Mezze maniche alla Gricia

Prepare the trays with all the ingredients and then let Liffo cook one of the most iconic recipes of Roman tradition for you.

Follow the steps shown on the screen and start the container loading procedure for your Mezze maniche alla Gricia.

Tray 1

Add 15 g of extra virgin olive oil and 200 g of guanciale cut into strips.

Distribute the guanciale evenly: during the first phase, Liffo will brown it slowly to melt the fat and make it crispy on the outside and soft on the inside.
Load the container into Liffo and move on to the next one.

Tray 2

Pour in 110 g of mezze maniche rigate pasta.

This first batch allows Liffo to better manage the gradual cooking of the pasta.
Fill the container and proceed with the next one.

Tray 3

Add 100 g of mezze maniche rigate pasta and 1 Liffo measuring spoon of fine salt.

Stir gently to distribute the salt evenly: this is essential for flavouring the pasta during automatic cooking.

Tray 4

Add the remaining 110 g of mezze maniche rigate pasta.

Dividing the pasta into several containers helps Liffo to cook it evenly and al dente.

Tray 5

Add 100 g of grated Pecorino Romano cheese and 3 pinches of ground black pepper.

No need to stir: Liffo will incorporate them in the final stage to create the typical Gricia cream.

Once all the containers are ready, follow the instructions on the screen and start the recipe — or schedule it for up to 24 hours later.
Liffo’s integrated refrigeration system keeps ingredients fresh until cooking time, so you can enjoy your freshly made, creamy and fragrant Mezze maniche alla Gricia.

As soon as you press ‘Start’, Liffo takes control like a true Roman chef.

He begins by slowly browning the guanciale: the heat gently melts the fat, which becomes the flavourful base of the dish. The aroma is intense and enveloping, typical of Roman trattorias.

Then the mezze maniche pasta enters the scene. Liffo adds it gradually and independently manages the water, temperature and movement, so that the pasta cooks while absorbing all the flavour of the guanciale, releasing the starch that will make the sauce naturally creamy.

During the settling phase, Liffo stabilises the consistency of the sauce, preparing for the most important moment: the creaming.

With the residual heat, he slowly incorporates Pecorino Romano cheese and black pepper. The cheese melts without breaking up, binding with the starch from the pasta and the fat from the guanciale: this is how the typical Gricia cream is created, velvety, intense and perfectly balanced.

When the programme ends, you will find a creamy, enveloping pasta in the jug, with crispy guanciale and the strong aroma of black pepper.
An essential dish, but one that conveys all the power of Roman cuisine — prepared by Liffo with absolute precision.