Traditional food and beverage: cucina romana.
The country traditions and the genuine peasant world have greatly influenced the traditional Frascati cuisine, one of the most tasty cuisine in Lazio. Colors and scents are mixed together to create ancient dishes, to be served together with the Frascati DOC Wine: rigatoni con la pajata, coda alla vaccinara (oxtail), coratella con i carciofi (with artichokes), trippa (tripe) alla romana, abbacchio (lamb) allo scottadito, fagioli (beans) con le cotiche , zuppa (soup) di arzilla con broccoli (with broccoli), zuppa (soup) di ventresca, porchetta (pork), corallina romana, and, last but not least, the most wanted coppiette, (slices of cured meet, very spicy, made of horse or pork). These are just examples of the most delicious dishes, in addition to the most traditional and most known dishes, like amatriciana, “cacio e pepe" (pasta with cheese and pepper), to be served together with the traditional percorino romano cheese. And if you have a passion for sweets, pupazze frascatane, the classical ciambelline (donuts) al vino (made with wine), maybe soaked with line. A real delicacy!
The cuisine of Frascati takes full inspiration from Roman cuisine, and perhaps today it represents the most solid and genuine bastion of this cuisine made of simple, well-made products, as well as "waste" products reused with imagination and popular wisdom, in order to preapare tasty and original dishes.
Roman cuisine means, in the collective imagination, generous portions of very nutritious dishes, with rural and peasant-derived ingredients.
The recipes, handed down orally in the family, tell us about energetic and tasty dishes, necessary to give the right amount of stamina to those who at dawn, got up to go to work the fields.
Pasta and soup dishes, are the most representative symbol of a kitchen open to regional and inter-regional influences: how not mention here, the adoption that Roman cuisine has ideally made of the famous "amatriciana", and the huge influx of goods and products from neighboring regions arriving in Lazio and Rome.
Well-known is the use that Roman cuisine makes of the "fifth quarter", that is, all the edible is between the innards of the animal. Those are the cornerstones of this cuisine, such as the "trippa al sugo" (tripe with sauce), "coda alla vaccinara" (ox tail), coratella heart, liver, lungs, sweetbreads and other inner parts of the animal), the fried brain, the "rigatoni alla pajata" (pajata means part of the intestine washed and coocked with tomato sauce).
Original is also the use of vegetables and legumes, including chickpeas, broccoli, potatoes and beans, just think of the famous "fagioli con le cotiche", or the classic pasta and chickpeas and cod.
CELEBRATED DISHES OF THE ROMAN CUISINE: the "scottadito" lamb, the coratella with artichokes, fettuccine, saltimbocca alla romana, polenta with pork tenderloin sauce, Roman artichokes and alla giudia, rigatoni with pajata, spaghetti alla carbonara, bucatini with amatriciana, cacio e pepe, tripe with sauce, tail with vaccinara, rice balls and fried in batter, etc.