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"
Roman type variety of designs, for instance characters resembling what would now be considered blackletter. Printers and typefounders such as Nicolas Jenson and Aldus Manutius in Venice and later Robert Estienne in France codified the modern characteristics of Roman type, for instance an 'h' with a nearly straight right leg, serifs on the outside of the capital 'M' and 'N', and 'e' with level cross stroke, by the 1530s. Popular roman typefaces include Bembo, Baskerville, Caslon, Jenson, Times New Roman and Garamond. The name "roman" is customarily applied uncapitalized distinguishing early Italian typefaces of the Renaissance period and most subsequent upright types