Rome Typical Food
This dish is the main course of Easter lunch, especially in the region of Lazio, of which Rome is a part. 'L'Abbacchio alla Romana' which means lamb prepared in the Roman way, is a surprisingly easy dish, the success of which depends on the meat itself.
Following up from our agenda explaining the main events of Easter in Rome, we delve into the culinary traditions associated with this time of year. From the north right down to the south of Italy, a typical Easter meal is characterized by carciofi fritti (fried artichokes), one of my favorites capretto o agnellino al forno (roasted goat or baby lamb), carciofi e patate soffritti (sauteèd artichokes with potatoes).
What does this mean?