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"
Food studies Food Studies Centre, an interdisciplinary research centre focused on furthering the academic study of food. Queen Margaret University in Edinburgh, Scotland has launched a new master's degree in Gastronomy. This is a unique qualification and the first of its kind in Scotland, which allows students to engage with the broad range of issues connected with food, provenance, diet, health, and nutrition. The degree is not just about food, but also delves deeper to consider food culture within the contexts of anthropology, environment, sustainability, politics and communications. "Food & History" is a multilingual (French, English, German, Italian and Spanish) scientific journal