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Latium & Rome cuisine
page 3
More renowned
Latium & Rome specialties
continued from page two
Suppli
al Telefono
Rice croquettes stuffed with mozzarella cheese (and, perhaps, other ingredients), then deep fried. When the balls are opened and pulled apart, the cheese stretches out like telephone wires, hence the specialty's graphic name.
Stufatino
alla Romano
A well-seasoned veal stew.
Zuppa
Inglese
Literally, English Soup, but really a rich, rum- soaked, custard-layered sponge cake covered with rum-spiked whipped cream and candied fruit. It is definitely Italian in origin.
More
Latium and Rome
tips & insights
Cooking style of
Latium and
Rome
The region of Latium is the home of Rome, where you'll find many restaurants offering sophisticated fare. However, the native cooking style in the average home in the Latium region is direct and unpretentious.
Cheeses
of Latium
Important cheeses from the cook's point of view include pecorino Romano (a ewe's milk grating cheese) and the local versions of caciocavallo, ricotta and mozzarella.
Cooking
ingredients
of Rome and Latium
Most of the available fruits and vegetables in the Latium region are generally outstanding, particularly the artichokes, strawberries, watermelons, celery, peas, beans, and lettuce. Rosemary, mint and cloves are among the most widely used herbs and spices.
Beverages
of
Rome and Latium
Wines are refreshing, but undistinguished and include the white Castelli Romani and the slightly better Frascati. The Est! Est! Est! wine is amusing to discuss but not to drink. Espresso houses abound in Rome and are enjoyed for their casual ambience.
Best
city for gourmets
Rome is the top all-around food city in the Latium region.
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Latium / Rome cuisine tips
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