Cantalice is an enchanting village in the woods of Sabina and is known for its numerous truffle fields from which the precious black truffle is collected.
In the different seasons of the year the Hooked truffle (tuber uncinatum) and the Scorzone (summer truffle) are also collected.
The Strengozze are strips of a fresh pasta with a square section of white colour and with a floury consistency.
The ingredients are wheat flour and water mixed manually.
The preparation of fresh pasta without the addition of eggs is lost in the mists of time.
It was the basis of the birth of the pastificia industry (pasta factory), at the end of the 1800s, enabling the preparation of products without eggs because they are less perishable.
The strengozze of Cantalice are seasoned with tomato sauce or ragout of hare.
Lachena is a homemade pasta with water and flour with the shape of the fettuccine.
In Castro dei Volsci it is mainly cooked with beans or other legumes.
Pizza of Polenta is a plate of the Cave tradition, combining polenta, broccoli and sausage.
You prepare the polenta to make small disks that are then roasted on the pan.
In the middle of two discs, sausages are put with broccoletti, which are a simple but tasty combination, typical of the cuisine of southern Italy.
Broccoletti are boiled and re-heated in a frying pan with garlic, oil and chili sausages.
The Lacchene are special handmade pasta, that is a mixture of water and flour pulled with the rolling pin to make a thin but spongy sheet.
They have the shape of a ‘leaf’ and are cut irregularly.
The particular dough is also called hairy because thanks to its shape it is able to absorb the dressing well and the dish is particularly tasty.
Lecchene are seasoned with sauce depending on the season.
Gnocchi are an Italian tradition and are produced in two different ways: with a dough that includes potatoes and with one made only of water and flour.
The sauce are the same: tasty sauce made with fresh tomato and basil or traditional meat sauce.
The Gnocchetti "a sassetto" and the Gnocchi a "coa de soreca" (mouse's tail) of Cave are made with water and flour.
During the autumn months the real specialty is the porcini mushroom-based dressing.
Vegetable Minestrone (big soup) is one of the basic dishes of Roman tradition.
Each season it is prepared differently by collecting the fresh products in the vegetable garden.
It is enjoyed in the agriturismi of the area with the vegetables naturally cultivated.
The territory of Cave is characterized by extensive woods of chestnuts and walnuts that produce nationally known fruit.
In the past, chestnuts were one of the key foods in the population nutrition during the winter months.
In its honour one of the main festivals of Cave is celebrated as the festival of chestnuts (sagra della castagna).
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