The cuisine of Lazio and Rome has played an important role in shaping Italian culinary traditions, blending ancient practices with evolving cultural influences over centuries. It reflects the region's history, from the grandeur of the Roman Empire to the humble ingenuity of peasant cooking, and its enduring appeal lies in the simplicity and bold flavors of its dishes.
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Traditional Lazio recipes
19 dishes to try if you are in Lazio or Rome
| Pizza al taglio | Roman-style pizza sold by the slice, often with various toppings. | Developed as a street food to cater to busy urban lifestyles, it reflects the Italian tradition of simple, quick meals. |
| Suppli: rice cake | Deep-fried rice balls filled with mozzarella, similar to arancini. | A product of "cucina povera," it was created as a way to use leftover rice. Popularized in the 19th century, its name derives from the French word "surprise," referencing the melted cheese inside. |
| Gnocchi alla Romana | Semolina dumplings baked with butter and cheese. | Originated in the Renaissance, this dish exemplifies the simplicity and reliance on grains that were staples in medieval Roman diets. |
| Pagliata con Rigatoni: | Pasta with a sauce made from the milk-fed calf's intestines. | A traditional "butcher's dish," it reflects the resourcefulness of cucina povera, where no part of the animal was wasted. |
| Spaghetti Cacio e pepe | Spaghetti with Pecorino Romano cheese and black pepper. | Dating back to ancient Rome, its simplicity made it a favorite of shepherds, who carried the ingredients while working in the fields. |
| Spaghetti alla Carbonara | Spaghetti with eggs, Pecorino Romano, guanciale, and black pepper. | A post-WWII creation influenced by American soldiers stationed in Italy, who brought bacon and eggs into local cuisine. |
| Spaghetti alla Matriciana | Spaghetti with a tomato-based sauce, guanciale, and Pecorino cheese. | Originating in Amatrice (a town in Lazio), it is a testament to the blending of regional flavors in Roman cuisine. |
| Carciofi alla Giudia | Deep-fried artichokes in the Jewish-Roman style. | A hallmark of Jewish-Roman cuisine, it was developed in the Jewish ghetto of Rome during the Renaissance. |
| Carciofi alla Romana: | Braised Roman-style artichokes with garlic, parsley, and mint. | Reflects the agricultural heritage of Lazio, where artichokes have been cultivated since ancient Rome. |
| Agretti | A salad of chicory shoots dressed with anchovy, garlic, and vinegar. | Stemming from the medieval use of foraged greens, it highlights the ingenuity of cucina povera and the region's vegetable-based traditions. |
| Puntarelle alla Romana | A simple dish of sautéed agretti (salsola soda) with olive oil and lemon. | A seasonal specialty tied to Lazio's agricultural cycle, agretti has been a staple since the Middle Ages. |
| Tomato stuffed with rice | Tomatoes hollowed out and filled with rice, herbs, and olive oil, then baked. | A creative use of simple, readily available ingredients, reflecting the peasant tradition of making flavorful meals with minimal resources. |
| Stuffed zucchine | Zucchini stuffed with seasoned meat or rice, baked until tender. | Another dish rooted in cucina povera, it showcases the versatility of vegetables in Mediterranean cooking. |
| Abbacchio alla Romana: | Milk-fed lamb baked with wine, vinegar, garlic, and rosemary. | A favorite of the papal court during the Renaissance, it highlights the Church's influence on Roman cuisine. |
| Coda alla Vaccinara | Oxtail braised with vegetables, tomato, and red wine. | A butcher's dish born in the slaughterhouse district, it exemplifies the creative use of inexpensive cuts of meat. |
| Trippa di Trastevere | Tripe stewed with tomatoes, Pecorino Romano, and mint. | Another example of cucina povera, tripe dishes were common among the working class in medieval and Renaissance Rome. |
| Maritozzi | Sweet buns filled with whipped cream, sometimes with orange zest. | Originated in the Middle Ages as a Lenten treat, its name comes from the Italian word "marito" (husband), as it was traditionally given by grooms to their brides. |
| Pizza di polenta: polenta cake | A sweet cake made from cornmeal, often flavored with raisins or nuts. | Reflects the introduction of corn to Italy in the 16th century and its adaptation into traditional desserts. |
Ancient Roman Foundations
The roots of Lazio's cuisine can be traced back to the Roman Empire, a time when trade and conquest shaped the region’s culinary identity.
Ancient Rome functioned as a gastronomic hub like the Trajan market, bringing together ingredients from across the empire, such as olives from Greece, spices from the Middle East, and grains from North Africa.
Staples like pork, legumes, and grains dominated the diet, with innovations like garum (a fermented fish sauce) adding a distinctive character to Roman dishes.
These ancient recipes, combining simple ingredients with bold flavors, laid the groundwork for many of the region's iconic dishes today.
Medieval Influence on Lazio Cuisine
The fall of the Roman Empire in the 5th century marked a period of significant change in Lazio's culinary traditions.
During the Middle Ages, the region's cuisine became heavily influenced by the feudal system and the Catholic Church, both of which played central roles in shaping daily life.
The Church, particularly, had a profound impact, as its fasting rules and feast days encouraged the development of specific meatless dishes, such as baccalà (salt cod) and vegetable-based meals, which remain popular today.
Peasant culture was another key influence during this period.
Known as cucina povera or “poor man’s cooking,” this cooking style focused on using simple, inexpensive ingredients creatively.
Dishes like tripe, oxtail stew (coda alla vaccinara), and lamb offal (coratella) were born out of necessity, utilizing parts of the animal that wealthier classes discarded.
Foraged greens, such as chicory and nettles, were commonly used in soups and salads, demonstrating the resourcefulness of rural communities.
The papal court in Rome also acted as a center of culinary innovation during this period, hosting elaborate banquets that reflected the Church's wealth and influence.
Ingredients sourced from across the region, including wild herbs, grains, and meats, were transformed into refined dishes that showcased the creativity of local chefs.
This period also saw the introduction of regional specialties like semolina-based gnocchi, which later became a staple in Roman cuisine.
Renaissance Innovations in Lazio Cuisine
The Renaissance, which began in the 14th century, marked a period of great creativity and experimentation in Lazio's cuisine.
This era saw the publication of some of the earliest cookbooks, such as Bartolomeo Sacchi’s De honesta voluptate et valetudine (1475) and Maestro Martino’s Libro de arte coquinaria.
These texts documented recipes for soups, desserts, and savory dishes and emphasized the use of fresh, seasonal ingredients—principles that remain central to Italian cooking today.
During this time, the Catholic Church continued to influence the region’s cuisine.
Popes and cardinals became patrons of the culinary arts, encouraging chefs to create dishes that balanced tradition with innovation.
For example, milk-fed lamb (abbacchio) was a favorite of Pope Paul III, while rice cake (torta di riso) became a popular dessert at papal banquets.
The Church’s influence also extended to food presentation and techniques, with chefs refining traditional recipes to suit the sophisticated tastes of their patrons.
The Renaissance also brought an increased focus on incorporating spices and exotic ingredients into everyday cooking.
Trade routes introduced new flavors to the region, including cinnamon, nutmeg, and saffron, which were used to enhance both sweet and savory dishes.
At the same time, Roman recipes began to reflect the influence of neighboring regions, such as Naples and Tuscany, leading to a culinary exchange that enriched Lazio’s food culture.
Chefs during this period also experimented with pasta, which was becoming increasingly popular across Italy.
Early forms of pasta, such as maccaroni alla romana, were described in cookbooks of the time, showcasing how this staple began to evolve into the diverse pasta dishes we know today.
Additionally, cabbage, a common ingredient in medieval cooking, was refined into Renaissance recipes like cavoli alla romana (cabbage in the Roman style), highlighting the transition from rustic to more polished preparations.
Rome, the capital city
Rome is the town where I grew up, and I have way too much information I would like to share with you.
Writing only a section of this article would be too constrained.
The history of Roman cuisine is so broad, rich, and complex that it deserves a dedicated article, if not more.
I have already written two articles dedicated to different aspects of food during Roman times.
So you can read more about Roman cuisine in the following articles:
- The Amazing Trajan’s Ancient Roman Markets
- The Fascinating Ancient Roman Food And Recipes
- A Historic Walk Through The Charm Of Romans Market
In the 20th century, Roman cuisine adapted to global trends while staying true to its roots.
The post-World War II economic boom and the rise of trattorias helped popularize traditional dishes, making them accessible to locals and tourists alike.
Four different components now represent contemporary Roman gastronomy:
1) Jewish (called "giudea"), the most refined, ingenious and cultured, to which we owe famous dishes such as "carciofi alla giudia" or "anchovies with envy";
2) Burina, of Abruzzo origin, which brought, among other things, the "bucatini all'amatriciana", the "pasta alla carbonara", the lamb Abbacchio and pork Porchetta dishes;
3) butcher, born around the slaughterhouses using cheap cuts, i.e. entrails, legs, cheek, "rigatoni con la paiata", "trippa di manzo alla romana" or the "coda alla vaccinara".
4) Vegetables from the agriculture of the surrounding areas: among the vegetables, artichokes, red peppers, and salads like puntarelle
For more Italian regional recipes, you can check out the articles:
History Of Traditional Italian Food By Region and 32 Most Popular Italian Street Food Recipes To Try
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