The cooking of Lazio has ancient and popular origins inevitably tied up in the history of the city of Rome, that has for a long time represented a point of arrival and marketing of all the best products in Lazio.
An interchange, that between Rome and the other provinces in the region, has given life and unique recipes, fruit of cultural and gastronomic mixtures. They are born like the "the amatriciana" or "cheese e pepper", brought in the Urbe by shepherds during the transhumance, like suckling lamb that is always present in the Romanesca gastronomy.
Famous recipes such as "Jewish style artichokes" or " endives with anchovies" can be attributed to the Jewish culture. Around the slaughter houses, instead, they become protagonist of the "fifth quarter", with the "rigatoni alla pajata" or the "coda alla vaccinara". Traditional recipes that are realised with carefully selected products, make the Regional Wine Bar of Lazio a known gastronomical place which is one of a kind, recommended by the top industry guides. We mention some of the most requested dishes by the Palatium clientele, to share with you this cultural patrimony which is more than just gastronomy.
The recipes
Historical recipes
The Roman gastronomical culture is characterised by its popular origins and it is appreciated worldwide for its distinct tastes that are result of a combination of simple and genuine ingredients.
A cuisine that Rome and Romans have defended, throughout the centuries, from the transformations that the city has, from the influx of migrants coming from the South, overall after the unification of Italy, and from the many external influences that a cosmopolitan city like Rome experiences on a daily basis. This is why the Roman cuisine has been known to deeply root itself in the whole of the capital, as well as amongst the popular class of aristocrats and papacy.
The benchmark concerning this cuisine is the first course with either pasta or soup, often quick, possibly abundant and very tasty.
Developed from this are dishes such as "amatriciana" and "cheese and pepper" or pasta-based soup like "pasta e chickpeas", "pasta and potatoes", "pasta and broccoli" and many others.
Instead, the slaughterhouses become the protagonists for the "fifth quarter" or offal, with "rigatoni con la pajata" or the "coda alla vaccinara". Finally, the Roman Shepherds arrive into the city of the Lamb, which is a festive dish of excellence.
The Kosher recipes
Speaking of typical Latium gastronomy, it is necessary to expand the horizon to include traditional Jewish-Romanesque recipes that having evolved throughout the centuries, they have been able to express exceptional dishes, for taste and substance, from raw materials found in the Latium region. To make the most of and spread this cultural patrimony, first and foremost gastronomical, the Regional Palatium Wine Bar have dedicated a corner to kosher products and traditional Jewish-Romanesque dishes which are placed alongside the typical regional recipes: from tortino di aliciotti with endives to Italian pot roast, from chickpea puree and baccalà to the famous Jewish artichokes, only to mention a few.
The dishes, which are developed from regional ingredients and rigorously follow the original antique recipes, are proposed daily at Palatium, from antipasto to desserts, wines and oils kasher included. The dishes experience an increasing appreciation not only pertaining to the Jewish religion, but overall to whoever wishes to approach this gastronomical and very old culture that is rooted in the Capital.
