One of Mentana typical products are the "Ciambelle a Cancello" (Gate Donuts) called in local dialect ‘Ciammelle a Cancellu’.
Donuts are savoury and made with flour, anise, extra virgin olive oil DOP and salt.
The Marino DOC wine was already known in antiquity with the name of Albanum.
It has a colour from pale yellow to golden yellow. The bouquet is full and dry, typical of malvasia, while the taste has a good aromatic persistence and a slightly bitter aftertaste.
Marano Equo is known as the 'Land of the Waters' and their therapeutic quality has been recognized since Roman times.
The historian Livy Mariani in 1848 wrote: "in Marano territory flow the four famous waters which were conducted to Rome in the times of its empire, the Acqua Augustea, the Acqua Marcia, Claudia, the Albudino and Herculaneum springs."
Trekking and walks in the Marano Equo territory are immersions in a lush nature between chestnut trees and hornbeam, their prized undergrowth and the scents of the Mediterranean.
Traditionally, chestnuts of Manziana were an essential product of the diet.
They were dried and stored for subsequent slow cooking. They were added to vegetable soups, milk soup or cooked with pig's trotters or pork rinds.
Ground into flour, they became an ingredient in bread, pasta and desserts.
The waste is fed to breeding domesticated animals such as pigs, chickens and cattle.
Manziana Bread is made with grains grown in the area. The land was made available by the Agricultural University of Manziana.
It is recognized for its intense aroma and taste and is produced by local bakeries.
Sagne e Farre is the typical dish of Licenza, a medieval town in the enchanting Aniene Valley, to which a Festival is dedicated (Sagra Elle Sagne e Farre).
Sagne is a kind of fettuccine handmade with flour of spelt and emmer wheat, the grain which represented the main food of the Romans.
The fettuccine, or 'sagne' are seasoned with fresh cherry tomatoes and chili sauce.
The Lariano Bread is one of the most famous foods of Lazio and is recognized as a Traditional Food Product of the Lazio Region.
The bread is made from a mixture of soft flours including whole wheat flour and using a natural yeast (biga).
It has a double rising and is cooked in wood-burning ovens fuelled especially with chestnut wood.
For many years the Labico Hazelnut has been sought after for its flavour, which is given by the volcanic soil and the right climatic exposure.
The harvest takes place in late August and every year the city of Labico organises a festival.
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