Traditional food of Lazio: 11 dishes

• Carbonara · Noodles & pasta · Rome

  Carbonara is spaghetti or rigatoni tossed off the heat with egg yolks, grated pecorino romano, crisp cubes of guanciale (cured pork cheek) and a lot of black pepper, so the egg turns into a silky sauce without scrambling.

• Cacio e pepe · Noodles & pasta · Rome

  Cacio e pepe is pasta, usually tonnarelli or spaghetti, tossed with grated pecorino romano and a lot of black pepper, made creamy with the starchy pasta water.

• Amatriciana · Noodles & pasta · Amatrice

  Amatriciana is a pasta sauce of guanciale, cured pork cheek, cooked with tomato, pecorino, black pepper and a little chilli, usually served with bucatini or spaghetti.

• Carciofi alla giudia · Main dish · Rome's Jewish quarter

  Carciofi alla giudia are "Jewish-style artichokes": whole Roman artichokes trimmed and fried twice in olive oil, first gently until tender and then at high heat after the leaves are opened, so they look like a golden, crisp flower.

• Porchetta · Street food · Ariccia (Lazio)

  Porchetta is a whole pig, deboned and rolled with salt, pepper, garlic, rosemary and wild fennel, then roasted for many hours until the skin is crisp and the meat moist.

• Pasta alla gricia · Noodles & pasta · Rome

  Gricia is pasta with guanciale, the cured pork cheek, pecorino romano and black pepper.

• Saltimbocca alla romana · Main dish · Rome

  Saltimbocca alla romana are thin slices of veal topped with prosciutto and a sage leaf, held together with a toothpick, fried in butter and finished with white wine.

• Supplì · Street food · Rome

  Supplì are Rome's fried rice balls, oval croquettes of rice cooked in a tomato and meat sauce, with a piece of mozzarella in the centre, coated in breadcrumbs and fried.

• Maritozzo · Dessert · Rome

  The maritozzo is a soft sweet bun from Rome, split open and filled to overflowing with whipped cream.

• Coda alla vaccinara · Main dish · Rome (Testaccio)

  Coda alla vaccinara is oxtail stewed for hours with tomato, celery, wine and a touch of cocoa, pine nuts and raisins, until the meat falls off the bone.

• Abbacchio alla romana · Main dish · Rome and Lazio

  Abbacchio is milk-fed lamb from Lazio, and abbacchio alla romana is the way Rome roasts it, with rosemary, garlic and anchovies or with potatoes, especially at Easter.

Food by city in Italy

• Traditional food of Rome: 9 dishes

Other regions in Italy

• Traditional food of Campania: 12 dishes
• Traditional food of Lombardia: 10 dishes
• Traditional food of Emilia-Romagna: 11 dishes
• Traditional food of Piemonte: 8 dishes
• Traditional food of Liguria: 7 dishes
• Traditional food of Veneto: 9 dishes
• Traditional food of Trentino-Alto Adige: 5 dishes
• Traditional food of Friuli-Venezia Giulia: 5 dishes
• Traditional food of Toscana: 10 dishes
• Traditional food of Marche: 4 dishes
• Traditional food of Abruzzo: 5 dishes
• Traditional food of Apulia: 8 dishes
• Traditional food of Calabria: 5 dishes
• Traditional food of Sicily: 10 dishes
• Traditional food of Sardegna: 7 dishes
• Traditional food of Valle d'Aosta: 3 dishes
• Traditional food of Umbria: 4 dishes
• Traditional food of Molise: 3 dishes
• Traditional food of Basilicata: 4 dishes
• Food of Italy