Lazio (Rome region)

Overview

Lazio, centered on Rome, is a region where ancient culinary traditions meet the legacy of the Roman Empire and the Papal States. Its cuisine is characterized by simplicity and the use of high-quality local ingredients, often prepared with minimal intervention. The region’s cooking is deeply rooted in the cucina povera (peasant cooking) tradition, making use of inexpensive cuts of meat, offal, and foraged greens. Dishes are typically robust and flavorful, relying on pecorino romano, guanciale (cured pork cheek), and extra-virgin olive oil. Lazio’s cuisine has influenced and been influenced by the diverse populations that have passed through Rome, including Jewish communities whose culinary contributions are evident in dishes like carciofi alla giudia (Jewish-style artichokes).

Geography and pantry

Lazio stretches from the Tyrrhenian coast to the Apennine mountains, encompassing fertile plains, volcanic hills, and a long coastline. The region’s mild Mediterranean climate supports the cultivation of olives, grapes, and vegetables. Key ingredients include pecorino romano (a hard sheep’s milk cheese), guanciale, and extra-virgin olive oil from the Sabine Hills. The coastal areas provide abundant seafood, such as anchovies, baccalà (salt cod), and mussels. Inland, the Roman Campagna yields wild greens like puntarelle (a type of chicory) and artichokes, while the hills produce lamb and pork. The region is also known for its pasta, particularly tonnarelli and spaghetti, and for the use of simple, fresh tomatoes in summer.

Signature dishes

• Cacio e Pepe — Pasta (usually tonnarelli or spaghetti) tossed with pecorino romano and black pepper, creating a creamy sauce without cream.
• Carbonara — Pasta with guanciale, egg yolks, pecorino romano, and black pepper; no cream.
• Amatriciana — Pasta with guanciale, pecorino romano, and tomato sauce, originating from the town of Amatrice.
• Gricia — Pasta with guanciale and pecorino romano, similar to carbonara but without eggs.
• Saltimbocca alla Romana — Veal cutlets topped with prosciutto and sage, cooked in white wine and butter.
• Carciofi alla Giudia — Deep-fried whole artichokes, Jewish-Roman specialty, crispy on the outside and tender inside.
• Supplì — Breaded and fried rice balls filled with mozzarella and tomato sauce, often with ragù.
• Trippa alla Romana — Tripe cooked in tomato sauce with pecorino and mint, a classic offal dish.

Cooking techniques

Ripassatura

A technique where cooked vegetables, especially greens like puntarelle or broccoli, are sautéed in a pan with garlic, chili, and olive oil to intensify flavor. This method is common in Roman cuisine to transform simple boiled vegetables into a savory side dish.

Frittura

Deep-frying is essential in Lazio, particularly for Jewish-Roman dishes like carciofi alla giudia and fiori di zucca (stuffed zucchini flowers). The technique requires high heat and quick cooking to achieve a crisp exterior while preserving the ingredient’s texture.

Cottura in Bianco

A method of cooking vegetables or meats in water or broth without any coloring agents, often used for artichokes or tripe before further preparation. This technique allows the natural flavors to remain pure and is a foundation for many Roman dishes.

Sub-regions and styles

• Roman Cuisine — The heart of Lazio’s culinary tradition, emphasizing offal, simple pastas, and Jewish-Roman specialties.
• Cucina Ciociara — From the Ciociaria area (southern Lazio), known for hearty, rustic dishes like pasta e fagioli and lamb-based stews.
• Cucina Sabina — From the Sabine Hills, focusing on olive oil, lamb, and pecorino cheese, with dishes like cacio e pepe originating here.
• Cucina della Tuscia — From the northern province of Viterbo, featuring wild boar, porcini mushrooms, and chestnuts, influenced by Tuscan cuisine.
• Cucina Pontina — From the Agro Pontino area, a reclaimed marshland with a strong tradition of buffalo mozzarella and fresh vegetables.

In Los Angeles

Los Angeles has a notable Roman and Lazio culinary presence, particularly in the San Fernando Valley and Hollywood. Restaurants like ‘Felix Trattoria’ in Venice and ‘Rossoblu’ in Downtown LA offer Roman-style dishes such as cacio e pepe and carbonara. The Jewish-Roman tradition is represented at ‘Milo & Olive’ in Santa Monica, which serves carciofi alla giudia. Additionally, many pizzerias and trattorias across the city feature Lazio-inspired pasta and supplì. The diaspora of Italian immigrants from Lazio, though smaller than those from Southern Italy, has contributed to LA’s Italian food scene since the early 20th century.

Diaspora context

Lazio’s cuisine, especially Roman dishes, has spread globally through Italian emigration, particularly to the United States, Argentina, and Australia. In the US, cities like New York and San Francisco have strong Roman culinary traditions, with restaurants specializing in carbonara and cacio e pepe. The Jewish-Roman community has also carried its culinary heritage to Israel and other diaspora centers. However, Lazio’s cuisine is less globally dominant than Southern Italian or Tuscan cuisines, often being discovered through food tourism and cookbooks.