Festival of the Ciaramelle

The Festival delle Ciaramelle was born in 2016 to rediscover the traditional and historical tool of the ciaramella and takes place in Amatrice and in the neighboring countries as Accumoli. A party to make these territories known for their vitality and the ability to overcome the image of the territory. Read more…

Cicerchia

The grass pea is a dry lenticular irregularly shaped legume, beige not uniform colour. Always this legume is grown in mountainous areas of this zone. Legumes have always been a key component in the diet of poor people and are the basis of many local dishes.  

Mortadella of Accumoli

The Accumoli Mortadella is a traditional salami still made with traditional techniques from pigs reared in semi-wild state in the pastures of Laga. They are used for the loin meat, lard and chest. The meat is very fine ground. The aging lasts an average of four months using typical wooden Read more…

Bread with potatoes

It is a sweet bread, with a thin crust, crumbly, brown colour, and with superficial cuts. The ingredients of this bread are flour, whole wheat flour, mashed potatoes or potato flakes, water, salt, baker’s yeast and natural yeast. The bread is left to rise for 4 hours before processing. It Read more…

The ‘Copeta’

The ‘Nociata’ or ‘Copeta’ is a typical sweet made of nuts, hazelnuts and honey. A paste of thin diamond shape is placed between two bay leaves that produce a special flavour from salty to sweet. It is prepared in the Christmas period, according to a traditional recipe handed down orally Read more…

Palazzo Marini

Palazzo Marini (today Bonamici) is a large late Mannerist building designed so as to adapt to the slope of the road. It is characterized by an imposing portal: two twisted columns with Ionic legged elephant capitals supporting a balcony. All with stone manufacturing embossed with a diamond shaped tip. The Read more…

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