles. The producer also claims that its Worcestershire sauce is the oldest commercially bottled condiment in the US. The original ingredients of bottle of Worcestershire sauce sold were: The "spice" and "flavourings" are believed to include cloves, soy sauce, lemons, pickles and peppers. Notes from the
Amatriciana sauce The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating the Amatriciana) dates back to the late 18th century. The first written record of pasta with tomato sauce can be found in the 1790 cookbook "L'Apicio Moderno" by Roman chef Francesco Leonardi. The Amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries due to the pluricentennial connection between Rome and Amatrice. The recipe was extremely well received and rapidly went on to be considered a "classic" of the Roman Cuisine, even though it originated