The cooking of Lazio reflects the influence of three important groups. The Jews settled in the Trastevere area of Rome two thousand years ago and have contributed a vast number of recipes, including carciofi alla giudea (deep-fried artichokes); mullet with raisin and pine nuts, served cold as a Sabbath dish; and endives with anchovies. The influence of the bordering region of Abruzzo is seen in pasta dishes like bucatini all’amatriciana, thick spaghetti with bacon and tomato sauce; spaghetti alla carbonara, with beaten eggs, Parmesan and cubes of bacon; and in numerous lamb specialties, such as abbacchio, roasted baby lamb with garlic and rosemary. The tradition of the quinto quarto, a legacy of Rome’s slaughterhouse workers, created a wealth of dishes based on organ meats, such as coda alla vaccinara, an oxtail and wine stew, and rigatoni con la pajata, slow cooked lamb meats in a tomato sauce. While stracciatella, an egg drop soup made with chicken broth is the region’s most famous, other specialties include pasta with lentils or broccoli; saltimbocca, veal cutlets topped with sage, prosciutto and mozzarella; and artichokes alla Romana, with mint, parsley and garlic. Pizza rustica, thick crusted with simple toppings, is a popular street food. Sweets include wine-based ciambellette, a ring shaped cookie; sweet fava beans, often served with Pecorino Romano, a slightly salty cheese; and torta di ricotta, a sweet ricotta pie. Lazio’s wines include Frascati, Est! Est!! Est!!!, Fiorano and Aleatico di Gradoli.