The cuisine of Albano Laziale has a close connection with that of the eternal city, and many of its traditional dishes are typical Roman cuisine. Among the specialties to be tasted in the trattorias and restaurants of Albano, certain characteristic dishes and starters cannot be missed, in addition to the Read more…
The Pangiallo is a traditional dessert of Albano Laziale that is eaten during the Christmas period and is typical of this part of the Roman countryside also because it finds its origins in Imperial Rome. It is a sweet made from walnuts, almonds, dried honey and in some variations also Read more…
Among the typical dishes of Albano one must not miss a dish of fish from the lake and the most famous is the frying of smelt fish, the delicious small fish that are also used in other traditional recipes of the Roman village. Fried in batter, it can be found Read more…
Broccoli Attufato is one of the most traditional recipes of Albano Laziale that uses one of its most tasty well known products, the broccolo capoccione, the broccoli that takes its name from the size of its inflorescence and which is particularly tasty. The preparation begins by separating the inflorescences into Read more…
The Broccolo Capoccione of Albano is one of the most important traditional products of Albano Laziale and is called “Capoccione” for the size of its inflorescence. This vegetable is used in many local recipes such as “broccoli attufati” or the more traditional “frittelli”. The capoccione broccoli has the inflorescences of Read more…
These fragrant donuts are produced near the Christmas festivities. Much loved, not only in Labico but throughout the province, they are prepared by boiling the traditional donut dough for a few seconds. They are then baked in the oven, left “in white” or covered with a simple icing of sugar Read more…
The ramoracce are versatile wild herbs typical of central Italy. With a strong flavor similar to that of broccoli, they are very healthy and are incorporated in the traditional cuisine of Labico alla Pizza di Polenta, a pizza made with the use of cornmeal.
Pagnottu is a traditional pizza made with a mixture of cornmeal, which is joined by raisins and curls of lard, for a full-bodied bread with a sweet taste.
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.