Selected recipes whose origins can be traced to the region. Click on the link indicated to learn more about the local dish and how to prepare it.
Piatto della Strega
Garlic, extra virgin olive oil, anchovies, chick peas, mint, flour, bread.
Sweet Corn Flan
- Shallots, sweet corn, vegetable broth, milk, cream, egg yolks, nutmeg, blanched fennel, yellow beans, mushrooms, chopped parsley.
Ancient Roman garlic cheese
- Garlic, pecorino romano cheese, coriander leaves, chopped celery, chopped rue, salt, olive oil.
Strawberry ice cream
- Eggs, sugar, milk, strawberries, fresh cream.
Squid with Peas
- 'seppie', tomato sauce, peas, onion, olive oil, salt, hot pepper
Turkey polpette
- turkey and duck mince, breadcrumbs, eggs, celery, salt and pepper
Abbacchio al forno
- This is the classic Easter main course in Rome and Lazio. 1.5 kg baby lamb, potatoes, garlic, ham, rosemary, white wine, olive oil, salt and pepper |
