The fertile volcanic hills surrounding Rome produce vegetables that can not be equalled for flavour and with ingredients as good as this there is no need to hide them in strong sauces. Romans have always demanded that their produce is fresh, and as in all Italian cooking, this is the key to the wonderful meals produced in the region. The region is an agricultural area and one of the many vegetables grown here is the artichoke which is popular in many Roman dishes, other types of vegetables grown in the area are Asparagus, Peas, Fava beans and Zucchine, and mint and rosemary are the main herbs used in local cooking. The favourite meat is lamb, which is usually baked in the oven and served with simple, seasonal vegetables. Milk from the sheep produces Ricotta and Pecorino. There are vineyards and olive groves, and from Frosinone comes hams, olive oil, cured meats, prosciutto, mushrooms and white and black truffles. Besides tender young lamb, pork,veal and oxtail are widely used. The offal was, traditionally, used in much of the Roman cooking but has lost popularity in recent years, although tripe is still a typical Roman dish, cooked in tomato sauce and sprinkled with Pecorino. Also found in the area are Saltimboca (veal with sage and prosciutto), Spaghetti all Amatriciana (Spaghetti with tomato and bacon) ,thick hearty bean soups and stuffed peppers, courgettes, squashes and tomatoes.
With the draw of the Capital city of Rome people from all regions of Italy as well as those from other countries have settled within the region and have brought and introduced their own dishes therefore making Lazio a bit of a melting pot of tasty and diverse dishes to add to the already delicious fare that is already a firm favourite in this wonderful region.The citizens of Lazio are proud of their cuisine and rightly so, there are numerous festivals to celebrate the various foods that are native to Lazio such as the cherry festival in June in the village of Celleno and Frosinone‘s Santo Stefano village Sagra degli Antichi Sapori where local dishes are celebrated, and there are various festivals or sagra to celebrate the artichoke which is the pride of many of Lazio‘s recipes.
Fresh fruit would be the normal dessert after a meal but there are a few sweet delicacies to sample “Maritozzi” soft, sweet buns with candied fruits and raisins, sometimes filled with fresh cream and “Crostata di Ricotta” A type of cheesecake made with candied fruit.
- Aleatico di Gradoli produced in the province of Viterbo
- Aprilia produced in the province of Latina
- Atina produced in the province of Frosinone
- Bianco Capena produced in the province of Roma
- Castelli Romani produced in the province of Roma
- Cerveteri produced in the provinces of Roma
- Cesanese del Piglio or Piglio produced in the province of Frosinone
- Cesanese di Affile produced in the province of Roma
- Cesanese di Olevano Romano produced in the province of Roma
- Circeo produced in the province of Latina
- Colli Albani produced in the province of Roma
- Colli della Sabina produced in the provinces of Rieti and Roma
- Colli Etruschi Viterbesi produced in the province of Viterbo
- Colli Lanuvini produced in the province of Roma
- Cori produced in the province of Latina
- Est! Est!! Est!!! di Montefiascone produced in the province of Viterbo
- Frascati produced in the province of Roma
- Genazzano produced in the provinces of Frosinone and Roma
- Marino produced in the province of Roma
- Montecompatri Colonna produced in the province of Roma
- Nettuno produced in the province of Roma
- Orvieto an inter-regional DOC produced in the provinces of Viterbo (Lazio) and Terni (Umbria)
- Roma produced in the province of Roma
- Tarquinia produced in the provinces of Roma and Viterbo
- Terracina or Moscato di Terracina, produced in the province of Latrina
- Velletri produced in the provinces of Latina and Roma
- Vignanello produced in the province of Viterbo
- Zagarolo produced in the province of Roma
- Canellino di Frascati, produced in the province of Roma
Cesanese del Piglio or “Piglio”, grown in the Prenestina hills southeast of Rome. Red, some sparkling is produced.
Frascati Superiore, produced in the province of Roma
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