The Terroir of Lazio
The Red Wines of Lazio
Traditional Lazian cuisine has made its mark by becoming famous in almost every part of the world. Many of Italy’s most famous pasta dishes are Roman.
These include cacio e pepe (grated Pecorino cheese, pasta water, and black pepper), carbonara (eggs and guanciale), Amatriciana (tomato sauce and guanciale), gricia (guanciale, black pepper, and Pecorino), and arrabiata (a spicy tomato sauce). These beloved sauces are often eaten with long pasta noodles like bucatini, spaghetti, and fettuccine.
A lesser-known Lazian works of art include carciofi alla romana: fried Roman artichoke. It’s prepared in each household and served in all restaurants in the springtime. The artichokes are braised in white wine, olive oil, garlic, and herbs. The result is a tender, flavorful, and tradition-rich dish.
Vignarola
is a vegetable stew that tastes of fresh springtime. Fresh artichokes, broad beans, and peas are cooked in white wine and lemon juice.
Pollo alla Romana
Pollo alla romana is beloved around the region as Lazians eat a lot of chicken. A whole chicken is jointed into pieces, braised in white wine with tomatoes and pepper until tender.
