Taste

Amaretti di Casperia are cookies made with the same process as meringue.

The egg whites are beaten to a foam with sugar, ground and roasted hazelnuts, essence of bitter almonds and a hint of vanilla, and then set.

The biscuit colour is typically white and has the characteristic shape of a dome.
 
 

The oil of Sabina from this area was known and appreciated since the times of the Romans who came to stock up for the year.

This oil was known from the song by Virgil Aeneid VII.

Its origins go far back in time, and the olive tree arrived from the Middle East in these areas in 600-700 BC, brought by the Etruscans.

The oil varieties grown in Sabina are the "Carboncella", "Leccino", "Frantoio" and "Olivastro". The Sabina oil has DOC registration.

An example of the value of Cantalupo in Sabina is the cultivation of chick peas,

This is a legume with globular shaped seeds and beige biturzoluta (knobbly cover).

ttThe seed is reminiscent of the ram's head, hence the name arietum (Latin: ram).

Chick peas are always cultivated for their protein crucial to the diet.

The Melon of Cantalupo in Sabina is a variety of melon 'cantalupensis or cantalupio' group.

It has medium size, the skin is smooth and has yellow-orange flesh.

It is so named because originally it was brought by Asian missionaries to the papal castle at Cantalupo.
 
 

Borgorose is a wonderful medieval town in Sabina surrounded by chestnut wood.

Chestnut Jam has a sweet taste and a brown colour.

It is prepared with chestnuts boiled after cleaning from the peal.

Sugar is added and the mixture is then placed over the flame until a thick paste is formed that will be put still hot in glass jars.

The preparation is then covered by liquor.

Potato Dumplings or Ravioli di Patate of Borgorose are a typical pastry composed of puff pastry and filling.

The dough is made with flour, eggs, milk, olive oil, salt and yeast.

The filling is made from boiled and mashed potatoes, grated sheep's cheese, eggs and raisins softened in wine. In the stuffing can be added other ingredients such as chestnuts.

The ravioli are then brushed with beaten egg and put to cook in a wood oven.
 

The Fiatoni pastry of Borgorose can be likened to a big "ravioli with ricotta" specially made during Easter period.

The pastry encloses a paste made with sheep cheese combined with ground Parmesan blended with fresh eggs.

The cake has ancient traditions and it is said that families put away the cheese rinds during the year to keep for during the Easter period to make Fiatoni.
 

Borgo Velino is an enchanting medieval town in Sabina region and its mountains are covered by chestnuts trees.

The flour is made from the tasty brown Antrodoco chestnut (grown in Antrodoco, Borgovelino, Castel S. Angelo and Micigliano) is perfect for the preparation of chestnut cake and other sweets.