Lazio

Anchovies cooked with olive oil, garlic, oregano, chili peppers, wine vinegar

Fried anchovies

Amatriciana sauce, known in Italian as sugo all'amatriciana or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice (in the mountainous province of Rieti of the Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK. Amatriciana derives from a dish called "pasta alla gricia". The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, it is named after the frazione (hamlet) of Grisciano, in the comune (municipality) of Accumoli, near Amatrice. The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano. At some point, a little olive oil was added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.

Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine . Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter. There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (0.4 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat. Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera who were accustomed to eating even less refined food than hard sheep meat.[citation needed] Arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde). The traditional beverage accompaniment is Montepulciano d'Abruzzo wine. Traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.

Bisciola is an Italian sweet leavened bread originating in the Valtellina Valley of Lombardy, Italy.: 63  It is typically prepared for Christmas,: 63  during which time it is an essential component of Christmas festivities. It is also known as panettone valtellinese,: 732  besciola, and pan di fich, the latter a name in the local dialect literally translating as 'fig bread'. The term bisciola probably derives from the Latin buccella, meaning 'morsel'.

Romanesco broccoli is in fact a cultivar of the cauliflower (Brassica oleracea var. botrytis), not broccoli (Brassica oleracea var. italica). It is an edible flower bud of the species Brassica oleracea, which also includes regular broccoli and cauliflower. It is chartreuse in color and has a striking form that naturally approximates a fractal. Romanesco has a nutty flavor and a firmer texture than white cauliflower or broccoli when cooked. Romanesco superficially resembles a cauliflower, but it is chartreuse in color, with the form of a natural fractal. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids. The inflorescence (the bud) is self-similar in character, with the branched meristems making up a logarithmic spiral, giving a form approximating a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at smaller levels. The pattern is only an approximate fractal since the pattern eventually terminates when the feature size becomes sufficiently small. The number of spirals on the head of Romanesco broccoli is a Fibonacci number.

Bruschetta is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat, and/or cheese. In Italy, bruschetta is often prepared using a brustolina grill. The noun bruschetta (pl.: bruschette) comes from the Romanesco dialect verb bruscare, the equivalent of the Italian word abbrustolire, which means 'to toast', or 'to roast over coals'. Waverley Root noted in 1971 that bruschetto was the Roman term for the dish, with other Italians referring to it as schiena d'asino (lit. 'ass's back').: 91 

Extra virgin olive oil made from Canino olives, from Viterbo, Lazio, Italy

Coleslaw , also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using salad dressings like mayonnaise or cream. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term koolsla ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

Carciofi alla giudìa is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the term for Jew in the Romanesco language. The dish is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime. It involves a two-step deep-frying technique. First, the artichokes are fried at a low temperature to soften them. Then, after their leaves are spread open, they are fried again at a higher temperature. This process results in artichokes with a golden color and crispy, flower-like leaves.

Carciofi alla romana is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being carciofi alla giudia, a deep-fried artichoke dish that originated in the Jewish community of Rome. In Rome and surroundings this dish is prepared with artichokes of the Romanesco variety, harvested between February and April in the coastal region northwest of Rome, between Ladispoli and Civitavecchia. The artichokes are cleaned with a sharp knife, eliminating all of the hard leaves and the thorns using an upward spiral movement. Leaving only a few centimetres of the stem with the artichoke, the cut-off stem is cleaned, cut into pieces and cooked with the artichokes. The artichokes are plunged for a few minutes into water with lemon juice, so that they do not turn brown due to oxidation. Then they are opened in the center and the choke (present only toward the end of the growing season) is removed. Into the resulting cavity of each artichoke is stuffed a mixture of parsley, lesser calamint (in Rome called mentuccia), and garlic, with salt and pepper to taste. After this preparation, all of the artichokes are put into a deep pan, standing on their stems, enough in number so that they support each other and do not fall over. Water and olive oil (a variant uses also white wine) are added. Oil and salt and pepper to taste are sprinkled on them. Then the pan is covered and they are braised until the liquid has evaporated. One may eat them warm or at room temperature.

Artichokes grown in Lazio, Italy

Chetnuts grown in Vallerano, Lazio, Italy

Crusty rolls with pointed ends. Note: there is type of pasta in Umbria called ciriole

Extra virgin olive oil made from Itrana, Frantoio and Leccino olives, from Latina, Lazio, Italy

Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat . Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.

Chicken liver spread on toasted bread

Stewed beans in tomato sauce with garlic and sage

Cannellino white beans grown in Frosinone, Lazio, Italy

Stuffed and fried squash blossoms

Baked mushrooms and potatoes

Cuttlefish salad

Rolled stuffed veal in tomato sauce

Kiwi fruit grown in Lazio, Italy

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Sweet raisin bread, the progenitor of Panettone

Mortadella is a large Italian sausage or luncheon meat (salume, Italian: [saˈluːme]) made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked. The best-known version of mortadella is Mortadella Bologna PGI, but other varieties are found across Italy, including some made of other meats.

Mostarda is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used. Traditionally mostarda was served with boiled meats, the bollito misto, which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses. Mostarda di Cremona or mostarda cremonese (from Cremona) is made with several types of fruit, and is the version that typifies mostarda di frutta.

Neccio , also called niccio, ciaccio or cian, is a galette based on chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and of the island of Corsica, in France. Today people tend to consider neccio a dessert, but peasants once used to eat it with savory food.

Dried Nocchione and Tonda Gentile Romana hazelnuts grown in Viterbo and Rome, Lazio, Italy

Red olives grown in Latina, Frosinone and Rome in Lazio, and in Caserta, Campania, Italy

Wheat bread made with natural yeast, salt and wheat bran, from Rome, Lazio, Italy

Panzanella or panmolle ( Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy. The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast and, a page later, speaks of a salad of onions, purslane, and cucumbers. This is often interpreted as a description of panzanella.

Potatoes grown in Viterbo, Lazio, Italy

Uncooked hard cheese made with raw sheep's milk, available as two variations: Scamosciato and Stagionato, from Frosinone, Lazio, Italy

Pecorino romano is a hard, salty Italian cheese made with sheep's milk that is often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano simply means 'sheep's [cheese] of Rome'. Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia. Pecorino romano is an Italian product with name recognized and protected by the laws of the European Union. Pecorino romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in central and southern Italy.

Pecorino romano is a hard, salty Italian cheese made with sheep's milk that is often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano simply means 'sheep's [cheese] of Rome'. Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia. Pecorino romano is an Italian product with name recognized and protected by the laws of the European Union. Pecorino romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in central and southern Italy.

Pecorino toscano is a firm-textured ewe's milk cheese produced in the Tuscany region of Italy. Since 1996 it has enjoyed protected designation of origin (PDO) status. Pliny the Elder, in his major encyclopædic work Naturalis Historia, describes several stages in the production of pecorino toscano, which he names as Lunense, apparently after the territory of Lunigiana. Other early names of the cheese include marzolino, after the month of March (marzo in Italian) in which production traditionally began. In 1475 the writer Bartolomeo Platina said that the Etruscan marzolino was as good as Parmesan cheese: "In Italy there are two types of cheese that compete for the first place: marzolino, so called by the Etruscans because it is made in Etruria in March, and Parmesan cheese, from the Cisalpine region, that is also known as maggengo, because it is produced in May (maggio in Italian)."

Pecorino toscano is a firm-textured ewe's milk cheese produced in the Tuscany region of Italy. Since 1996 it has enjoyed protected designation of origin (PDO) status. Pliny the Elder, in his major encyclopædic work Naturalis Historia, describes several stages in the production of pecorino toscano, which he names as Lunense, apparently after the territory of Lunigiana. Other early names of the cheese include marzolino, after the month of March (marzo in Italian) in which production traditionally began. In 1475 the writer Bartolomeo Platina said that the Etruscan marzolino was as good as Parmesan cheese: "In Italy there are two types of cheese that compete for the first place: marzolino, so called by the Etruscans because it is made in Etruria in March, and Parmesan cheese, from the Cisalpine region, that is also known as maggengo, because it is produced in May (maggio in Italian)."

Fresh Capsicum annum L. peppers grown in Frosinone, Lazio, Italy

Yeasted pizza dough made with wheat, soy, rice and sourdough, which creates a crust that is crispy on the outside, soft on the inside, and more easily digestible than some of the more popular pizza doughs

The pizza di Pasqua , in some areas also called crescia di Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and Parmesan. Traditionally served at breakfast on Easter morning, or as an appetizer during Easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the Easter Monday picnic. Having the same shape as panettone, the pizza di Pasqua with cheese is a typical product of the Marche region, but also Umbrian (where, as a traditional food product, it obtained the prodotto agroalimentare tradizionale (PAT) recognition). There is also a sweet variant. The peculiarity of this product is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum, it has a flared shape. The name pizza is here to be understood not in the recent meaning that has spread into Italian through the Neapolitan language, but in the original Medieval Latin meaning of 'focaccia', thus suggesting an ancient origin of the dish. The term piza in Medieval Latin is first attested in 966 in Naples and in 997 in Gaeta, and was also used to designate ceremonial food baked for Easter like the Easter pizzas. Similar preparations (pizza alla rustica, pizza di ricotta) can be found in cookery manuals from the early 19th century such as that of Vincenzo Agnoletti. According to tradition, the pizza di Pasqua was first made in the Middle Ages by the nuns of the Poor Clares monastery of Santa Maria Maddalena at Serra de' Conti, near Ancona. The name crescia (by which it is known throughout the Marche region) refers to the crescita ('growth'), i.e. the dough growth due to the leavening process during baking. The first mention of the preparation of the crescia di Pasqua can be found in a cookbook written by the nuns and dating to 1848, entitled Memorie delle cresce di Pasqua fatte nel 1848 (Memories of the crescie di Pasqua made in 1848) and, later, in an anonymous Loreto cookbook of 1864 entitled Il cuoco delle Marche (The Cook of Marche).

Polenta is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named žganci. Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition.

De-boned and seasoned pork roast using a whole one-year-old sow or the central part of the pig, made with Landrace, Large White or Pietrain sows, from Ariccia, Rome, Lazio, Italy

Ham using the legs of pigs from Duroc, Landrace and Large White pigs, from Rieti, Lazio, Italy

Fresh cheese made from buffalo or cow's milk, similar to Mozzarella

Provatura cheese with anchovy sauce

Ragù di salsiccia is an Italian tomato-based sauce. In Italian cuisine, ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù di salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt, and pepper. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat for several hours.

Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples, in the Campania region of Italy. It is typically served with ziti, rigatoni or paccheri pasta and sprinkled with grated cheese. Genovese may be prepared with inexpensive cuts of beef, pork, veal or sausage, but typically share and emphasize slow-cooked onions. Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin. Despite its name, which means 'in the style of Genoa', Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history, having been introduced to the city in the 15th or 16th centuries. The sauce may have been brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports. It could also be referring to its inventor's name, since Genovese is a widespread surname in Campania.

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (lit. 'recooked' or 'refined') protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is highly perishable. However, ricotta is also made in aged varieties which are preservable for much longer.

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (lit. 'recooked' or 'refined') protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is highly perishable. However, ricotta is also made in aged varieties which are preservable for much longer.

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (lit. 'recooked' or 'refined') protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is highly perishable. However, ricotta is also made in aged varieties which are preservable for much longer.

Extra virgin olive oil made from Carboncella, Frantoio, Leccino, Moraiolo, Olivastrone, Olivago, Pendolino, Raja, Rosciola and Salviana olives, from Rieti and Rome, Lazio, Italy

Tagliatelle pasta and beans in a thick soup or sauce made with tomato, onion, garlic, chili peppers

Small minced pork sausages from Duroc, Landrace and Italian Large White pigs reared in Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise, Italy

Tomato and pepper puree, serve with bollito misto, meats, fish, pasta

Sauce made with black truffles, anchovies, olive oil, garlic

Candied orange peels, may also be covered with chocolate

Crepes, used in scrippelle 'mbusse and timballo abruzzese

Celery grown in Latina, Lazio, Italy

Meat and tomato-based sauce

Supplì are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Some believe that they derive from the French croquettes and were introduced to Rome by the French troops of Napoleon at the beginning of the 19th century. The name is first attested in the 19th century, and is a corruption of the term en surprise, which is used in French cuisine for all types of croquettes or pieces of meat covered with breadcrumbs. Originally, they were filled with chicken giblets, mincemeat or provatura (a type of cheese from Lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with breadcrumbs and then fried (usually deep fried). They are closely related to Sicilian arancini and the French croquettes, sometimes called croquettes en surprise, that can be made with rice. Supplì can be also prepared without tomato sauce (supplì in bianco, which means 'white-style supplì').

Extra virgin olive oil made from Frantoio, Leccino and Caninese olives grown in Viterbo, Lazio, Italy