Latium

Famous cuisine specialties of Latium and Rome
Abbacchio al Forno
Rosemary-scented roast suckling lamb that is particularly popular at Easter.

Fettuccini al Burro
Also known as Fettuccine Alfredo or alla Romana. Flat ribbon-shaped pasta is tossed, generally, with cream, butter and cheese, then given a good sprinkling of freshly ground peppercorns.

Cannelloni
A flat sheet of cooked pasta spread with meat, cheese, or another filling, then rolled into a tube, topped with a sauce, and baked.

Gnocchi alla Romana
Poached then baked cork-shaped dumplings made with semolina and/or potato flour. Top them with tomato meat sauce and grated cheese.

Carciofi alla Guidea
Literally, Artichokes Jewish Style. The vegetable is deep fried and flattened out to resemble flowers.

Pinzimonio
A simple but popular appetizer consisting of a celery stick dipped in olive oil and sprinkled with salt and pepper.

Porchetta alla Romana
Suckling pig pieces sauteed in olive oil and seasoned with white wine, garlic and herbs. (Romans and their surrounding neighbors also love spit roasting the baby pig whole.)

Saltimbocca
Literally, Jumps into the Mouth. Consists of thin Prosciutto and veal slices (the first laid upon the second) sauteed in butter and accented with sage and white wine.

Spaghetti alla Carbonara
One standard recipe calls for the pasta being tossed simply with a sauce comprising pancetta (a salted but unsmoked form of bacon) and raw egg yolks. Other equally popular versions add ingredients such as cream, butter and cheese.

Spaghetti all' Amatriciana
Pasta topped with a sauce incorporating bacon, pepper, onions, and sometimes tomatoes, among other ingredients.

Spaghetti all' Arrabbiata
THe name "arrabiata" means "angry', Translates "angry spaghetti", refering to its spicy note.

Stracciatella
Rome's egg-drop soup, consisting of a beaten egg stirred into a rich, hot chicken or beef broth and sprinkled with grated cheese. Sometimes it is thickened with semolina.

Suppli al Telefono
Rice croquettes stuffed with mozzarella cheese (and, perhaps, other ingredients), then deep fried. When the balls are opened and pulled apart, the cheese stretches out like telephone wires, hence the specialty's graphic name.

Stufatino alla Romano
A well-seasoned veal stew.

Zuppa Inglese
Literally, English Soup, but really a rich, rum- soaked, custard-layered sponge cake covered with rum-spiked whipped cream and candied fruit. It is definitely Italian in origin.