- 100 g pancetta, diced
- Extravergin olive oil, for brushing
- 1 onion, thinly sliced
- 1 fresh chilli, seeded and chopped
- 500 g tomatoes, peeled, seeded and diced
- 350 g bucatini pasta
- 40 g pecorino cheese, freshly grated
Grappa was originally made in the northern Italian town of Bassano del Grappa, and some contend that this is the origin of the name, rather than from the Latin graspa.
In Italy, grappa is primarily served as a "digestivo" or after-dinner drink. Its main purpose was to aid in the digestion of heavy meals. Most grappa is clear, indicating that it is an un-aged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are stored.