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 Wine & Food Institute 2015, pag. 15 http://iwfinews.com/about-us/the-institute/ www.iwfinews.com Italian Wine & Food Institute The Italian Wine & Food Institute is a non-profit organization founded in 1983. The headquarter is in New York City and its president is Lucio Caputo. The Institute's goal is the enhancement of the image and prestige of Italian wines, gastronomy and food products in the United States. Gala Italia is the most important initiative organized by the institute to promote the best Italian wine & food. Wine News, March 4, 2015 Wine News, February 25, 2015 America Oggi, February 17, 2015, pag. 15 America Oggi, February 20, 2015, pag.