Lazio is the best known and most visited region of Italy; culinary traditions of this region are incredibly interesting. Travelers who expect to see national restaurants with traditional pizza and pasta won’t be disappointed, but in addition to classic Italian treats, interesting dishes are served too. The main feature of the national cuisine is the simplicity and the natural taste of food. Chefs try to use only local products purchased from farmers.
The method of cooking is incredibly simple; meat and seafood are usually roasted over an open fire or in a frying pan, and fresh fruits and vegetables are used for very simple salads and soups. One of the most popular national dishes is roasted abbacchio lamb; fans of more original dishes like saltimbocca veal roasted with flavored ham.
Despite of the fact that popular local food is cooked of the most affordable and popular products, it may seem exotic to many foreign visitors. The main secret of local chefs is the ability to combine ingredients that may seem to be completely incompatible. A striking example is stracciatello that consists of eggs beat up with cheese, which are then boiled in broth and served with crackers.
This article about Lazio is written by the orangesmile.com editorial team and is protected by the copyright law. The article can only be re-used with a direct link to www.orangesmile.com