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 New Zealanders the Dante Alighieri Society and is celebrated yearly in Auckland. The festival includes Italian food, drink, live music and entertainment. Italian New Zealanders Italian New Zealanders are New Zealanders of Italian descent or Italian-born people who reside in New Zealand. The 2013 Census counted 3,795 New Zealanders of Italian descent. Italian-New Zealander culture is prominent across Aotearoa New Zealand, with the culture influencing New Zealand's art, food and drink, and film industry- similar to that of Italian Australian culture. Italians live in all regions of New Zealand, with the two most common regions being the Auckland Region and the Wellington