Cooking style of
Rome and Latium

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.

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Famous specialties
of Rome and Latium

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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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Pinzimonio

A simple but popular appetizer consisting of a celery stick dipped in olive oil and sprinkled with salt and pepper.

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Porchetta alla Romana

Suckling pig pieces sauteed in olive oil and seasoned with white wine, garlic and herbs. (Romans and their surrounding neighbors also love spit roasting the baby pig whole.)

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Saltimbocca

Literally, Jumps into the Mouth. Consists of thin Prosciutto and veal slices (the first laid upon the second) sauteed in butter and accented with sage and white wine.

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Spaghetti alla Carbonara

One standard recipe calls for the pasta being tossed simply with a sauce comprising pancetta (a salted but unsmoked form of bacon) and raw egg yolks. Other equally popular versions add ingredients such as cream, butter and cheese.

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Spaghetti all' Amatriciana

Pasta topped with a sauce incorporating bacon, pepper, onions, and sometimes tomatoes, among other ingredients.

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Stracciatella

Rome's egg-drop soup, consisting of a beaten egg stirred into a rich, hot chicken or beef broth and sprinkled with grated cheese. Sometimes it is thickened with semolina.

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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.

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Stufatino alla Romano

A well seasoned veal stew.

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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.

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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 Cacio a Cavallo, Ricotta and Mozzarella.

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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.

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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.

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Best city for gourmets

Rome is the top all around food city in Latium. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants.

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Test yourself

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