Amatriciana originates from a recipe named "pasta alla gricia". "Grici" were what Romans—modern dwellers of Rome, not the ancient ones—called the sellers of bread and comestibles. According to another hypothesis, the name originates from the hamlet of Grisciano, in the "comune" of Accumoli, near Amatrice. The sauce—nowadays named also "Amatriciana bianca" —was (and still is) prepared with guanciale (cured pork cheek) and grated pecorino romano. At some point, a little olive oil was added to the recipe. In the 1960s, the Amatriciana sauce was still prepared in this way in Amatrice itself.