Typical Dishes

One of the typical dishes of Salento are the lamb rolls which are called Gnemmarieddhri or even Turcinielddhri in Cellino San Marco and the Brindisi area.

The rolls are small and are made from liver or other lamb entrails that are held together by a piece of tripe and then rolled up (gnumeredde means just a ball of wool).

The rolls are then flavoured with bay leaves or other spices depending on the particular town and are cooked on the grill.

Scafata

The 'scafata' is one of the typical dishes in Tivoli, the city of the magnificent Villa d'Este and Villa Adriana that are listed in the UNESCO World Heritage.

It has a rural origin linked to simplicity and it is made using local seasonal products such as: beans, peas, artichokes, potatoes, onion and garlic.

Baccalà is one of the traditional dishes of Roman cuisine and it is the Italian name to cod fish which has been preserved in salt.

This particular recipe of Albano Laziale is a variation with potatoes that takes the name of "Baccalà alla Pirocca" from the surname of its creator.

The fish is cooked over low heat, preferably in a wood-fired oven, together with a lightly fried garlic, onion and chilli pepper. Halfway through cooking, add the potatoes.

It is ideal to enjoy with a good glass of white wine from the Castelli Romani.

The cuisine of Albano Laziale has a close connection with that of the eternal city, and many of its traditional dishes are typical Roman cuisine.

Among the specialties to be tasted in the trattorias and restaurants of Albano, certain characteristic dishes and starters cannot be missed, in addition to the sliced ​​salami and pecorino cheese, Roman Trippa is often served with mint, as well as Coratella, a dish based on lamb.

As a first course you can taste the famous Potato Gnocchi with tomato and basil sauce and the Fettuccine, a handmade pasta with flour and eggs and seasoned in various ways depending on the time of year.

Among the latter we have to mention the Coda alla Vaccinara (the tail of the cow) and the Abbacchio al Forno (Baked Lamb), they are two very appreciated and perfected specialties here in Albano.

All dishes can be enjoyed with typical condiments such as those made with Broccoli Capoccione or Giudia (Jewish) Artichokes, cooked matticella or cut in a pan.

Then you can't miss the famous Porchetta of Ariccia DOP that takes its name from the famous neighbouring city kingdom of the Chigi princes.

Among the typical dishes of Albano Laziale one must not miss a dish of fish from the famous lake of Albano (called also Lake of Castel Gandolfo).

Th most famous dishes is the frying of smelt fish, the delicious small fish that are also used in other traditional recipes of the Roman village.

Fried in batter, it can be found as a dish in the many taverns and fraschette (typical local restaurants) and can be tasted seasoned with a little lemon juice and a sprinkling of parsley.

Broccoli Attufato is one of the most traditional recipes of Albano Laziale that uses one of its most tasty well known products, the broccolo capoccione. This kind of broccoli takes its name from the size of its inflorescence and which is particularly tasty.

The preparation begins by separating the inflorescences into small florets which are then sautéed in a pan with garlic, extra virgin olive oil, salt and chilli. At this point, the florets are then slowly stewed with abundant red wine.

An excellent side dish to be enjoyed accompanying the many other Albano delicacies.

The typical Pizza of Polenta with Ramoracce in Labico is a winter dishes and is a thin lay of polenta cooked and covered with these herbs.

The ramoracce are versatile wild herbs typical of central Italy with a strong flavor similar to that of broccoli. Tthey are very healthy.

Bean Soup is a poor dish of the Italian tradition and one of Labico's specialties.

Beans were considered the 'meat of the poor people' and have fed generations of Italians.

The soup is prepared with borlotti beans with the addition of celery, carrots, onions and potatoes, all boiled slowly along with good meat broth. An excellent dish to enjoy on a cold winter day.