by Claudia Astarita

If we think of Roman cookery, what comes to mind is an image of the people. More than elsewhere, in Rome and Lazio, food brings with it the aromas and noises of the taverns, recipes using simple ingredients, and robust strong flavours.

These "humble" origins created a tradition based on the principle of using whatever was available, from the cheapest cuts of meat to offal, in simple recipes without frills. Together with this is an extraordinary range of products from the market garden and countryside which give the traditional dishes of Lazio unequalled colour and aroma. 

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Fonte: This is Italy