Guanciale (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Guanciale" in English language version.

Last modified: 00:23:16, 6 September 2026 (UTC)

Ref.Un. Ref.Website

Global rank English rank

3^rd place

4^th place

683^rd place

407^th place

989^th place

514^th place

books.google.com (Global: 3^rd place; English: 3^rd place)

De Vita, Oretta Zanini; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company. p. 33. ISBN 978-0-393-24151-8.
Parla, Katie; Gill, Kristina (2016). Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook. Clarkson Potter/Ten Speed. pp. 81–82. ISBN 978-0-8041-8718-3.
Ruhlman, Michael; Polcyn, Brian (2012). Salumi: The Craft of Italian Dry Curing. New York: W. W. Norton & Company. pp. 87–89. ISBN 978-0-393-06859-7. OCLC 829279722.
Downie, David (2009). Food Wine Rome. New York Review of Books. p. 8. ISBN 978-1-892145-71-0.

Graue, Jennifer (13 August 2016) [March 11, 2011]. "The New Bacon: Pancetta, Guanciale and More". San Jose Mercury News. Retrieved 9 January 2017.

Cotto, Andrew (10 November 2010). "Italy's Ultimate Answer to Bacon: Guanciale". Salon. Retrieved 9 January 2017.

Ruhlman, Michael; Polcyn, Brian (2012). Salumi: The Craft of Italian Dry Curing. New York: W. W. Norton & Company. pp. 87–89. ISBN 978-0-393-06859-7. OCLC 829279722.
Carnacina, Luigi; Veronelli, Luigi (1977). "Vol. 2, Italia Centrale". La cucina Rustica Regionale. Rizzoli. OCLC 797623404. republication of La Buona Vera Cucina Italiana, 1966.