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"
Type I Rifle by Japanese Imperial Naval Forces. It is chambered for the 6.5 x 50 mm cartridge. Approximately 80,000 Type I rifles were produced in 1938 and 1939, 40,000 manufactured by Beretta and an equal number by Italian government arsenals; the final shipment to Japan left Venice by submarine in 1941. On the collector market in the United States, the Type I rifle is uncommon but not particularly popular among collectors. Since the heritage of the Type I rifle is both Japanese and Italian, it tends to be shunned by collectors of Japanese focus. The Type I never had the Japanese Imperial