Lazio – Colosseo ( Colosseum)
The region of our capital Rome, incredibly miscellaneous area, with mostly mountainous and hilly areas (54% of the territory); lowlands are found mostly near the coast. Rich in history, thanks to the past of illustrious emperors and prestigious Caesars, an empire extended from the present Portugal until United Kingdom and Russia; in this glorious region food is tasty and heterogeneous. Special mention for salami, olive oil, cheese (Pecorino Romano cheese and "caciotta" too), and for beans, of course, cornerstone of the Ancient Roman’s diet. Very developed are the fruits and vegetables sector with the production of artichokes and kiwi, for which the region is famous all over the world. Known everywhere is the Carbonara, for the realization of which we will use pasta made from durum wheat semolina, egg yolk, Pecorino Romano or Cacioricotta (exclusively of lower Apennines, dry-process and not in brine), cheek lard (seasoned) which already includes good amount of salt and pepper. But the Amatriciana, with bacon, cheese and tomato as main ingredients, to be merged with spaghetti, rigatoni or bucatini, is the true symbol of Italy, also shown in the many movies that celebrate its unique taste ( impossible to forget our Alberto Sordi, in “Un Americano a Roma”). Last but not least, around Frosinone's area, you can find some competitive wines, for example the Cesanese del Piglio and the Canellino, in Frascati.
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