Italian region
Lazio
Quick answer
Lazio is the region around Rome, the source of carbonara, cacio e pepe, amatriciana and gricia.
Roman cooking is built on guanciale, Pecorino Romano and black pepper — the four classic Roman pastas all share some of them.
The Jewish quarter gave Rome carciofi alla giudia (fried artichokes), and Testaccio's offal tradition created coda alla vaccinara.
- Capital
- Rome
- Signature dishes
- Carbonara, cacio e pepe, amatriciana, saltimbocca, carciofi alla giudia
- Cheeses & cured meats
- Pecorino Romano, guanciale
- Wines
- Frascati, Cesanese
Related
More italian food by region
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Carciofi alla Romana
Whole artichokes braised head-down in oil, wine and mint.
Try this recipe
Patate al Forno
Crisp-edged potatoes with rosemary and garlic.
Next watch
Drive-In Grease Lightning
Larry and Sally roll into Mel's Drive-In in the red hot rod — milkshake on the tray, sausages on the dash, and Larry's hair greased back to perfection. Danny Zuko never handled a link like this.
Quick answer
Can you meal prep and freeze sausage and peppers?
Yes. Cooked sausage and peppers keeps 3 to 4 days in the fridge in airtight containers and freezes for about 2 to 3 months for best quality. Cool it within two hours, freeze in flat portions, thaw overnight in the fridge and reheat until steaming hot (165°F for leftovers).