Posted by
Ermanno Bonaldo

September 26, 2020 on Facebook 

1. Usa sempre er guanciale. Si volevamo er bacon annavamo in America.
2. Niente parmigiano, solo pecorino. Chi dice metà e metà c’ha quarcosa da nasconne.
3. Nun coce l’ovo. Mejo n’infezione che na frittata.
4. Niente ajo e niente cipolla, nun stai a fa er ragù.
5. Nè ojo, nè buro, nè strutto. Hai da fa’ spurgá er guanciale.
6. Niente peperoncino. In Calabria ce vai st’estate.
7. Non usare altre spezie al di fuori der pepe. Si nun te sta bene vai a cena dall’indiano.
8. Chi mette ‘a panna dovrebbe annà in galera.
9. Nun dì mai ‘carbonara’ e ‘vegana’ nella stessa frase.
10. Tonnarelli, spaghetti, bucatini, rigatoni. Va bene tutto, basta che non fai scoce ‘a pasta.

Quantità per 2 persone

160 gr di Spaghetti
60 gr di guanciale tagliato spesso
2 tuorli grandi freschi (1 tuorlo grande a persona) oppure 3 tuorli medio – piccoli
25 gr di pecorino romano
1 cucchiaio circa di acqua di cottura della pasta
pepe nero


Tagliate il guanciale a quadretti e mettetelo in padella.
Poi ponete su fuoco una pentola capiente con acqua e sale grosso per bollire gli spaghetti.
Quando bolle, buttateli.
Contemporaneamente scaldate su fuoco dolce il guanciale in padella.
Il guanciale non deve indurirsi friggendosi troppo, ma deve ammorbidirsi dolcemente, rilasciando tutto il “grasso” servirà per saltare gli spaghetti in padella.
Ci vorranno circa 2 minuti:nel frattempo l’acqua sarà arrivata a bollore, cuocete gli spaghetti.
Mescolate i tuorli con la maggior parte del pecorino (lasciatene 1 cucchiaino per il condimento) e pepe.
Aggiungete 1 cucchiaio di acqua di cottura della pasta per evitare l’effetto frittata.
La cremina dev’essere morbida, ma allo stesso tempo corposa e vellutata.
Dal colore intenso quindi non troppo pallido.
Scolate gli spaghetti super al dente direttamente nella padella calda del guanciale (tenendo da parte acqua di cottura)
Poi aggiungete 2 – 3 cucchiai di acqua di cottura della pasta.
Saltate tutto insieme per 1 minuto su fuoco vivo.
Infine spegnete il fuoco e allontanate la padella dai fornelli e versate la cremina di tuorli sugli spaghetti a fuoco spento.
Amalgamate qualche secondo, mantecate con pecorino, con 1 – 2 cucchiai di acqua di cottura bollente per favorire la cremosità e pepe!
Serviteli con una spolverata leggera di pecorino e un pizzico di pepe!
Buon appetito!😊

P.S. Per chi, giustamente, considera pochi ed inadeguati 80 g. di pasta a persona, ricordo che è sufficiente raddoppiare le dosi😊


  1. Always use bacon. If we wanted bacon we’d go to America.
  2. No parmesan cheese, only pecorino. Whoever says half and half has something to hide.
  3. Do not cook the egg. An infection is better than an omelette.
  4. No garlic and no onion, you’re not making the meat sauce.
  5. No garlic, no butter, no lard. You have to purge the bacon.
  6. No chili pepper. You’re going to Calabria this summer.
  7. Do not use any spices other than pepper. If you don’t like it, go and have dinner with an Indian.
  8. Whoever puts cream should go to jail.
  9. Never say ‘carbonara’ and ‘vegan’ in the same sentence.
  10. Tonnarelli, spaghetti, bucatini, rigatoni. Everything is fine, as long as you don’t burn the pasta.

Quantity for 2 persons

60 gr of thick cut guanciale
2 large fresh egg yolks (1 large yolk per person) or 3 medium-small yolks
25 gr of pecorino romano cheese
about 1 tablespoon of pasta cooking water
black pepper

How to make Carbonara

Cut the guanciale into squares and place it in a pan.
Then place a large pot with water and coarse salt on the stove to boil the spaghetti.
When it boils, throw them in.
At the same time, heat the guanciale in the pan over low heat.
The guanciale should not harden by frying too much but should soften gently, releasing all the “fat” it will need to sauté the spaghetti.
It will take about 2 minutes: in the meantime the water will have come to a boil, cook the spaghetti.
Mix the egg yolks with most of the pecorino (leave 1 teaspoon for seasoning) and pepper.
Add 1 tablespoon of the pasta cooking water to avoid an omelet effect.
The cream must be soft, but at the same time full-bodied and velvety.
The color should be intense and not too pale.
Drain the spaghetti super al dente directly into the hot pan of guanciale (keeping the cooking water aside).
Then add 2 – 3 tablespoons of the pasta cooking water.
Saute all together for 1 minute over high heat.
Finally, turn off the heat and remove the pan from the stove and pour the egg yolk cream over the spaghetti with the heat off.
Mix for a few seconds, stir in pecorino cheese and 1 – 2 tablespoons of boiling cooking water to promote creaminess and pepper!
Serve with a light dusting of pecorino and a pinch of pepper!

P.S. For those who, rightly, consider 80 g. of pasta per person to be too little and inadequate, I remind you that it is sufficient to double the doses.😊

Maccheroni con le noci – Macaroni with walnuts

Macaroni with walnuts – Alessandro0761 CC BY-SA 3.0


From Wikipedia, the free encyclopedia.
The sweet macaroni with walnuts, in Viterbo and Umbria’s cuisine, is a typical holiday dessert Christmas (from Christmas Eve to Epiphany), sometimes prepared for All Saints and the Feast of the Dead.
However, it is a typical pasta seasoned to have a strong sweet taste and be consumed cold. It can be pasticciata or compressed into a sort of timbale prepared when the pasta is still boiling.


  • maltagliati,
  • lasagne,
  • reginette,
  • strangozzi,
  • long non-egg pasta

How to make Maccheroni con le noci – Macaroni with walnuts

It is prepared with maltagliati, lasagne, reginette, strangozzi, or with long non-egg pasta. In Trevi and Spoleto’s areas, they prepare it with very soft and elastic gnocchi, made with flour and boiling water. After boiling, seasoned with a mixture of chopped nuts, bread crumbs, sugar, and cinnamon, they add rum, mistrà, or cocoa.
They are present in the cuisine of the Marche region, but they are however typical of Tuscia. Here they are seasoned, in addition to the primary products already mentioned, even in the most imaginative ways, using, for example, bread with honey or grated wine donuts, flakes of dark chocolate, and decorative candies. Nowadays, they use long egg pasta, and honey bread has a more limited use than doughnuts.

Regional Recipe from Latium, Umbria

Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters

Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters – WILO-MA Public Domain


  • rice


From Wikipedia, the free encyclopedia.
Frittelle di riso di San Giuseppe is a traditional cake for Father’s Day on March 19th in Central Italy. In particular, it is prepared in Tuscany and some areas of Umbria and Lazio.
In Prato, the saying “S. Giuseppe is not made without frittelle” in the sense that the tradition is so deeply rooted to become a way of saying, a proverb. The practice of rice fritters in Tuscany is ancient, so much so that it is already handed down in the “Libro de arte coquinaria” (Book of culinary art) by Maestro Martino de’ Rossi:
“Fa’ cocere il riso molto bene ne lo lacte, et cavandolo fora per farne frittelle observerai l’ordine et modo scripto di sopra (allude to the previous recipes in which it speaks of “making round fritters”) con mano ovvero in quale altra forma ti piace, mettendole a frigere in bono strutto o botiro, overo in bono olio , excepto che non gli hai a mettere né caso (formaggio) né altro lacte”.

How to make Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters

After cooking rice in water, milk, and vanilla, it is mixed with flour, eggs, sugar, yeast, a pinch of salt, rum, or sambuca; eventually, according to taste, raisins, zests, or candied citrus fruits can be added. After letting the preparation rest for at least one hour (the traditional recipe requires many hours), they are fried in spoonfuls and, after drained, they are sprinkled with powdered sugar and served. They are also excellent cold or stuffed with custard.

Regional Recipe from Tuscany, Umbria, Lazio

Dolci dei morti

“fave dei morti”, typical italian biscuits, Perugia – Cantalamessa CC BY 3.0

From Wikipedia, the free encyclopedia.


It is a tradition in Europe and especially in Italy to prepare particular cakes in the days close to November 2, which often remind in the name of this recurrence or the shape and consistency of a bone. Another frequent reference is to fingers, whereas the horse-shaped cake is probably connected to the legend of Proserpina.
Still today, in some Italian countries, people place these sweets on laid tables on the night between November 1 and November 2, sure they will be visited by their dead.


  • flour,
  • eggs,
  • sugar,
  • aromatizers
  • finely chopped almonds
  • sometimes chocolate,
  • jam,
  • candied fruit

Cakes of the dead contain simple ingredients such as flour, eggs, sugar, and aromatizers; often, there are finely chopped almonds or sometimes chocolate, jam, and candied fruit.


These sweets are present, with few variations, as homemade, artisanal, or pastry preparations almost everywhere in the Italian peninsula. The names given are similar from North to South, leaving out the dialectal forms.


“Fave da morto,” “fave dei morti,” or “fave dolci”: almond pastries, ovoidal and flattened in shape; they look like a macaroon but have a greater consistency (Emilia-Romagna, Lazio, Lombardy, Marche, and Umbria). Favette dei Morti” are different, even though they are always made with almonds. They are present all over the North-East of Italy, but in Veneto, in Trieste, and Friuli, they have three colors (cream, brown, and pink) and vary from crunchy to soft (Favette Triestine). In the Bergamo variant, the cookies are flavored with anise and grappa.
“Ossa di morto,” sometimes “ossa da mordere,” Italianizing the Piedmontese “òss ëd mòrt” or “òss da mòrde”: cookies with a hard texture, with almonds and egg white (Marche, Piedmont, and Lombardy).
“Ossi dei morti,” typical of Parma, made of short pastry, covered with sugar or chocolate icing.
“Ossa di morto”: oblong-shaped cookies (Veneto) are sometimes covered with chocolate (Sicily).
According to the original version, Sicily, “Ossa di morto” or “Scardellini” are very dry in consistency and white and light brown. With sugar, flour, egg white, and clove water, they are called “Paste di Garofano.” Very often confused with “Mostacciole,” which, instead, are made with a mixture of honey and spices, such as cloves.
Ossa di morto” are also present in the area of Siena, with origins in Montepulciano. Of crumbly consistency and round shape, they are kneaded with chopped almonds.

Bread derivatives

“I Cavalli”: large, horse-shaped bread (Trentino-Alto Adige).
“Le mani”: circular-shaped bread with two hands joining (Sicily).
“Pan dei morti”: small sweet rolls made of crumbled cookies, dried fruit, and packed on wafers or dusted with powdered sugar (Lombardy).
Pan co’ Santi” are sweet rolls with pepper, raisins, and walnuts, prepared on All Saints’ Day in Siena and Maremma.

Martorana Fruit – Dedda71 CC BY 3.0

Marzipan derivatives

Martorana fruit
“Apostle’s Fingers”: hand-shaped sweet, made of egg pasta and filled with ricotta cream and cream, typical of Sicilian pastry.
Frutta di Martorana is a reproduction of fruits made of almond flour and sugar, also typical of Sicilian tradition.
Nougat variants
“Torrone dei morti” (Nougat of the dead): present in the Neapolitan culinary tradition, they are soft nougats with a size of 50-70 cm, sold in pieces. Unlike classic nougat, they are not made of honey, but cocoa and are prepared in many flavors, hazelnuts or dried and candied fruit, coffee, or other flavors.


Fanfullicchie is sweets from Lecce that are sold exclusively on November 1st and 2nd. These are mint-flavored candy canes, usually in a twisted shape.
Sugar puppets (or, in Sicilian: pupaccena, pupi ri Zuccaro): present in the Sicilian tradition, they are colored sugar figurines, reproducing paladins or generic male and female figures (the dead, the ancestors of the family).
Rame di Napoli: in Catania, in the days before and after the commemoration of the dead, it is traditional to eat a soft cocoa cookie covered with chocolate icing.
Catalan Biscuits: they are cookies covered with light sugar or cocoa icing, typical of Palermo and present in other areas of Sicily.
“La Colva,” a sweet from Apulia prepared on November 2 in Foggia, Barletta, Bitonto, and Bisceglie, made with cooked wheat, raisins, chopped walnuts, and almonds, chopped dried figs, dark chocolate chips, pomegranate seeds, sugar, and vincotto. It originates from the cities of Magna Grecia.

Regional Recipe from Emilia-Romagna, Lazio, Lombardy, Marche, Sicily, and Umbria

Pizza di Pasqua

Pizza di Pasqua – my aunt CC BY-SA 3.0


  • flour
  • pecorino cheese
  • parmesan cheese
  • hard-boiled eggs
  • ciauscolo
  • red wine


From Wikipedia, the free encyclopedia.
Easter pizza in some areas is also called crescia di Pasqua or Easter cake or cheesecake or crescia brusca. It is a savory leavened bread typical of many regions of central Italy. It is made of flour, eggs, pecorino cheese, parmesan cheese, traditionally served for breakfast on Easter morning or as an appetizer during Easter lunch, accompanied by blessed hard-boiled egg ciauscolo red wine or, again, served in the picnic of Easter Monday.
The cheese Easter pizza is a standard product of Marche and Umbria (where it has obtained the recognition P.A.T. or traditional food product). There is also a sweet version.
This product’s peculiarity is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum; it has a flared shape.


Easter pizza originated in medieval times by the nuns of Santa Maria Maddalena of Serra de’ Conti in Ancona. The name crescia (by which it is known in the whole Marche region) refers to the dough’s remarkable “growth,” that is, the leavening process, during baking in the oven.
The most ancient information about the preparation of crescia di Pasqua is found in a recipe book written by the nuns and dated back to 1848, titled Memorie delle cresce di Pasqua fatte nel 1848 and, later on, in an anonymous recipe book of 1864 titled Il Cuoco delle Marche.

The recipe over the centuries
Ancient recipe

Ancient cookbooks dating back to the 1800s contain the following recipe: “for three grows, and one for the Father Confessor, we need 16 pounds of flour, one half of milk, 40 eggs, 3 ounces of salt, pepper, one and a half ounces of fat, 3 pounds of dry cheese and 8 pounds of fresh cheese, including the eyes, two sheets of foil, and half a Paolo of good saffron, and this is enough for 24 people and the Father Confessor”. The 40 eggs included in this recipe were meant to commemorate the 40 days of Lent.
A recipe reported in the Memorie delle cresce di Pasqua made in 1848, instead, indicates: “flour 50 pounds, grated old cheese 10 pounds, fresh cheese as judged, milk three jugs and a half, oil 4 pounds and a half, as many eggs as needed, salt 1 pound and 3 ounces, pepper 3 ounces.”

Modern recipe

Nowadays, the main ingredients are flour, eggs, grated pecorino cheese, grated Parmesan cheese (or grana padano), pecorino romano cheese in pieces, extra virgin olive oil, salt, pepper, natural yeast, and milk. Some recipes also include other ingredients, such as saffron, or their substitution with similar ingredients, such as lard or butter instead of oil and Emmental cheese in pieces instead of pecorino cheese.
The dough must be kneaded for a long time to allow the glutinous mesh formation and promote leavening. The dough is then divided and put into special molds that, covered and kept in a humid place, are subject to a long process of leavening and then cooked, always according to tradition, in a wood-burning oven (in ancient times, they were brought to the baker to cook).

The sweet variant of Easter pizza – cantalamessa CC BY-SA 3.0

The sweet variant of Easter pizza
In Umbria and Marche’s areas, there is also a sweet variant. In addition to the presence of sugar, with or without candied fruit, the sweet pizza has a fiocca or a meringue glaze and beads of sugar.

Regional Recipe from Marche, Umbria, Lazio, Abruzzo, Molise


Panpepato di Terni – Wander Umbria CC BY-SA 4.0


  • almonds,
  • hazelnuts,
  • pine nuts,
  • pepper,
  • cinnamon,
  • nutmeg,
  • candied orange and citron,
  • raisins,
  • mixed with or without cocoa,
  • chocolate,
  • coffee,
  • liqueur,
  • honey,
  • flour,
  • cooked grape

How to make Pampepato

From Wikipedia, the free encyclopedia.
The pampepato, or panpepato, or pampapato is a sweet round shape (or nugget). The ingredients vary depending on the area of production. Usually, there may appear almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, candied orange and citron, raisins mixed with or without cocoa, chocolate, coffee, liqueur, honey, flour, cooked grape must. The cake is then baked in the oven (better if in a wood oven). It is usually consumed as a sweet of the Christmas festivities. However, it remains essentially an artisan product; in some areas, the home preparation and the traditional custom of exchanging the cake are accompanied by a sprig of mistletoe.

Terni Pampepato
The “pampepato ternano” is prepared since the sixteenth century. The origin is probably the Far East, brought by caravans carrying spices around the middle of the sixteenth century. Then, the Italic tradition has added local flavors such as walnuts, citrus fruits, and the “secret” ingredient, the cooked must (“sapa” or “saba” in Roman times), which is difficult to find, but that in Terni is bottled specifically for the preparation of pampepato. The first traces of a written recipe go up again around 1800.
It is a traditional sweet peasant, typical of the holidays because ingredients, especially spices, were costly. The pampepato ternano comes prepared from the ternani rigorously the 8 December, day of the Immaculate Conception, to the beginning of the festivities, but the period, sometimes, is prolonged until 14 February, the festival of San Valentino, patron of the city and the enchanted ones. Tradition has it that at least one example of it remains wrapped until Easter, or even the Assumption (August 15); this testifies to the qualities of preservability of the product, able to keep for a long time (at least three months) without preservatives. There are no exact doses of some ingredients in the original recipe because there are no precise indications; they are added “just enough” until it has the right taste.

Panpepato Senese – Marco Varisco CC BY-SA 2.0

Sienese Gingerbread
Panpepato in Siena dates back to the medieval period. In the 1800s, in honor of Queen Margherita, a new type of panforte, or pampepato, was made, covered with powdered sugar, given Panforte Margherita’s name.

Pampepato of Ferrara
The origins of Ferrara’s pampepato are connected to the tradition of preparing the so-called “enriched bread” during Christmas festivities. The recipe was probably born in Ferrara’s cloistered convents, around the fifteenth century, when the State of the Church had a strong influence on the territory. According to some sources, the exact etymology has this origin, derived from the phrase “Pan del Papa.” But soon, it also became a sweet consumed by the ducal court of the Estensi, who had a solid oriental influence[unclear]. The shape of the cake undoubtedly recalls the form of the papalina.
Ferrara’s pampepato is typically made of dark chocolate, both in the dough and in the external glaze, about 4 mm thick. Hazelnuts, almonds, cinnamon, a hint of pepper, the predominance of the aroma of dark chocolate are the flavors of this cake, which, let’s remember, must be eaten fresh and soft, avoiding it if hard and dry (old).

Gingerbread of Anagni
Panpepato di Anagni is traced back to the twelfth and thirteenth centuries when the city hosted the papal curia, an origin also highlighted by the cake’s name, often called Panpapato (Bread of the Pope).
Panpepato from Anagni is a cake made of dried fruits (walnuts, almonds, and hazelnuts), candied orange peel, raisins, dark chocolate, honey, and cooked wine. It is distinguished from Ferrara’s one by a lesser use of chocolate, totally absent in the glaze, the absence of cinnamon, and the use of cooked wine must and raisins[source].

Regional Recipe from Umbria, Tuscany, Emilia-Romagna, Lazio
Production area Terni, Siena, Ferrara, Anagni


Rigatoni con la Pagliata – Prof.lumacorno CC BY-SA 4.0


  • small intestine of the suckling calf or ox


From Wikipedia, the free encyclopedia.
Pajata (in Romanesco) or pagliata (in Italian) is the term used to identify the small intestine of the suckling calf or ox, which is used mainly for the preparation of a typical pasta dish, rigatoni con la pajata, for which the second part of the small intestine, called “digiuno,” is used.

How to make Pagliata

It is traditionally used in Roman cuisine. The traditional recipe calls for the intestines to be washed but not deprived of their kilo so that, once cooked, they can form a sauce with a strong, acrid flavor, to which tomato is added.
Pagliata is also consumed in Umbria, especially in the area of Terni, Spoleto, Foligno, and Valnerina, and in the Marches, in particular, in the province of Ancona, Camerino, Fabriano, and Macerata, where it is roasted on the grill, and it is traditionally known as spuntature.
The classic preparation includes the pagliata accompanied by rigatoni with sauce, but it can also be eaten as a second course cooked in the oven, stewed, or grilled.

Regional Recipe from Lazio, Marche, Umbria


Strangozzi al ragù first course, Perugia, Umbria – Cantalamessa Public Domain

From Wikipedia, the free encyclopedia.
Strozzapreti is a family of different types of short pasta that can be in the form of the twisted cordon, macaroni, or gnocco, widespread in different Italian regions.


The name strozzapreti derives from the fact that this type of pasta, given its shape, is not always easy to eat and alludes maliciously to priests’ proverbial gluttony. Mentioned several times in Roman literature, for example, in the Sonnets of Giuseppe Gioachino Belli, strozzapreti was born as a pasta to be cooked then typical of holidays or bourgeois use. The poet describes them as “cannelletti of dried pasta, one inch long” to be seasoned or cooked with sughillo [stew sauce].”

How to make Strozzapreti

Strozzapreti Romagnoli
The pasta sheet must be rolled out with a rolling pin fairly thick; then, it must be cut into strips about 1.5 cm wide. In turn, the strips are cut at 5 cm or more in length and manually twisted one by one as for cavatelli (which are much smaller).

Strozzapreti Trentini – Stefano Bolognini Attribution

Typology and territorial diffusion

In Trentino and Milanese cuisine, strangolapreti is gnocchi made with stale bread, spinach, eggs, and Trentino Parmesan cheese, served with melted butter and sage. In Milanese and Larian cooking, soft cheese is also added.
In the cuisine of Romagna, strozzapreti is short twisted strands of pasta made by hand from water and flour. In the countryside between Faenza and Lugo is widespread strozzapreti with the knot, obtained by knotting each piece of pasta after twisting it on itself. In the kitchen of Imola and Lugo, between the end of ‘800 and the middle of ‘900, strozzapreti was called “priests suffocated,” terminology then disappeared and was slightly larger.

Umbrian cooking with the term strozzapreti or strangozzi is meant a long square section of pasta made of water and flour.
In Latium, cooking strozzapreti is spaghettoni pulled by hand. In Viterbo’s cooking, stratto is a hand made pasta, typical of Blera, seasoned with truffles.
In L’Aquila, strangolapreti is a big string of durum wheat pasta about 20 cm long.
Neapolitan cooking, with the term strangulapriévete, is designated simple gnocchi, homemade with water and flour.
In Salento, cooking with the term strangulaprevati are meant potato gnocchi.
In Calabrian cuisine, strangugliapreviti are gnocchi made of flour and eggs; in the tradition of Nicastro, they are the dish of Shrove Tuesday.
In Corsican cooking, the name “sturzapréti” refers to small gnocchi made with brocciu cheese and spinach or cardoons.

Strozzapeti Romagnoli – Eiminun CC BY-SA 4.0

Regional Recipe from Emilia-Romagna, Tuscany, Trentino Alto Adige, Marche, Umbria, Abruzzo, Lazio, Calabria

Lazio – Latium Salami

Lazio charcuterie tradition is set mainly the processing of meat and whole lot less on real sausages. Important are the hams that have characteristics of compactness and flavor similar to Tuscany and Umbria, and processing of whole pieces of the animal, which differs from that of similar regions. Capocolli good, therefore, better and above all that bacon fat is essential for a real pasta carbonara.

Spianata Romana Spicy Salame

This very finely ground salami, typical of the Latium region (Rome), produced with high-quality lean pork meat (especially deboned pork shoulder), is seasoned for 2-3 months in special little metal cages give the typical pressed shape.

Slices are full-bodied and elongated. Pepper and garlic assure a mild spicy flavor.

Cacciatorini DOP

Pork Salami
Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time. Moreover, the name of this sausage derives exactly from a widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks.


Pork Salami
Capocollo or loin is one of the most traditional products of the Provinces of Rome, Rieti, Viterbo, and Frosinone. It is often mentioned in treatise dedicated to wine and gastronomy, and can be found in the local norcinerie.

Coppiette Ciociare

Pork Salami
Initially made of horse and now of pork, these strips of spiced and seasoned meat are sold coupled, hanging from a string.


Pork Salami
The meat from the cheek and throat of a pig is salted, rubbed with pepper, and aged; less fatty than Pancetta, which is made from the belly of a pig, it is cooked in pasta sauces, with vegetables, and more.

Mortadellina Amatriciana

Pork Salami
Sausages of finely ground pork threaded with a thick strip of lard; smoked and aged up to 3 months.


Pork Salami
Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Porchetta di Ariccia

Pork Salami
Spit-roasted pork flavored with garlic, pepper, and wild fennel.

Prosciutto di Bassiano

Pork Salami
Ham rubbed with a mixture of white wine, garlic, and pepper, aged at least 1 year.

Prosciutto di Cinghiale

Wild boar
An intensely flavorful ham made usually sold with the bristle still on and the hoof still intact.

Prosciutto di Guarcino

Pork Salami
Hams flavored with red wine, lard, chili, and spices; aged up to 16 months.

Prosciutto Romano

Pork Salami
Ham from the province of Rome.

Salsiccia di Monte San Biagio

Pork Salami
Pork sausage seasoned with salt, chili pepper, coriander has a length of 10 cm, sometimes conserved in olive oil.

Salsiccia sott’olio

Pork Salami
Sausages conserved in olive oil.


Pork Salami
Loin flavored with garlic and pepper; tied like a salami and aged.

Spaghetti all’ arrabbiata – Angry spaghetti

Spaghetti all’ arrabbiata – Giovanni JL CC BY-SA 2.0

The arrabbiata is a sauce for pasta with a spicy flavor, typical of the hamlet of Ponte Basso and Ponte Alto in the municipality of Castel Sant’Angelo in the province of Rieti and more generally of Lazio.

Penne all’arrabbiata, a very famous dish of the Italian poor cuisine, have been immortalized by movies such as La grande abbuffata by Marco Ferreri, Roma by Federico Fellini and Sette chili in sette giorni with Carlo Verdone.

The name would derive from the fact that, by eating this type of pasta, one risks, because of the hot pepper, to become red, just like when one gets angry. The main ingredients are penne rigate, peeled tomatoes, garlic, abundant hot pepper, raw parsley, salt, extra virgin olive oil.

Cooks in: 30mins
Levels: Easy


  • 1 LB. of spaghetti
  • 14 OZ. of crushed tomatoes
  • 1 OZ. of peeled onion
  • Black olives
  • Capers
  • Chili pepper
  • Basil
  • Olive oil
  • Salt

How to make Spaghetti all’ arrabbiata

Cook the spaghetti in salted boiling water. 
Meanwhile, heat 3 tablespoons of olive oil in a large saucepan with the chopped onion, a whole chili pepper, a dozen olives, and a spoonful of capers.
Then add the chopped tomatoes and cook for about 5 minutes.
Strain the pasta once cooked al dente and toss it quickly into the sauce, then transfer to a bowl and serve garnished with fresh basil.

Regional Recipe from Latium