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Lazio Eating And Drinking, Italy

Cuisine in Rome and Lazio is among the most renowned in Italy and is mainly based on products from the land. There are three fundamental elements: olive oil, cheese and wine. Vegetables and pulses are used in abundance. Artichokes are typical of the region and are prepared alla Romana or fried alla Giudia.

• Starters include the famous Bruschette, toasted bread slices seasoned with a variety of ingredients.
• Soups are popular in Tuscia and Ciociaria, in particular soup with lake fish, known as Sbroscia, and plenty of soups with seasonal vegetables, known as Acquacotta.
• Pasta dishes include the famous Amatriciana, Carbonara and classic gnocchi. Egg pasta is represented with classic Fettuccine and Pappardelle mixed with a variety of sauces.
• Lamb reigns among the meat dishes (Abbacchio if a milk lamb is used), as well as pork. Don't forget to try the Porchetta, a full roast, sliced pig. The entrails of the cow are used a lot, such as Coda alla Vaccinara (tail) and tripe. Also worth a mention, fish from Lake Bolsena, delicate perch fillets, whitefish and renowned eels.
• Typical cheese include Pecorino, Caciotta and Ricotta, all made from sheep milk. The most important of which is Pecorino Romano.

Wine
Tuscia brings us red Aleatico and white Orvieto. Castelli Romani wines are indisputably the most popular in Rome. They are almost all white. The main labels include Frascati, known as the “Wine of the Popes”, Marino and Colli Albani.