Reviews restaurant Lazio, Italy

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Reviews restaurant Lazio
restaurants lazio rome

Food history and culture

The food in Lazio is deeply rooted in both the opulent traditions of ancient Rome and the simpler, rustic fare of the countryside. Historically, Lazio has been the hub of political and religious power, which has influenced its culinary practices to be both grand and accessible.
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Local produce

Lazio benefits from a fertile landscape that provides fresh vegetables, fruits, herbs, and livestock, making the local produce a cornerstone of its cuisine. Artichokes, particularly the globe artichokes of the Roman variety, are a staple. Olive oil and wines from the region are both delicious and integral to cooking and dining. Sheep farming is prevalent, providing rich cheeses like Pecorino Romano.

Traditional dishes

When visiting a restaurant, there are several traditional dishes you can try that all exemplify the essence of Lazio’s cuisine:

Carbonara is perhaps one of the most famous pasta dishes, traditionally made with eggs, Pecorino Romano, guanciale (a type of cured pork cheek), and black pepper. It is a fantastic representation of local ingredients coming together in a delicious meal.

Amatriciana is another beloved pasta dish that originates from the town of Amatrice. It features a sauce made from guanciale, pecorino cheese, tomato, and sometimes onion.

Cacio e Pepe is a simple yet profoundly flavorful dish that combines pasta (typically tonnarelli or spaghetti) with Pecorino Romano and a generous amount of black pepper.

Saltimbocca alla Romana is made with thin slices of veal, topped with prosciutto and sage, cooked in wine and butter. It is a savory dish often recommended for a hearty lunch or dinner.

Supplì are fried rice balls filled with mozzarella and often flavored with tomato – perfect for a quick takeout bite or to start a meal at a table with friends.
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Traditional restaurants in Trat

Local wine

Lazio is renowned for its ancient winemaking traditions. Frascati, the most famous wine area just south of Rome, is known for its aromatic and crisp white wines, primarily made from Malvasia and Trebbiano grapes.

Nearby, the Castelli Romani region produces both flavorful white and approachable red wines. Another notable wine from Lazio is the Est! Est!! Est!!! di Montefiascone, the name of which dates back to the 12th century.

The wines, whether a dry Frascati Superiore, a fruity Cesanese, or a sweet Cannellino di Frascati, are perfect for pairing with local dishes and are integral to the dining experience in Lazio. 


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