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Roman cuisine is based on seasonal ingredients coming most from Roman Campagna, and prepared in a simple way. Among these, the most important are vegetables (typical are peas, globe artichokes and fava beans), meat (milk lamb and goat) and cheeses (Pecorino romano and ricotta). Typical condiment in Roman cuisine is strutto, pork lard prepared and canned each winter. Used is also the fat of prosciutto, while olive oil is used only for raw vegetables and - partially - to fry. Days of the week are often assigned to food, such as gnocchi on Thursday, baccalà (salted cod) on Fridays, and trippa for Saturdays.
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Additional Photos by Daniel Draghici (dkmurphys) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 3770 W: 83 N: 5595] (45829)
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