Albano Laziale. Pirocca Cod

BaccalĂ  is one of the traditional dishes of Roman cuisine, but this particular recipe is a variation with potatoes that takes the name of “BaccalĂ  alla Pirocca” from the surname of its creator from Albano Laziale. The fish is cooked over low heat, preferably in a wood-fired oven, together with Read more…

Albano Laziale. Pangiallo

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…

Albano Laziale. Broccolo Capoccione

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…

Albano Laziale. Cecchina Summer

Cecchina Summer in Albano Laziale is an event organized by the Department of Culture, Tourism and Entertainment and the Pro Loco Cecchina Tourist Association takes place at the Villa del Vescovo. The program of this event includes film screenings, food stands with typical products as well as entertainment and shows Read more…

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