Traditional flavours in the cuisine from Lazio come from the land, the famous “abbacchio”, suckling baby lamb and artichokes cooked in many different ways, roman lettuce as well as chestnuts, hazelnuts and olives.
Roman cuisine is deeply influenced by the surrounding regions. Recipes such as “bucatini all’amatriciana” from Amatrice in Abruzzo, pasta with a bacon based tomato sauce, penne all’arrabbiata, spaghetti alla puttanesca and spaghetti carbonara from Umbria are some of the most popular first courses in Rome. Second courses are a mix of fish and meat dishes, famous the “saltimbocca alla romana”, slow cooked veal escalopes rolled and filled with ham, pancetta and sage, tripe, beans with pork rind and the “abbacchio”, baby lamb served with artichokes.
Famous for the cheese, this region produces the good pecorino romano and ricotta romana.