Pasta tomato sauce, garlic and herbs. In Northern Italy "white sauce" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based "Bolognese sauce" incorporates a small amount of tomato concentrate and a green sauce called "pesto" originates from Genoa. In Central Italy, there are sauces such as "tomato sauce", "amatriciana", "arrabbiata" and the egg-based "carbonara". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,
Amatriciana sauce ingredients. While everybody seems to agree about the use of guanciale and tomato, onion is not favored in Amatrice, but is shown in the classical handbooks of Roman cuisine. Amatriciana bianca is a variant without tomatoes. For frying, olive oil is most commonly used, but "strutto" (canned pork lard) is used as well. The addition of garlic sauteed in olive oil, before adding the guanciale is also accepted , and for cheese either pecorino romano or Amatrice's pecorino (from the Monti Sibillini or Monti della Laga areas) can be used. The addition of black or chili pepper is common. Amatriciana