Taste

lentils in wood spoon

Rascino Lentil grow in the a plateau of Rascino at about 1150 meters above sea level.

It is located n the area of Flamignano (province of Rieti) between the Cicolano Mountains on the border between Lazio and Abruzzo regions.

The cultivation of lentil in the high Rascino plains is still carried out and grown with traditional and organic methods without the use of fertilizers and herbicides.

Often it is harvested ("snatched") by hand and is available in characteristic and traditional bags. ù

Lentils are very small and have a great flavour.

In Fara in Sabina, dried sheep meat was prepared, which was the traditional food of the shepherds on their travels.

The recipe has been handed down orally and begins with the arrangement of the meat.

The leg of the sheep is boned, rolled and seasoned with salt, pepper, chili and garlic.

The meat is placed to dry by the fire and left to mature in a well-ventilated cellar.

The preparation has very ancient origins and this conservation system enabled the people to have sheep meat throughout the year.

The Bean Pea of Colle di Tora is a local product with unique quality features.

It is so named because of its round shape, its white colour, and almost non-existent peel. The skin is so thin that the cooking times are reduced.

Its delicate flavour makes it perfect for simple dishes: boiled and seasoned with salt, pepper and Oil of Sabina DOP.

The "bean pea" is grown almost exclusively for family consumption and is also in the local restaurants in the form of puree to accompany meat and fish dishes.

The Pizza de 'nfrasco is a typical dish of Collalto Sabino and is a particular pasta, bread or pizza, made with wheat flour and corn baked in the embers.

This is a type of cooking specialised in some areas of central Italy and includes a wood burning fireplace.

The coals has to be arranged at the bottom of the fireplace, to warm the bricks of the chimney itself or a stone. 

When the brick or the stone reaches the right temperature, you move the coals and you put the dough for bread.

Then cover the dough with ash and a bit of embers.

After about ten minutes, remove the ash and the pizza will have arrived at perfect cooking.
 
 

Broad Bean Soup is a dish typical of the rural tradition and of Collalto Sabino. 

The recipe is simple and requires few ingredients: beans, bacon, parsley, olive oil and onion. It is very tasty and broad beans have many nutritional benefits.

Broad beans (Vicia fava) belong to the leguminous family and are rich in minerals with a high amount of iron.

They are useful to the circulation of oxygen and to give support to the immune system.

It is a common plant throughout Italy, especially in the south, although it is grown all over the world.

Recently, China has become a major producer.

Cittareale is the source of ''Cittareale Acqua Relae - Royal Water ".

From the analysis it was found that this water presents exceptional organoleptic properties, in addition to being low in sodium and to have almost no bacteriological content.

ph Popo le Chien

Sagne alla Molinara in a typical dish of Sabina region (North East of Rome) and Cittaducale.

Sagne is a kind pasta handmade with simple ingredients like flour and water.

Sagne are pulled by hand by experienced Civitesi housewives, with a special and laborious process.

The sagne are seasoned with a sauce made of tomato, garlic, olive oil, marjoram, wild oregano and chili.

Cittaducale dedicates a festival (sagra) to this pasta.

At Castel Sant’Angelo brown chestnut is produced, a fruit quality similar to chestnuts but with larger, more sugary fruits.

The brown plant is more delicate than that of the chestnut and less productive, which is why its fruits are more sought after and appreciated.