Provenance Technique Library

Lazio — Rome Techniques

2 techniques from Lazio — Rome cuisine

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Lazio — Rome

Mezze Maniche all'Arrabbiata Romana

The angry pasta from Rome — a supremely simple tomato sauce made furious with dried Lazio peperoncino. The classic arrabbiata has four ingredients: olive oil, garlic, San Marzano tomatoes, and peperoncino. No onion, no basil during cooking, no herbs except the optional parsley at service. The violence of the peperoncino is not background heat but the primary flavour — arrabbiata should genuinely challenge the palate. Mezze maniche or rigatoni are the traditional pasta shapes; smooth pasta is incorrect as the sauce must enter the tube.

Lazio — Pasta & Primi →

Saltimbocca alla Romana

Rome's most theatrical veal preparation: thin veal escalope topped with a sage leaf and a slice of prosciutto crudo, pan-fried in butter until the prosciutto crisps and the veal is just cooked, then deglazed with white wine for a brief, glossy pan sauce. 'Saltimbocca' means 'jump in the mouth' — referring to the way the three flavour layers (butter, prosciutto salt, sage perfume) immediately engage. The escalope must be pounded very thin and the cooking time is brief (90 seconds per side maximum); the prosciutto finishes the dish with its rendered fat.

Lazio — Meat & Game →