Boundary stones

Cervara has always been a borderland, yesterday between the Papal State and the Kingdom of the Two Sicilies and today between Lazio and Abruzzo. In the upper part, inside the Simbruini mountains Natural Park, one can still recognize the marble stones that marked the ancient boundary of the Papal State. Read more…

Cif-Ciaf

Cif-Ciaf is perhaps the most famous dish of the tradition of mountain pastures of Cervara di Roma that was eaten in the high-altitude pastures. It is a stew of sheep meat boiled with oil, vinegar and salt to form a soup. For this preparation no water was used as that Read more…

Gnocchi del Brigante

Like all mountain villages, even in Cervara di Roma one of the traditional dishes is potato gnocchi. They are prepared with a mixture of water, flour, salt and crushed potatoes. After being well ‘massaged’, the dough is divided into parts that then in turn stretched into shapes that are then Read more…

Strozzapreti and Cecamariti

In Cervara di Roma you can find two types of homemade pasta with water, flour and salt. They are the Strozzapreti to which a feast is dedicated and the Cecamarites. They are distinguished by their shape: strozzapreti are twisted while the cecamarites are smooth. They are seasoned in various ways, Read more…

Ramoracce

The ramoracce are one of the spontaneous herbs that are found in high altitude meadows near Cervara di Roma. Their bitter taste makes them special and highly sought after by all those looking for authentic flavours that can revive the emotions of the past by combining them with modern cuisine.

Pappaciucco

Pappaciucco is one of the traditional dishes of Cervara di Roma and over the centuries had been one of the main winter meals. Its ingredients are very simple being black cabbage and potatoes that are found in the cold season. Today it is used as a side dish.

Recalicu

Recalicu is one of the traditional dishes of Cervara di Roma based on polenta and beans. The peculiarity is that the polenta and beans are cooked together and flavour each other. The polenta is then spread on wooden plates and seasoned with a ‘drizzle’ of extra virgin olive oil. This Read more…

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