The Lazio region, located in central Italy, has always been a seat of cultural exchange, especially during the Roman Age. Simple pasta sauces, roast meats and pork products dominate the table.
There has been a lot written about ricotta, a cheese that has been made for centuries. There are even sources from the Roman age that document the use of residual whey – left over from making other sheep’s milk cheeses – to make ricotta. However, the Greeks made a similar cheese called “oxygala” that is considered an ancient relative of ricotta.
Some traditional recipes of Lazio
Based on the simplest ingredients, a real triumph of Italian cuisine. Academia Barilla Chefs present today the typical recipe of Rome.
A dish which is a symbol of Lazio regional cooking that occupies one of the leading positions among Italian gastronomic specialities.
From Lazio, a typical and traditional dish.
A tempting dessert with ricotta and a pinch of cinnamon.