Typical Dishes

Ghighe is the traditional pasta made of water and flour that in other towns is called beghe or strozzapreti.

In the area of Tolfa, for some years now the ancient durum wheat of the Senatore Cappelli variety has been planted.

The flour produced with its grain is particularly nutritious and tasty and there are scientific articles on its properties.

Tolfa's recipe includes placing the Ghighe in a pan with a sauce based on tomatoes, garlic, oil, chilli and wild herbs.

One of the traditional dishes of Roman cuisine and Tolfa is the "Baccalà in sour and sweet", traditional of Christmas holidays.

The dish is a dried cod, cooked with onion, raisin, dried quarters of apple, prunes, dried sour cherries and chilli.

Acquacotta Soup is the dish par excellence of the Tuscan-Lazio Maremma where Tolfa is located.

It is a seasonal vegetable soup whose history dates back to the tradition of the ancient Italic peoples to offer the fruits of the earth to the deities.

Because of its required freshness, it is a dish with many seasonal variations depending on the vegetables that are available, to which is added some "beaten" (pork belly) and "persa" of marjoram.

The soup is served over some slices of bread preferably made with local grains.

To promote this tradition and to maintain the authenticity of the dish, the Association of Tolfetan Acquacotta was formed.

ph Luca Nebuloni

Pici is one of the most tasty typical dishes in Città della Pieve, which is influenced by the neighbouring Tuscany. In the rest of Umbria they called it umbricelli.

It is a kind of fresh pasta served with several different souces.l The recipe is simple: water, flour and very little, if any, egg. The preparation consists in ''appiciare" that is, hand working the dough - pulling and pushing to create a long and full bodied noodle.

There are variations to the seasoning of all kinds: mushroom, carbonara, venison sauce (wild boar and hare) or in many other ways. However, that are considered external to the tradition of Tuscany, such as cheese and pepper that are notoriously from Roman recipes.

The classics condiments allow however for "aglione" (a tomato sauce and a giant garlic that grows only here), a sauce with rabbit liver, duck or goose sauce, a meat sauce, or simply "crumbs", that is served with Tuscan bread crumbs fried in olive oil.

The Abbuot is a traditional Easter dish in Molise and in Ciociaria and therefore in Viticuso.

The name means 'wrapped' roll, and it is made with the less noble parts of the lamb still on milk.

The filling is made from small pieces of liver, lung, heart and other offal, and to make it more spicy, chopped garlic and parsley, chili and pepper are added.

The Abbuticchio is more than a traditional food, it is an "institution" in Torrice and in the area called Ciociaria.

It is a roll of cooked sheep's tripe in a very thick sauce and served with grated pecorino cheese,

The 'fini fini' is a traditional homemade egg pasta cut into small strips.

The sauce, made with chicken giblets, is typical of San Giovanni Incarico and the poor areas of Ciociaria. It is prepared by adding onion, celery, wine and tomato.

The bread soups were born from the need to use the hard-stale bread, in fact bread is not made often so as not to consume too much wood.

This soup from San Giovanni Incarico was made with homemade stale bread, spinach beet, chicory, beans, chickpeas, broadbeans, lentils, carrot, a ripe tomato, celery, onion, pepper, a clove of garlic.

Once ready was added grated pecorino cheese, olive oil and salt were added.