Roman recipes, historically, are born out of resourcefulness. Lazio is not only home to Italy's capital, it is also the traditional home of la cucina povera – the kitchen of the poor – and you'll find much of the food in this region revolves around making the most of rustic ingredients. Nothing goes to waste in Rome – offcuts of pork are preserved as salumi; semolina and durum wheat flours are used for pasta and gnocchi and both curds and whey are used for cheesemaking.

More than anywhere else in the country, pasta is a staple of Roman cuisine, and dishes such as Spaghetti alla carbonara and Pasta e ceci alla Romana are typical of the city. You'll also find Penne all'arrabbiata is commonplace in Lazio, though it doesn't originate in Rome itself.

Romans and Lazians do summer dishes particularly well too, thanks to their perfect climate. Amy Gulick's Pollo alla Romana is perfect for a balmy summer's day, and Valeria Necchio's Vignarola is a lovely, summery lunch dish – broad beans, peas and artichokes are all common in Lazio in the summer, so save this one for the height of the season when the ingredients are at their best.

Feeling inspired? Scroll down to take a look at our full collection of Roman and Lazian recipes.