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.
