Rome

===Cuisine===
{{Main|Roman cuisine}}
[[File:Spaghetti alla Carbonara.jpg|thumb|''Spaghetti [[Carbonara|alla carbonara]]'', a typical Roman dish]]

Rome's cuisine has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical centre during the [[Ancient Rome|ancient age]]. [[Ancient Roman cuisine]] was highly influenced by Ancient Greek culture, and after, the empire's enormous expansion exposed Romans to many new, provincial culinary habits and cooking techniques.<ref>{{Cite news |agency=Associated Press |date=2021-09-28 |title=Packs Of Ravenous Wild Boars Are Ransacking Rome |language=en |work=NPR |url=https://www.npr.org/2021/09/28/1041124299/wild-boars-rome-streets-food |access-date=2022-04-11}}</ref>

Later, during the [[Renaissance]], Rome became well known as a centre of high-cuisine, since some of the best chefs of the time worked for the popes. An example of this was [[Bartolomeo Scappi]], who was a chef working for [[Pope Pius IV|Pius IV]]; he acquired fame in 1570 when his cookbook ''Opera dell'arte del cucinare'' was published. In the book he lists approximately 1,000 recipes of the Renaissance [[cuisine]] and describes cooking techniques and tools, giving the first known picture of a [[fork]].<ref>{{cite book |last=Rolland |first=Jacques |title=The food encyclopedia |publisher=Robert Rose |location=Toronto |year=2006 |isbn=0-7788-0150-0 |oclc=70176309 |page=273}}</ref>
[[File:Concia di zucchine.jpg|thumb|''Concia di zucchine'', an example of Roman-Jewish cuisine]]
The [[Testaccio]], Rome's trade and slaughterhouse area, was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or ''vaccinari''.<ref name="Eyewitness Travel 2006 pg. 312 - 313">Eyewitness Travel (2006), pg. 312 – 313</ref> The most common or ancient Roman cuisine included the "fifth quarter".<ref name="Eyewitness Travel 2006 pg. 312 - 313"/> The old-fashioned ''[[coda alla vaccinara]]'' (oxtail cooked in the way of butchers)<ref name="Eyewitness Travel 2006 pg. 312 - 313"/> is still one of the city's most popular meals and is part of most of Rome's restaurants' menus. Lamb is also a very popular part of Roman cuisine, and is often roasted with spices and herbs.<ref name="Eyewitness Travel 2006 pg. 312 - 313"/>

In the modern age, the city developed its own peculiar cuisine, based on products of the nearby [[Roman Campagna|Campagna]], as lamb and vegetables ([[artichoke|globe artichokes]] are common).<ref>{{cite book |title=Culinaria Italy |first=Claudia |last=Piras |publisher=Culinaria Konemann |year=2000 |isbn=3-8290-2901-2 |oclc=881159457 |page=291}}</ref> In parallel, Roman Jews – present in the city since the 1st century BC – developed their own cuisine, the ''cucina giudaico-romanesca''.

Examples of Roman dishes include ''[[saltimbocca]] alla romana'' – a veal cutlet, Roman-style, topped with raw ham and sage and simmered with white wine and butter; ''[[carciofi alla romana]]'' – artichokes Roman-style, outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; ''[[carciofi alla giudia]]'' – artichokes fried in olive oil, typical of Roman Jewish cooking, outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; ''[[Carbonara|spaghetti alla carbonara]]'' – [[spaghetti]] with [[bacon]], [[egg (food)|eggs]] and ''[[pecorino]]''; and ''[[Gnocchi alla romana|gnocchi di semolino alla romana]]'' – [[semolina]] dumpling, Roman-style.<ref>{{cite book |last=Carnacina |author2=Buonassisi, Vincenzo |first=Luigi |title=Roma in Cucina |publisher=Giunti Martello |location=Milano |year=1975 |language=it}}</ref>