Taste

ph Samuele Tocci

Canescioni are baked goods, such as calzones (folded pizza of San Donato Val di Comino.

They are stuffed with pecorino, parmesan cheese, peperone and eggs.

They were prepared during Holy Week and eaten on Easter Sunday after the blessing of the priest.

The Pontecorvo Pepper is first mentioned in 1830 in a booklet which listed horticultural crops, when the Principality of Pontecorvo was in the domain of the Holy See.

In 1889, with the formation of the Agricultural Consortium, pepper cultivation had a remarkable development to become one of the main resources of the area.

Calascioni is the characteristic rustic pizza filled with eggs and cheese or vegetables of Pignataro Interamna.
 

Pano Sotto is a typical homemade stale bread soup with beans and vegetables.

These dishes were part of the tradition, when the bread was made only a couple of times a month to save firewood and the stale bread was reused into soups.

It was done with layers of bread and legumes. On top is a dusting of pecorino cheese.

Cervaro is in the wine production area Wine Frusinate IGP - Protected Geographical Indication.

The cultivation of grapes in the Frosinone area has ancient origins and predates the Roman period.

The immaginary line connecting the Etruscan and Greek viticulture is clearly visible in the central part of the province of Frosinone.

Its development has, however, been due to the monks and the dense network of abbeys and small Benedictine monasteries scattered throughout the territory.
 

Buffalo mozzarella

Ceprano is part of the area of production of the famous and tasty Mozzarella di Bufala Campana DOP.

The term mozzarella derives from "cutting off", that is the manual cutting of the spun paste made with thumb and forefinger.

Already in the twelfth century the monks of the Monastery of San Lorenzo in Capua offered a "mozza or provatura" with a piece of bread to the pilgrims who went in procession into the Church. But the term "mozzarella" appears for the first time in the sixteenth century (1570) in a cooking text by Scappi, the papal court cook.

In the late nineteenth century at Aversa was formed the famous "Taverna", a particular wholesale market of mozzarella and ricotta di bufala, a sort of 'commodity exchange'.

The origins of the buffalo mozzarella are linked to the introduction of these animals into Italy around 1000 by the Norman kings.

At Castelnuovo Parano: The 'Spaccatelle' is an appetizer of green olives.

The olives are crushed with a stone without removing the core.

Then they are put in water for twenty days, changing the water every day.

After twenty days they are ready and are seasoned with salt, olive oil, parsley, garlic and oregano and put into glass jars.

The thallus (tallo/talli) is a garlic bud of Castelliri (called Cazzarieglie in dialect) and is put in oil or processed into a paste.

It is used in many local recipes of Castelliri as Talli and Fave Beans.

This is a preparation used to accompany a meat dish. A tasty and nutritious side dish made of talli, broad beans, onions, and chili oil.