Picinisco Pecorino DOP

Picinisco DOP sheep cheese has been known since the 1600s. It is a cheese that is produced exclusively with raw milk from animals grown in the area.

Local Wine

The peasants have always produced an excellent light wine based on Malvasia and Trebbiano grapes. It is a dry wine with slightly sweet aftertaste. It is usually offered during events.

Tagliatelle Ricotta, Bacon and Asparagus

The tagliatelle noodles are handmade with fried bacon or pork cheeks and field asparagus that abound in the area. To these a creamy ricotta with warm water is added, cooked till creamy and served with plenty of powdered cow cheese or Parmesan cheese.

Ceci and Cicoria Soup

A local dish typical of the peasant world made of ceci and chickpeas and boiled bread spiced to taste.

The Sprout of Sora

This winter sprout has a purple colour and does not need greenhouses or pesticides for growth. It has a high content of anthocyanins, an anticancer substance, and is a strong antioxidant. It is one of the few vegetables that colon sufferers can.

Stracciatella di Gobbi or Golden Fried Gobbi

There are two Christmas plates based on thistles (similar to scotch thistles). The stracciatella is made with a thistle cut into cubes and cooked with egg in chicken broth, rather than turkey. In the second version, gobbo strips are fried golden with egg and breadcrumbs in olive oil.

The Abbuots

The abbuots are sausages of the entrails of lamb with many spices that are cut into slices and roasted on the grill.

Frittelli by Romolo Lecce

The Crespella

It is one of the main products that are offered in events. It is made with local grain and fried with oil from the local mills.

Source Gabinia Meo

In 1893, near the ruins of the Villa of the Consul Aulus Gabinius (63 BC.), were found the traces of an ancient Roman aqueduct that carried water to the villa. In those years the first water analysis was made and it was recognized as pure with the therapeutic qualities of water being one of the … Continued

tartufo nero

Black truffle

Cantalice is known for its numerous truffles from which we extract the precious black truffle, the ‘hooked’ truffle (tuber uncinatum) and the Scorzone (summer truffle).



The Strengozze are strips of a fresh pasta with a square section of white colour and with a floury consistency. The ingredients are wheat flour and water mixed manually. The preparation of fresh pasta without the addition of eggs is lost in the mists of time and was the basis of the birth of the … Continued

Photo by Eaters Collective


Lachena is a homemade pasta with water and flour with the shape of the fettuccine. It is mainly cooked with beans or other legumes.

Cave- Biscotti Serpette


This is the Cave cookie and takes its name from its characteristic shape of an S or a small snake. They are ideal for breakfast or to be enjoyed with an infusion in the afternoon

Cave- Pizza di polenta

Polenta Pizza

It’s a plate of the Cave tradition, combining polenta, broccoli and sausage. You prepare the polenta to make small disks that are then roasted on the plate. In the middle of two discs, sausages are put with broccoli, which are a simple but tasty combination, typical of the cuisine of southern Italy. Broccoli are boiled … Continued

Cave- Lacchene


The Lacchene are special maltagliati, that is a mixture of water and flour pulled with the rolling pin to make a thin but spongy sheet. The ‘leaf’ is cut irregularly and seasoned with sauce. The particular dough is also called hairy because thanks to its shape it is able to absorb the dressing well and … Continued

Cave- Gnocchi a sassetto

Gnocchetti sassetto and Gnocchi coa de soreca

Dumplings are a local tradition and are produced in two different ways: with a dough that includes potatoes and one with only water and flour. The condiments are the same: tasty tomato sauce with fresh basil or traditional meat sauce. During the autumn months the real specialty is the porcini mushroom seasoning.

Minestrone di Stagione

Vegetable Minestrone

Vegetable minestrone is one of the basic dishes of Roman tradition and is prepared each season a little differently by collecting the fresh produce of the vegetable garden. It is enjoyed in the agriturismi of the area with the vegetables produced und erbiological conditions.

Noci e nocciole

Chestnuts, Walnuts and Hazelnuts

The territory of Cave is characterized by extensive woods of chestnuts and walnuts that produce nationally known fruit. In the past, chestnuts were one of the key foods in the population's nutrition during the winter months. In its honour one of the main festivals of Cave is celebrated as the festival of chestnut trees.

Sagne e Fagioli di Fumone

Sagne and Beans of Fumone

  The original recipe involves the use of so-called “furry pasta”, a type of hand-made pasta made with water and flour whose rough surface allows the dressing to remain anchored. The essential ingredients are: flour (integrale), tomato paste, bacon, borlotti beans (“fasui”) and a little pecorino cheese to finish the dish.

Pigna Pasquale

Easter Pigna Cake

It is a sweet of the Easter period, similar to panettone, richly spiced with aniseed seeds, candied fruit and liquorice scents. According to tradition, the pigna can take the form of a donut and contain boiled eggs in the centre.

ciambelle vino bianco

Ciambelle al Vino

Among the typical recipes are the so-called “small donuts”, dried desserts made with a scented paste with aniseed seeds and coated with granules of sugar, to be dipped in the wine. The donuts are great to taste with a good Cesanese wine and can be found in bakeries at any time of the year.

Fumone- Tartallicchi

Tartalicchi (Pancakes)

Commonly called pancakes, tartalicchi are donuts made with simple ingredients such as flour, potatoes and yeast. They are fried in a lot of oil from seeds and powdered with sugar and are prepared especially for Christmas, St. Joseph’s Day and Carnival. Heated by the fire of a fireplace or at the bakery, they re-release the … Continued

Fumone- Frappe


The Frappe or Chiacchiere is a zigzag-shaped and often bow-shaped sweet, are typical carnival sweets and are considered a blessing. They cannot be missed at parties and weddings when, a few days before the happy day, the bride goes with her relatives and friends to the groom’s home with a basket of frappe on her … Continued

Polenta con Spuntature di Maiale

Polenta with Pork Chops

A unique and classic dish in winter is polenta with pork and sausage. For the delight of friends, the polenta is poured on the flat plate with the pork spare ribs and sausage that make a good show in the middle. Only the fastest or most voracious manages to win some extra meat by cutting … Continued

Minestra di pane

Bread Soup

The soup is made with baked bread and is prepared by superimposing thin slices of bread in a large pan in which the vegetable soup is prepared with vegetables typical of the season: beans, chickpeas, cabbage, onions etc. It is left to rest for a few hours and served warm.



On the occasion of the Feast of St. Sebastian, on January 20 and on Monday after Pentecost, this ancient ritual occurs every year: distribution and consumption of an anchovy soup at the caves of Panata. The soup is served with a loaf of bread and is accompanied by a glass of red wine. The panata … Continued

Fumone- Olio di Oliva

Extra Virgin Fumone Oil

Olive plants growing on limestone soil produce excellent quality olives that are then “cold pressed” so that they do not exceed 26°C during processing. Fumone oil displays its healthy properties to the fullest and its flavour is unmistakable such that it has won awards around the world. In some ‘houses’ it is possible to participate … Continued

Trivigliano- Formaggio di capra

Trivigliano goat cheese

Trivigliano goat cheese is famous for its scent coming from healthy feeding of animals in the pastures of the mountains. As a result of its lightness it can be served at the end of the meal or as an aperitif accompanied by a good wine. It is produced by two local cheese factories.

Trivigliano- Biscotti secchi by Bettiol

Ciambellone and Flavoured Biscuits

The delights produced by the Trivigliano ovens and bakeries are a wide variety of delicious biscuits or donuts made with beer yeast, small wine donuts, crunchy biscuits, scottolate donuts, hazelnut biscuits and the famous ‘ciambellone’.

Timballo di Bonifacio VIII

Timballo of Boniface VIII

It seems to have been one of the favorite dishes of Pope Boniface VIII and was therefore named in his honour. It is a pastry of pasta made with thin noodles plus a ragout of veal meat with the addition of pork sausages. The ragu is cooked in the traditional way scented with carrots, celery, … Continued

Polenta con i Tanni

Polenta with Tanni

Tanni are a particular type of rapeseed broccoli and the raw vegetables are cooked in a pan with plenty of oil, garlic, salt and very little water. Tradition also calls for a bit of chili. Polenta is made with maize flour, preferably large grain, and when it is cooked it is then poured into the … Continued

Gnocchi di ortica e asparagi by Tonino Bernardelli

Nettle and Asparagus Gnocchi

Local flavours abound in one of the dishes of the Ciociaria tradition where the famous potato gnocchi are combined with the nettle and wild asparagus harvested in the countryside.

Pecorino di Picinisco DOP

Pecorino di Picinisco DOP

The cheese comes from sheep’s milk from Comisana and Massese and from that of goat breeds Grigia Ciociara e Bianca Monticellana. Feeding animals is quite natural, thanks to the herbs of the pastures, even at higher altitudes, in the Abruzzo National Park. It is the classic shepherds’ cheese with its cylindrical shape, with a hard … Continued

Vino Atina DOC Cabernet

Atina DOC wine

Atina is a cabernet wine which can include up to a maximum of 15% other non-aromatic red grapes. The “Atina” wines are produced in the Comino Valley and the surrounding hills. The cultivation of grapes in the Comino Valley is documented over the centuries and the first records date back to the Georgici Latini. In … Continued

Pan a moll

Pan a moll

Stale homemade bread with vegetables, beans and pork rinds. A typical traditional peasant dish.  

Gnocchi al Sugo di pecora

Gnocchi with Sheep Sauce of Vico nel Lazio

In a land where many men traditionally devoted themselves to sheep farming and traversing the trails of seasonal flock movement, they could not miss traditional sheep-eating dishes. Gnocchi with sheep sauce come about dedicated at two festivals, in May with the Madonna del Campo Festival and in August during the Festival of the Return. Gnocchi, … Continued

Vico nel Lazio- Cicoria


Chicory is a spontaneous growth plant known since the ancient Egyptians who used it widely and it is quoted in the Ebers Papyrus of 1550 BC. Its name could have Greek or Arab derivation and already Greek physician Galen quoted it as useful to cure liver disease. In addition to the plant, in war time … Continued

Orapi o "Buon Enrico"

Vegetable known as Orapi or ‘Buon Enrico’

Orapi are also known as mountain spinach or ‘Buon Enrico’, in honour of Henry IV, king of Navarre and then of France (1589-1610), protector of botany and agriculture. In 1600 Enrico decided to bring the hungry population into his royal park to collect wild herbs and, thanks to gratitude, the people gave the name of … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Scopella Water Source

Near the village there is the cource of the Scopella from which flow the healing waters, indicated for kidney disease.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Sheep Quadricorna

The Sheep Quadricorna (or Sheep Four Horns) is a typical breed of the pastures of Val Comino and have great ability to adapt to high altitude pastures. They are famous for the quality of their milk and meat.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Atina Wine DOC

Wine production in the area dates back to Roman times and was then favoured by the monks who spread agriculture and viticulture. Thanks to the network of small monasteries and abbeys scattered throughout the territory, growing grapes has assumed an important role in the local economy as reported in many documents in the archives of … Continued

Fagiolo Cannellino di Atina

The first news of the Cannellino bean of Atina date back to 1811 and 1853 documents, we know that already two varieties were grown: the red and white cannellini. The white cannellino bean was the most valuable with about 20% of production sold and it constituted an important source of income for families. The bean … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Pecorino di Picinisco DOP

Pecorino of Picinisco DOP is renowned since 1600. Its quality and taste depend on that of milk and the type of animal feed.

Sgurgola Donut

The Queen of Sgurgola donut is a typical Easter treat and it was prepared in other shapes as well. The donut is boiled and then baked in the oven.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Comino Extra Virgin Olive Oil

The Comino oil is a particularly tasty oil thanks to the climate and the topography of the Comino Valley, and is obtained by cold squeezing the olives. Many companies have obtained organic certification and produce high-nutrient oil.  

Goat cheese

The goat cheese is made from milk from animals raised on natural pastures of the Comino Valley using traditional equipment. The result is a cheese with a unique taste and refined taste.  

Genazzano- Chiesa di San Nicola by Benedicta Lee

Atina DOC wine

The cultivation of grapes in Lazio has ancient origins and in this area has had a remarkable development since the Middle Ages with the Benedictine monasteries. In many documents of the Montecassino Abbey contracts and documents relating to vine growing and wine production are provided. The Atina DOC wines have received many awards for their … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Frascati Wine

Viticulture in the Castelli was born with land allocations to veterans of wars, starting with the battle of Lepanto through to the former combatants of the “Great War” 1915-1918. Assignees started small vineyards used for their own consumption and more intensive production for the local market. This was the beginning of what is now a … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Oil Castelli Romani

The oil of the Castelli was famous since the Roman period and there still exist “Alban” quarries, by Albano, from which were obtained the millstones for mills. To give an idea of ​​the importance of the cultivation of olives, in Frascati there are the Church and the Osteria della Molara, in Lanuvio the remains of … Continued


Pangiallo is a sweet with ancient origins dating back to Imperial Rome. It prepared during the winter solstice as a good omen for the return of the sun that inspired the shape of this sweet. For its preparation use honey, orange peel and lemon, raisins, dried fruit, candied fruit and chopped chocolate.

Genazzano- Chiesa di San Nicola by Benedicta Lee

The Canescioni (Glie Cascellune)

These are baked goods, such as calzones (folded pizza), stuffed with pecorino, parmesan cheese, peperone and eggs. They were prepared during Holy Week and eaten on Easter Sunday after the blessing of the priest.


Mostaccioli is a classic Christmas cake consisting of little chocolate lozenges filled with jam, dried fruit, and other additions to the recipe according to local traditions.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Donut Sorana

Known as “ciammella” in local dialect, they are made with boiled, salted bread, flavoured with aniseed and reheated.

Genazzano- Chiesa di San Nicola by Benedicta Lee


These are biscuits with flour, honey, orange peel and pieces of almonds and hazelnuts.


This sweet is a carnival classic with pastry balls covered in honey and shaped into a “donut”.  

Genazzano- Chiesa di San Nicola by Benedicta Lee


Cecamarine are carnival sweets, also called “struffoli” or “crackers” in other areas. Small balls of shortbread are fried and sprinkled with sugar.

Pasta e Fagioli

“Sagne and Faciure”

It is a typical dish of Ciociaria, tagliolini with white beans or other legumes in “SCIFA,” the typical wooden plate.

Fiuggi water

Fiuggi water has been known since Roman times as “Fons Arilla” and in the area of the sources were found the remains of buildings and remains of Roman roads. The oldest documents date back to the Middle Ages the use of water: two accounting records in which are shown a series of payment orders placed … Continued

Amaretti of Fiuggi

Amaretti are almond-shaped biscuits, a symbol of the spa town: the ingredients are simple, like the original recipe.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Pontecorvo Pepper DOP

The origins of Pontecorvo Pepper date back to the Pontecorvo principality. An 1830 brochure shows the production of Pontecorvo pepper among the vegetable crops. In May of 1889, the birth of the Agricultural Consortium has favoured the cultivation of the pepper that had become one of the main resources of the area. The characteristics that … Continued

White Vealer of the Central Apennines IGP

The White Vealer of the Central Apennines IGP are animals between 12 and 24 months of age and purebred Chianina, Marchigiana and Romagnola, called “Central Italy white breeds”.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Truffle Cervara

The Cervara truffle is a registered typical food product of Lazio. It grows spontaneously at the altitude of 700-800 meters and the search for it in the forests is made with truffle dogs. The truffle of Cervara has been collected for over 25 years and is black in colour, with an inner lighter shade, and … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee


“J’appallocco” is a special porridge which is topped with beans, pork rind or dried beans. Other special seasonings that are used during the autumn season are sausages and vegetables, or porcini mushrooms and truffles.

Pork sausages by kirsty-tg

Pork Liver Sausages

The sausages are a specialty of each cook and are flavoured with orange peel and sometimes with pieces of apple.

Sagne e Fagioli

Sagne and beans

Sagne is one of the typical dishes of the Ciociaria and Arpino are prepared with a sauce made with cannellini beans, tomatoes and rind. Sagne is a fresh pasta made with water, flour and salt and cut in the approximate shape of an “olive leaf”. Sometimes ruschi (wild asparagus) are added to the soup (and … Continued



Marzolina is a very tasty cheese, named after the month in which it is prepared (March) when the pastures grow back to give good grass. It is semi-hard goat cheese, often aged, that shepherds once used to eat for the daily meal.

Arpino oil

The Arpino oil has been regularly awarded prizes in the category “medium fruity” in national competitions such as the one for the best extra-virgin Lazio “Ercole Olivario” in April 2000. The oil of Arpino is obtained by squeezing the Moraiola variety with Leccino and Frantoio. The secret of a good oil are the three “S”: … Continued

Cerreto Laziale Pizzarelle al Pistacchiu

Pizzarelle al Pistacchiu

This is homemade pasta from wheat and corn flour typical of Cerreto Laziale. It is served in several way and especially with ‘Pistacchiu’, a sauce made of garlic, tomatoes and chilly.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Beans of Sutri

The Sutri bean is called ‘the Queen Bean’ and is known for its taste and its digestibility. Legend has it that this ‘humble bean’ was able to relieve the pain of a gout attack for the famous emperor Charlemagne.  

Capranica Prenestina- Mushroom Festival


The Capranica woods are a paradise for lovers of mushrooms and you can find many varieties starting with prestigious porcini (ammaracci), the ovules (velocce), the cockerels (valuzzi), the blackthorn (dogfish), the small oak mushrooms and prataroli. The mushrooms can also be found in winter under the snow, as the geotropic agaric (winter spiny dogfish), and … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

“Hairy Lane”

This is the name of the typical local pasta, a wide fettuccine made with bran flour and water, which are cut or torn by hand. The pasta is seasoned in various ways and served with a characteristic spicy mutton sauce. Another way is to dress them with some of the many fungi that are found … Continued

Capranica Prenestina- Mosciarelle

Chestnuts ‘Mosciarelle’

The chestnut groves around Capranica produce a particular variety of this typical autumn fruit called ‘mosciarella’ which take their name from their method of processing. They are in fact very small tasty chestnuts and are still dried according to tradition. The chestnut was for centuries the main food of the population of Capranica and it … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee


This is a typical dessert of Genazzano made with shortcrust pastry and plum jam.  

Genazzano- Chiesa di San Nicola by Benedicta Lee

Vegetable Fries

The kitchen of the poor peasants appreciated the simple things such as broccoli, broccoletti, zucchini flowers, borage (vegetable or herb): plants sometimes spontaneous, anyhow still very frugal with green parts and / or flowers that are well suited to be breaded and fried; not forgetting to add – according to taste – maybe anchovy or … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Intestines of Baby Lamb with Onion

This is a traditional dish of areas in Genazzano with sheep history and is served with fresh onions added after cooking to give the whole dish a soft and creamy texture.

Genazzano- Chiesa di San Nicola by Benedicta Lee


They are pork liver rolls with laurel, contained in a “shell” of connective tissue from the liver.  White wine is added at the end.  

Gnocchi - D'Abbruzzo

Potato dumplings

One should not miss these dumplings, prepared by hand by women of Genazzano for family meals. The consistency is good thanks to the presence of potato dough and the product has a shape of a small cylinder, pitted at the top by a delicate touch of a thumb.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Dumplings Tiritello

The tiritello is wheat bran flour. The dumplings, therefore, are produced with the bran farinello kneaded with cold water and appear as big and thick fettuccine.  

Genazzano- Gnocchi a "Coda de Soreca" by Benedicta Lee

Dumplings “A Coda De Sorica”

The “rat-tail” dumplings are formed from a mixture of water and flour to which is added 1 egg per kg of dough in order to impart to the latter the necessary consistency to maintain the helical shape.  

Genazzano- Chiesa di San Nicola by Benedicta Lee

Olevano Romano DOC Cesanese

This is a ‘big’ red wine, of ancient origin, ruby ​​red with violet hues, a dry, full-bodied, soft, Alcohol 12.00%. The production area includes the whole territory of Olevano Romano and part of that of Genazzano. Not less than 85% of the grapes must be Cesanese Affile and / or Cesanese common; the remaining, other … Continued

Genazzano- Vinello bianco by Benedicta Lee

Genazzano Bianco and Rosso DOC

The Genazzano DOC is a wine produced in the territories of Genazzano, Cave, Olevano Romano, San Vito Romano and Paliano. The area was known since Roman times for the Prenestino wine and had been described by Galen, the personal physician of Marco Aurelio, who had devoted a chapter to the wine in his treatise De … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Zazzicchia of Patrica

The “zazzicchia” is a sausage made of pork processed cold, cured and preserved in oil. It is made with quality meat of Gran Padano Pig PDO using shoulder, ham, bacon and low fat. The sausage is encased with natural casing and has a medium to large grain mixture. The sausage is flavored with wild fennel … Continued

maritozzi di Gerano


Maritozzi is a local bread made with cornmeal, raisins, salt, yeast, water that are mixed (all except the raisins) and let rise. Once it has risen the raisins are added and the mix is formed into small loaves of bread which are baked.

Genazzano- Chiesa di San Nicola by Benedicta Lee

‘Nsalata Accapezzata’

This is a salad made with local vegetables including rapunzari, mixed chicory, ruspigne, caccialeperi, cicorione, mentuccia, bits of fresh broad beans, arugula, fresh onion, olive oil, salt, vinegar. It is very tasty and delicious.

Genazzano- Chiesa di San Nicola by Benedicta Lee

‘Co Maccarunacci the Cici’

The ‘macaroni with chickpeas’ is a home-made pasta with eggs, salt, flour and water seasoned with a sauce made from chickpeas, tomato and bacon. The final dish is seasoned with parmesan or pecorino.

Geranese strozzapreti

Geranese Strozzapreti

The dough is made with wheat and maize flour, water, olive oil and salt. The ‘sheet’ of dough is made by hand and stretched vertically to dry. Then the dough is cut and cooked in boiling salted water. The sauce is made with parsley, garlic and fried oil to which is added the tomato, salt … Continued

acqua-filette Guarcino

Mineral waters of Guarcino

Guarcino is famous for its springs. The mineral waters of the sources of Filette and St. Luke are known for their healing qualities: being very popular since the early 1900s, have been bottled and marketed since 2002. The Filette water source is 900 meters high and the first historical records date back to 400 BC, … Continued

Olio Ernico Guarcino

Ernico Oil

The organic extra virgin olive oil “Ernico” comes from an area between the towns of Guarcino, Vico nel Lazio, and Collepardo, the heart of “Ernici”. The focus during the growing and processing is to ensure high quality standards and the oil has won prizes on the domestic and international market.


Ciociarian Tartalicchi

The Tartalicchi Ciociari pancakes are based on typical potatoes of Guarcino and Alatri and are part of the so-called ‘Ciociarian poor cooking’. According to tradition they are prepared for Christmas, but are also offered during festivals and Carnival. In many local restaurants they are among the typical Ciociarian appetizers.

Amaretto di Guarcino

The Amaretto of Guarcino is recognized as a traditional product of Lazio and for over a century has been world famous for its unique taste and aroma. It has an oval shape and is light brown in colour being made with almonds, egg whites and sugar. It is said that the recipe was given to … Continued

Prosciutto di Guarcino

Prosciutto of Guarcino

Guarcino is known for the Guarcino DOP Prosciutto, an acronym that defines the traditional agri-food products of Lazio. This tasty mountain prosciutto was originally produced according to tradition only in the winter months from pigs grazing in the wild and had been cured at high altitude. Today it is produced throughout the year. The prosciutto … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee


Strozzapreti or cecapreti, are “maccaruni” of durum wheat flour, eggs and water seasoned in various ways. Their name goes back to the continuous restrictions imposed by the Church that had generated an anticlerical sentiment in the whole area of Ciociaria. When the women prepared this pasta they wished to choke the priests while they ate! … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Buffalo Mozzarella

At Villa Santo Stefano they produce Buffalo mozzarella along the valley of the river Amaseno and on the top of Mount Siserno. The freely moving (range run) animals produce a special milk from which derives a special mozzarella. It is to be enjoyed on a slice of homemade bread, produced in the wood oven in … Continued

Mozzarella di bufala Campana

Mozzarella di Bufala Campana DOP

Ceccano falls in the area where the famous Mozzarella di Bufala DOP is produced. Mozzarella has ancient roots and in the twelfth century the monks of the Monastery of San Lorenzo in Capua offered a “mozza or provatura” with a piece of bread to the pilgrims. The mozzarella origins are directly linked to the introduction … Continued

Easter Pigna

La Pigna is a traditional dessert of Pasqua whose recipe is known only by a few experts. The processing is very long and requires several days. It is a kind of big cake made with flour, eggs and yeast.

Ceccano Pizzette fritte

Fried pizzas

The pizzas are fresh or salted and are made with flour, water, oil and yeast that are fried in plenty of oil. The savoury version is a flat small pizza on which is placed a pinch of salt, stuffed with sausage or vegetables (broccoli or chicory). The sweet version (typical of the Christmas period) has … Continued

Ceccano M'Briachelle


The “ubriachelle” (in Italian) are typical donuts made with flour, sugar, red or white wine and aniseed. Traditionally they are broken and should be eaten dipped in a glass of wine.  

Ceccano la Zazzicchia

Zazzicchia of Ceccano

A sausage made with pork meat bred locally and with the addition of orange peel and fennel seeds.

Genazzano- Chiesa di San Nicola by Benedicta Lee


The Maenza cherries are a local product known and appreciated for their flavour. The cultivated varieties are: prumoteche, patrei, praticane, pamponie, toste, cirase noci, marascoli. The first Sunday of the month of June is the festival that has been repeated since 1954 with dances, concerts and distribution of delicious cherries.  

Genazzano- Chiesa di San Nicola by Benedicta Lee


This is the local name for a variety of broccoli (Brassica oleracea) of purple colour and delicate taste that is cultivated in the plain near the river Amaseno. The seeds of this vegetable have been handed down from father to son. The chiacchietegli are preserved in oil or are eaten fresh, especially in traditional soup … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

The ‘Bazzoffia’

The Bazzoffia is a soup of stale bread and seasonal vegetables which is part of the rural tradition. This dish is prepared especially in the spring with fresh seasonal vegetables such as artichokes, beans, peas, chard, lettuce and onion. The vegetables are cooked with olive oil, and the dish is enriched with eggs and grated … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee


These are small ‘pancakes’ obtained from a semi-liquid batter with flour, water, yeast and raisins. The mixture is fried in spoonfuls and covered in honey.  

Genazzano- Chiesa di San Nicola by Benedicta Lee

The ‘Falia’

This is a particular type of local bread that can be considered a cross between bread and pizza with a little salt. It is to be enjoyed especially with broccoli and local sausages.

Genazzano- Chiesa di San Nicola by Benedicta Lee


In this area cultivation of artichokes is widespread in the ‘artichoke varieties of Sezze’. Artichokes are traditionally cooked ‘in the Jewish style’ or preserved in oil.

Porcini mushrooms of Bellegra

Bellegra forests are rich in mushrooms of various species. The peculiarity of the composition of the soil and the type of woods makes these mushrooms especially tasty and of particular renown is the ‘porcini’. The mushrooms are so well regarded that they are celebrated in a festival during October, the main month of collection.  

bellegra- tacchie ai funghi porcini


The tacchie are a handmade pasta from water, flour and eggs that are “mixed together”, stretched out on a wooden board and finally cut by hand in the classical shape of irregular rectangles. They are eaten served with different sauces but the classic Bellegrana dish combines the tacchie with the famous and tasty porcini mushrooms … Continued

Fellacciano (Fico) di Bellegra

Fallacciano of Bellegra

The fig is probably the first tree cultivated by man and its origins come from Asia Minor. The Greeks and the Romans have since spread it throughout the Mediterranean basin. In Bellegra, for centuries, the fig has had great importance because it was produced locally and used for trade with the neighbouring populations until the … Continued


The ‘scottone’ is a semi-liquid cheese-curd and its name comes from the fact that is served hot. It is made by boiling the milk twice. Normally it is enjoying in earthenware bowls that, according to tradition, improve the taste.

The fini fini

The peasant cuisine is characterized by simplicity and authenticity and its basic ingredients are definitely “poor” but of excellent quality. Thin egg noodles called “fini fini”, is made and cut by hand and served with a meat sauce or a simple tomato sauce.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Castelli Romani DOC wine

The presence of viticulture dates back to the Romans for whom only the most suitable lands were destined for vineyards and therefore they preferred the volcanic soil south of Rome. The vineyards have passed unscathed through the Dark Ages and have come down to us. The DOC wines of the Castelli Romani have had and … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Kiwi Latina IGP

The climatic conditions around Artena that are particularly favorable to the kiwi species allowed a rapid development of the crop that, since the late 70’s, has become a reference point for growers, traders and scholars from all over Italy and the world: South Korea, New Zealand and Japan.  

Genazzano- Chiesa di San Nicola by Benedicta Lee

Nougat of Alvito

Since 1700 in Atina, near Alvito, a soft white nougat has been made in small sizes on wafers. In 1800, the inhabitants of the neighbouring municipalities went to Alvito during the Christmas period to buy these sweets. In 1900 they established the first production companies creating new varieties and today there are 14 different varieties … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Rosehip liquor

It is a delicate liqueur made with rosehips harvested in the fall. It is served with a meal, especially during the Christmas holidays, or diluted with carbonated water as a thirst-quencher in summer.

Trivigliano- Panpepato

Pappery bread

It is one of the traditional products of the Christmas period, with ancient origins. It is a compound of different types of nuts, especially hazelnuts, almonds, raisins, pine nuts and walnuts, bonded with honey and flavoured with cinnamon and black pepper. The dose of each ingredient is a secret of those who produce it, so … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Corn Pizza

It is made using a variety of yellow maize flour of ancient origin.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Cosciano Spring

This source of water has similar therapeutic properties to the waters of Fiuggi for the treatment of kidney stones and gout.

Genazzano- Chiesa di San Nicola by Benedicta Lee

Olive oil of Alatri

In Alatri there are about 11 oil mills and oil production is one of the main agricultural activities. Some productions have been distinguished with awards at major national competitions of ‘organic olive oil’.

Cerreto Laziale ratafia - Bettiol - 16


Ratafià was one of the major liquors during the eighteenth and nineteenth centuries and was used to sanction trade agreements or at the conclusion of notarial and legal acts. The term ratafià indicates any type of liquor composed of an infusion made with fruit juices and alcohol. The origin of the name is shown in … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee


The main production of Alatri countryside is that of broccoli, a green vegetable with a slightly bitter aftertaste that is served as a side dish. It is boiled and then fried lightly in the pan with oil, garlic and chilli. The cultivation of this vegetable seems to have been originated by reasons of health benefits … Continued

Genazzano- Chiesa di San Nicola by Benedicta Lee

Quarantino Bean

The ancient production of the rare “quarantino bean” was recently rediscovered. It is a legume of white colour, rounded shape, from medium-small size and very tasty. It has excellent texture when cooked and its name comes from the fact that it takes 40 days to get to maturity.  

Polenta Reffettata

Polenta already cooked hard and left to get cold is placed on the cauldron and alternating with pork sauce and cheese, lying on the bottom of the fireplace to heat and season. Serve hot in ‘scife’ (typical wooden local dishes).

Grilled potatoes

A simple dish, poor but of extreme goodness: the potatoes in the skin are placed carefully on the hot surface of the fireplace covered with embers and cooked slowly: once ready they are enjoyed with a drizzle of olive oil and a pinch of salt.


The Cellette

The Cellette are a homemade pasta with simple water and flour ingredients to mixed together by hand. It is served with plenty of red sauce and accompanied by good wine of Catelli.

Regilla Oligomineral water

The Water Source Regilla is located on the 32nd kilometer of the ancient Via Latina where it is believed that the famous lake Regillo was situated. This water was the subject of much research and careful analysis that have established its character of absolute purity and therapeutic properties for medical and dietary needs.

Milk of Asina

In Santa Maria is a farm that breeds donkeys and specializes in donkey’s milk destined for infants and the elderly.

Paliano- Grano Monococco azienda Bertacco

Einkorn (Monococco) Wheat

This grain was the first type cultivated in the Mezzaluna Fertile and around Tiberiade about 23,000 years ago and represented, with barley and hulled wheat, the basis of the diet of the Mediterranean populations. It was replaced by soft wheat around the mid-sixteenth century and rediscovered recently in France, where it obtained the Protected Geographical … Continued

Rosciola olive oil

In Paliano is grown a particular variety of olive from which oil obtained by squeezing these ancient Rosciola cultivars. The olives are rich in aromatic substances and the oil has a mild and inviting flavour. The oil producers follow the “Regulations for the production of extra virgin olive oil of single variety Rosciola”.

Cesanese wine DOCG

The Cesanese wine is bright red in colour with an intense taste and a delicate nose that makes it the choice for important dishes. In 1973 it obtained the DOC, and in 2008 the name “Cesanese del Piglio DOCG” has been released. In “XIV Book of Naturalis Historia”, Pliny the Younger describes a particular red … Continued

Pecorino Cheese

On the slopes of Mount Scalambra there are still shepherds producing cheese, from milk of sheep eating high-altitude grass from the surrounding countryside. The cheese can be eaten fresh or aged for several months in shepherd’s cellars.

Pappery Bread

During the Christmas holidays this typical dessert called ‘gingerbread’ is made with dried fruit, candied fruit, chocolate and honey. Originall,y they were also made with peppercorns from which comes the name of this cake. The shape and colour are reminiscent of a pale sun and, in some areas, its preparation took place on December 21, the … Continued


The Pataccaccia is the local name that indicates the traditional local pasta made with water, flour and salt. The dough is rolled with a rolling pin and cut by hand into irregular stripes. The pasta is consumed immediately after cooking and is topped with tomato sauce, or served ‘white’ with garlic, oil and hot pepper. … Continued

Wine Passerina IGT Frusinate

The Passerina is a delicate white wine typical of the Frosinone area. Its fruity aroma and grace makes it perfect as an aperitif or to accompany fish and cheese.  

Serrone Donut

The donut is considered a symbol of wealth and a hope of prosperity. According to local traditions, women received the donut as a gift from the man who was going to ask their hand. When he arrived on the day of the wedding, the woman rested the donut on her husband’s head as a seal … Continued

Olive oil Rosciola

The oil of Serrone is renowned and is mainly a ‘cultivar’ species called ‘Rosciola’, with small juicy olives, whose origins date back to the Roman poet Lucullus. The characteristics of the oil are a golden yellow colour with green reflection, a glazed appearance when it is not filtered during production. The taste is balanced, very … Continued

Sculca Wine

From the sunny vineyards of Sgurgola has been born a tasty wine produced by Thomas Spaziani, a winemaker who loves his country and its traditions. The wine has the ancient name of the town, Sculca, and the label shows a fresco that is located on a spring in the centre.