Taste

Lake Bolsena is rich in many varieties of fish such as Pike, Tench, European Eel, White fish, Witebait and Perch.

The most fished species is Whitefish, a fish with a delicate flavour to which festivals and feasts are dedicated in the villages along the shores of the lake.

The most famous fish is the European Eel, which is the typical Christmas dish in many countries of central Italy.

The Pike is the rarest and most delicious fish.

The Scatalone Tomato of Bolsena is a particular variety from the empty interior of the Tuscia Viterbese and registered in the PAT - Traditional Agri-Foodstuff of the Lazio Region as a species at risk of extinction.

Its history dates back to the early 1900s when this variety was brought to fruit and vegetable exhibitions and dedicated specific events.

The Scatolone Tomato has a firm, thick skin and is empty inside and for this reason it is called a 'box' (scatolone).

It has an elongated shape that can reach up to 20 cm in size and is rich in mineral salts, citric acid and vitamins A, B, C.

It is particularly suitable for the preparation of sauces and juices but also to be stuffed and baked.

Canuleio Wine of Bolsena is a white wine IGP - Protected Geographical Indication made by Azienda Agricola Mazziotti.

It is produced from various grapes such as white Malvasia, Procanico and Rossetto.

It is straw yellow in colour, has a soft, dry taste and a jasmine scent.

It takes its name from the Roman consul who abrogated the ban on marriage between patricians and plebeians in 445 BC.

Bread was the basis of the diet of the people of Ciociaria region and Pofi.

It was baked in common ovens every two weeks and couldn't be wasted. Bread that became hard and stale was then reused cooked and as an ingredient in traditional dishes.

Bread Soup is made with stale bread with various vegetables and beans.

In some versions are added peppers cooked in a frying pan and some pigs’ trotters.

Fettuccine with 'recaglie' (giblets) of chicken is one of the banquet dishes of roasted chicken and the giblets, called 'recaglie' (intestines, stomach and liver cut into small pieces).

They are cooked with onion, a bit of wine and tomato to prepare the seasoning of fettuccine.

Sagna and Beans is a soup and it is the typical dish of Pofi and of Ciociaria region.

Sagna is a kind of pasta made with a dough of flour and water, hand-rolled out and cut into small irregular pieces.

The bean soup is seasoned with tomato sauce and pinto beans.

The Monte Porzio Catone area is recognized as an area where the Frascati DOCG wine is produced. This wine is one of the most famous white wine in Rome and is made with grapes from Malvasia Bianca di Candia o Malvasia Puntinata, Bellone, Bombino Bianco, Trebbiano Toscano e Trebbiano Giallo.

The countryside landscape is characterized by large vineyards and many manufacturers have equipped their cellars for wine tourism and banquets.

In some of these farms it is also possible to sleep and spend a weekend in the vineyards with a wonderful view of Rome.

Often the wine is accompanied by "Manine" or "Manucce", a puff pastry dessert special with cream interior, and which has a shape reminiscent of a small hand.

Crespelle of Veroli

Crespelle are the typical cakes of Veroli which is also dedicated to a festiva (Sagra della Crespella)l.

They are tasty pancakes with a base of bread dough covered in sugar. The two and a half hours leavened dough guarantees softness and the frying in olive oil adds flavor and makes it light.

Over the years to the bread dough were added eggs and milk to make them softer still.

You can also enjoy cooking in the following days by putting it to heat on a grill or on the grill.