Typical Dishes

Anzio's portodanzese style fish soup is one of the typical dishes of this city made particularly tasty by the choice of fish directly from the boxes of fishermen at the port.

The key elements of the soup are the polyps, cuttlefish, scorpion fish, weever fish, piper, the dogfish, gurnard and sea bream. To these are added seafood such as anchovies, mussels and clams.

The soup begins by cutting the polyps and cuttlefish into small pieces and cooking them on a high flame with oil, garlic and chilli, to which a little white wine is added. Once the wine has evaporated, add a salted anchovy and peeled tomatoes.

After about 30 minutes add the cleaned fish and then the seafood.

To serve the dishes, place croutons of bread (bruschette bread with oil) in the bowl on which the fish soup is poured and finally parsley is sprinkled, and this is `alla portodanzese`.

The fried fish is a fry of small fish and the particularity of that of Anzio is the freshness of the fish just arrived in port on the fleet of fishing boats.

The fish are rolled in flour and fried in plenty of olive oil.

They are then dried on paper and served with slices of lemon that each person can squeeze at will.

It takes its name from the 'paranza', a type of boat used for trawling.

Ramiccia pasta

Ramiccia is the traditional handmade pasta of Percile. It is made with a mixture of water, flour and with the addition of eggs. It is cut into thin strips similar to fettuccine.

One of the traditional meats of Montefiascone and the area of Tuscia, is lamb that is bred by local shepherds and is then prepared according to different recipes.

One of the most original dishes is that of the Aged Lamb in which meat is added to an egg sauce.

The lamb is cut into small pieces and cooked in a pan with the classic flavours: garlic, oil, rosemary and chilli. Halfway through cooking, a glass of wine is added and evaporated.

At the end of cooking a sauce prepared separately made with eggs, salt, pepper and lemon is then added. It is poured on the lamb in the pan but without further heating.

It is served immediately after heating.

One of the traditional dishes of Roman cuisine and of Montefiascone and this part of northern Lazio is homemade egg pappardelle seasoned with wild boar sauce. The pappardelle are very wide fettuccine and are rigorously spread out by hand and cut according to preference.

For the sauce you must follow a very complex process that begins the day before by soaking the boneless meat in a marinade of wine, onion, carrot, garlic, celery and bay leaves.

Meanwhile, with the bones of the boar, prepare a broth, boiling it with water and herbs.

Once the meat is macerated, start to cook with a chopped carrot, celery, onion, garlic and bacon. The meat is then added and cooked until it reaches a good consistency and at this point a glass of wine is added and it is browned.

For the sauce, add tomato, salt and pepper and cook over low heat for at least another hour.

The pappardelle are served with this sauce and the addition of pecorino or parmesan of your choice.

one feature of the cuisine of Montefiascone is the presence of dishes based on freshwater fish from the Lake of Bolsena.

Among the many species, the most common is the whitefish, which are also part of many festivals in the towns along the shores of the lake.

The main dish of this cuisine are Linguine with Coregone (white fish), cooked with tomatoes souce and fresh erbs.

Sweet Ravioli is one of the traditional dishes of Montefiascone and is a “fagottino” (little bag) in the shape of raviolo, precisely, filled with ricotta and local natural flavours according to a recipe kept by a local pharmacist.

The peculiarity of this dish is in fact in the uniqueness of this recipe that has been handed down for generations and in which today's herbs and spices are the same as those of the past.

Once prepared, the ravioli is fried in local olive oil.

'ndremmappi

The 'ndremmappi are the typical dish of Jenne and are recognized as a traditional dish of the Lazio region. They are a homemade pasta composed of a mixture of only water and flour. The shape is that of a long square pasta but they are then cut into the shape of short sticks.

The peculiarity is their seasoning which recalls the local tradition of transhumance, when the shepherds moved from the mountain pastures to those of the sea during the winter months.

The sauce, in fact, is based on tomatoes, garlic and pickled anchovies that were brought back by the shepherds on their return journey to Jenne.