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"
Standards of identity for food the Federal government carry authority to set requirements for food products that are offered for interstate commerce. Such standards are issued by the U.S. Department of Agriculture, the Food and Drug Administration or the Bureau of Alcohol, Tobacco, Firearms and Explosives. The Canadian Food Inspection Agency issues standards of identity. The Commonwealth nations use many of the same terms employed by the Canadian Food Inspection Agency. Food Standards Australia New Zealand, formerly Australia New Zealand Food Authority (ANZFA), is the governmental body responsible for developing food standards for Australia and New Zealand. Denominazione di Origine Controllata is the Italian quality