Lazio Food (29)

Delicious local Italian typical products to discover if you are planning a vacation or visit to Rome and the rest of the region of Lazio. Where to go, what to look out for and when to find them in season. Our latest or last updated articles are below.

An Afternoon at Taste of Roma

Published in Lazio Food

For the second year running Delicious Italy had been invited to be part of Taste of Roma as a Media Partner.

This basically means we do a spot of promotion for the event in return for our logo in the program guide, an invite to the press conferences and a couple of complimentary tickets. Enough said.

Once again it was located in the Giardini Pensili of the Auditorium Parco della Musica in north east Rome.

And also like last year the late summer sun was beating down onto the Renzo Piano designed concert venues and lawns, making for a barmy and relaxed atmosphere.

Last modified on 29 August 2014

Ladispoli Artichoke Festival

Published in Lazio Food

The Romanesco Artichoke Festival of Ladispoli near Rome was first celebrated in 1951 and is now held during the second week of April. The festival was initiated to help popularize this bulbous vegetable (long recognized for its aphrodisiac properties) that is proudly cultivated in this Roman town on the Tyrrhenian Sea (it's an hour north of Rome, nestled between the Tolfa Mountains and Lake Bracciano.

Last modified on 20 June 2014

Best Cheese in Lazio

Published in Lazio Food

ricotta_cheeseThe first 'Premio Roma' for the best cheeses made in the province of Rome and Lazio region was recently awarded by the Azienda Romana Mercati (ARM).

Various categories were up for grabs and for the record the winners were:

Last modified on 20 June 2014

Bread from Genzano

Published in Lazio Food

The famous bread of Genzano (pane casareccio di Genzano IGP) located in the Roman Hills is not for delicate types, especially when the sturdy crusts are embracing a slice of delicious porchetta or roasted ham from Ariccia. 

It is made from soft wheat flour, water, natural yeast and salt and its distinctive flavor is due to the quality of the ingredients and the fine local air which wafts in from the nearby Lazio coast.

Its origins are from the tradition of preparing bread at home. Once prepared with natural yeasts and then shaped into loaves or “bighe,” the dough is then baked in wood-fired ovens, known as “soccie”.

Last modified on 25 April 2014

Extra Virgin Olive Oil of the Sabine Hills

Published in Lazio Food

The Sabine Hills are a part of Italy rarely visited by tourists. They lie in the north east of the region and are a short drive from the borders of both Umbria and Abruzzo. Although it takes no more than 50 minutes to drive there from the capital, Rome must have seemed a world away when horse and cart was the main form of transport.

Last modified on 25 April 2014

The Perfect Cappuccino coffee

Published in Lazio Food

Once you've learned how to spell cappuccino the next step is learning how to make the perfect cup of Italian morning coffee. You might think that every Italian coffee bar makes a decent cappuccino drink, but far from it, which proves that making one is more of an art of a science.

With this in mind, and especially the scalding, colored froth massacres you might order from your favorite international coffee chain, the President of the Green Party in Italy has proposed making cappuccino a DOC, like wine and olive oil. This would certify your Italian style morning drink as the real thing, and not an imposter in plastic clothing.

Last modified on 25 April 2014

Top 5 Cafés or Coffee Bars in Rome

Published in Lazio Food

Located in a country famous for its coffee culture, Rome offers some of the best cafés in the world. If you find yourself in the eternal city any time soon, be sure not to miss some of our favorite local places to get a caffeine fix.

Last modified on 25 April 2014

Rome Farmers Market

Published in Lazio Food

In mid September 2009, the 'Farmer's Market' in Rome was set up. Following many successful markets elsewhere, the old slaughter house or 'ex mattatoio' in Testaccio now houses this weekly event. It is a direct appointment between local producers and consumers every Saturday and Sunday. Fruit, vegetables, cheeses, salami, honey and jams are just some of the prducts on sale.

Last modified on 21 February 2014

Origins of Amatriciana pasta

Published in Lazio Food

At its most authentic amatricana pasta is a simple dish of pork and pecorino cheese topping a fresh pasta.

It kept the central Apennines' shepherds fed as they moved their sheep and animals to and from the high mountain pastures twice a year. The Romans documented something similar in the zone over 2000 years ago.

It seems the word 'matriciana' is a reference to the branding of the pigs back or 'guanciale' as identification.

Many shepherds also sold their animals and by-products in the markets in ancient Rome.

Last modified on 18 October 2013

Marino Wine Festival

Published in Lazio Food

The Marino wine festival or Sagra dell'Uva is typically held on the first Sunday of October.

This annual grape event or festival attracts thousands of people from all over the region to the Roman Hills and has to be done just once.

The event includes a procession, music and period costumes.  The highlight is when the 'Fountain of the Four Moors' of the town starts gushing sweet white wine which is distributed freely amongst the crowd.

The traditional cellars of the town also open and visitors can purchase soft white bread, meat and wine to keep them going.

A word of warning. Rough and ready Marino is a working town and the wine festival is not put on for the tourists.

The wine flows freely and people's spirits can get out of hand. Once the town's streets start getting sticky with the white stuff its time to leave. In a word, boisterous.

If you can't make the main festival then the younger, sister 'Sagra della Ciambella al Mosto' is held on the nearest Sunday in mid October.

A ciambella al mosto is a local bun soaked in and cooked with the skins and left overs of the grape pressing.

Read on here for more about present day Roman wine and ancient Roman wine

Last modified on 24 September 2013

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