Some of Italy's most famous pasta dishes come from Rome and Lazio, with simple combinations of very good ingredients at the heart of some truly incredible sauces. Look through our collection of recipes and whip up a Lazian pasta banquet at home – just don't put any cream in your carbonara.

Heading to Rome for a holiday? Take a look at our city guides to the Italian capital and arrive well-versed in the local cuisine with no chance of sitting down to eat at a tourist trap.

Lazio is where you'll find plenty of bold, gutsy meat dishes, thanks to the Roman tradition of dividing up cuts of meat according to social status (naturally, the poorest people got the offal and unwanted scraps). See how this historical custom was born in Testaccio (now a trendy food market) and the effect it has had on Roman cuisine today.

Rich, meat-centric dishes are what Rome and Lazio is famous for. Cook one of these classics at home and realise why they're so beloved.

Not up for a meat feast? Not to worry – there are some incredible dishes that make the most of the local harvest, too.

Most people visit Lazio because of Rome, but there's much more to explore and enjoy beyond Italy's capital city. Take a look at the best places to eat across the region, or try one of these local delicacies that were created outside Roman city limits.

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. After many years abroad in the United States, she has returned to Italy, keen on inspiring a new generation of female chefs and leading a fresh, modern era of Italian cooking. Her creative plates are rooted in Italian tradition with international flair.

Often seen speeding around on his iconic yellow Vespa, Daniele Usai has turned the sleepy seaside town of Ostia into a destination for gourmands worldwide. His restaurant Il Tino embodies his relaxed, simple approach to cooking local ingredients.

Working in the centre of Rome overlooking the Colosseum, Giuseppe di Iorio's food is just as breath-taking as the view from the restaurant's dining room. With a passion for the best organic produce and a flair for serving colourful, effortless dishes, he has easily established himself as one of the capital's finest young chefs.

Combining Indian spices and Japanese techniques with classic Italian cooking has made Francesco Apreda one of Rome's most contemporary chefs.