At Villa Santo Stefano they produce Buffalo mozzarella along the valley of the river Amaseno and on the top of Mount Siserno.
The freely moving (range run) animals produce a special milk from which derives a special mozzarella.
It is to be enjoyed on a slice of homemade bread, produced in the wood oven in the country, and with olives and water of local streams.
Ceccano falls in the area where the famous Mozzarella di Bufala DOP is produced.
Mozzarella has ancient roots and in the twelfth century the monks of the Monastery of San Lorenzo in Capua offered a "mozza or provatura" with a piece of bread to the pilgrims.
The mozzarella origins are directly linked to the introduction of buffalo in Italy, perhaps by the Norman king, around 1000, by importing them from Sicily.
During Eastern period in Ciociaria and in Ceccano people celebrate creating some tasty cakes and pizza.
Cake is sweet and 'pizza' is a sort of savory cake made with cheese, boiled eggs, pieces of salami depending on the town.
In Ceccano, La Pigna is a traditional dessert of Easter (Pasqua) whose recipe is known only by a few experts.
The processing is very long and requires several days. It is a kind of big cake made with flour, eggs and yeast.
One of the most common accompaniments for aperitifs in Ceccano is small fried pizza (called pizzette).
The pizzas are fresh or salted and are made with flour, water, oil and yeast that are fried in plenty of oil.
The savoury version is a flat small pizza on which is placed a pinch of salt, stuffed with sausage or vegetables (broccoli or chicory).
The sweet version (typical of the Christmas period) has a rounded shape and includes the addition of raisins in the dough. Once fried time it is coated with sugar.
The "ubriachelle" (in Italian) are typical donuts made with flour, sugar, red or white wine and aniseed.
Traditionally they are broken and should be eaten dipped in a glass of wine.
Zazzicchia of Ceccano is a sausage made with pork meat bred locally and with the addition of orange peel and fennel seeds.
In Italy every town has its variety of sausages depending on the microclimate and on the spices that are add to the meat.
The Maenza cherries are a local product known and appreciated for their flavour.
The cultivated varieties are: prumoteche, patrei, praticane, pamponie, toste, cirase noci, marascoli.
The first Sunday of the month of June is the Festival of Cherries of Maenza (sagra delle ciliegie) that has been repeated since 1954 with dances, concerts and distribution of delicious cherries.
'Chiacchietegli' is the local name for a variety of broccoli (Brassica oleracea) of purple colour and delicate taste
Broccoli are cultivated in the plain near the river Amaseno and the Priverno town area.
The seeds of this vegetable have been handed down from father to son.
The chiacchietegli are preserved in oil or are eaten fresh, especially in traditional soup 'Bazzoffia'.
Every year, the city of Priverno organises a festival dedicated to Chicchietegli Broccoli (sagra della Falia e Broccoletti).
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