Translated into English 'Piu se spenne e pejo se magna' means 'the more you spend, the worse you eat'. Not necessarily the case in our experience, but the quality price ratio is always worth keeping in mind.
Piu se spenne e pejo se magna
The best way to sample the dishes and cuisine of the Rome and surroundings is to take a week out eating your way around the trattorie of Italy's capital.
From 'coda alla vaccinara' to 'peperoni ripieni' just make sure the dishes you choose are strictly linked to regional tradition.
Nevertheless, the five provinces of Lazio offer different food experiences and culinary proposals and they are summarized below.
The Ciociaria is known for its egg pastas, meat stews and grills, mineral waters, ricotta cheeses, broccoli and lentils and peas
Mozzarella di bufala and seafood. Look out for shrimps and fried fish platters.
The Sabine hills favor the rearing of cattle and pigs. Amatrice and Leonessa are centers as is Rieti itself for its dried sausages. Olives also feature as does pecorino romano cheese. See the Amatrice style pasta
Bordering Umbria and Tuscany this province is noted for Montefiascone and its famous Est! Est! Est! wine, chestnuts from Monte Cimini, truffles, snails and fish and fish soups from Lake Bolsena.
Wine and fruits of the forest, strawberries from the Alban Hills, artichokes from Ladispoli, fresh pasta, fish from the lakes (eg Bracciano) and fish from the sea (Nettuno).