From the mighty Colosseum to the forum’s vast ruins to the charming cobbled streets to the cupola-studded skyline to the colorful peeling facades, Rome never fails to take one’s breath away, one Instagrammable cityscape at a time.
The Italian capital’s breathtaking factor also applies to the food. Dish after dish never fails to dazzle the palate, rendering Rome’s cuisine one of Italy’s most adored – and not just by locals. Travelers and Italy dreamers love to recreate the city’s flavors, which hail from the Lazio countryside, at home. Whether you're planning a menu or booking pages for your next trip, here are seven foods that are indispensable not only to Rome’s cuisine but to the cuisine of Lazio.
Guanciale
Guanciale is a cut of pork obtained from the cheek, which includes a lean part and a fat part. After salting, spicing, and seasoning, the guanciale takes on a compact consistency and a stronger flavor. It’s a crucial ingredient for amatriciana, cacio e pepe, and carbonara, the Roman pasta trinity, as well as pasta alla gricia. Never swap it for pancetta, which comes from the pork belly.
Pecorino Romano
Originally produced in Agro Romano, a hilly area on Rome’s outskirts, Pecorino Romano today is still produced in Lazio’s Grosseto province. However, most of the production occurs in Sardinia. The compact hard cheese is made from whole sheep's milk, which results in an aromatic, salty, and slightly spicy flavor. Its minimum aging is five months. This is another fundamental ingredient of said holy pasta trinity, and it’s also excellent when paired with fresh fava beans.
Porchetta d’Ariccia
When sliced and encased in a sandwich, porchetta from Ariccia, a town in the Castelli Romani region outside Rome, is Lazio’s most famous and gratifying street food. Its preparation dates back to antiquity, and an annual festival has been held in its honor since 1950 — the next is slated for September 4, 2021. The pork is seasoned with garlic, rosemary, and black pepper. After cooking, the rind, which becomes crispy and warm, tastes beyond irresistible.
Puntarelle
These sprouts from the Catalonian chicory, tender and crunchy, have a delicate bitter taste. Puntarelle can be eaten raw or cooked but are their best when prepared alla romana: raw, seasoned with oil, garlic, salt, and anchovies.
Romanesco Artichokes
Also called cimarolo or mammola, romanesco artichokes grow near the coast. They’re known for the rounded, flattened shape and distinct sweet taste. Large in size and thorn-free, the romanesco artichoke stands front in center in several regional recipes, including artichokes alla giudia and artichokes alla romana.
Olives of Gaeta
Harvested both for table consumption and oil production, the olives of Gaeta have an elongated shape, a purplish hue, and a bitter, vinous flavor. They’re prepared in brine and enjoyed as an aperitif or in some local dishes, such as the tiella di Gaeta, a kind of savory pie that recalls escarole pizza.
Pane Casareccio di Genzano IGP
This loaf has a fine brown crust and a soft crumb. Tasty and fragrant, the bread is prepared in local wood-burning ovens and sold in forms ranging from ½ kilo to 2½ kilos (around 1 to 5 ½ lb.). Try it with Ariccia porchetta or dipped in extra-virgin olive oil produced in Lazio.
Cover photo: iStock