One of the typical dishes in Arpino is the pork liver sausages which was a way to use every part of the pig without wasting.
Today they are consider a gourmet dish of Ciociaria and every butcher flavoured in a special way using orange peel and sometimes pieces of apple.
Sagne and Beans is one of the typical dishes of the Ciociaria and Arpino.
Sagne is a fresh pasta handmade with water, flour and salt and cut in the approximate shape of an "olive leaf".
Sagne and Beans is prepared with a sauce made with cannellini beans, tomatoes and rind.
Sometimes ruschi (wild asparagus) are added to the soup and this was the favourite dish of the famous Italian actor Marcello Mastroianni.
At one time this was a simple rural dish but today it has been rediscovered and, in its small variations, has become a much sought-after food also in Arpino.
Marzolina of Arpino is a very tasty goat cheese, named after the month in which it is prepared (March).
In springtime nature reborn and the pastures grow back to give good grass.
It is semi-hard goat cheese, often aged, that shepherds once used to eat for the daily meal.
it can be eat fresh or preserved in jar full of oil.
The Arpino Oil has been regularly awarded prizes in the category "medium fruity" in national competitions such as the one for the best extra-virgin Lazio "Ercole Olivario" in April 2000.
The oil of Arpino is obtained by squeezing the Moraiola variety with Leccino and Frantoio.
The secret of a good oil are the three "S": sun, stone and scure (dark).
And that's what Arpino has: a good exposure to the southwest (sun), calcareous stony soils rich in calcium carbonate (sasso or stone) and a deep pruning done by expert hands (scure).
Pizzarelle is homemade pasta from wheat and corn flour typical of Cerreto Laziale.
It is served in several way and especially with ‘Pistacchiu’, a sauce made of garlic, tomatoes and chilly.
Sarzefini is an almost unknown tuber is one of the most unusual and tasty fruits of this territory.
It is a typical dish of the winter season, which the skilled hands of the local know how to turn into numerous delicious recipes.
Sarzefine are a true legend in Zagarolo, a precious, ancient and very rare product that needs special conditions to be cultivated, a care in hulling and cooking.
The zagarolesi plant it in the land "battered", that is worked in depth and constitutes, along with mad thrush (Tordo Matto), one of the most typical dishes of the country.
The well-washed roots, cut into pieces of 5-10 cm, are put in a pan with oil, garlic, parsley, tomato, salt, chilli pepper together with sausages or cod and then simmer over low heat.
It is advisable to accompany them with a robust red wine.
Tordo Matto is a typical dish of Zagarolo, the beautiful town south of Rome famous for its wine.
it is a slice of rolled horse meat, with coriander inside, red pepper, sage and ham fat that must be cooked in a pan with wine or on the grill.
It can be accompanied the "sarzefine" a local vegetable.
The area of Zagarolo is perfect for white grapes and is the production area of Zagarolo DOC Wines. Zagarolo has a volcanic soil and many cellars are dug into the tuff stone.
The denomination of controlled origin Zagarolo is reserved for white wine, also of the superior type, which meets the conditions and requirements established in the specification for production. The grapes of Zagarolo DOC are Malvasia Bianca di Candia, Malvasia del lazio, Trebbiano toscano Verde e Giallo, Bellone e Bombino Bianco.
The presence of viticulture in Zagarolo dates back to Roman times. The Statutes of the Community of Zagarolo, issued on July 31, 1552, contain numerous chapters that established the areas to be used as vineyards, the methods for determining the harvesting period and regulating trade some wine.
Over the centuries, viticulture has maintained the role of prince culture of the territory, up to current events, as evidenced by the Grape Festival, which takes place every year in Zagarolo.
Thanks to their peculiarities, there are numerous acknowledgments that have received and continue to obtain the Zagarolo DOC wines both locally, nationally and internationally.
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