Rome is the capital of Italy and of the region.
The Lazio region is rich with dishes famous and known all over the world.
The great number of visitors that have been coming to the “Eternal City”,
since Rome was founded, have made the cooked specialties of the area very popular and well-liked and a list of
dishes made in Rome and the province, will follow.
roasted suckling pig, well spiced and cooked whole, once prepared only in the summer and now available all year
baby lamb cooked in various manners, always fragrant with rosemary, the most popular spice in the
region. The baby lamb chops made scottadito, meaning that burns finger, are cooked in a hot-plate and turned with
the fingers that occasionally get burnt.
is chicken cut in half cooked on the barbeque or grilled, usually topped with hot bricks, almost
incandescent, and served topped with a sauce of lemon and abundant freshly ground black peppers.
Romana are on all Roman tables every Thursday a tradition that
goes back a long time. The dumplings, Roman style are made with boiled flour, cheese and eggs, they are shaped with
ridges with the help of a fork. Then the gnocchi
are baked with plenty of butter and cheese until they are light golden in color.
If Thursday is gnocchi, Saturday
is Trippa alla
Romana, tripe cooked in a thick tomato sauce made with garlic and guanciale, cured
hog’s jowls, odorous with mint and served with pecorino cheese.
is oxtail in wine-tomato sauce; local grown delicacies are the cauliflower Romanesco, globe
shaped artichokes Romaneschi, the
mushroom porcini, abundant
in the countryside. Other celebrated dishes you can taste in Rome are the Saltimbocca,
in butter sauce, the rigatoni
Pagliata, which is
pasta with the interior of baby veal, the stuffed tomato with rice and cheese, and the very Roman Pasta
macaroni with chickpeas, rosemary, garlic and crushed fillets of anchovies, also made in Rome are
the artichokes Judea
The region produces and exports Pecorino
cheese also soft and delicate cheeses are made: thecaciotta
and the caciocavallo
are produced in large quantity.
A dessert famous in Rome is the maritozzo
a small shaped light yeast bread bun made with flour, butter, eggs little sugar and raisins, pine
nuts, diced candied citron. Originally made for Lent, they are now mostly served for breakfast in Lazio and all
over Italy. Zuppa
pies, crostata, with
fruits, andbigne’, cream
puffs plain or with cream.
Most wines produced in this province are white. The Frascati
Wine” is a light wine that goes well with most Roman dishes. Similar wines, drier and of higher
alcohol content are the Castelli Romani
is a low alcohol wine, sweet and lightly sparkling.
Usually a dinner is completed with Sambuca Romana con la
mosca, an anisette drink with a bean of coffee (la
mosca -the fly) in the glass.