In the municipalities of Settefrati, San Donato Val di Comino and Alvito, a special extra virgin olive oil is produced using the Oliva Marina cultivar.
The intense and fragrant flavor recalls the smells of the valley and the oil is highly appreciated for raw condiments.
Gnocchi with nettle and asparagus are a typical dish of Settefrati made by collecting wild herbs from the meadows of the Val di Comino.
Local flavors for one of the traditional Ciociara dishes where the famous potato gnocchi are seasoned with a sauce made with nettles and wild asparagus.
Pan a moll is one of the traditional dishes of Settefrati in Val Comino in which the leftover bread from previous days was recovered.
It was a way not to waste the bread that was baked once a week in public ovens.
Stale homemade bread was cooked with the addition of vegetables, legumes and pork rinds. A typical dish of the peasant tradition.
Gnocchi with sheep sauce are one of the typical dishes of the Ciociara tradition and of the charming village of Vico in Lazio.
In a land where many men traditionally devoted themselves to sheep farming and traversing the trails of seasonal flock movement, they could not miss traditional sheep-eating dishes.
Two festivals are dedicated to gnocchi with sheep sauce in Vico nel Lazio: in May with the Madonna del Campo Festival and in August during the Festival of the Return.
Gnocchi, made from local potatoes and shaped by hand. They are seasoned with macerated and cooked sheep meat with garlic, onion, laurel, juniper, oil, parsley and tomato.
Gnocchi are then sprinkled with seasoned sheep cheese or Parmesan cheese.
Chicory is the best side dishes of Vico nel Lazio and Ciociaria region and it is cooked in several different ways.
It is a spontaneous growth plant known since the ancient Egyptians who used it widely and it is quoted in the Ebers Papyrus of 1550 BC.
Its name could have Greek or Arab derivation and already Greek physician Galen quoted it as useful to cure liver disease.
In addition to the plant, in war time the root of the chicory was used to prepare a coffee. The 'cicoriario' is name of the worker who picked the chicory in the fields and sold it in the markets.
In the Roman and Ciociara tradition, chicory is preferably cooked in a pan, with oil, garlic and chili pepper, accompanied by home-made bread.
The cecerchiata is the typical sweet of the local Carnival of Isola del Liri and is made up of small sweet fried dough balls, that are then held together by honey to form a large donut.
The cicerchiata name has a medieval origin and is derived from grass (or chickling) pea, a legume similar to the pea and chickpea that is widespread in central and southern Lazio.
"Cicerchiata" means "pile of grass peas". This cake is very similar to the Neapolitan cake called Struffoli.
Near the village of Picinisco there is the Scopella Water Source from which flow the healing waters, indicated for kidney disease.
The Sheep Quadricorna (or Sheep Four Horns) is a typical breed of the pastures of Val Comino that has great ability to adapt to high altitude pastures.
They are famous for the quality of their milk used in the production of very tasty cheese.
Page 59 of 71
Follow us