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Roman cuisine features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include: peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta. Olive oil is used mostly to dress raw vegetables, while Strutto (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are, little individual pastries called pasticcini, gelato (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà (salted cod) on Fridays, and trippa on Saturdays.

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Additional Photos by Daniel Draghici (dkmurphys) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 5629 W: 83 N: 10963] (74476)
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