A typical dish of Upper Lazio: aquacotta

It was born as a dish of the poor kitchen, but it is still used to prepare it in the Viterbo area: do you know aquacotta and its history?

(Source: La cianella)

Traditional dishes

Many dishes of Lazio and Roman cuisine have humble origins. Just think intestines, fifth quarter, bean soups, corn, offal, pajata or arzilla broth. It includes some of the simple recipes that we consider typical today readily available ingredients. More cheap, because it was people who bought them, and often families weren’t swimming in gold. The small amount of products to be put together did not affect the taste.

(Source: Giallo Zafferano)

Although it is considered “poor”, many of those dishes have become a part of our local gastronomy. Without those combinations and those recipes, the girls of the saying “to make a virtue out of necessity”we would never eat some of our best and most traditional dishes, and that would be a shame. It goes for the sameboiled waterit didn’t exactly originate in Rome, but over time it became the flavor of all of Lazio.

Originboiled water

That was it typical packed lunch butter, is often forced to bring the herds to the open fields. for butter in fact, they meant all the equestrian shepherds from Tuscany and Lazio Maremma, the Roman steppes and the Agro Pontino. L’boiled water it was an ideal meal to take with you, especially if you were away from home all day.

(Source: Fattoria San Lorenzo)

It was the right balance between taste, nutritional and energy values. The work of the cowboys required something good, but also important. This dish was perfect for them in its simplicity. Poor man’s soup, similar to medieval soup archidoxine Born among the village kitchens of the farms in Monte Amiata, vegetable and bread compoteingredients found in most kitchens.

Recipeboiled water

But how was it done? Vegetables were added after recovering from various markets or directly from their own garden and from region to region or depending on the season. bread fooltherefore siyapo, homemade or purchased, olive oil and salt. The bread was then moistened with water or added to it in portions and mixed with the rest (with previously cooked vegetables).

(Source: Lorenzo Vinci)

Other items may sometimes be added upon request or subject to availability. In Rome, for example, cod was added and as a vegetable broccoli, broccoli or wild chicory added. For the lucky ones, a crust, a few other pork scraps or an egg were added to make it richer and more nutritious.

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