lazio
Descubre la cocina local, mercados tradicionales, bodegas y experiencias culinarias únicas.
Saborea lazio: Una aventura gastronómica única
Explora los sabores auténticos de lazio en una experiencia gastronómica inolvidable.
Gastronomía local
Roman and Lazio cuisine is direct, tasty and unpretentious. It is based on poor but flavorful ingredients ('cucina povera'), such as 'guanciale' (cured pork jowl), Pecorino Romano cheese and seasonal vegetables. It is famous for its iconic pasta dishes and the tradition of 'quinto quarto' (using the less noble parts of the animal).
Especialidades Regionales
Spaghetti alla Carbonara
The queen of Roman pastas. A creamy sauce made with egg yolks, Pecorino Romano cheese, crispy guanciale and freshly ground black pepper. [19, 21]
Bucatini all'Amatriciana
A robust sauce of guanciale, tomato and Pecorino cheese, originally from the town of Amatrice. [19]
Cacio e Pepe
Deceptively simple, incredibly delicious. Pasta (often tonnarelli) mixed with Pecorino Romano cheese and plenty of black pepper, emulsified with the pasta cooking water. [19]
Carciofi (Artichokes)
A pillar of Roman cuisine. They are prepared 'alla Romana' (braised with garlic, parsley and mint) or 'alla Giudia' (flattened and fried until crispy), a specialty of the Jewish ghetto. [21]
Saltimbocca alla Romana
Thin beef fillets topped with a slice of prosciutto and a sage leaf, cooked quickly in butter and white wine. Its name means 'jumps in the mouth'. [19, 21]
Abbacchio Scottadito
Marinated and grilled suckling lamb ribs. They are called 'scottadito' (finger burner) because tradition dictates eating them hot with your hands.
Telephone Supply
The Roman croquette par excellence. A rice ball with meat sauce and a heart of melting mozzarella that, when broken, creates a 'telephone wire'. [21]
Lo que destaca
- Spaghetti alla Carbonara
- Bucatini all'Amatriciana
- Cacio e Pepe
- Carciofi (Artichokes)
- Saltimbocca alla Romana
- Abbacchio Scottadito
- Telephone Supply
A tener en cuenta
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