Taste

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.

Asparagus

The presence of an uncontaminated countryside and water gives a remarkable production of wild asparagus on the mountains around Percile. The asparagus is thin but very tasty and can be cooked in many ways which can be tasted in the restaurants of Percile.

Chestnut

The mountains around Percile are rich in chestnut trees which in autumn produce large productions of this fruit which for years has helped to feed the population.

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.

In the caves of Montefiascone a very particular cheese is seasoned, a pecorino produced from the milk of locally raised sheep, to which are added some aromatic herbs.

The seasoning varies depending on the type of consistency desired for the cheese and, of course, influences its flavour.

Local history tells that it all began with an innkeeper named Saverio who lived in a cave. Saverio had noticed how his cheese had taken on the scent of nearby aromatic herbs and how it was greatly appreciated by customers.

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.