The region containing Rome is a contrast – or in the modern way – a blend of pastoral and seaside cuisines, most famously based on the sheep, for various meat dishes and cheeses like Pecorino and Ricotta or the salt cod baccala. Many of Italy’s cliche dishes, like Saltimbocca, Suppli and Scottaditto, originate out of here and many bear the name ‘all Romana’. Lazio’s wines are famous – but more for being famous than for their qualities – with Frascati and ‘Est, Est, Est’ having few champions. Some more notable wines are just emerging. The origins of the famous aniseed liqueur Sambucca are also here.