Strengozzi are a typical Sabina pasta but each municipality has its own variant and special traditional dish. In Sant'Angelo Romano it is called strengozzo and is a pasta made by hand with flour, water and with the addition of egg. It is topped with beans and served similar to a soup.
Strengozzo is celebrated with a festival in August.
The Varata pizza of Sant'Angelo Romano has been included in the PAT list - Food Product of the Lazio region for the historical value it has assumed in the traditions of this village.
Pizza Varata is a ritual bread typical of the Easter period when it is eaten during the classic breakfast of salami, hard-boiled eggs and chocolate.
Its name derives from its shape, a disc of bread in which 'furrows' are drawn to divide it which recall the lines of the plow and then small holes are made with a fork which recall the sowing of the fields. The term 'varata' recalls the activity of plowing the fields.
As in the case of pizza bbotata, these signs also varied from family to family so that women could recognize their loaves when they went to bake them in the public oven.
Its preparation is made with flour, water, eggs and aniseed.
La pizza bbotata di Sant’Angelo Romano è stata inserite nella lista PAT – Prodotto Alimentare della regione Lazio per il suo forte legame con le tradizioni di questo borgo poco lontano ad est di Roma.
Il suo nome deriva dalla particolare forma infatti, dopo la lievitazione, la pasta viene stesa in una sfoglia molto sottile che viene spennellata con dell’olio. A questo punto la sfoglia viene arrotolata su sé stessa, che in dialetto si dive ‘abbotata’ e poi cotta nel forno a legna.
Gli ingredienti sono quelli tipici della tradizione contadina: farina, uova, lievito, sale e olio EVO.
La ricetta è riportata nel libro delle tradizioni del borgo di Sant’Angelo Romano.
Sant'Angelo Romano is part of the oil cities of Sabina and its territory is characterized by the presence of large olive groves.
The consortium for the protection of Sabina oil DOP was born in 1996, which is produced from Carboncella, Leccino, Raja, Frantoio, Olivastrone, Moraiolo, Olivago, Salviana and Rosciola olives following a certified process.
The oil has a light color tending towards yellow but with green reflections and its aroma reflects the scents of the territory.
Donuts with oil of Sant'Angelo Romano have been included in the PAT list - Traditional Food Product of the Lazio region. They are savory donuts made with a few high quality ingredients: flour, water. EVO oil from Sabina and salt. They are cooked twice, the first time they are lightly boiled and, after having dried them for one night, they are then placed in the oven.
Each donut is marked with an elder stick, locally called ciammuco, and they can be recognized by the half-moon decorations that are placed on top of the donut, even if more and more each Sant'Angelo oven creates its own shapes. In fact, traditionally women went to cook them in the public oven and marked them with their own distinctive sign.
They were eaten like festive bread and cannot be missing from the tables of Sant'Angelo Romano.
A traditional dish of San Polo dei Cavalieri are Polenta with Snails.
The snails are collected in the green countryside and are cooked with traditional sauce made of tomato, optimally accompanied by polenta.
One of the typical products of Sambuci are the famous anise donuts which have been recognized by the Lazio Region, have become a Slow Food Presidium and have been brought to Terra Madre food festival in Turin.
The main feature of this donut is that according to tradition, to make donuts you only need to use the leaves of the 'female' laurel plant to prepare the infusion in which the anise is soaked.
This ancient recipe seems to have been born during pagan rites in honor of the goddess Angizia and in the tradition of Sambuci they were prepared in wedding ceremonies in which the bride and her mother gave them to the guests.
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