Marmalade

The citrus fruits of the Fondis area are the basis for special orange marmalades, bitter or blondes or mandarins or clementines or lemons...

Extra Virgin Itrana Olive Oil

The area of ​​the province of Latina is famous for a variety of olives, which yield an oil with an intense and fragrant taste: the...

Blonde Orange of Fondi

The blonde orange has been appreciated since the eighteenth century, when the Fondi name becomes synonymous with orange The orange groves...

Cafone Bread

This is a homemade bread, handmade, baked in a chestnut wood oven and prepared with natural yeast This bread is called 'ignorant' because...

Mazzalacardi

Mazzalaccardi are a type of pasta typical of the town prepared with water and flour similar to spaghetti but shorter and larger, strictly...

Aprilia DOC wine

The presence of viticulture dates back to pre-Roman period while already at the time Pliny the careless deforestation had caused the...

Castagna di Vallerano

In the area of ​​Vallerano there are about 635 hectares of chestnut and the first documents that speak of the cultivation of chestnuts...

Tarquinia Wine DOC

The cultivation of grapes in northern Lazio began with the Etruscans and is first documented in a fourth-century BC tomb in the necropolis...

Scorsone

The black truffle or scorsone has a scent not overly strong and a bitter mushroom flavor It is located in the vicinity of oak and turkey...

Maremma Viterbese Fennel

Fennel of Viterbo Maremma has a long tradition Already in 1379, in the Statute of Ortolani, reference is made to the horticultural lands...

Artichoke

Tarquinia is an area for growth of ​​the type "Roman artichokes" According to tradition, the Etruscans introduced the cultivation of...

The Brown Monti Cimini

The Brown Monti Cimini is a brown chestnut of the Florentine quality and is grown between 500 and 700 meters above sea level The chestnuts...

Onano Lentils

The Onano lentil has an ancient tradition and the first citation is found in the "orders, statutes, municipal laws of the community and...

Ricotta Romana DOP

The cottage cheese dates back to the Roman period and a first reference was made by Marco Porzio Catone who collected the procedures that...

Water of Nepi

Nepi is particularly famous for its water, which has a motto: “La città di Nepi, nobile e potente, nei cui campi fertilissimi sgorgano...

Ferlenghi Mushrooms

The Ferlengo, is a fungus that grows on ferla stumps, a plant similar to fennel and widespread in the Maremma, especially in Tarquinia and...

Snails

Among the local specialties, are snails seasoned with tomato, garlic and...

Cannaiola wine

The "Cannaiola" is a dessert wine of about 11 degrees obtained by the vinification of black cannaiolo grape, much like Aleatico The colour...

Aleatico Gradoli DOC Wine

Viticulture in the Lake Bolsena area developed since the Etruscan period thanks to the microclimate of the lake The cultivation of the vine...

Orvieto DOC wine

The origin of Orvieto grape growing is lost in history, and the landscape is characterized by rows of vines The past is told by paintings...

Upper Viterbese Potato PGI

The potato arrived from the ‘new world’, and the potato found in Upper Viterbese grows in volcanic soils rich in natural nutrients that...

Aleatico Gradoli DOC Wine

Viticulture in the Lake Bolsena area developed since the Etruscan period thanks to the microclimate of the lake The cultivation of the vine...

Bean Gradoli Purgatory

It is well known that the Etruscans grew beans and used them shredded for making "condiments" to be attached to meat The bean is loved by...

Civitella d’Agliano IGT wine

The wine Civitella d'Agliano IGT comes from an area where the cultivation of vines began many centuries ago and has always maintained a...

Frittellone

The frittellone is an omelet, stuffed and sprinkled with grated cheese, a typical salty food in the city of Civita Castellana It is known...

Vignola cherries IGP

The cherry crop in Vignola dates back to mid-nineteenth century as shown by mature trees growing in the vineyards The two cultures have...

Orvieto DOC wine

The origin of Orvieto grape growing is lost in history, and the landscape is characterized by rows of vines The past is told by paintings...

Wine of the Tiber Valleys

The area is characterized by vineyards and the Tiber Valleys Wine Route has been formed to promote these places and this wine that is...

Aleatico Gradoli DOC Wine

Viticulture in the Lake Bolsena area developed since the Etruscan period thanks to the microclimate of the lake The cultivation of the vine...

Colli Cimini Wine IGT

The cultivation of grapes in northern Lazio began with the Etruscans and is first documented in a fourth-century BC tomb in the necropolis...

“Tozzetti” and Hazelnut Cream

Caprarola is famous for its traditional sweet made from hazelnuts, such as ‘tozzetti’, macaroons, gingerbread and a special hazelnut...

Pecorino Toscano DOP

The sheep farming in Tuscany and north Lazio dates back to the Etruscan period The first historical notes on the Pecorino Toscano DOP are...

Est! Est!! Est!!! Montefiascone DOC

Vine cultivation in this area began with the Etruscans and was assisted by the microclimate created by the waters of Lake Bolsena In 1959...

Lazio Roman Artichoke IGP

The Roman artichoke is also called "cimarolo" or "violet" It has a spherical shape, is compact and is thornless It is harvested from...

Chestnuts

The Canepina chestnuts belong to the type known as "Florentine Chestnut" and are called Marrone dei Monti Cimini (Chestnut of the Cimini...

Tarquinia DOC Wine

The cultivation of grapes in northern Lazio began with the Etruscans and was first documented in a fourth-century BC tomb in the necropolis...

Colli Cimini IGT Wine

The cultivation of grapes in northern Lazio began with the Etruscans and is first documented in a fourth-century BC tomb in the necropolis...

Ricotta Romana DOP

The ricotta (cottage cheese) dates back to the Roman period and a first reference was made by Marco Porzio Catone who collected the...

Tuscia Olive Oil DOP

The DOP 'Tuscia' oil is produced from olives of the Frantoio, Leccino and Canino varieties It has an emerald green colour with golden...

Tarquinia DOC Wine

The cultivation of grapes in northern Lazio began with the Etruscans and was first documented in a fourth-century BC tomb in the necropolis...

Hazel Romana DOP

The "Nocchie", hazelnuts, are part of the Mediterranean diet and are the basis of many desserts such as "tozzetti”, the “ossetti da...

Tuscia Olive Oil DOP

The DOP 'Tuscia' oil is produced from olives of the Frantoio, Leccino and Canino varieties It has an emerald green color with golden...

Canino Olive Oil DOP

The “Canino” oil is obtained from the olive varieties: Caninese, Leccino, Pendolino, Maurino and Frantoio It has an emerald green...

Tarquinia DOC Wine

The cultivation of grapes in northern Lazio began with the Etruscans and was first documented in a fourth-century BC tomb in the necropolis...

Tuscia Olive Oil DOP

The DOP 'Tuscia' oil is produced from olives of the Frantoio, Leccino and Canino varieties It has an emerald green colour with golden...

Pecorino Toscano DOP

Sheep farming in Tuscany dates back to the Etruscan period The first historical notes on the Pecorino Toscano DOP come from the time of the...

Upper Viterbese Potato IGP

Brought originally from the ‘new world’, the potato found in the volcanic soils of Upper Viterbese is rich in natural nutrients that...

Broccoli cream

Broccoli is one of the excellent local foodstuffs and is celebrated with a festival in March This cream is prepared with high quality extra...

Golden fried Pike

Pike, the freshwater fish, is first boiled in water and vinegar and then prepared for browning: wrapped in a batter of eggs, pepper, salt...

Anguilla alla Cacciatora

A traditional dish, the eel cut into small pieces, floured and cooked till golden in hot oil and then flavoured with a pesto made with...

Acqua Paola

The water of Lake Bracciano has been used since Roman times for drinking water The ancient aqueduct of Trajan, restored by Pope Paul V in...

Claudia Water Source

Anguillara is the source of the naturally sparkling water spring of Clavdia (Claudia) The bottling plant is private and the source is...

Gentian

The gentians are a group of herbaceous plants of about 1 meter high with flowers ranging from blue to yellow and are widespread in the...

Cured Meats of Leonessa

The highland pastures of Leonessa are ideal for cattle breeding, and especially for pigs Pigs are fed with ‘fruits of the earth’ (such...

Lentil

Lentil is another typical crop of the Leonessan area, and the plateau at 900 metres above sea level is ideal for cultivating this tasty...

Biological Wheat

Hulled (or spelled) wheat is the oldest type of wheat and was cultivated 8000 years ago in the Mediterranean area The term flour is derived...

Truffle

The area of Leonessa is renowned for the quality of its black truffles and Leonessa is one of the Truffle Cities The search for truffles...

Potato Gnocchi

The dumplings, the first traditional dish based on boiled potatoes that are hand crushed and kneaded into a paste with flour and egg, are...

Giglietto

A giglietto is an iris-shaped biscuit whose existence is due to exile from France of the Barberini family The cooks of the court Barberini...

Arnara wine

Although Arnara does not fall in wine DOC zones, its local products are well known and appreciated There are cultivations of Sangiovese,...

Mozzarella di Bufala

The Amaseno mozzarella has the recognition of the PDO - Protected Designation of Origin of the buffalo mozzarella cheese Ciociara...

Buffalo Caciottina

The Caciottina of Amaseno buffalo is a cheese made with raw buffalo milk that can be plain or flavoured The Caciottina can be enriched with...

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...

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...

Ceci and Cicoria Soup

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

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...

The Abbuots

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

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...
tartufo nero

Black truffle

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

Strengozze

The Strengozze are strips of a fresh pasta with a square section of white colour and with a floury consistency The ingredients are wheat...
Photo by Eaters Collective

Lachena

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

Serpetta

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...
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...
Cave- Lacchene

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...
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...
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,...
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...
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...
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...
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...
Fumone- Frappe

Frappe

The Frappe or Chiacchiere is a zigzag-shaped and often bow-shaped sweet, are typical carnival sweets and are considered a blessing They...
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...
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...
Panata

Panata

On the occasion of the Feast of St Sebastian, on January 20 and on Monday after Pentecost, this ancient ritual occurs every year:...
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...
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...
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...
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...
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...
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...
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...
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...
Pan a moll

Pan a moll

Stale homemade bread with vegetables, beans and pork rinds A typical traditional peasant...
Vico nel Lazio- Cicoria

Chicory

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...
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...
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...
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...

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...
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...

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...
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...

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...
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...
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...
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...

Pangiallo

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...
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...

Mostaccioli

Mostaccioli is a classic Christmas cake consisting of little chocolate lozenges filled with jam, dried fruit, and other additions to the...
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...
Genazzano- Chiesa di San Nicola by Benedicta Lee

“Susamieglie”

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

“Cecerchiata”

This sweet is a carnival classic with pastry balls covered in honey and shaped into a...
Genazzano- Chiesa di San Nicola by Benedicta Lee

“Cecamarine”

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

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...

Amaretti of Fiuggi

Amaretti are almond-shaped biscuits, a symbol of the spa town: the ingredients are simple, like the original...
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...
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...
Genazzano- Chiesa di San Nicola by Benedicta Lee

“J’appallocco”

"J'appallocco" is a special porridge which is topped with beans, pork rind or dried beans Other special seasonings that are used during the...
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...
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...
Marzolina

Marzolina

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...

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...
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...
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...
Capranica Prenestina- Mushroom Festival

Mushrooms

The Capranica woods are a paradise for lovers of mushrooms and you can find many varieties starting with prestigious porcini (ammaracci),...
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...
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...
Genazzano- Chiesa di San Nicola by Benedicta Lee

“Barachiah”

This is a typical dessert of Genazzano made with shortcrust pastry and plum...
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):...
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...
Genazzano- Chiesa di San Nicola by Benedicta Lee

Fegatelli

They are pork liver rolls with laurel, contained in a "shell" of connective tissue from the liver  White wine is added at the...
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...
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...
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...
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 1200% The production...
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...
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...
maritozzi di Gerano

Maritozzi

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...
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...
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...
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...
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...
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...
tartalicchi

Ciociarian Tartalicchi

The Tartalicchi Ciociari pancakes are based on typical potatoes of Guarcino and Alatri and are part of the so-called 'Ciociarian poor...

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...
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...
Genazzano- Chiesa di San Nicola by Benedicta Lee

Cecapreti

Strozzapreti or cecapreti, are "maccaruni" of durum wheat flour, eggs and water seasoned in various ways Their name goes back to the...
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...
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...

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...
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...
Ceccano M'Briachelle

Ubriachèlle

The "ubriachelle" (in Italian) are typical donuts made with flour, sugar, red or white wine and aniseed Traditionally they are broken and...
Ceccano la Zazzicchia

Zazzicchia of Ceccano

A sausage made with pork meat bred locally and with the addition of orange peel and fennel...
Genazzano- Chiesa di San Nicola by Benedicta Lee

Cherries

The Maenza cherries are a local product known and appreciated for their flavour The cultivated varieties are: prumoteche, patrei,...
Genazzano- Chiesa di San Nicola by Benedicta Lee

‘Chiacchietegli’

This is the local name for a variety of broccoli (Brassica oleracea) of purple colour and delicate taste that is cultivated in the plain...
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...
Genazzano- Chiesa di San Nicola by Benedicta Lee

Pizzitelle

These are small 'pancakes' obtained from a semi-liquid batter with flour, water, yeast and raisins The mixture is fried in spoonfuls and...
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...
Genazzano- Chiesa di San Nicola by Benedicta Lee

Artichokes

In this area cultivation of artichokes is widespread in the 'artichoke varieties of Sezze' Artichokes are traditionally cooked 'in the...

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...
bellegra- tacchie ai funghi porcini

Tacchie

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...
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...

Scottone

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...

The fini fini

The peasant cuisine is characterized by simplicity and authenticity and its basic ingredients are definitely "poor" but of excellent...
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...
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,...
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...
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...
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...
Genazzano- Chiesa di San Nicola by Benedicta Lee

Corn Pizza

It is made using a variety of yellow maize flour of ancient...
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...
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...
Cerreto Laziale ratafia - Bettiol - 16

Ratafia

Ratafià was one of the major liquors during the eighteenth and nineteenth centuries and was used to sanction trade agreements or at the...
Genazzano- Chiesa di San Nicola by Benedicta Lee

Broccoletto

The main production of Alatri countryside is that of broccoli, a green vegetable with a slightly bitter aftertaste that is served as a side...
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...

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...

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...
celette

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...

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...

Milk of Asina

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

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...

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...

Pecorino Cheese

On the slopes of Mount Scalambra there are still shepherds producing cheese, from milk of sheep eating high-altitude grass from the...

Pappery Bread

During the Christmas holidays this typical dessert called 'gingerbread' is made with dried fruit, candied fruit, chocolate and honey...

Pataccaccie

The Pataccaccia is the local name that indicates the traditional local pasta made with water, flour and salt The dough is rolled with a...

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...

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...

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...

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...