Italian cuisine early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would have not allowed). Pasta dishes based on the use of "guanciale" (unsmoked bacon prepared with pig's jowl or cheeks) are often found in Lazio, such as pasta "alla carbonara" and pasta "all'amatriciana". Another pasta dish of the region is "arrabbiata", with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based "rigatoni" with "pajata" sauce and "coda alla vaccinara". Iconic of Lazio is cheese made from ewes' milk (Pecorino Romano), "porchetta"
Food Vessel Food Vessel Food vessels are an Early Bronze Age, c. 2400-1500 BC (Needham 1996), pottery type. It is not known what food vessels were used for and they only received their name as antiquarians decided they were not beakers (regarded as drinking-vessels) and so it provided a good contrast. Recently, the concept of the food vessels was questioned by many archaeologists in favour of a concept of two different traditions: the bowl tradition and the vase tradition. Vases are tall vessels with their height being greater than their largest diameter, while bowls are short vessels with their height being less