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"
Organic food culture products plays a slightly different role. Labeling is necessary to put a greater emphasis on tracing food, which is perceived as a step toward safety. The Italian debate on GM food is very recent (late ’90s) and has grown rapidly. Food safety has become a media issue, which has encouraged consumers to prefer organic products considering the fact that 77% of Italian adults are convinced that organic food is better for them. Organic food is portrayed as safer, expressing cultural traditions and territorial awareness. Associazione Italiana per l’Agricoltura Biologica reports a growth in organic acreage, therefore, Italy is one of