In Alatri there are about 11 oil mills and oil production is one of the main agricultural activities. The quality of the Extra Virgin Olive Oil of Alatri are well known and it is possible to participate to degustation of olive oil.
Some productions have been distinguished with awards at major national competitions of 'organic olive oil'.
Ratafià was one of the major liquors of Alatri during the eighteenth and nineteenth centuries and was used to sanction trade agreements or at the conclusion of notarial and legal acts.
The term ratafià indicates any type of liquor composed of an infusion made with fruit juices and alcohol.
The origin of the name is shown in the text "Memories on how to manufacture wines and spirits" (Teramo, 1868): “the name was given to that use which formerly the ambassadors of the belligerent powers had when dealing with peace at a bountiful table, drinking this liquor and uttering those simple Latin words Pax rata fiat".
Ratafià is made with sour cherries, soaked in the sun for forty days in red wine, and with the addition of alcohol and sugar.
Broccoli is one of the main production of Alatri countryside and Ciociaria region.
The popular name is Broccoletto, a green vegetable with a slightly bitter aftertaste that is served as a side dish. It is boiled and then fried lightly in the pan with oil, garlic and chilli.
The cultivation of this vegetable seems to have been originated by reasons of health benefits as among the properties of broccoli is to alleviate disorders of goiter, an endogenous disease of the population of the Sacco Valley.
In Alatri the ancient production of the rare "quarantino bean" was recently rediscovered.
It is a legume of white colour, rounded shape, from medium-small size and very tasty.
It has excellent texture when cooked and its name comes from the fact that it takes 40 days to get to maturity.
Acuto is home to the Cesanese del Piglio DOCG, an indigenous grape variety of Lazio of ancient tradition, as evidenced by the historical artifacts found in the area.
It has been very much appreciated since the times of the Romans.
The production area includes the towns of Piglio, Serrone, Acuto, Paliano and Anagni.
The Cesanese Wine Route (Strada del Cesanese) winds through these municipalities and passes beside the cellars of several local producers where you can sample the wine and other culinary specialities of the area.
Grilled Potatoes is a traditional simple dish, poor but of extreme goodness, cooked at the fireplaces.
The potatoes in the skin are placed carefully on the hot surface of the fireplace covered with embers and cooked slowly.
Once ready they are enjoyed with a drizzle of EVO - Extra Virgin Olive Oil and a pinch of salt.
Einkorn (Monococco) Wheat is cultivated in Paliano and used to produce pasta and dry cakes.
It was the first type of wheat cultivated in the Mezzaluna Fertile and around Tiberiade about 23,000 years ago and represented, with barley and hulled wheat, the basis of the diet of the Mediterranean populations.
It was replaced by soft wheat around the mid-sixteenth century and rediscovered recently in France, where it obtained the Protected Geographical Indication.
This grain has a great natural resistance to disease and climatic stress, and a high content of proteins, antioxidants, vitamins, zinc, iron and phosphorus.
Thanks to the easily digestibility, due to the low gluten content, it is a product suitable for everyday use.
In Paliano is grown a particular cultivar of olive trees called Rosciola due to its red color.
The Extra Virgin Single Variety Rosciola Olive Oil is very precious for its delicate taste and properties. Rosciola is a small olive and it is the first olives to be picked when it start to become red.
The extra virgin olive oil is produced with a cold press a few hours after the olive harvest.
The olives are rich in aromatic substances and the Rosciola olive oil has a mild and inviting flavour perfect for salad.
The oil producers follow the "Regulations for the production of extra virgin olive oil of single variety Rosciola".
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