Vignarola – Vegetable Side Dish from Lazio
This recipe comes from Lazio, the region where Rome is located; in the local dialect, the word ‘vignaroli’ come from the Italian word vigna – vineyard, and they are the…
Guanciale, Italian Cured Pork Jowl
Guanciale is a cut of meat, later transformed into cured meat, typical of Central and part of Southern Italy, but it finds its greatest fame in the town of Amatrice,…
Spaghetti with Baked Tomatoes, Black Garlic and Guanciale
All strong and intense flavours: tomatoes, black garlic and guanciale come together in this dish for an explosion of taste. Using the right ingredients is fundamental to achieve success in…
Rigatoni with broad beans, pork cheek, pecorino
Broad beans, pecorino and cured jowl bacon are ingredients typical of the cuisine from Lazio. You can find them in almost all the well-known recipes from around Rome: the Vignarola…