The Grass Pea of Accumoli (Cicerchia) is cultivated in a plateau at at about 850 meters above sea level.
This wild legume prefers highland and grows in mountainous areas.
it is a dry lenticular irregularly shaped legume, beige not uniform colour.
Legumes have always been a key component in the diet of poor people and are the basis of many local dishes.
The Accumoli Mortadella is a traditional cooked salami still made with traditional techniques from pigs reared in semi-wild state in the pastures of Laga Mountains.
They are used for the loin meat, lard and chest. The meat is very fine ground. The aging lasts an average of four months using typical wooden slats for its pressing.
It is processed in the fall and stocks run out in the early months of the year.
Guanciale is a kind of cured meat produced from the cheek (guancia) of the pig. Guanciale Amatriciano has the characteristic triangular shape and is aged 2-3 months.
The pig cheek has a strong bond with this territory, between Abruzzo and Lazio regions, as it was an integral part of the supply for pastors of the Monti della Laga.
It guaranteed a good calorie intake during their stay in the mountains and, together with pecorino, it was originally the only condiment for pasta amatriciana.
Bread with Potatoes od Accumoli is a sweet bread, with a thin crust, crumbly, brown colour, and with superficial cuts.
The ingredients of this bread are flour, whole wheat flour, mashed potatoes or potato flakes, water, salt, baker's yeast and natural yeast.
The bread is left to rise for 4 hours before processing. It is cooked in a wood oven and a characteristic is the use of woollen blankets and wooden shovels to bake the dough.
It is a bread that is kept for many days. Traditionally the wood stove was only lit to make bread once a week.
The 'Nociata' or 'Copeta' is a typical sweet made of nuts, hazelnuts and honey.
Its origins are linked to Neapolitan cuisine and Accumoli was prt of the Neapolitan Kingdom.
A paste of thin diamond shape is placed between two bay leaves that produce a special flavour from salty to sweet.
It is prepared in the Christmas period, according to a traditional recipe handed down orally from generation to generation.
In Greccio there are beautiful and abundant water sources including mineral water from the "Source of the Lupetto", excellent for purity and lightness, springing from the rocks of Mount Peschio.
The source is located on the highest point of the whole area, just a few steps from the town.
The name comes from the fact that the owner of the place that habitually drank had an appetite like a 'wolf'. It is also said that in the woods lived a wolf that devoured the people of the castle and drinking the water made the wolf become voracious.
The source water of Lupetto is clean, alkaline, lithium rich, digestive, diuretic and uric. It is said to be suitable for diseases of the digestive organs, urinary tract, against gout, gravel, nephritis, and loss of appetite.
Turania is on the Truffle and Chestnut Road, a path that promotes these two products of the forest of Sabina.
They are the symbols of autumn and have a unique and recognizable taste.
The "Falloni" are rolled pizzas stuffed with vegetables (chard, chicory, or courgettes).
In other towns they are called 'calzoni’ (‘trousers'). T
hey have a slightly spicy flavour and were traditionally prepared once a week at the bakery.
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