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"
History of Italian fashion History of Italian fashion The history of Italian fashion is a chronological record of the events and people that impacted and evolved Italian fashion into what it is today. From the Middle Ages, Italian fashion has been popular internationally, with cities in Italy producing textiles like velvet, silk, and wool. During the Middle Ages and Renaissance, Italian fashion for both men and women was extravagant and expensive, but the fashion industry declined during the industrialization of Italy. Many modern Italian fashion brands were founded in the late 19th and early 20th centuries, and in the 1950s and 1960s, Italian fashion