Lazio
Pasta shapes from Lazio
Lazio or Latium is one of the 20 administrative regions of Italy.
- Shapes
- 6
- With a full profile
- 6
- Families
- long strands, ribbons, tubes, pastina, hand-formed
- Made by hand
- 1
- Egg dough
- 2
- Sauces
- 7
- Classic plates
- 20
The cooking of the region
Roman cuisine is the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays and trippa (offal) on Saturdays.
Sauces from Lazio
Cacio e pepe
cheese · thin
Pecorino Romano and black pepper emulsified with starchy pasta water. A creamy film that clings to a rough long strand.
Carbonara
cheese · medium
Egg yolk, pecorino, guanciale, pepper. A silky coating with crisp pieces of pork. Long strands or a ridged tube, both are Roman.
Gricia
cheese · medium
Guanciale, pecorino, pepper. Carbonara without the egg. It wants a rough tube or a wide strand that holds the fat.
Amatriciana
tomato · medium
Guanciale, tomato, pecorino, chili. A short cooked sauce with pieces in it. Bucatini in Rome, spaghetti in Amatrice.
Arrabbiata
tomato · medium
Tomato, garlic, dried chili. Hot and quick. Penne is the canonical match; the bore carries the heat.
Alfredo
butter · medium
Butter and parmesan emulsified with pasta water. Fettuccine is the only pairing in Rome. The American version adds cream.
Pasta e ceci
broth · soup
Chickpeas, rosemary, garlic, and a small pasta. Roman. Ditalini, quadrucci, or maltagliati.
6 shapes from Lazio
Bucatini
Long strands · Lazio
thick round strand with a fine bore through the centre
Fettuccine
Ribbons · Lazio
flat ribbon, 6 to 8 mm wide
Pizzarelle
Hand-formed · Lazio
short hand-rolled strips, thick and irregular
Quadrucci
Pastina · Lazio
small squares cut from egg tagliatelle
Rigatoni
Tubes · Lazio
wide ridged tube cut straight across
Tonnarelli
Long strands · Lazio
square-section fresh egg strand
Classic plates of Lazio
Every dish the shape profiles of this region name, with the shape and, where we have it, the sauce.
- Bucatini all'amatricianaBucatini · Amatriciana
- Bucatini alla griciaBucatini · Gricia
- Bucatini con le sardeBucatini
- Fettuccine ai funghi porciniFettuccine · Porcini
- Fettuccine al raguFettuccine · Meat ragu
- Fettuccine AlfredoFettuccine · Alfredo
- Fettuccine alla papalinaFettuccine
- Pasta e ceci con quadrucciQuadrucci · Pasta e ceci
- Pizzarelle al sugoPizzarelle
- Pizzarelle con i fagioliPizzarelle
- Quadrucci e piselliQuadrucci
- Quadrucci in brodoQuadrucci · In brodo
- Rigatoni al fornoRigatoni · Baked (al forno)
- Rigatoni alla carbonaraRigatoni · Carbonara
- Rigatoni alla NormaRigatoni · Norma
- Rigatoni alla zozzonaRigatoni
- Rigatoni con la pajataRigatoni
- Spaghetti alla chitarra con ragu d'agnelloTonnarelli · Meat ragu
- Tonnarelli alla griciaTonnarelli · Gricia
- Tonnarelli cacio e pepeTonnarelli · Cacio e pepe
Sources
- A shape belongs to a region by the origin in its record: the Wikipedia list of pasta, the Wikidata item, and the regional cookbooks named on the shape page.
- Lazio, Wikipedia, CC BY-SA 4.0. Wikidata Q1282.
- Roman cuisine, Wikipedia, CC BY-SA 4.0.