The most common and tasty hand made pasta in Ciociaria region and Aquino is called Fini Fini (Thin Thin) due to its shape.
Fini Fini are egg noodles made and cut by hand and served with a meat sauce or a simple tomato sauce with basil leaves.
The peasant cuisine is characterized by simplicity and authenticity and its basic ingredients are definitely "poor" but of excellent quality.
The main dish of Coreno Ausonio, southern Lazio, is a soup made with handmade pasta and local legume.
Laina Pasta and chickpeas is a tasty dish typical of the so called poor Cousine, the food normally eaten by local people.
Laina is pasta handmade with flour, salt and water.
Since 1700 in the enchanting Val di Comino and Alvito, a soft white nougat has been made in small sizes on wafers.
In 1800, the inhabitants of the neighbouring municipalities went to Alvito during the Christmas period to buy these sweets.
In 1900 they established the first production companies creating new varieties and today there are 14 different varieties of Nougat of Alvito.
It is a delicate liqueur made with rosehips harvested in the fall.
It is served with a meal, especially during the Christmas holidays, or diluted with carbonated water as a thirst-quencher in summer.
Cesanese is the typical grapes in Piglio and in the towns of Anagni, Acuto, Paliano, Serrone where it is produced the famous Cesanese del Piglio DOCG red wine.
With the grapes it also produce excellent Cesanese Grapes Jam that can be taste in restaurant accompanying Pecorino sheep cheese and in local shops.
Panpepato (Pappery bread) is one of the traditional products of the Christmas period, with ancient origins.
It is a compound of different types of nuts, especially hazelnuts, almonds, raisins, pine nuts and walnuts, bonded with honey and flavoured with cinnamon and black pepper.
The dose of each ingredient is a secret of those who produce it, so that often there is discussion about what is the best recipe or the most faithful to tradition.
Once prepared, the mixture is left to rest for 12 hours, then it is formed into small loaves that are baked.
‘Sagnaccie’ with beans and chickpeas is a typical local dish of Piglio and of the Ciociaria region.
Pasta soups with legumes have been the basis of people's diet for centuries due to their nutritional value.
Sagnaccie are a kind of homemade pasta produced with flour, water and salt.
The Cosciano Spring in Alatri is a source of water has similar therapeutic properties to the waters of Fiuggi for the treatment of kidney stones and gout.
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