The cuisine of Lazio is influenced by its pastoral tradition, with the ubiquitous lamb being served roasted and the innards and offal put to good use. The favourite vegetable of the region is the artichoke, which is often served lightly fried.
Regional dishes make use of sheeps milk products such as pecorino, Lazio’s most important cheese. Surrounding Rome are the Castelli Romani hills that yield Frascati, the reputed white wine.
The Menu
Antipasti
Deep Fried Artichoke & Chickpeas
Crostini Chicken Liver & Sage
Boiled Egg, Anchovies, Celery & Potato
Cazzimperio
[Matching Wine: Corte Dei Papi Colletonno ‘07]
Primo
Gnocchi alla Romana w/ Guanciale
Tomato Peas & Pecorino
[Matching Wine: Frascati Castel de Paolis ‘07]
Secondo
Slow Roasted Lamb Leg
w/ Cannellini Beans, Fresh Garlic & Parsley
[Matching Wine: San Magno Cesanese del Piglio ‘05]
Dolci
Crostata & Sheeps Milk Yoghurt
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