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"
Sociology of food they solely consumed food for a source of energy as they had to hunt and forage because food was not easily on hand. By early humans fending for themselves, they had figured out that they needed a high energy diet to keep going on a daily basis to survive. These developments eventually lead to agriculture, which also goes into the labor for food and the economic part of the sociology of food. As the years went on, food become more and more of a way to bring cultures and people together. In many cultures, food is what brings people together.