Roman cuisine is the cuisine of the Italian city of Rome. Roman cuisine is based on seasonal ingredients mostly from Roman Campagna, and prepared in a simple way. 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). A typical condiment in Roman cuisine is strutto, pork lard prepared and canned each winter. Also used is the fat of prosciutto, while olive oil is used only for raw vegetables and - occasionally - to fry. Specific dishes are often assigned to the days of the week, such as gnocchi on Thursday, baccalà (salted cod) on Fridays, and trippa for Saturdays.