Taste

Giglietto is one of the symbols of the city of Palestrina.

it is an iris-shaped biscuit whose existence is due to exile from France of the Barberini family.

The cooks of the court Barberini sought to reproduce in cookies the shape of the Fleur-de-lis (an iris) from the French coat of arms.

This type of delicacy has its own dedicated festival that takes place in the first week of August.

Although Arnara does not fall in wine DOC zones, its local products are well known and appreciated.

There are cultivations of Sangiovese, Trebbiano, Malvasia, Maturano, Pamparano and Moscato.

The wine is sold to wineries and you can taste it in many Ciociarian restaurants asking for "house wine".

The Amaseno mozzarella has the recognition of the PDO - Protected Designation of Origin of the buffalo mozzarella cheese.

Ciociara mozzarella differs in the composition of the paste that comes from the experience of the local artisans.

Mozzarella, ricotta and cheese are produced exclusively with local buffalo milk, processed whole, fresh and raw.

It has the classic round shape and white colour and it is protected by a thin crust and has a smooth surface.

The Caciottina Buffalo of Amaseno is a cheese made with raw buffalo milk that can be plain or flavoured.

The caciottina can be enriched with dried fruit or chili.

The meadows of Settefrati and of the Val di Comino side which is part of the Abruzzo Lazio and Molise National Park are the ideal place to graze flocks of sheep and goats.

Cheeses have been produced for millennia and there have been written records of the quality of the cheese since the 1600s.

The cheese comes from sheep's milk from Comisana and Massese and from that of goat breeds Grigia Ciociara e Bianca Monticellana.

It is the classic shepherds’ cheese with its cylindrical shape, with a hard crust and a taste that becomes stronger as it matures.

Pecorino is produced from raw milk and is particularly tasty in the Marzolina type, produced in spring.

These cheeses have an elongated shape and are eaten fresh or preserved in oil in glass jars.

In 1993, a group of producers came together in a consortium and obtained the Pecorino di Picinisco DOP certification for their cheeses.

The Omelette (Frittata) with Wild Asparagus is one of the typical dishes of Fontechiari and Ciociaria.

It is a riot of eggs and asparagus that is prepared with a high thickness and enjoyed with bread from wood-fired ovens.

The real secret is the wild asparagus that is picked in the fields and in the mountains of this pristine Val di Comino rich in scents.

The farmers of Fontechiari have always produced an excellent light wine based on Malvasia and Trebbiano grapes.

It is a dry wine with slightly sweet aftertaste.

It is usually offered during events.

Tagliatelle with Ricotta, Bacon and Asparagus are one of the delights of Fontechiari and Val di Comino.

Tagliatelle are strictly handmade pasta with the addition of eggs.

Wild asparagus are collected throughout the Val di Comino and have a particular flavor.

The preparation of the dish begins with fried bacon or guanciale. To this is added a ricotta made creamy with hot water.

This cream is mixed with cooked tagliatelle and then served with a generous sprinkling of cow's milk cheese or parmesan.