Taste

Frascati DOCG wine is one of the most famous wines in the world and was the first white wine in Italy to be certificated in 1966.

Since 2011 the quality wines are labelled with the certification "DOCG- Denomination of Controlled and Guaranteed Origin" for the types Cannellino di Frascati and Frascati Superiore.

The wineries of Frascati are tourist destination for lovers of wine and for the landscape that is enjoyed by vineyards on the hills surrounding Rome.

The Abbuot is a traditional Easter dish in Molise and in Ciociaria and therefore in Viticuso.

The name means 'wrapped' roll, and it is made with the less noble parts of the lamb still on milk.

The filling is made from small pieces of liver, lung, heart and other offal, and to make it more spicy, chopped garlic and parsley, chili and pepper are added.

The Vallecorsa landscape is characterized by terraces made with dry stones (part of the World Heritage list of UNESCO) on which are cultivated olive trees which for centuries has been a major economic resource of the town.

Vallecorsa is famous for its olive oil and it is a member of the National Oil City Association for protection and promotion of olive trees and olive oil culture.

The Abbuticchio is more than a traditional food, it is an "institution" in Torrice and in the area called Ciociaria.

It is a roll of cooked sheep's tripe in a very thick sauce and served with grated pecorino cheese,

At Supino are the sources of Pisciarello and its mineral water is still used for the treatment of renal diseases.
 

little apple ugly but good

The Annurca apple is called the "queen of apples" and is praised in many ancient Neapolitan songs due to the taste of its fruit and the crisp white flesh, the characteristic flavor and fine bouquet, a real treat.

It is a typical product of Sant'Andrea del Garigliano.
 

The 'fini fini' is a traditional homemade egg pasta cut into small strips.

The sauce, made with chicken giblets, is typical of San Giovanni Incarico and the poor areas of Ciociaria. It is prepared by adding onion, celery, wine and tomato.

The bread soups were born from the need to use the hard-stale bread, in fact bread is not made often so as not to consume too much wood.

This soup from San Giovanni Incarico was made with homemade stale bread, spinach beet, chicory, beans, chickpeas, broadbeans, lentils, carrot, a ripe tomato, celery, onion, pepper, a clove of garlic.

Once ready was added grated pecorino cheese, olive oil and salt were added.