Page 384 - (DK Eyewitness) Travel Guide - Italy

382  ROME AND LAZIO

The Flavours of Rome and Lazio

The countryside of Lazio varies from gently rolling hills to mountains
to shimmering coast. Olive groves and vineyards cloak this fertile
area, where wild boar roam and many other kinds of game find their
way on to the table. But authentic Roman cuisine takes its origins from
offal and slow, inventive cooking transforms these traditionally “poor” cuts
into flavoursome dishes. Pasta is still the vital ingredient in any meal, and
several well-known dishes originate from Rome. Many of the capital’s top
restaurants are dedicated to fish and seafood and, as home of la dolce
vita, there is a long tradition of delicious pastries, cakes and ice cream. Globe artichokes

These robust dishes, such as the locally grown globe artichokes
signature dish coda alla vaccinara are fried whole in olive oil
(literally, “oxtail in the style of (carciofi alla giudia) or served
the slaughterhouse butcher”) alla romana, with oil, garlic
still feature on many menus. and Roman mint. Just as
popular are salt cod fillets
(filetti di baccalà) deep-fried,
Cucina Romana Jewish-style.
Authentic cucina romana also Seafood and fish restaurants
has its roots in Jewish cuisine are among the best in Rome
of the atmospheric Ghetto and, while not cheap, many are
area, whose origins date temples of gastronomy. It was
A stall of Lazio vegetables, fresh from back over 400 years. Plump, in response to the launch of
field to market
Fusilli Tagliatelle Spaghettini Lumaconi
Traditional Roman cuisine Ravioli
originated in the Testaccio area,
near the old slaughterhouse.
The butchers (vaccinari) there
were paid partly in meat, usually
offal. The “fifth quarter” (quinto Tortellini
quarto) included head, feet, tail,
intestines, brain and other bits
of the beast that were not for
the squeamish, but which,
when cooked slowly and richly Orecchiette
flavoured with herbs and spices,
became a culinary delight. Just a few of the hundreds of types of pasta available in Italy

Regional Dishes and Specialities
Crispy fried vegetables, especially artichokes
and courgette (zucchini) flowers, are often
served as an antipasto. For the primo course,
pasta dishes include bucatini all’amatriciana –
long, thin pasta tubes in a delicious spicy
tomato and bacon sauce, sprinkled with
grated pecorino cheese made from tangy ewe’s
milk. Veal is a great favourite and features on
many restaurant menus, look out for rigatoni alla
pajata (pasta with milk-fed veal intestines). Lamb is
also very popular, with dishes such as abbacchio al
Bruschetta forno (roasted milk-fed lamb) or alla cacciatore
(“huntsman’s style” with anchovy sauce). Offal is
very common in traditional trattorias, and delicacies include cervello Gnocchi alla romana Little
(calves’ brains), ossobuco (beef shins with marrow jelly), pajata dumplings, made with semolina
(veal intestines) and trippa (tripe). flour, are usually served with a
tomato or meat ragù.

382-383_EW_Italy.indd 382 4/4/17 5:36 PM
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.2)
Date 5th November 2012
Size 125mm x 217mm