Taste

The Extra Virgin Olive Oil of Montefiascone is part of the DOP Tuscia, the brand of this area north of Rome.

It is obtained from the olives of three cultivar (varieties): Frantoio, Canino and Leccino.

The microclimate created by the presence of the waters of Lake Bolsena and the volcanic soils give the oil of Montefiascone a particular scent that makes it distinguishable from others and sought after by lovers of good food.

'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.

Tortiglioni and biscuits

Following the ancient tradition of the municipal oven, excellent dry biscuits and other oven-baked delights are produced in Jenne. The traditional biscuit is the tortiglione, which takes its name from its shape obtained by weaving the mixture of colors before baking. The dark paste is obtained by adding cocoa.

In Colle San Magno you can find oil and wine of excellent quality produced by local farmers.

You can find these in the local shops or in bulk from the local manufacturers and distributers.

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 Pigna is the typical Easter cake of Ciociaria and it is prepared in the bakery of Colle San Magno.

It looks like a kind of leavened savoury panettone with a dough full of raisins, cinnamon, anise, vanilla and scented with candied orange and lemon and a hint of liqueur.

Its preparation is rather complex and requires many hours and for this it was used to celebrate important holidays like Easter.

The Pagliette of Colle San Magno are donuts that follow a complex cycle of preparation as they are first boiled and then placed in the oven.

The ingredients are simple: eggs, oil, sugar and flour.

After cooking they are covered with an icing "cò gliò gileppe", a mixture made with sugar, water and egg whites which gives it its characteristic white colour.

It was the traditional dessert during weddings and the first communion because of its immaculate colour that recalls purity.