Fettuccine are the traditional pasta of Rome and its countryside and of Gorga. I am a homemade pasta obtained by mixing flour, water and adding eggs. The flour is a mixture of soft and durum wheat, as well as corn.
The "fregnacce" are the typical artisan pasta of Gorga and are prepared by the housewives using only water, flour and salt. The origin of the name that means ‘bullshit’ is uncertain and there are two hypotheses, the first is linked to the simplicity of preparation and the second to the fact that with just a few ingredients a considerable quantity of pasta can be obtained.
Their shape recalls that of short and irregular fettuccine. The fregnacce are seasoned above all with tomato sauce and are celebrated with the festival of gnocchitti and the fregnacce with a party in the square during the month of August.
The mountains and grasses of Gorga are the perfect pasture for the goats which produce particularly tasty milk. From this milk goat cheeses are produced but also stracchini and robiola with a unique flavor.
Panicella is a traditional bread from Gorga that was prepared especially during the day of Saint Anthony the Abbot, the day in which the animals that are brought to the church or in the square in front of the church are blessed.
Its shape recalls that of the maritozzo and the panicelle are blessed and offered to the faithful.
Ghighe is the traditional pasta made of water and flour that in other towns is called beghe or strozzapreti.
In the area of Tolfa, for some years now the ancient durum wheat of the Senatore Cappelli variety has been planted.
The flour produced with its grain is particularly nutritious and tasty and there are scientific articles on its properties.
Tolfa's recipe includes placing the Ghighe in a pan with a sauce based on tomatoes, garlic, oil, chilli and wild herbs.
One of the traditional dishes of Roman cuisine and Tolfa is the "Baccalà in sour and sweet", traditional of Christmas holidays.
The dish is a dried cod, cooked with onion, raisin, dried quarters of apple, prunes, dried sour cherries and chilli.
Acquacotta Soup is the dish par excellence of the Tuscan-Lazio Maremma where Tolfa is located.
It is a seasonal vegetable soup whose history dates back to the tradition of the ancient Italic peoples to offer the fruits of the earth to the deities.
Because of its required freshness, it is a dish with many seasonal variations depending on the vegetables that are available, to which is added some "beaten" (pork belly) and "persa" of marjoram.
The soup is served over some slices of bread preferably made with local grains.
To promote this tradition and to maintain the authenticity of the dish, the Association of Tolfetan Acquacotta was formed.
The cuisine of the Lepini Mountains and Norma is full of a great variety of dry biscuits that were typically consumed when on holidays.
The range includes 'Scottolate' donuts, which are first boiled and then placed in the oven, to create a sweet based on dried fruit.
The tasty biscuits called Brutti ma Buoni (Ugly but Good) that are based on hazelnuts and that have an undefined shape but a very strong and tasty flavour.
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