Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

The kitchen laziale is represented to a large extent from that Roman in which all the specialties of the culinary traditions of the region are carried. Lost the Fasti in the ancient Rome, where possible to eat whatever was prelibatezza of the civilized world, this it is a kitchen that has lost to a large extent his/her aristocratic (famous exception the timballo of Bonifacio VIII) seam. In the Roman gastronomy you/they have solidly prevailed three folksy components:
1) Jewish (said "giudia"), the most refined, clever and cultured, which famous dishes are owed as the "artichokes to the giudia" or "the envy with the anchovies";
2) burina, of derivation abruzzese, that has brought among the other the "bucatini to the amatriciana", her "pasta to the carbonara", I depress him and generally the dishes of meat of pig;
3) macellara, been born around the slaughter houses with protagonist the "fifth" fourth, that is interiora, legs, cheek, to which the belong "rigatoni with the paiata" or her "tail to the vaccinara."

The soups have origin from the ancient soups of the farmers (the polteses, so said for the way to cook the ingredients finoa to make them become a mash that came well seasoned). Among the more characteristics: the farricello (the soup of farro and lard), the soup of pasta and beans or of pasta and broccoli with the pigskins, the soup of lively with the broccoli, the stracciatella, the pancotto with the tomato, the soup of ventresca, rice and chicory, the soup of fave, the soup of lentils, pasta and ceci.

Pastas have their dish king in the fettuccine (notes since the times of the Roman Empire, done with water, flour, eggs, mix in a mixture that you/he/she must be worked then to it skims through, rolled up and cut to fettine of various greatness according to the tastes) that have reigned on the tables in Rome for centuries, up to when they have not arrived from the rest of the Peninsula Italian other types of pasta in use today: spaghetti, rigatoni, vermicelli, pens, bucatini. Other dish become classical in the category of the first ones they are the spaghetti to the amatriciana, of which we will treat in the chapter devoted to the kitchen of the province of Rieti. To remember then the cheese spaghetti and pepper (flat that invites to

The dishes of meat are very various, more famous (it causes the origins pastorizie of the ancient Roman populations) it is the I depress (milk lamb), whose very tender meat is lent to various culinary elaborations: to the cacciatora (with vinegar and rosemary), in brodetto (cooked in the saucepan with oil to which must be added to end cooking a beaten egg), to scottadito, to the oven accompanied by potatoes, fried or panato, to cutlets. It follows then the allesso (meat used for making the broth, boiled - from which the name - and overhaul in frying pan with tomato and onion), the tripe to the Roman, the tail to' the vaccinara, the chicken with the peppers, the chicken to the diavola, the chicken to the

Roman, the roast pig, sarcicce and beans to the trasteverina, the language de ox, and flat drawn by the interioras of the animals: fried of animelle and brains, the coratella co' them artichokes, the kidney.

The vegetables are an important part of the Roman cuisine, they remember him: the artichokes to the giudia and the Roman, the beans with the pigskins, the beans cor tuna, the fava cor pillow, the fennels ar saucepan, the fennels ar cazzimperio (as other vegetables must be cut raw to fettine and served accompanied by cups containing oil, salt and pepper in which must be dipped), the potatoes (classical the omelet de potatoes co' the onion), the pomidoris co' laughed (great red tomatoes, cut in two emptied and filled with rice of their pulp mixed with parmesan cheese, parsley, nutmeg and garlic and envoys to the oven in cooking; you/they are served usually accompanied by potatoes in pieces crushes together), the zucchines (or cucuzze) of which the omelet co remembers him the cucuzzes, the Roman endive, the broccoli to raw or fried co' the batter, the broccoli ar wine, the hunchbacked ars oven. To conclude the sweets, many not more in use as the tradition it requires: the bignès of St. Joseph, the mostacciolis, the pangiallo, the panpepato, the Lenten ones, the Roman pizza of Easter, the zabaione, the English (covered with the clear one with egg and sugar worked whole and mass to the oven) soup, the shake and the crackers, the pizza de ricotta, the pancakes of apples or polenta crossed again in the sugar.