One should not miss these Potatoes Gnocchi, prepared by hand by women of Genazzano for family meals.
The consistency is good thanks to the presence of potato dough and the Gnocchi have a shape of a small cylinders.
They are pitted at the top by a delicate touch of a thumb.
Gnocchetti of Tiritello is a typical dish in the town of Genazzano and Valmontone.
The tiritello is wheat bran flour and gnocchetti are handmade with the bran farinello.
They are kneaded with cold water and appear as big and thick fettuccine.
The best sauce is made with fresh tomatoes and basil leaves but every season has its speciality.
The typical handmade pasta in Genazzano is the "mouse-tail" dumplings or Gnocchetti "Coda de Sorica".
Gnocchetti is a kind of handmade long shape pasta formed from a dough of water and flour.
In some restaurant it is added 1 egg per kg of dough in order to impart to the latter the necessary consistency to maintain the helical shape.
Cesanese of Olevano Romano DOC is a ‘big’ red wine, of ancient origin, ruby red with violet hues.
The production area includes the whole territory of Olevano Romano and part of that of Genazzano.
Not less than 85% of the grapes must be Cesanese Affile and / or Cesanese common.
The remaining, other red grape varieties suitable for cultivation in the Region of Lazio (Sangiovese, Montepulciano, Barbera, Tuscan Trebbiano, White Bombino).
The Genazzano DOC is a wine produced in the territories of Genazzano, Cave, Olevano Romano, San Vito Romano and Paliano.
The area was known since Roman times for the Prenestino wine and had been described by Galen, the personal physician of Marco Aurelio, who had devoted a chapter to the wine in his treatise De Rimediis therapies.
In the Middle Ages in 1354 the Statuta Olibani were issued, detailing the castle that dominated the area between Olevano Romano and Genazzano, which describes the areas to be allocated to the vineyard, the ways to harvest and how to adjust the wine trade.
In modern times the first Grape Festival of Genazzano took place soon after World War II.
The white wine has a pale-yellow colour with a lively flavour and is also produced in the sparkling version. It is obtained from Malvasia di Candia (minimum 85%), Bellone, Bombino, Tuscan Trebbiano and Pinot Bianco.
Red wine is similar to the Cesanese and is produced from Ciliegiolo (minimum 85%) along with Sangiovese and common Cesanese.
The Genazzano DOC wines have won numerous accolades and awards both nationally and internationally.
The "zazzicchia" of Patrica is a sausage made of pork processed cold, cured and preserved in oil.
It is made with quality meat of Gran Padano Pig PDO using shoulder, ham, bacon and low fat.
The sausage is encased with natural casing and has a medium to large grain mixture.
The sausage is flavored with wild fennel flavours, orange and garlic.
In the town of Gerano, Maritozzi is a local bread.
It is made with cornmeal, raisins, salt, yeast, water that are mixed (all except the raisins) and let rise.
Once it has risen the raisins are added and the mix is formed into small loaves of bread which are baked.
'Nsalata Accapezzata' of Gerano is a salad made with local vegetables.
It includes rapunzari, mixed chicory, ruspigne, caccialeperi, cicorione, mentuccia, bits of fresh broad beans, arugula, fresh onion, olive oil, salt, vinegar.
It is very tasty and delicious.
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