Carciofi, or artichokes, are enormously popular in Italy – some 90 varieties are grown – and especially prized in Rome. Many varieties are offered in the markets, including the large, thorn-less Romanesco, slim Cantanese and the tender Vioetta. In Rome, they are flattened and fried twice for carciofi alla giudia (Jewish style) an ancient recipe that was born in the Roman ghetto. Carciofi alla Romana, artichokes stuffed with breadcrumbs, parsley, anchovies, salt and pepper, is another famous Roman dish.
Some of Italy’s best-known pasta dishes originated in Lazio. Bucatini all’Amatriciana, with its sauce of pancetta, tomatoes, and chili pepper, was born in Amatrice, a little village on the border between Lazio and Abruzzo, but the Romans have claimed it for their own. Romans, whose passion for pasta is legendary, also take credit for inventing Spaghetti alla Puttanesca (streetwalker’s spaghetti, so named for the local prostitutes who were said to enjoy its nourishing qualities), which includes garlic, tomatoes, capers, olives, herbs, and anchovies; and Spaghetti alla Carbonara, made with bacon, eggs, butter, and cheese.
Tiramisu, which means “pick me up,” may not have originated in Rome, but it is an adopted specialty of the city. The ingredients – mascarpone cheese, heavy cream, raw eggs, sugar, espresso coffee, ladyfingers, liquor and cocoa – result in a scrumptious cold dessert. There are many different recipes for tiramisu; the main differences usually are found in the type of liquor used.
Typical food from Latium include:
Abbacchio alla cacciatora: baby lamb cooked with rosemary, garlic, anchovies, vinegar.
Baccalá in guazzetto: salt cod in a sauce of olive oil, onions, tomato, pine nuts, raisins.
Cozze alla marinara: mussels steamed in their juice with garlic, tomato, parsley.
Fettuccine al burro: feather-light egg noodles with butter, cream and grated Parmigiano Reggiano.
Mazzancolle alla griglia: large prawns grilled with a brushing of olive oil and lemon.
Pasta e ceci: soup of chickpeas with garlic, rosemary and pasta noodles.
Penne all'arrabbiata: pasta tubes with a ñragingî hot sauce of tomatoes, garlic and chili pepper.
Pollo alla romana: young chicken braised in olive oil and white wine with green peppers, tomatoes and garlic
Pomodori ripieni: large tomatoes hollowed and baked with a filling of their pulp, rice, potatoes, garlic and basil, usually served as antipasto.
Rigatoni con la pajata: squat pasta tubes with sauce based on milk-fed calf's intestine cooked with tomato, salt pork, garlic, herbs and spices, topped with grated pecorino.
Latium Recipes:
Coda alla vaccinara
Aglio, olio e peperoncino
Oil, Garlic and Peperoncino Sauce
Alici in tortiera - Moist-Baked Anchovies
Broccoletti
alla romana Braised Bitter Broccoli Roman Style
Broccoli di rape all'aglio e peperoncinoBitter Broccoli with Garlic and Peperoncino
Bruschetta
Garlic Bread
Bucatini all'Amatriciana
Carciofi alla giudea Deep-fried Artichokes
Carciofi alla romana Artichokes Braised with Mint
Carne alla pizzaiola - Beef Pizzaiola
Coda alla vaccinara Stewed Oxtail with Celery
Coratelle con carciofi
Stewed Innards with Artichokes
Fagioli con le cotiche
Borlotti Beans with Pork Rind
Fettuccine Alfredo Fettuccine in Double Cream
Fettuccine
alla carbonara Fettuccine Carbonara
Gnocchi di semolino Semolina Gnocchi
Mozzarella in carrozza - Mozzarella Fried in Bread
Panzanella or pan molle
Bread and Vegetable Salad
Pasta per pizza - Pizza Dough (Basic Recipe)
Porchetta - Roast Suckling Pig
Provatura
alla salsa di acciughe Provatura with Anchovy Sauce
Puntarelle
con salsa di acciughe Roman Wild Chicory with Anchovy Dressing
Saltimbocca alla romana
Spaghetti alla carbonara
Spaghetti alla puttanesca
Spaghetti chitarra con noci e robiola
Stracciatella
alla romana Egg Drop Soup
Suppli' alla romana
Suppli' Roman Style
Uova alla provatura
Eggs with Provatura
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