The cooking of Lazio is in essence the cooking of Rome:
The Eternal City dominates the region now and did so to an even greater degree in the past. As a result the city became the depository of all of Lazio's local culinary traditions, including some one might not expect, for example that of the Roman Jewish population, part of which arrived before Paul.
Roman Pasta Sauces tend to be quick:
- Penne all'Arrabbiata: Angry, spicy penne.
- Gnocchi alla Romana: Not pasta, and no sauce, but very good!
- Spaghetti aio oio: Very quick, quite easy, and perfect as a late-night snack, too!
Roman Jewish Dishes:
The Roman Jewish Community dates to the days of the Repubblic (before Caesar), and many Jews also settled in Rome during the Renaissance. Carciofi alla Giudia immediately come to mind, but there are other things as well -- vitello al marsala, for example. And:
- Carciofi alla Giudia: Wonderful Artichokes!
- Sfogliette in Grasso: Home-made pasta seasoned with goose fat and cinnamon.
- Pasta and Lentil Soup: Tremendously satisfying!
Lamb is the Roman meat of choice, but there's more:
- Abbacchio - Lamb - Alla Cacciatora: A Roman tradition.
- Abbacchio Brodettato: Lamb in an egg-and-lemon sauce.
- Saltimbocca alla Romana: Fantastic veal cutlets!
Having said all this:
If one were to select a single word to describe the cooking of Lazio and Rome, it would likely be simple (as opposed to elaborate). The region boasts some of the finest farmland in all of Italy, and the produce is superb, in particular the artichokes, olives, chicory, and salad greens, and the cooks have wisely realized that the less they do to these ingredients in the kitchen the better.
Pasta sauces also tend to be simple, aio e oio (garlic and olive oil), for example, or all'amatriciana, a spicy tomato sauce with pancetta or guanciale, or alla carbonara, with pancetta and eggs.
This simplicity carries through into the meats dishes, which are, with a few exceptions -- coda alla vaccinara comes to mind -- primarily veal and lamb based: Quickly cooked veal cutlets, either with wine sauce or prosciutto (what's called saltimbocca), and roasted or grilled abbacchio, i.e. suckling lamb.
The wine to enjoy with all this? Though Lazio's producers are now making reds as well, tradition dictates one quaff the light zesty whites from the Alban Hills, and a fine pairing it is.
Recipes from Lazio on site.
