Lazio Food (30)
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.
It is getting more difficult to locate classic Roman cooking and dishes in the Eternal City.
But a recent initiative called 'All tastes lead to Rome', and supported by the Comune di Roma, gave a pretty definitive rundown of what you should be looking out for if you want to eat classic Roman meal such as Bucatini all'Amatriciana pasta.
So, if you want to know where to eat potatoes 'gnocchi' on a Thursday, drop us a line to find out. Anyway, these are the sort of dishes you should be looking out for on your menu.
At its most authentic amatricana pasta is a simple dish of pork and pecorino cheese topping a fresh pasta. It kept the central Appennine 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.
The cultivation of olive trees and the production of olive oil in north Lazio, known locally as La Tuscia, predates the ancient Roman period to Etruscan times, and some 600 years BC. It is surprising how much evidence remains and those farmers working in the territory still hold the Etruscans in great regard.
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.
Via dei Condotti, 86
No visit to Rome would be complete without a visit to the famous Caffé Greco, renowned for its reputation of attracting artists, intellectuals, poets, and musicians since the days of the Grand Tour. The décor of this elegant café reminds one of a Viennese tea room, while its romantic history will conjure up images of penniless bohemians endlessly scratching away in a corner. Before going, be sure to take some time to glance at the café’s website, which offers a more in-depth description of the many prominent figures that often frequented the café, including Keats, Shelley and Byron, among many others.
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.
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.
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”.
Vino Novello is a collective term for a series of new autumn wines released onto the Italian market every year in early November.
From Veneto to Sicily, roughly 15-20 million bottles of the stuff hit the enoteche, restaurants and stores, and always a couple of weeks before the much anticipated Beaujolais Nouveau.
Not all are convinced of the merits of Novello, but it is gaining in popularity each year especially amongst the young.
This is good news for wine producers who have just sustained high costs during the annual harvest in September. 60 million euros of good news apparently.