Lazio, the home of Rome, was the heart of the Roman empire. History is seen around every corner in a region of enduring relevance and importance. Lazio is a blend of pastoral and seaside cuisines, most famously based on the sheep, for various meat dishes and cheeses like Pecorino and Ricotta or the salt cod baccala. Many of Italy’s cliche dishes, like Saltimbocca, Suppli and Scottaditto, originate out of here and many bear the name ‘all Romana’. Veering off the path of the common culinary tourist will see dishes showcasing tripe and giblets take stage alongside freshwater eel from the mighty Tiber river.
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