At Il Faro this week’s culinary trip is taking you to Lazio. The Lazio region, located in central Italy, has always been a seat of cultural exchange, especially during the Roman Age. Simple pasta sauces, roast meats and pork products dominate the table. The sauces that adorn the pasta dishes in Lazio, vary from the very simple like cacio e pepe, or salty Roman pecorino and pepper, to much more elaborate recipes that may include butter, egg, pancetta or guanciale. The traditional pasta sauce from Amatrice, called Amatriciana, is made by sautéing onions in pork fat, adding tomatoes and spices and allowing the flavors to come together. The sauces are typically served with long pasta noodles like spaghetti and fettuccine. Short, or broken pasta, often appears in soups, where it is pairs with beans, chickpeas, cabbage, or broccoli and flavored with pounded lard, onions and herbs. Beef is the meat of choice in Lazio, however lamb and kid is also served. Coda alla Vaccinara, or braised oxtail, is a popular Roman dish. Outside of the city, and especially during the spring, you can find abbacchio, or lamb, baked in the oven, roasted on a spit or prepared in a fricassee. Many people eat chicken as well and either roast it or cook it with tomato and peppers, or in a pan with fiery spices. The most popular regional pork recipe is porchetta alla romana.
This week we have chosen 4 dishes that are typical of Lazio:
Prosciutto e Melone – Parma ham a jewel in Italian culinary tradition, a dry-cured ham that is usually thinly sliced and served with cool melon wedges, an explosion of flavours.
Macedonia di Cesare – A salad of fresh mixed marinated fruits.
Come by and try the best dishes from this region.