The area of Tuscia and Sutri is perfect for the cultivation of legumes and every town has its one special variety.
The Sutri Bean is called 'the Queen Bean' and is known for its taste and its digestibility.
Legend has it that this 'humble bean' was able to relieve the pain of a gout attack for the famous emperor Charlemagne.
The Capranica Prenestina woods are a paradise for lovers of mushrooms.
You can find many varieties of mushrooms starting with prestigious porcini (ammaracci), the ovules (velocce), the cockerels (valuzzi), the blackthorn (dogfish), the small oak mushrooms and prataroli.
The mushrooms can also be found in winter under the snow, as the geotropic agaric (winter spiny dogfish), and the huge mushroom (Zinni cow), a giant champignon in winter can weigh up to three pounds.
Lane Pelose - Hairy Lane is the name of the typical local pasta, a wide fettuccine made with bran flour and water, which are cut or torn by hand.
The pasta is seasoned in various ways and served with a characteristic spicy mutton sauce.
Another way is to dress them with some of the many mushroom that are found in chestnut woods.
The chestnut groves in Prenestini Mountains produce a particular variety of this typical autumn fruit.
In Capranica Prenestina chestnut are called 'mosciarella' (very soft) which take their name from their method of processing. They are very small tasty chestnuts and are still dried according to tradition.
The chestnut was for centuries the main food of the population of Capranica Prenestina and it is said that the first specimens were planted by the Romans at the time of the war between Mario and Silla, just to feed the population.
In 1400 the Papal States issued a series of policies to promote new crops by rewarding those who planted new chestnut trees replacing old forests and plantations.
In this way, in the sixteenth and seventeenth century all the vineyards were replaced by chestnut trees.
Barachiah is a typical dessert of Genazzano made with shortcrust pastry and plum jam.
The kitchen of the poor peasants appreciated the simple things.
One of the traditional dishes of Genazzano are broccoli fritters, broccoli, courgette flowers, borage.
They are garden plants or spontaneous, they are breaded and fried sometimes with the addition of an anchovy or mozzarella.
Intestines of Baby Lamb with Onion (coratella di abbacchio con cipolle) is a traditional dish of Roman Cousine and of Genazzano.
This dish is connected with the sheep breeding in the Prenestini Mountains and transhumance between the Lazio and Abruzzo regions.
It is served with fresh onions added after cooking to give the whole dish a soft and creamy texture.
Fegatelli was a typical dish of Genazzano cousine and it has recently rediscovered cooked in new original style.
Fegatelli are pork liver rolls with laurel, contained in a "shell" of connective tissue from the liver. White wine is added at the end.
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