Lazio & Rome Food Travel
The Lazio Region and Rome produce food specialties that have become famous and are made all over the world. Lazio has borders with six Italian provinces which have highly influenced the dishes produced in Rome.
Some of the most recognizable pasta dishes come from Lazio. A simple dish, Cacio e Pepe is made with tagliolini pasta, grated Pecorino Romano cheese, and black pepper. Then there is the most famous pasta of Lazio, bucatini, a long pasta that’s hollow in the center. Bucatini alla Amatriciana is the most popular use of bucatini. So named because Amatriciana is where the Pecorino Romano comes from.
Carbonara can be found on menus in Rome and Italian restaurants around the world. This is another simple pasta dish made with egg, grated cheese, black pepper and guanciale (cured pork cheeks) that is simply delicious.
Seafood is popular and abundant along the coast. Preferred meats are pork, chicken, lamb, and veal either stewed or in rich ragus over pasta. Used in pasta dishes all across the region, guanciale is one of Lazio’s most famous meat products.
No visit to Lazio and Rome would be complete without trying carciofi, artichokes. Carciofi all Romana, artichokes cut in half and marinated in olive oil or Carciofi all Giudia, whole deep fried artichokes.
Both red and white wines of Lazio are typically dry. With the diverse geography of the region there are twenty-seven DOC (Denomination of Controlled Origin) wine production zones here. Needless to say this allows for numerous varietals and a proliferation of wines, most of which are white with Frascati being the most popular.
There are enough gelaterias and pasticcerie in Rome and every town in the region to satisfy even the fussiest of sweet tooths. One of our very favorites is Crostata di Ricotta, a tart in a dough crust made with eggs, sugar, butter, lemon, and the main ingredient, ricotta cheese. Oh the wonders of ricotta!