Bean soup

A poor dish of the Italian tradition is one of Labico’s specialties. Prepared with borlotti beans with the addition of celery, carrots, onions and potatoes, all boiled slowly along with good meat broth. An excellent dish to enjoy on a cold winter day.


Frascatelli are a type of pasta made with cornmeal. Similar to orecchiette, they have an irregular shape with different sizes and a rough consistency, ideal for more full-bodied sauces.


Cif-Ciaf is perhaps the most famous dish of the tradition of mountain pastures of Cervara di Roma that was eaten in the high-altitude pastures. It is a stew of sheep meat boiled with oil, vinegar and salt to form a soup. For this preparation no water was used as that Read more…

Gnocchi del Brigante

Like all mountain villages, even in Cervara di Roma one of the traditional dishes is potato gnocchi. They are prepared with a mixture of water, flour, salt and crushed potatoes. After being well ‘massaged’, the dough is divided into parts that then in turn stretched into shapes that are then Read more…

Strozzapreti and Cecamariti

In Cervara di Roma you can find two types of homemade pasta with water, flour and salt. They are the Strozzapreti to which a feast is dedicated and the Cecamarites. They are distinguished by their shape: strozzapreti are twisted while the cecamarites are smooth. They are seasoned in various ways, Read more…


The ramoracce are one of the spontaneous herbs that are found in high altitude meadows near Cervara di Roma. Their bitter taste makes them special and highly sought after by all those looking for authentic flavours that can revive the emotions of the past by combining them with modern cuisine.


Pappaciucco is one of the traditional dishes of Cervara di Roma and over the centuries had been one of the main winter meals. Its ingredients are very simple being black cabbage and potatoes that are found in the cold season. Today it is used as a side dish.


Recalicu is one of the traditional dishes of Cervara di Roma based on polenta and beans. The peculiarity is that the polenta and beans are cooked together and flavour each other. The polenta is then spread on wooden plates and seasoned with a ‘drizzle’ of extra virgin olive oil. This Read more…