Taste

The sagne (from Scandriglia) have a very simple pasta made with flour and water.

The dough is spread with a rolling pin and "sfoglia" are torn erratically by hands. The dressing is made with olive oil, garlic, chili pepper and pecorino cheese.
 

The Stringozzi pasta (also called "Strangozzi" or "Strozza-Preti") flavoured with ragù or sauce, is a typical dish of Sabina and Rivodutri.

The handmade pasta was on the table of the poor.

It is an example of good cuisine made with simple ingredients, flour and water, and with great skill.
 

The 'Tisichelle' of Pozzaglia Sabina are a typical local sweet: donuts covered with icing made with egg whites and sugar.

The cultivation of emmer, which in ancient times was the most popular cereal in the West, is still grown in the mountainous areas of Posta.

The grain whole or ground is the main ingredient in many local dishes.

The "aspargine" are one of the typical products of the culinary tradition of Poggio Moiano and Sabina Region and were once used as medicinal plants.

The asparagus is hard to find but it is 'quick to cook'.

According to legend, the Emperor Augustus, when he wanted his orders to be executed immediately, would say: "Do it in the time you need to cook asparagus."

Paganico Sabina is part of the "Truffle and Chestnut Road of the Turano Valley".

The association promotes, educates and raises awareness of the culture of the two main gastronomic products of the forests of this area: the truffle and chestnut.

'Cecamariti' Pasta is a typical dish of Sabina and Nespolo.

This simple dough of water and flour owes its name to the speed of preparation.

In this way each woman had time to devote to her ‘hobbies’ while her husband believed her to have been engaged all day in the dough preparation.

Morro Reatino is in the production area od the famous Sabina DOP Oil. The Sabina oil has ancient origins and it arrived from the Middle East through the Etruscans.

It was the favourite of the Romans and the oil is spoken of in many Roman poems.