Serpetta (little snake) is the typical cookie of Cave and takes its name from its characteristic shape of an S or a small snake.
They are ideal for breakfast or to be enjoyed with an afternoon tea, coffee or herbal infusion.
Sagne and Fagioli are the symbolic dish of Ciociaria and Fumone and is a pasta with legumes soup.
The original recipe involves the use of the so-called "furry sagne", a type of hand-rolled pasta made with water and flour whose rough surface allows the sauce to remain anchored.
The essential ingredients are wholemeal flour for the pasta.
The typical condiment of Fumone is made with tomato sauce, bacon and borlotti beans (“fasui”). A little pecorino cheese is grated on top of the soup.
The Easter Pigna Cake (Pigna Pasquale) is a characteristic dessert of the Easter period very widespread in Ciociaria and Fumone.
It appears with a shape similar to that of panettone, and inside it is richly spiced with aniseed, candied fruit and liqueur fragrances.
According to tradition, the pigna can also take the form of a donut and contain boiled eggs in the centre.
Donuts in Wine are among the typical recipes of Fumone and are the so-called “ciammellette ruzze” or Ciambelle al VIno.
They are dried cookies made with a scented paste with aniseed seeds and coated with granules of sugar, to be dipped in the wine.
The donuts are excellent to be enjoyed with a good Cesanese wine and can be found in bakeries at any time of the yearbe enjoyed
Tartalicchi are donuts made with simple ingredients such as flour, potatoes and yeast. In Fumone they are commonly called 'frittelle', a sort of pancakes.
They are fried in a lot of oil from seeds and powdered with sugar and are prepared especially for Christmas, St. Joseph's Day and Carnival.
Heated by the fire of a fireplace or at the bakery, they re-release the fragrance that distinguishes them even in the following days.
Frappe or Chiacchiere are typical sweets of the Carnival in Ciociaria and are considered good luck.
They have a typical zigzag profile and often have the shape of a bow.
They can not miss in parties and weddings. Once, a few days before the happy day, the bride went with relatives and friends to the groom's house carrying a basket of frappe on her head.
This was considered the beginning of the party.
Polenta with Pork Chops (polenta con spuntature di maiale) is a unique and classic dish of Ciociaria during the winter period.
A sauce made with pork chops and sausages in tomato juice is placed on a polenta base.
For the delight of friends, the polenta is poured on a flat wood plate (spianatora) with the pork spare ribs and sausage that make a good show in the middle.
Only the fastest or most voracious manages to win some extra meat by cutting a path into the polenta until he reaches the "prize" of the meat.
The Bread Soup is a typical dishes of Ciociaria made with stale bread.
It is prepared by superimposing thin slices of bread in a large pan in which the vegetable soup is prepared with vegetables typical of the season: beans, chickpeas, cabbage, onions etc.
It is left to rest for a few hours and served warm.
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