As in many areas of the Aniene Valley mountains, the woods around Sambuci are generous with truffles. In the right seasons you can find black truffles, scorzoni (the classical summer trufles) and also some white truffles.
The truffles are used in the local cuisine and can be tasted in the trattorie and restaurants of Sambuci.
Tripe in Roman Style is one of the typical dishes from Lazio and Rome par excellence.
A traditional recipe for the poor made with a part of the "waste" and not very expensive part of the pig.
The tripe is seasoned with local mint and accompanied by cannellini beans.
Marzella is the typical wild asparagus found in Roviano. It is possible to taste it in spring when it can be harvested in the fields surrounding the village.
It can be used to prepare the sauce for pasta dishes, or with an egg omelette flavored with the first spring onions.
Its taste is so particular that it is celebrated with a festival during the month of June.
The cuzzi are the traditional pasta of Roviano and are still made by hand with water and corn flour. They have the shape of short spaghettoni and perhaps the name cuzzi – corti derives from their appearance.
They were prepared on holidays and the traditional condiment was made with garlic, tomato, chilli pepper and a sprinkling of pecorino cheese.
A festival is dedicated to the cuzzi cò j' ajju in Roviano during the month of July.
The Rosciola Olive Trees covered the beautiful hills surrounding the town of Roiate creating an enchanting landscape.
The Rosciola Single Variety Extra Virgin Olive Oil has a golden yellow colour with green highlights and a taste of green fruit.
The main scent is of apple and grass. The delicacy of its aroma, make it ideal for the fish and raw salads.
Thanks to the passion and tenacity of local producers it has been possible to preserve the Rosciola ancient cultivar.
Rocca di Papa is the highest town in Castelli Romani district and is famous for its wood which in autumn produces Chestnuts and Porcini Mushrooms.
The chestnut was already present in Roman times and was recorded by the poet Ovid, in the first century BC. Ovid appreciated the chestnuts sold on the Via Sacra.
The cultivation was extended to all of the Alban Hills only in the eighteenth century.
Cecamariti are the traditional pasta of Rocca Canterano and are handcrafted with wheat flour and maize mixed only with water. It takes its name from a legend concerning married life and extramarital 'escapades'.
The pasta is seasoned with tomato sauce, garlic and chilli pepper and this dish is celebrated with a festival during the month of August.
One of the typical dishes of Riofreddo is a homemade pasta made with water and flour and called 'sagnozzi'.
Originally it is served with a tomato and celery-based sauce called 'sellau e pumidoro', or with meat-based sauces.
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