In March, the village of Antrodoco covers its streets of confetti and streamers to celebrate the Carnival, with masked parades, allegorical floats and many activities to savor the best one of the most entertaining holidays of the year in this wonderful village of Sabina.
The Chestnut of Antrodoco Festival is one of the most important events in the small town of Sabina that involves the entire population. A medieval village that is formed above the ancient Roman post station along the Via Salaria. The event lasts two days where you can taste typical products, Read more…
These macaroons are typical round-shaped biscuits of golden-brown colour, obtained by processing of almonds, egg white and sugar.
The chestnut cake is a kind of pizza made with chestnut flour and dried fruit, flavoured with rosemary. The preparation is simple: in a bowl is mixed with a wooden spoon, the chestnut flour, extra virgin olive oil of Sabina, sugar and a pinch of salt. Cold water (or milk) Read more…
Nocino is a liqueur greenish colour and has a bitter taste obtained from unripe fruits of walnut. The fruits are divided into four parts and put to macerate in white wine for about 40 days. The infusion is then filtered and diluted with pure alcohol, water and sugar. The liquor Read more…
The Pandora is a liqueur made from wild strawberries. These are picked and left to soak in pure alcohol for about 40 days. The infusion is then filtered, diluted with water syrup and sugar, bottled and left to stand for about 30 days. The preparation of this fragolino liquor takes Read more…
The chestnut noodles are featured for their slightly sweet taste. They are prepared by adding chestnut flour to the traditional mix of noodles. The ingredients are then: flour, chestnut flour, eggs, a pinch of salt and a few tablespoons of water. The mixture should be smooth and elastic. From this Read more…
Antrodoco is surrounded by chestnut trees that produce the typical ‘brown antrodocani’ (brown chestnuts of Antrodoco). The brown chestnut stands out from other chestnut for its larger fruits, clear skin with dark stripes. The inner skin is very thin and does not penetrate the fruit that has a sweet taste. Read more…
The properties of the sulphurous waters of the Antrodoco baths have been known since Roman times. The sulphurous water gushed from the slopes of Monte Giano, and the baths were formed in natural pools reserved for men and women. In 1865 it was made into a spa, today a historic Read more…
The museum of Antrodoco is dedicated to the seventeenth-century painter and engraver Carlo Cesi and a collection of the works of Albanian painter Lin Delija. Carlo Cesi was born in Antrodoco in 1622 and his works can be seen in Rome in the Basilica of Santa Maria Maggiore in Read more…
