The Marturanum Regional Park, and in particular the area of the church and the necropolis of San Giuliano in Barbarano Romano, is the perfect setting for a weekend dedicated to the Etruscan people. The rock necropolis is located in the Valloni, gorges dug into the tuff and which are a Read more…
In Barbarano Romano, the ricotta (cottage cheese) dates back to the Roman period and a first reference was made by Marco Porzio Catone who collected the procedures that regulated sheep farming in Republican Rome. At that time the sheep’s milk had three purposes: religious, as a drink, and for processing Read more…
In Barbarano Romano, the DOP ‘Tuscia’ olive oil is produced from olives of the Frantoio, Leccino and Canino varieties. It has an emerald green colour with golden highlights and a fruity smell reminiscent of healthy, fresh fruit, harvested at optimum ripeness. Its flavour is medium fruity with balanced bitter and Read more…
In the area of Barbarano Romano grapes are grown for the production of wines with Protected Designation of Origin ‘Colli Etruschi Viterbesi’ or ‘Tuscia’.
The cultivation of grapes in northern Lazio began with the Etruscans and was first documented in a fourth-century BC tomb in the necropolis of Molesino. You see a Faliscan ‘stamnos’ with black and red figures representing Dionysus and Oinopion, i.e. a rounded vase with two handles, with which the wine Read more…
In Barbarano Romano on December 4, the feast of Santa Barbara is held with a performance of the band, the procession with the relic of the saint, of firecrackers, gunfire and fireworks. During the day there are ‘ad hoc’ poetry competitions.
In Barbarano Romano, the third Sunday of October a festival is held dedicated to the grape, best autumn fruit.
On September 10, in honour of the saint, a particular religious festival is held that includes the distribution of a typical local bread to all the families of Barbarano. The bread is made up of eight balls of dough held together in pairs, and to which are attributed therapeutic properties. Read more…
In Barbarano Romano, the first Sunday of May, near the Etruscan necropolis of Caiolo, some pastors prepare ricotta with the old ‘Callare’ on high heat. The curd is then served to visitors on slices of ‘tozzi’, Durum wheat bread, from which gives the name to this festival. On the occasion Read more…
In Barbarano Romano, on 17 January, the patron saint of animals is celebrated with the distribution of “staffa”, a special type of bread.
