Pano Sotto is a typical homemade stale bread soup with beans and vegetables.
These dishes were part of the tradition, when the bread was made only a couple of times a month to save firewood and the stale bread was reused into soups.
It was done with layers of bread and legumes. On top is a dusting of pecorino cheese.
Potatoes grown in Acquafondata countryside are famous for their quality and organoleptic (sensory) qualities. Their quality are recognise with the denomination Patate Alto Viterbesi IGP (Upper Viterbo Potatoes PGI - Protected Geographical Indication).
Thanks to these, the most famous dish of Acquafondata are Potatoes's Gnocchi made from potatoes, flour and salt.
For a good result it is important that the potato maintains a certain consistency after being boiled and crushed to not compromise the single gnocco shape during the final boiling.
Note that the right amount of flour depends on the degree of humidity of the environment in which the dough is prepared.
Never use ‘new’ potatoes.
Vicovaro is near Lucretili Mountains and Tibutini Mountains and it is crossed by Aniene Rivers, the second river of Rome. In the past it was linked to Rome through the Old Via Varia and it was one of the agricultural center of Rome.
its territory is perfect for the cultivation of maize from which the flour for polenta has been obtained for centuries.
Polenta was the typical dish of the peasant diet produced from flour from maize cultivated in their own fields, and ground quickly in the mill and eaten unseasoned.
Today, the typical sauce of Vicovaro is polenta with snails or 'ciammaruche'.
The typical dish of Saracinesco is polenta covered with a tomato snail sauce. Snails are found available in the meadows at certain times of the year and must be 'purged' for a few days. Only then are they ready to be cooked with a tomato-based sauce.
Polenta is a typical autumn and winter dish to which a festival is dedicated during the month of September with outdoor tastings in the square and along the streets of the historic centre.
Strengozzi are a typical Sabina pasta but each municipality has its own variant and special traditional dish. In Sant'Angelo Romano it is called strengozzo and is a pasta made by hand with flour, water and with the addition of egg. It is topped with beans and served similar to a soup.
Strengozzo is celebrated with a festival in August.
A traditional dish of San Polo dei Cavalieri are Polenta with Snails.
The snails are collected in the green countryside and are cooked with traditional sauce made of tomato, optimally accompanied by polenta.
Tripe in Roman Style is one of the typical dishes from Lazio and Rome par excellence.
A traditional recipe for the poor made with a part of the "waste" and not very expensive part of the pig.
The tripe is seasoned with local mint and accompanied by cannellini beans.
The cuzzi are the traditional pasta of Roviano and are still made by hand with water and corn flour. They have the shape of short spaghettoni and perhaps the name cuzzi – corti derives from their appearance.
They were prepared on holidays and the traditional condiment was made with garlic, tomato, chilli pepper and a sprinkling of pecorino cheese.
A festival is dedicated to the cuzzi cò j' ajju in Roviano during the month of July.
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