Taste

In the past, Ancient Mountain Wheat varieties were cultivated in the areas of high altitude in Colle San Magno.

Some seeds has survived until today thanks to some farmers who have preserved, and replanted some variety, and now crops cultivation has been re-established.

A unique feature, due to the altitude at which Colle San Magno is located, is the task of conservation of the seeds that is made possible by the isolation at which this enchanting village is located.

In the woods of Colle San Magno chestnuts are collected. Chestnuts are prepared roasted or boiled and are celebrated in autumn festivals. 

Chestnuts are also dried and eaten during spring and summertime.
 

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.

In the woods around Colle San Magno there are excellent truffles and for some years dishes based on this fragrant tuber have been created.

In mountain surrounding Colle San Magno, pastures sheep and goats are bred and many cheeses are produced.

Their taste is particularly good because of the herbs used to feed the animals.

Both fresh and aged cheeses are available and you can find excellent ricottas, primosale, and the famous marzoline, the cheese of spring when life returns.

Regina bean cream from Marano Equo with bacon

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.

San Biagio donuts

San Biagio donuts are sweets that were traditionally offered during the feast of the patron saint San Biagio in February in Marano Equo. Their story recalls that of the great earthquake of February 1703 and they were used as thanksgiving to the saint.

According to another tradition, the custom of eating donuts during the ceremony recalls the miracle of the saint who saved a child thanks to a piece of bread. The child was choking on a fishbone and still today this is the most used method in case of emergency.

The donut has the taste of soft bread scented with anise seeds.

Regina bean

The Marano Equo climbing borlotto bean has adapted to the terrain and has taken on unique characteristics and flavours. According to a local story, its name Regina Bean is a tribute to a visit from the Queen of Italy who after tasting them she said "This bean is really tasty, tender, very good, fit for a Queen".

The bean is grown in the 'marane', the springs near the Aniene river which also feed the aqueduct of the city of Rome. Perhaps it is precisely this water with unique characteristics that gives the delicacy and nutritional values to the Regina di Marano Equo bean.

The runner bean is grown with the help of canes that draw a particularly beautiful rural landscape.

After having fed the people of Marano Equo and Subiaco for years, with industrialization and emigration to Rome, the Regina bean had a period of abandonment in the 70s.

It has been preserved thanks to Slow Food and some farmers who have continued to cultivate it and today it is only possible to buy it locally.

Its tender and digestible skin makes it perfect for soups and the traditional Marano Equo recipe is the Regina bean cream with bacon.