Emilia is the home of salamis. Romagnolo cooking, in contrast with Emilian, features aromatic herbs, and fish, seafood and chicken are often roasted on a spit. Sauces are almost nonexistent. Beef is simply cooked, usually grilled and served with a dash of virgin olive oil. Vegetables and greens are appreciated, including Cannellini beans, often cooked in a casserole.
Minestrone is made with local vegetables.
Fish soup, made with a mixture of all types of seafoods, is ladled over a thick slice of toasted bread. Dishes are very simple, without sophistication. Sausages are popular as are sweets made with almonds, sugar and honey. Traditional cooking in this region where Rome is located is that of shepherds and farmers, made from a few simple ingredients, prepared with elementary methods, without trimmings. One of the favorite dishes is lamb served with vegetables of the season.