WHAT'S FOR DINNER? REGIONAL CUISINE
IN LAZIO & UMBRIA

The cuisine of Lazio is influenced by its pastoral tradition. Lamb and pork are ever-present, as are hearty, rich pasta dishes. Typical ingredients include garlic, anchovies, and artichokes. (Did you know that Italy produces more artichokes than any other country, with over 90 varieties?) The most important of Lazio's cheeses is pecorino Romano, a sheep's milk cheese, usually aged.

In Umbria, the fare is flavorful without being fussy or fancy. Cured pork and black truffles are notable in Umbrian cuisine. In fact, pork butchers in the town of Norcia are so accomplished that a butcher trained there is called a Norcino and can open a norcineria anywhere in Italy. Look for these establishments in your travels throughout Italy, as they produce top-quality pork products. Umbria is also known for its olive oil, salami, faro, lentils, grilled meat, game birds, chocolate, and honey.

Regional Specialties (Lazio)

• Abbacchio al forno: roast baby lamb
  
• Abbacchio scottadito: literally "scorched fingers," fried strips of lamb
• Saltimbocca: literally "jump in mouth," thinly sliced veal with sage and prosciutto
  
• Baccalà fritto: deep-fried salted cod
  
• Carciofi alla giudea: Jewish-style fried artichokes, a recipe from the Roman ghetto
• Fiori di zucchine: zucchini flowers, stuffed with mozzarella and anchovy and fried
  
• Strozzapreti: Literally "priest strangler," the shape of this pasta resembles a rolled towel
  
• Bucatini all'Amatricana: pasta with pancetta, tomatoes, and chili pepper
  
• Spaghetti alla Carbonara: pasta with bacon, eggs, butter, and cheese, a dish you will not find in Tuscany and the north
  

• Lenticchie di Castelluccio: The most sought-after lentils in Italy, so tender they require no soaking. Look for them in flavorful meat stews featuring anything from rabbit to sausage.
• Pan nociato: bread specialty made with pecorino cheese, walnuts, and pine nuts
• Torta al testo con i ciccioli: focaccia bread baked on a stone disk and stuffed with little pieces of pork
• Tegamaccio: fresh-water fish stew from the area around Lake Trasimeno
• Fagiana all'uva: pheasant cooked with grapes
• Spaghetti alla Norcina: pasta with black truffle, sausage and cream