The most internationally known dishes of this gastronomy are certainly Carbonara and Amatriciana, two dishes that have travelled around the world and which uniquely recall one of the most beautiful cities of the entire peninsula: Rome.

These two traditional dishes are among the most appreciated and requested in the capital, and can be found in almost all restaurants. The recipes of Lazio represent one of the most popular and typical regional culinary traditions of Italy, they are simple preparations handed down from generation to generation, of peasant origin.

Almost all the typical Lazio recipes arise from the need to satisfy the energy needs of men engaged in hard work in the fields, therefore the typical Lazio dish is characterized by abundant portions and poor but particularly nutritious ingredients, thanks to the great productivity of the fertile Lazio lands and therefore consequently also of the abundance of livestock.

In fact, typical ingredients of Lazio dishes are bacon, lamb, tripe, and above all the fifth quarter, that is what remains of the animal’s meat after the best parts have been sold. Other cornerstones of this regional cuisine are vegetables such as artichokes, excellent Jewish-style preparations, chicory, broad beans, peas, courgettes and courgette flowers usually fried; in short, in Lazio recipes, we find everything that highlights the peasant culture of this region.

CARCIOFI ALLA ROMANA

INGREDIENTS FOR 4 PEOPLE -5 artichokes -1 bundle of parsley -1 clove of garlic -mint to taste –salt to taste -pepper to taste   -oil to taste -lemon to taste

HOW TO PREPARE IT

Clean the artichokes by removing the darker and harder outer leaves, cut the tip of the artichoke, clean the stem and put them in a bowl with water and lemon. This will prevent the artichoke to become dark so they can keep their bright colours.

Meanwhile wash and chop the parsley, mint and garlic. Put them in a bowl with two tablespoons of oil, salt, pepper and mix well.

Slightly open the leaves of the artichoke to make room for the aromatic mixture, and then insert it between the artichoke leaves.

Now put the artichokes upside down in a narrow pan with high sides, season with a drizzle of oil and add a finger of hot water.

Cover with a lid and cook over low heat for about 25 minutes.

Serve the Roman-style artichokes immediately.

PASTA ALL’AMATRICIANA

INGREDIENTS FOR 4 PEOPLE -320 gr of bucatini pasta -150 gr of guanciale -400 gr of ripe tomatoes -50 gr of pecorino Romano -1 knob of lard -chili pepper –   salt

HOW TO PREPARE IT

Start by preparing the amatriciana sauce. Cut the bacon into strips. Brown the bacon in a pan with a knob of lard and a little chilli.

When it is golden, remove the pan from the heat and add the peeled tomatoes, add salt and cook for 10 minutes.

Meanwhile, boil the bucatini in salted water. Drain the pasta al dente and pour it into the pan with the amatriciana sauce. Add the grated pecorino

Sauté the pasta in the pan for a minute then Serve the bucatini all’amatriciana with the addition of grated pecorino romano.

PANGIALLO

FOR THE PANGIALLO -200 g of peeled almonds -200 g of walnuts -200 g of peeled hazelnuts -100 g of pine nuts -100 g of candied fruit -300 g of raisins -200 g of flour 00 -200 g of honey -150 g of chocolate -1 grated orange and lemon peel FOR THE FROSTING -2 tablespoons of 00 flour -2 tablespoons of saffron –extra virgin olive oil to taste

HOW TO PREPARE IT

Heat the honey in a saucepan until it becomes liquid, combining the grated peel of an orange and a lemon. Meanwhile, soak the raisins for about 30 minutes.

Coarsely chop all the dried fruit and combine it in a bowl together with the candied fruit, the squeezed raisins and the chopped chocolate.

Add the melted honey and mix. Then add the flour little by little and mix well until the mixture becomes compact.

With floured hands, form four loaves and place them on a baking sheet to rest for a couple of hours.

Prepare the glaze by placing the flour, oil and saffron (some pistils) dissolved in a little water in a saucepan to heat. Add more water to form a fluid batter with which to brush the dough.

Bake at 180 degrees for 40 minutes until a crust has formed over the dough.

BUON APPETITO!