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Roman cuisine is known for its rustic dishes incorporating bacon and cream, the very liberal use of olive oil, casseroles and the Jewish influence on some of the more ordinary dishes. Artichokes and heavy pasta dishes are classics in Roman cuisine.
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Fish and seafood: Prawn soup "Zuppa di gamberi all'uso ciociaro" is a relatively common dish and Civitavecchia is known for producing fine fish soups.
Meat, game and poultry: The Romans eat a lot of lamb prepared in different ways with potatoes and vegetables.
Sausages and ham: In Lazio good air-dried hams are produced including “Prosciutto di Bassiano" from the Latina province, which is dried more than 500 m above sea level. In this province it is also possible to try the sausage “Salsiccia di Monte San Biagio".
Cheese: Lazio's best and most famous cheese is the goat's cheese “Marzolina", but Pecorino made from sheep milk is also produced.
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Wine and vineyards: Lazio is probably best known for its white Frascati wine, which in latter years has been disappointing. But experts are talking about a small revolution taking place within wine production in Lazio. At present the best wines are produced from international grapes like Merlot, Cabernet Sauvignon and Syrah. Below is a small selection of the best vineyards: Castel de Paolis, Mauro Paola – Colli Picchioni, Falesco, Christine Vaselli.
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