Editing Lazio (section)

==Cuisine==
{{Main|Roman cuisine}}

One of the most famous forms of food in Lazio is [[pasta]]. Dishes first attested inside the region's borders include:
<gallery>
Spaghetti_carbonara.jpg|''[[Carbonara|Spaghetti alla carbonara]]''
Bucatini_allamatriciana.jpg|''[[Amatriciana sauce|Bucatini all'amatriciana]]''
Pizzeria_Bella_Italia_%28Cr%C3%A9pieux-la-Pape%29_-_Penne_all%27arabiata_%282%29_%28f%C3%A9vrier_2020%29.jpg|''[[Arrabbiata sauce|Penne all'arrabbiata]]''
Pasta_alla_Gricia.jpg|''[[Pasta alla gricia|Spaghetti alla gricia]]''
</gallery>
''[[Guanciale]]'' is used in several sauces. ''Guanciale'' is the cut of pork obtained from the cheek of the pig, crossed by lean veins of muscle with a component of valuable fat, of a composition different from ''[[lardo]]'' ("back fat") and ''[[pancetta]]'' ("belly fat"): the consistency is harder than ''pancetta'' and it possesses a more distinctive flavor. ''Guanciale'' is salted pork fat, different from [[bacon]], which is smoked. It is a typical product of Lazio, [[Umbria]] and [[Abruzzo]]. Another important ingredient is [[Pecorino romano|''pecorino romano'' cheese]].

Vegetables are common, [[artichoke]]s ("''carciofi''") being among the most popular:
<gallery>
Carciofi_alla_Romana_1.jpg|''[[Carciofi alla romana]]''
Carciofi_alla_Giud%C3%ACa.jpg|''[[Carciofi alla giudia]]''
Carciofolata.jpg|''Carciofolata''
Romanesco_broccoli_%28Brassica_oleracea%29.jpg|[[Romanesco broccoli]]
Cimadirapa.JPG|''Cima di rapa''
ARS_romaine_lettuce.jpg|[[Romaine lettuce]]
</gallery>

Other popular vegetables are [[romanesco broccoli]], [[asparagus]], [[Vicia faba|fava bean]], ''[[:it:Cima di rapa|cima di rapa]]'', [[romaine lettuce]], [[pumpkin]], [[zucchini]] and [[chicory]].

=== Spices ===

In the cuisine of Lazio, spices are widely used. Among the most used are [[Nepeta nepetella|lesser cat-mint]], called in Rome "''mentuccia''" (for artichokes and mushrooms), [[Mentha pulegium|squaw mint]], called in Rome "''menta romana''" (for lamb and tripe), [[List of plants known as laurel|laurel]], [[rosemary]], [[Salvia officinalis|sage]], [[juniper]], [[chili pepper|chili]] and grated [[truffle]].

=== ''Quinto quarto'' ===

Although Roman and Lazio cuisine use cheap ingredients like vegetable and pasta, poor people needed a source of protein. Therefore, they used the so-called ''"quinto quarto"'' ("fifth quarter"), leftovers from animal carcasses that remained after the sale of prized parts to the wealthy.

''Quinto quarto'' includes tripe (the most valuable part of [[Reticulum (anatomy)|reticulum]], also called "''cuffia''", "''l'omaso''" or "''lampredotto''"), kidneys (which need to be soaked for a long time in water with lemon to remove urine smell), heart, liver, spleen, sweetbreads (pancreas, thymus and salivary glands), brain, tongue, ox tail, trotters and pajata ([[intestines]] of calf, fed only with its mother's milk). The intestines are cleaned and skinned but the [[chyme]] (mass of partly digested food) is left inside. Typical dishes of this style are:
<gallery>
Rigatoni_con_la_pajata.jpg|''[[Rigatoni con la pajata]]''
Trippa_Alla_Romana.jpg|''[[Trippa alla romana]]''
Lampredotto_sandwich.JPG|[[Lampredotto|Lampredotto sandwich]]
Coda_alla_vaccinara-01.jpg|''[[Coda alla vaccinara]]''
</gallery>

=== Meat dishes ===
Traditional meat dishes include ''[[Saltimbocca|saltimbocca alla romana]]'' (veal wrapped with ''[[Prosciutto|prosciutto di Parma]]'' [[Prosciutto|DOP]] and [[Salvia officinalis|sage]] and cooked in white wine, butter and flour) and ''[[Abbacchio|abbacchio alla romana]]'' (roasted lamb with garlic, rosemary, pepper and chopped ''[[prosciutto]]'').
<gallery>
File:Saltimbocca raw (2).jpg|''[[Saltimbocca|Saltimbocca alla romana]]'' (uncooked)
File:Abbacchio Pasquale.jpg|''[[Abbacchio]]''
</gallery>