Lazio, called Latium in antiquity, is a region in the western coast of Italy surrounding the city of Rome. Its history and culture dates back to the Etruscans. Its cuisine dates back to antiquity and it's based on local agricultural and animal products. However, Rome's place as the center of the world for centuries, allowed it to incorporate foreign ingredients and influences and make them its own.
For this project, I cooked some familiar dishes and some new ones. I made two of the four legendary Roman Pastas - indeed, I visited a third one, Cacio e Pepe, on my way to preparing Pasta alla Gricia - the latter is just the former with added guanciale (a meat product made from cow's jowls). I had meant to make the Roman version of carbonara, which is just Pasta alla gricia with egg added, but didn't get to it before my guanciale went bad. Given how rich gricia already was, I feared it. I also made a couple of more pasta dishes popular in Rome and thereabouts.
Roman food is so good that I had to explore it further with four different meat dishes - most of which were yummy.
Related cuisines I've explored so far: Italian, Abruzzese, Calabrian, Campanian, Caprese, Corsican, Emilian-Romagnan, Florentine, Friulian, Italian Renaissance, Ligurian, Lombard, Lucanian
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