Regional Italian Spotlight: Lazio
In this series, we look more closely at a lesser-known region of Italy
in every issue. As consumers continue to clamor for authentic, regional foods
from Italy, it pays to be a step ahead! This month, we travel to Central Italy and
to the region of Lazio.

Lazio is located in Central Italy, and the ancestral center of the
Roman empire and its capital, Rome. The entire region is rich in cultural
history, iconic landscapes and antiquities, from port towns on the
Mediterranean coastline to the river valleys of the Aniene and Tiber rivers.
The food of Lazio is made up of simple dishes that are quick and easy
to cook, and based on great, fresh ingredients that are available to everyone.
Local ingredients include sheep’s milk cheeses (pecorino), cauliflower, fava
beans, peas and the renowned lentils of Onano. Generally, you’ll find more lamb
and sheep-milk cheeses here, though beef is celebrated– especially oxtail, a
local specialty– and pork is typically found in charcuterie form.
A local favorite charcuterie item is guanciale, a bacon-like preparation
from the pork jowl. It plays a starring role in one of the most-known pasta
dishes from Lazio, the iconic A’matriciana: a simple dish of guanciale or
bacon, tomato and onion, often with a bit of red peperoncino for heat. In the
town of Amatrice where it was created, it’s served on thick spaghetti, but in
Rome, bucatini is preferred.

Speaking of bucatini, we couldn’t write about the simple pastas of Lazio without covering cacio e pepe. Literally translated as “cheese and pepper,” it’s a beautifully simple dish with bucatini, pecorino cheese, and plenty of cracked black pepper. Here, Barilla Executive Chef Lorenzo Boni elevates it a bit with truffle butter, which is a fantastic idea! No wonder cacio e pepe was one of the top pasta dishes on IG in recent years.
Laconda in San Francisco does both the Amatriciana and cacio e pepe on their menu, the latter with the perfect menu description: “Pecorino di fossa, long pepper, basta (enough).” In Chicago, newcomer Torchio Pasta Bar has been getting raves as the “best cacio e pepe in the city” after only a few months on the scene.
Buon Appetito!