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 Latium Food:
Carciofi, or artichokes, are enormously popular in Italy –
some 90 varieties are grown – and especially prized in Rome. Many varieties
are offered in the markets, including the large, thorn-less Romanesco, slim
Cantanese and the tender Vioetta. In Rome, they are flattened and fried
twice for carciofi alla giudia (Jewish style) an ancient recipe
that was born in the Roman ghetto. Carciofi alla Romana, artichokes
stuffed with breadcrumbs, parsley, anchovies, salt and pepper, is another
famous Roman dish.
Some of Italy’s best-known pasta dishes originated in Lazio. Bucatini all’Amatriciana, with its sauce of pancetta,
tomatoes, and chili pepper, was born in Amatrice, a little village on the
border between Lazio and Abruzzo, but the Romans have claimed it for their
own.
Romans, whose passion for pasta is legendary, also take credit for
inventing Spaghetti alla Puttanesca (streetwalker’s spaghetti, so named for the local prostitutes who were said
to enjoy its nourishing qualities), which includes garlic, tomatoes, capers,
olives, herbs, and anchovies; and Spaghetti alla Carbonara, made with bacon, eggs, butter, and cheese.
Tiramisu, which means “pick me up,” may not have
originated in Rome, but it is an adopted specialty of the city. The
ingredients – mascarpone cheese, heavy cream, raw eggs, sugar, espresso
coffee, ladyfingers, liquor and cocoa – result in a scrumptious cold
dessert. There are many different recipes for tiramisu; the main
differences usually are found in the type of liquor used.
Latium Recipes
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