Typical Dishes

Strozzapreti or cecapreti, are "maccaruni" of Ciociaria and Villa Santo Stefano.

The durum is made with wheat flour, eggs and water seasoned in various ways.

Their name goes back to the continuous restrictions imposed by the Church that had generated an anticlerical sentiment in the whole area of Ciociaria. When the women prepared this pasta they wished to choke the priests (strozzapreti) while they ate!

Cecapresti Pasta is celebrated in a festival in August.

The Bazzoffia of Priverno is a soup of stale bread and seasonal vegetables which is part of the rural tradition.

This dish is prepared especially in the spring with fresh seasonal vegetables such as artichokes, beans, peas, chard, lettuce and onion.

The vegetables are cooked with olive oil, and the dish is enriched with eggs and grated pecorino.

bellegra- tacchie ai funghi porcini

The Tacchie are a handmade pasta typical of Bellegra.

Pasta is madefrom water, flour and eggs that are "mixed together", stretched out on a wooden board and finally cut by hand in the classical shape of irregular rectangles.

They are eaten served with different sauces but the classic Bellegrana dish combines the tacchie with the famous and tasty porcini mushrooms from the Bellegra woods.

Every year, the city of Bellegra organises a festival dedicated to this pasta, the well known Sagra delle Tacchie ai Funghi Porcini. 

Pasta Fini Fini

The most common and tasty hand made pasta in Ciociaria region and Aquino is called Fini Fini (Thin Thin) due to its shape.

Fini Fini are egg noodles made and cut by hand and served with a meat sauce or a simple tomato sauce with basil leaves.

The peasant cuisine is characterized by simplicity and authenticity and its basic ingredients are definitely "poor" but of excellent quality.

The main dish of Coreno Ausonio, southern Lazio, is a soup made with handmade pasta and local legume.

Laina Pasta and chickpeas is a tasty dish typical of the so called poor Cousine, the food normally eaten by local people.

Laina is pasta handmade with flour, salt and water.

ph Popo le Chien

‘Sagnaccie’ with beans and chickpeas is a typical local dish of Piglio and of the Ciociaria region. 

Pasta soups with legumes have been the basis of people's diet for centuries due to their nutritional value.

Sagnaccie are a kind of homemade pasta produced with flour, water and salt.

Grilled Potatoes is a traditional simple dish, poor but of extreme goodness, cooked at the fireplaces. 

The potatoes in the skin are placed carefully on the hot surface of the fireplace covered with embers and cooked slowly.

Once ready they are enjoyed with a drizzle of EVO - Extra Virgin Olive Oil and a pinch of salt.

The Pataccaccia Pasta is the local name that indicates the traditional local pasta in Serrone made with water, flour and salt. The dough is rolled with a rolling pin and cut by hand into irregular stripes.

The pasta is consumed immediately after cooking and is topped with tomato sauce, or served 'white' with garlic, oil and hot pepper.

The origin of the name of the pasta is uncertain because the word 'patacca' has many meanings: it can mean 'stain' but also can be a great weight or a coin of little value. In general, it means anything that appears in a way that does not correspond to its value.