Taste

Pizzutello Grapes

Pizzutello Grape is a type of table grape of high quality known as 'grapes with horns’ for its curious oval shape.

The grapes can be grown in white and black varieties.

According to an old folk legend, this grape had the ability to make women's eyes beautiful when they ate them.

In this are, Pizzutello grapes are so famous that the city of Tivoli every year organises the famous Festival of Pizzutello Grapes (Sagra del Pizzutello).

Scafata

The 'scafata' is one of the typical dishes in Tivoli, the city of the magnificent Villa d'Este and Villa Adriana that are listed in the UNESCO World Heritage.

It has a rural origin linked to simplicity and it is made using local seasonal products such as: beans, peas, artichokes, potatoes, onion and garlic.

Baccalà is one of the traditional dishes of Roman cuisine and it is the Italian name to cod fish which has been preserved in salt.

This particular recipe of Albano Laziale is a variation with potatoes that takes the name of "Baccalà alla Pirocca" from the surname of its creator.

The fish is cooked over low heat, preferably in a wood-fired oven, together with a lightly fried garlic, onion and chilli pepper. Halfway through cooking, add the potatoes.

It is ideal to enjoy with a good glass of white wine from the Castelli Romani.

The cuisine of Albano Laziale has a close connection with that of the eternal city, and many of its traditional dishes are typical Roman cuisine.

Among the specialties to be tasted in the trattorias and restaurants of Albano, certain characteristic dishes and starters cannot be missed, in addition to the sliced ​​salami and pecorino cheese, Roman Trippa is often served with mint, as well as Coratella, a dish based on lamb.

As a first course you can taste the famous Potato Gnocchi with tomato and basil sauce and the Fettuccine, a handmade pasta with flour and eggs and seasoned in various ways depending on the time of year.

Among the latter we have to mention the Coda alla Vaccinara (the tail of the cow) and the Abbacchio al Forno (Baked Lamb), they are two very appreciated and perfected specialties here in Albano.

All dishes can be enjoyed with typical condiments such as those made with Broccoli Capoccione or Giudia (Jewish) Artichokes, cooked matticella or cut in a pan.

Then you can't miss the famous Porchetta of Ariccia DOP that takes its name from the famous neighbouring city kingdom of the Chigi princes.

The Pangiallo is a traditional dessert of Albano Laziale that is eaten during the Christmas period. It is typical of this part of the Roman countryside also because it finds its origins in Imperial Rome.

It is a sweet made from dried walnuts, almonds and in some variations also has dark chocolate.

All these ingredients are mixed with flour and honey to form small loaves that are put in the oven.

The name Pangiallo derives from the icing that covers the loaves, made with saffron, oil and flour, and which give it its characteristic golden colour.

Among the typical dishes of Albano Laziale one must not miss a dish of fish from the famous lake of Albano (called also Lake of Castel Gandolfo).

Th most famous dishes is the frying of smelt fish, the delicious small fish that are also used in other traditional recipes of the Roman village.

Fried in batter, it can be found as a dish in the many taverns and fraschette (typical local restaurants) and can be tasted seasoned with a little lemon juice and a sprinkling of parsley.

Broccoli Attufato is one of the most traditional recipes of Albano Laziale that uses one of its most tasty well known products, the broccolo capoccione. This kind of broccoli takes its name from the size of its inflorescence and which is particularly tasty.

The preparation begins by separating the inflorescences into small florets which are then sautéed in a pan with garlic, extra virgin olive oil, salt and chilli. At this point, the florets are then slowly stewed with abundant red wine.

An excellent side dish to be enjoyed accompanying the many other Albano delicacies.

The Broccolo Capoccione of Albano Laziale is one of the most important traditional products of Albano Laziale and is called "Capoccione" (big head) for the size of its inflorescence.

This vegetable is used in many local recipes such as "broccoli attufati" or the more traditional "frittelli".

The capoccione broccoli has the inflorescences of an intense green color, the broad leaves of darker color wrap it and then open at full maturity.

This particularly delicious vegetable can be purchased in one of the many organic product markets organized within the town.