The Garofolato is a true specialty of Veroli and is a second dish of sheep's meat cut into small pieces and flavoured with spices such as cloves.
The meat is first marinated and then cooked until it becomes very soft and tasty.
With the sauce, the homemade pasta is seasoned.
The Donut is one of Veroli's specialties and is made with bread dough and flavored with anise.
It is cooked in a wood oven and has a slightly different taste in every Veroli oven for the mother yeast that is used and kept by every baker.
Veroli's bread is recognized as an IGP product of Lazio Region for its particular characteristics.
Veroli bakers have been preparing it for centuries and every baker has his own yeast and characteristic taste.
It should be noted that a few years ago a rediscovery of the ancient grains produced by farmers in the area and milled in stone mills began.
Some of these bakers reproduce this bread that is not only organic but contains the love of centuries of farmers and artisans.
At Roccasecca and Casalvieri, linked by the Tracciolino, a special Roccaseccan Sfogliatella is prepared.
Sfogliatella is a typical dessert of Neapolitan cuisine and a legacy of the Bourbons Kings who ruled this area.
The Roccaseccan Sfogliatelle have shape slightly different but above all a filling of ricotta and chocolate that makes them unique.
Obviously, the ricotta comes from local farms and the ship cheese produced in this area is an Italian excellence, the Pecorino of Picinisco DOP.
La Frionza is a traditional recipe of Ciociaria Region and Roccasecca and is a soup of bread and vegetables.
It is prepared with stale bread and vegetables that were available and, in this case, the famous Broccoletti Rapa Catalonia.
The preparation is very simple and after frying garlic in a pan, add water and salt. When the water boils, cook the broccoletti.
When the broccoletti are almost cooked, add the bread cut into small pieces.
Depending on the season, the recipe can be enriched with other legumes or vegetables.
Genzano di Roma is part of the area where the eponymous white wine Colli Lanuvini (Lanuvini Hills) is made.
The wine is produced from white grapes Malvasia of Candia, Trebbiano, Trebbiano of Soave and Malvasia del Lazio and can be taste in the dry and sparkling versions.
The wine Lanuvini Colli DOC has a pale yellow colour more or less intense, delicate and pleasant. The taste is dry or sweet, fruity, full-bodied, harmonious, velvety.
The production of the bread in Genzano di Roma was so entrenched and widespread that it was used to mark the passing of the hours and the day.
Around 1600 the culture of bread was so widespread that the Prince Cesarini Sforza offered it as a gift to the Pope who was extremely impressed by the taste and aroma of this particular product.
The town of Genzano di Roma is part of the National Association of Bread Cities and the Casareccio Bread of Genzano was the first Italian bread to be awarded the IGP mark of the European Union.
The Murena at scapece (Scapece of Moray Eel) dish takes its name from a typical Neapolitan seasoning.
The morel mushrooms are fried and then sautéed in a pan on high heat accompanied by bay leaves, vinegar, parsley stalks, mint, garlic and pine nuts.
The moray eel has been bred and eaten since the Roman period and on Ventotene it was dedicated a festival in May.
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