Lazio; Part of the distinctive flavor of Roman cooking is said to come from the nature of the soil around Rome, a treeless, sun-scorched belt of land of volcanic origin. The mineral content of the soil is believed to enhance the flavor and quality of the vegetables. The countryside also abounds in sheep, suckling kid and lamb, together with Pecorino which flavors every entree and makes a perfect meal. The pork is cured, smoked, fried or made into grease and always used in the different dishes as seasoning or flavor. Wine is the worthy accompaniment of great Roman cooking, and the best comes from the area of the Castelli in which most are white wines.
Menu
Antipasto- “Fritto di Fiori di Zucca” Fried Zucchini Flowers stuffed with Monzarella Cheese Or “Indivie Intere a Crudo” Belgian Endive Brasied in Garlic Or "Carciofi Fritti" Fried baby artichokes in batter.
Primo- “Spaghetti all`Amatriciana” Spaghetti with Bacon in Tomato sauce OR “Rigatoni alla Carbonara” Ribbed Pasta with Bacon/Eggs/Parmesan Cheese OR “Spaghetti alla Puttanesca” Spaghetti with Olives/Cappers/Anchovies in a Tomato Sauce
Secondo- “Cosciotte di Agnello Arrosto” Pot-roasted Leg of Lamb with Herbs served withBroccoli Sauteed with Wine and Garlic Or “Frittura Piccata” Veal Scallopini in Lemon Sauce served with baby carrots
Dolce- "Budino di Ricotta" Ricotta Cheese Pudding
Wine varietals to enjoy with your meal
Whites
Wine dei Castelli, Frascati, Zagarolo, Cannellino, Il Marino and
Est! Est!! Est!!! di Montefiascone
Reds
Montepulciano, San Giovese and Barbera