Taste

Viticulture in the Castelli was born with land allocations to veterans of wars, starting with the battle of Lepanto through to the former combatants of the "Great War" 1915-1918.

Assignees started small vineyards used for their own consumption and more intensive production for the local market.

This was the beginning of what is now a grand tradition that has led to some fine wines such as the Frascati DOC produced in the area of ​​Grottaferrata.

The oil of the Castelli was famous since the Roman period and there still exist "Alban" quarries, by Albano, from which were obtained the millstones for mills.

To give an idea of ​​the importance of the cultivation of olives, in Frascati there are the Church and the Osteria della Molara, in Lanuvio the remains of the Temple of Hercules Olivario and in Rome the intact Temple of Hercules Oleario along the bank of the Tiber.

The volcanic and dry soil, very rich in minerals, is excellent for the cultivation of olives. The oil Castelli Romani Extra Virgin Olive Oil has a harmonious flavour, sweet, fruity, a little bitter, is highly sought after.
 

Cicerchiata is a typical sweet of San Donato Val di Comino made of small fried balls joined by honey. It is prepared during the Carnival period.

It is recognized as a PAT Traditional Agri-food Product for the Abruzzo, Marche and Molise regions and perhaps its name comes from the cicerchie, a popular legume in these areas.

It is known in Naples and Campania with the name of Struffoli and eaten especially during the Christmas period.

The preparation of the cicerchiata begins with a mixture of flour, oil, butter, sugar and lemon zest.

The dough is then divided into balls of about 1 cm in diameter which are fried in olive oil. Then the balls are sprinkled with honey and given a cake or donut shape.

San Donato Val di Comino was once part of the Kingdom of the two Sicilies and therefore this dessert is one of the delights of Christmas.

Ciammellitte are typical of Christmas donuts of Comino Valley and San Donato Val di Comino.

They are made with a mixture of flour, eggs, sugar and boiled potatoes.

Once prepared, the dough is divided into strips which are then cut and assembled in the shape of a donut.

The donut is fried in olive oil and sprinkled with sugar.

Pasta e Fagioli

Sagne e Faciure Soup is a typical dish of Ciociaria and was the basis of people's diet.

Sagne are white handmade pasta while Faciuri are beans or other legumes.

Traditionally it was eaten in the "scifa", the typical wooden plate of Ciociaria.

Mostaccioli of Sora is a classic Christmas cake consisting of little chocolate lozenges filled with jam and dried fruit.

This cakes came from the Neapolitan traditions as Sora was part of the Kingdom of Two Sicilies.

Some other ingredients to the recipe can be added according to local families' traditions.

The Donut Sorana is called "ciammella" in local dialect and is made up of boiled, salted, aniseed-flavored bread.

The donut undergoes a double cooking and is put back into the oven.

It can be used alone or consumed as bread, both for aperitifs as an accompaniment to cured meats.

Susamieglie di Sora are traditional Christmas cookies.

They are made with a dough made of flour, sugar, honey, pieces of almonds and hazelnuts and flavoured with cinnamon, pepper, nutmeg.

The original recipe comes from Neapolitan cuisine and in fact Sora was once part of the Kingdom of the Two Sicilies.