Taste

Cecerchiata di Sora a classic carnival dessert that comes from the traditions of Neapolitan cuisine.

They are balls of shortcrust pastry fried in olive oil and assembled with honey in the shape of a donut.

Perhaps the name Cecerchiata comes from its shape similar to that of the cicerchie, a legume widespread in central Italy.

Cicerchiata is considered a PAT - Traditional Agri-food Product for the nearby regions of Umbria, Abruzzo and Molise.

Cecamarine of Sora are carnival sweets, also called "struffoli" or "crackers" in other areas.

Small balls of shortbread are fried and sprinkled with sugar.

Fiuggi Water has been known since Roman times as "Fons Arilla" and in the area of the sources were found the remains of buildings and remains of Roman roads.

The oldest documents date back to the Middle Ages the use of water: two accounting records in which are shown a series of payment orders placed by two popes who for over three years made 51 trips from Rome to Fiuggi to take the healthy water to Pope Boniface VIII.

Between 1548 and 1549 Michelangelo Buonarroti was healed of "sickness of the stone" by the use of the flowing waters of a "fountain" 40 miles from Rome, precisely in Fiuggi, then still called Anticoli di Campagna.

The mineral waters of Fiuggi are effective in detoxifying treatments, especially in the prevention and in the renal care, and gout.

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Amaretti are almond-shaped biscuits, a symbol of the spa town of Fiuggi and Guarcino.

The story of these biscuits goes back in 1400 when a monk gave the ricetto to a family in Guarcino to thank for their welcoming. 

Few years later, one member of the family went to Fiuggi bringing the recipe with her and starting the production of Amaretti in this town.

The origins of Pontecorvo Pepper date back to the Pontecorvo principality. 

An 1830 brochure shows the production of Pontecorvo Pepper among the vegetable crops.

In May of 1889, the birth of the Agricultural Consortium has favoured the cultivation of the pepper that had become one of the main resources of the area.

The characteristics that make it unique are the taste and digestibility due to a thin skin.

Esperia is part of the cultivation area of Pontecorvo Pepper.

In Cervara di Roma, Maremma and Podolica breed cows are bred and which adapt well to the climate of the Central Apennines.

In fact, the animals are bred in a free range state and are in stables for only 2 months a year, during the winter season, where they are fed with hay.

The very tasty meat is appreciated by restauranteurs and chefs who seek it for their best dishes.

Cervara di Roma Truffle is an agri-food product typical of Lazio.

It grows spontaneously in the woods at an altitude of 700-800 meters and the search is done with truffle dogs.

The Cervara di Roma truffle has been harvested for over 25 years and is black in colour, with a lighter interior and a very fragrant mushroom flavour.

It is celebrated with a great festival in September in conjunction with the Festival of Artists.

"J'appallocco" is a special porridge which is topped with beans, pork rind or dried beans.

It was the typical dish of shepards in Lepini Mountains area and Montelanico.

Other special seasonings that are used during the autumn season are sausages and vegetables, or porcini mushrooms and truffles.