As you may have read here in the Eataly Diaries, Eataly is partnering with Select Italy, an agency specializing in Italian travel, to bring you the 20 steps to becoming an Italian foodie, one region at a time. 
This week, Select Italy introduced Lazio, a region that extends westward from the rolling hills of central Italy to the sandy coast along the Tyrrhenian Sea. The cradle of the Roman Empire, Lazio is awash with ancient myths and legends, stunning architectural landmarks, and an ever-evolving culinary legacy that continues to inspire chefs and foodies alike – including those of us at Eataly!
Lazio’s cuisine traditionally centers on emphasizing simple and local ingredients. This is exemplified by spaghetti alla carbonara, a classic pasta recipe that calls for eggs, pecorino cheese, and bacon. The dish originated in the Appenines outside of Rome as a favorite among shepherds for its humble ingredients but rich taste; it remains a staple among locals and Italophiles today.
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When Select Italy told us that they were writing about Lazio, we proffered Afeltra 100% Italian Grain Bucatini, long, hollow pasta typical to Lazio, and La Mola “Sole Sabino” Extra Virgin Olive Oil, which reflects the intense flavors of the ripe olives grown on the Sabina hills in Lazio. We loved the resulting bucatini all’amatriciana, another traditional pasta recipe typical to the region, which calls for guanciale, pecorino cheese, and tomato. Finished with a drizzle of the extra virgin olive oil, the dish looked fantastic.
After enjoying this typical regional meal, Select Italy turned to our Eatalian experts from Lazio with a few questions.
SELECT ITALY: Lazio has many cultural influences in its cuisine. What is the most prevalent?
EATALIAN EXPERTS: Lazio’s cuisine has received influences mostly from the Roman culinary traditions. In the past, the accessibility to agricultural products coming from the rural areas nearby Rome influenced Lazio to develop these traditional recipes based on the produce that this central region had to offer. Recipes were prepared with the use of simple and readily available ingredients with the goal of emphasizing the flavors of the products. Historically, Lazio experienced the presence of the Catholic church in its territory without consistent foreign invasions. As a result, most of the culinary specialties of Lazio received influence from the closest regions — Toscana and Abruzzo — and from the big Jewish community of Rome.
Bucatini all’amatriciana, a dish typical to Lazio, includes guanciale, pecorino cheese, and tomato.
SELECT ITALY: What are some of the better-known DOC and DOCG red and/or white wines in the region?
EATALIAN EXPERTS: The quality of wine in Italy is measured with assurance labels of “DOC,” denominazione di orgine controllata (controlled designation of origin), and “DOCG,” denominazione di origine controllata e garantita (controlled and guaranteed designation of origin). Currently the third Italian region for the production of DOC wines, Lazio’s wine production started during the age of the Etruscans and developed significantly during the Roman Empire. Many of the same varietals are used today. Some of the most popular DOC wines of Lazio today include Colli Etruschi Viterbesi DOC, Castelli Romani DOC, and Est! Est!! Est!!! Di Montefiascone DOC. DOCG wines in Lazio are Cannellino di Frascati, Cesanese del Piglio, and Frascati Superiore. One of our favorites? Red Circeo DOC.
SELECT ITALY: Which cured meat and cheeses are the most famous in Lazio?
EATALIAN EXPERTS: Lazio offers a delicious variety of cured meats and cheeses. The traditional Coppiette di Suino are tasty pork sticks enriched with flavors of fennel and hot pepper. Coppiette are very typical in the area of Castelli Romani. Another typical cured meat in Lazio is Coppa di Testa, made out of selected pig from the flesh of the cheeks and head. The Coppa is seasoned with salt, pepper, garlic, and the peel of oranges. When it comes to cheese, Pecorino Romano stands out for its flavor and taste. It is popular all over the world, but never ask a laziale to trade it for Parmigiano Reggiano on top of his or her pasta carbonara. People in Lazio take their pecorino very seriously!
The post THE 20 STEPS TO BECOMING AN ITALIAN FOODIE! STEP #11: DISCOVER THE TASTES OF LAZIO appeared first on Eataly Diaries.