One of the traditional dishes of Colle San Magno is a small loaf of bread stuffed with sausage and broccoli.
This Broccoletti represents one of the local specialities and is collected throughout the area between Roccasecca and Colle San Magno.
The sagne with beans is a soup and is one of the typical Ciociaria dishes. It has been on the tables of all the families and has fed whole generations.
Sagne is a kind of pasta handmade with water and flour, water and salt.
In Colle San Magno the soup is prepared using Cannellini of Atina Beans from the nearby Val di Comino where they are recognized as a DOP product.
They are famous for their softness and flavourful.
The traditional cuisine of Colle San Magno was ‘poor’ but tasty. It has many traits common to the whole Ciociaria Region. Frionza is a soup of bread and vegetables and it was eaten with fresh raw chives.
The Frionza ingredients change depending on the season and the availability of vegetables from the fields.
One of the traditional dishes of Marano Equo is the cream of beans which is made using Regina beans that grow locally in the 'marane', the spring area.
To make the cream, beans, carrots, onions, celery, bay leaves, parsley and sliced bacon are used. First, boil the beans together with all the vegetables and when the beans are cooked, blend everything by adding oil, salt and pepper. Then spread the previously browned slices of bacon on top of the dish.
One of the typical dishes of Cineto Romano are spelled sagne, a kind of fettuccine, made with spelled flour from the Lucretili Mountains.
Spelled was one of the staple cereals of ancient Rome and was used to prepare bread and polenta. It was used for the army, but the spelled scones could not be missing in the celebration of weddings.
Spelled was then supplanted by the cultivation of soft wheat, but the tradition remained in Cineto Romano, perhaps due to its history strongly linked to that of the Aequi and the ancient Romans.
Eel is the Lake Bolsena fish that traditionally is eaten during the Christmas holidays and Vernaccia is a typical local wine.
After being cleaned and cut, the fish is sautéed with oil, garlic, rosemary, sage, red pepper and salt.
Once golden, the Vernaccia is added until it evaporates completely.
A special mention of "the eels of Bolsena and Vernaccia" is made in the Purgatory of the Divine Comedy by Dante, in canto XXIV 20-24.
The whitebait is a small freshwater and marine fish very common in Lake Bolsena.
In tradition, whitebait were often eaten immediately by the fishermen who have just returned from fishing.
They were skewered and roasted, spreading over them some oil and salt, directly on the banks of the lake on the fire that they lit to warm up.
Bolsena is the largest lake of Lazio region and it is famous for the variety of its fish.
Tench Soup is a real soup to eat with noodles or other homemade pasta.
The recipe begins with a traditional sauté of oil, onion, carrot, celery, parsley, a clove of garlic, salt and pepper. Clean the fish, cook for a few minutes and then add water and tomato paste.
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