Lazio

The Home of the Roman Empire

Lazio

Regional Food Guide

Lazio is largely overshadowed by Rome, which is home to some of Italy’s most iconic dishes. But venture outside the capital and you find a region shaped by its pastoral roots.

Lazio Recipes

Lazio runs from the Apennine hills to the Mediterranean coast, with Rome at its centre. The capital’s food gets all the attention — but the region’s pastoral traditions, its lamb, its pork, its volcanic soil vegetables, run just as deep. Here are some of my favourites.

Abbacchio alla cacciatora

image of the Rome Easter dish Abbacchio alla Romana in a rustic setting

Abbacchio alla Romana: Rome’s Easter Lamb

image of trippa alla romana, a regional italian tripe dish from Roma in a rustic setting

Trippa alla Romana – Authentic Roman Tripe Recipe

Featured Ingredient

Guanciale

Guanciale is cured pork cheek and it’s a central ingredient in many of Rome’s most iconic dishes such as pasta alla carbonara or bucatini all’amatriciana.

It is produced in the hill towns of northern Lazio, where pork has been cured for centuries.