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lazio_cuisine

Lazio Cuisine

Cacio e Pepe

A simple yet iconic pasta dish made with tonnarelli (similar to spaghetti), Pecorino Romano cheese, and black pepper. The combination of just three ingredients creates a creamy, peppery, and flavorful sauce that is a true Roman classic. 1)

Bucatini all’Amatriciana

Bucatini (a thick spaghetti with a hole running through the middle) is served with a sauce made from guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese. This dish originates from the town of Amatrice and is beloved for its rich, smoky flavors. 2)

Carciofi alla Giudia

This dish, meaning “Jewish-style artichokes,” is a Roman-Jewish specialty. Artichokes are deep-fried until crispy, resulting in a delicate and nutty flavor. It’s a popular dish in Rome’s Jewish Ghetto and a staple in spring. 3)

Fettuccine alla Papalina

A Roman version of carbonara, made with fettuccine, ham, peas, eggs, and Parmesan cheese. This dish was created for Pope Pius XII, who wanted a lighter version of the classic carbonara. 4)

Spaghetti alla Carbonara

Possibly one of the most famous dishes from Lazio, carbonara is made with spaghetti, guanciale, eggs, Pecorino Romano, and black pepper. The creamy texture comes from the raw eggs stirred into the hot pasta, creating a luxurious sauce. 5)

Gnocchi alla Romana

Unlike traditional gnocchi made with potatoes, this Roman version is made from semolina flour, milk, butter, and Parmesan cheese. The dough is cut into rounds, baked, and served with more butter and cheese. 6)

Abbacchio alla Scottadito

This dish features lamb chops grilled and seasoned with olive oil, garlic, and rosemary. The name “scottadito” refers to how hot the lamb is when served, meaning “finger-burning,” as it’s meant to be eaten with your hands. 7)

Saltimbocca alla Romana

Veal cutlets topped with prosciutto and sage, then sautéed in white wine and butter. The name saltimbocca means “jump in the mouth,” referring to how delicious the combination of flavors is. 8)

Trippa alla Romana

Roman-style tripe is cooked in a tomato sauce with mint and Pecorino Romano cheese, a dish that reflects the traditional use of offal in Roman cuisine. It's hearty, flavorful, and a great example of Roman cucina povera (peasant cuisine). 9)

Coda alla Vaccinara

Oxtail stew cooked slowly with tomatoes, celery, carrots, wine, and spices. This rich, meaty dish is a traditional Roman specialty, known for its deep, comforting flavors. 10)

Supplì

Similar to arancini, supplì are Roman-style fried rice balls filled with risotto, tomato sauce, and mozzarella. When you break them open, the melted cheese creates a “telephone line” effect, making them a popular street food. 11)

Porchetta di Ariccia

Porchetta is a savory, boneless pork roast seasoned with fennel, rosemary, garlic, and other herbs, then slow-cooked until crispy on the outside and tender inside. The town of Ariccia, near Rome, is famous for its porchetta. 12)

Carciofi alla Romana

This dish features artichokes cooked Roman-style with garlic, mint, and parsley in olive oil and white wine. It’s a typical spring dish that highlights the regional love for fresh, seasonal produce. 13)

Puntarelle alla Romana

A popular Roman salad made from puntarelle (a type of chicory) that is typically dressed with a garlic and anchovy vinaigrette. The bitter greens and savory dressing make it a refreshing and distinctive dish. 14)

Torta Ricotta e Visciole

A Roman-Jewish dessert made with a ricotta cheese filling and visciole (sour cherries) encased in a delicate pastry. The tartness of the cherries contrasts beautifully with the creamy sweetness of the ricotta. 15)

lazio_cuisine.txt · Last modified: 2024/10/18 01:09 by aga