Provenance Technique Library

Lazio Techniques

4 techniques from Lazio cuisine

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Lazio

Cicoria all'Aglio e Olio con Peperoncino Romano

Wild cicoria (chicory/dandelion greens) blanched until tender and then 'ripassata' — sautéed a second time in abundant olive oil with sliced garlic and peperoncino until the leaves absorb the oil and wilt into a silky, bitter-sweet tangle. One of Rome's most beloved vegetable preparations, served as a contorno to grilled or roasted meats or alongside sausages.

Lazio — Vegetables & Sides →

Coda alla Vaccinara con Pinoli e Uvetta Variante Barocca

The baroque variation of Rome's oxtail stew — braised in tomato and wine with the standard soffritto, then enriched in the final hour with bitter dark chocolate, pine nuts, raisins, celery and candied citrus peel. This sweet-savoury variant of the classic Roman coda alla vaccinara reflects the Baroque period's love of agrodolce enrichment. Less commonly made than the simpler version but considered by many to be the more sophisticated expression.

Lazio — Meat & Game →

Coratella di Agnello con Carciofi Romani

Lamb offal (coratella: heart, lung and liver) cooked with Roman artichokes in white wine and olive oil — a quintessentially Roman spring preparation tied to Passover and Easter when lambs are slaughtered and the offal must be used immediately. The offal is cooked in stages by density (heart first, then lung, then liver) to prevent overcooking any component. The artichokes are trimmed 'alla Romana' and braised alongside.

Lazio — Meat & Game →

Maccheroni al Sugo Finto Romano

The Roman 'fake sauce' (sugo finto) — a meatless tomato sauce made with a very slow-cooked soffritto of onion, carrot, celery and herbs in olive oil, to which San Marzano tomatoes are added and cooked until concentrated. Called 'finto' (fake) because it looks and tastes like a meat ragù but contains none — it was the Friday sauce of Roman Catholic Rome, eaten during Lenten abstinence from meat.

Lazio — Pasta & Primi →