“The Roman breathes deep, and attacks life with gusto,” writes Joe Famularo in A Cook’s Tour of Italy. “When he or she cooks, serves and eats, it is to enjoy. And he or she enjoys roast lamb (abbacchio), roast pork (porchetta), veal and prosciutto ham cooked together with sage (saltimboca), oxtail cooked in wine and tomato sauce (coda alla vaccinara), flattened chicken grilled with hot pepper (pollo alla diavolo), noodles with butter (fettucine al burro), artichokes (carciofi), and soups, more pasta, fish, fruit and sweet desserts (crostati e zuppe ingles). The best way to get to know a Roman is to meet at dinner.”

Lazio is a region of west central Italy, bordered by Tuscany, Umbria, and Marche to the north, Abruzzo and Molise to the east, Campania to the south, and the Tyrrhenian Sea to the west. It is the region of Rome, capital of Italy. (Source: Wikipedia)

Recipes from Lazio and Rome:

Pan-Fried Italian Sausage with Spicy Broccoli Rabe

Ricotta-Parmigiano-Spinach Dumplings with Sage Brown Butter

Ricotta and Spinach Ravioli with Sage Brown Butter

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