Famous
Latium & Rome cuisine
specialties

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Abbacchio al Forno

Rosemary scented roast suckling lamb that is particularly popular at Easter.

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Cannelloni

A flat sheet of cooked pasta spread with meat, cheese, or another filling, then rolled into a tube, topped with a sauce, and baked.

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Carciofi alla Guidea

Literally, Artichokes Jewish Style. The vegetable is deep fried and flattened out to resemble flowers.

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Fettuccini al Burro

Also known as Fettuccine Alfredo or alla Romana. Flat ribbon shaped pasta is tossed, generally, with cream, butter and cheese, then given a good sprinkling of freshly ground peppercorns.

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Gnocchi alla Romana

Poached then baked cork shaped dumplings made with semolina and/or potato flour. Top them with tomato meat sauce and grated cheese.

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Latium / Rome cuisine - Page two

Latium / Rome cuisine - Page three

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