🇮🇹 Italy · 52 recipes
Lazio
Roman pasta, pecorino, offal traditions, artichokes and countryside lamb.
Signature dish · Cacio e pepe
Regional cuisine
How Lazio cooks
Lazio (Lazio) is dominated by Rome, whose kitchen is built on pecorino romano, guanciale, offal, artichokes and four defining pasta dishes — alongside the Castelli Romani hills and a distinct Jewish Roman tradition.
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Breakfasts, mains, snacks, breads and desserts from this region.
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Ways to cook Lazio
Curated groupings of this region's traditions, from family kitchens to roadside stands.
Lazio Home CookingEveryday cooking across Rome and its countryside.51 recipes
Roman Home CookingWhat Roman households actually cook through the week.10 recipes
Grandmother-Style Roman RecipesSlow, traditional Roman household dishes.7 recipes
Roman Pasta TraditionsCarbonara, cacio e pepe, gricia and amatriciana.8 recipes
Cucina Povera RomanaThrifty Roman cooking from bread, pulses and offcuts.11 recipes
Offal & Historic Roman FoodThe quinto quarto tradition of the Testaccio kitchens.4 recipes
Jewish Roman CookingThe distinct culinary tradition of Rome's Jewish community, kept in its own right.7 recipes
Roman Street FoodSupplì, pizza al taglio and market snacks.6 recipes
Vegetable TraditionsArtichokes, puntarelle, chicory and Roman greens.6 recipes
Sunday CookingRoasts, baked pasta and the Roman Sunday table.7 recipes
Traditional Roman DessertsMaritozzi, crostate and ricotta baking.7 recipes
Heritage Lazio RecipesLong-documented dishes of the region.7 recipes
Castelli Romani FoodPorchetta, country bread and the hill towns south of Rome.5 recipes
Lazio BakingRoman bakery counter: pizza bianca, maritozzi, tarts and biscuits.7 recipes
Forgotten Lazio DishesHousehold and rural dishes rarely cooked outside the region.10 recipes
Tuscia & Viterbo CookingLentils, lake fish and the rustic cooking of northern Lazio.4 recipesSub-regions
Cuisines within Lazio
Lazio is not one kitchen. These sub-regions cook with their own ingredients, techniques and signature dishes.
Castelli RomaniPorchetta, country bread and hill-town cooking.Coming soon
Ciociaria & Rural LazioLamb, sheep's cheese and farmhouse pasta.Coming soon
Jewish Roman QuarterCarciofi alla giudia, fried vegetables and Roman Jewish baking.Coming soon
RomeRoman pasta, offal cooking, artichokes and supplì.Coming soon
Tuscia & ViterboLake fish, chestnuts and Etruscan-country cooking.Coming soonPopular recipes
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Browse all 52 published recipes from Lazio.
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