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Amatriciana is a traditional savory pasta sauce originating from the town of Amatrice, in the Lazio region. It is made of guanciale pork meat, San Marzano tomatoes, dried chilies, topped with pecorino Amatrice cheese and black pepper.
Amatriciana is commonly eaten as a first dish with bucatini pasta, but it also goes perfectly with spaghetti and rigatoni pasta shapes.
Saltimbocca is a traditional dish of Rome, in the Lazio region, consisting of veal cutlets topped with slices of prosciutto and fresh sage leaves.
This dish is very simple to prepare and it is usually served as a second dish accompanied by fresh green salad or white cabbage.
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Originally from Lazio region, Pasta alla Carbonara is a traditional Italian dish of the Roman cuisine made with guanciale pork meat, pecorino romano cheese and eggs, sprinkled with black pepper.
Carbonara is commonly eaten with spaghetti as the main course of the meal, but it goes very well with other pasta shapes such as fettuccine, rigatoni and linguine.