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Travel | Italian Food
 Latium Food:
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.
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