Roman cuisine refers to the food of the Italian city of Rome. Roman cuisine is based on seasonal ingredients coming most from Roman Campagna, and prepared in a simple way.[1] Among these, the most important are vegetables (typical are peas, globe artichokes and fava beans), meat (milk lamb and goat) and cheeses (Pecorino romano and ricotta).[2] Typical condiment in Roman cuisine is strutto, pork lard prepared and canned each winter.[1] Used is also the fat of prosciutto, while olive oil is used only for raw vegetables and – partially – to fry.[1] Days of the week are often assigned to food, such as gnocchi on Thursday, baccalà (salted cod) on Fridays, and trippa for Saturdays.