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"
Italian food products islands. On the western Adriatic coast does not go beyond Ancona. In the eastern dates back much further north reaching the entire coast of Istria. Italy is the world's largest wine producer. Italian food products Italy produces many food products. Italy is the second largest producer in Europe and in the world of olive oil production with a national average of more than 464,000 tons, of which two thirds extra virgin and less than 41 PDO and PGI recognized by the EU. In Italy, the olive tree is spread over approximately one million hectares in the primary culture and on