In the territory of Proceno a unique extra virgin Tuscia DOP Olive Oil is produced.
It has an emerald green colour with a fruity smell and a taste balanced between bitter and spicy.
It goes perfectly with local cuisine and should be eaten raw over vegetables and meats.
Proceno is famous for a particular variety of garlic called 'Red Garlic of Proceno' cultivates since Etruscan period.
Taste and properties of reg garlic have been known for centuries and it is listed by Slow Food as a typical product of Proceno and Acquapendente.
Perhaps the clay soils, perhaps the microclimate of Proceno conditioned by Monte Amiata, are some of the many factors that contribute to make this variety unique.
In August, Proceno dedicated the Festival of Garlic and Bruschetta (toasted bred) to this delicacy.
One of the typical dishes of Cineto Romano are spelled sagne, a kind of fettuccine, made with spelled flour from the Lucretili Mountains.
Spelled was one of the staple cereals of ancient Rome and was used to prepare bread and polenta. It was used for the army, but the spelled scones could not be missing in the celebration of weddings.
Spelled was then supplanted by the cultivation of soft wheat, but the tradition remained in Cineto Romano, perhaps due to its history strongly linked to that of the Aequi and the ancient Romans.
Ciambella cinetese is one of the typical products of Cineto Romano and has been included in the PAT list by the Italian Ministry of Agriculture.
The donut is made with flour, oil, wine and salt and is scented with anise seeds. Its shape can be recognized by the characteristic of being similar to a circular ribbon.
Eel is the Lake Bolsena fish that traditionally is eaten during the Christmas holidays and Vernaccia is a typical local wine.
After being cleaned and cut, the fish is sautéed with oil, garlic, rosemary, sage, red pepper and salt.
Once golden, the Vernaccia is added until it evaporates completely.
A special mention of "the eels of Bolsena and Vernaccia" is made in the Purgatory of the Divine Comedy by Dante, in canto XXIV 20-24.
The whitebait is a small freshwater and marine fish very common in Lake Bolsena.
In tradition, whitebait were often eaten immediately by the fishermen who have just returned from fishing.
They were skewered and roasted, spreading over them some oil and salt, directly on the banks of the lake on the fire that they lit to warm up.
Bolsena is the largest lake of Lazio region and it is famous for the variety of its fish.
Tench Soup is a real soup to eat with noodles or other homemade pasta.
The recipe begins with a traditional sauté of oil, onion, carrot, celery, parsley, a clove of garlic, salt and pepper. Clean the fish, cook for a few minutes and then add water and tomato paste.
Sbroscia is a typical fish soup of Lake Bolsena.
Its preparation is relatively simple. Boil water in a terracotta pan to which is added fish of various species cut into slices with garlic, oil, onion, chilli potatoes and herbs such as mint plus white wine.
Potatoes and tomato can also be added. The soup is then served on a bed of toasted bread.
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