Taste

Scottolate Donuts are fragrant donuts produced near the Christmas festivities in Labico and in the Roman countryside area and are much loved throughout the province.

They are prepared by boiling the traditional donuts dough for a few seconds. They are then baked in the oven, left "in white" or covered with a simple icing of sugar or chocolate according to taste.

The typical Pizza of Polenta with Ramoracce in Labico is a winter dishes and is a thin lay of polenta cooked and covered with these herbs.

The ramoracce are versatile wild herbs typical of central Italy with a strong flavor similar to that of broccoli. Tthey are very healthy.

Pagnottu is a traditional pizza made with a mixture of cornmeal, which is joined by raisins and curls of lard, for a full-bodied bread with a sweet taste.

In Italy the word 'pizza' identifies two different dishes. One is the worlwide well-known pizza that can be eaten in restaurants and one is a sponge cake flavored in many different ways depending on the country or region.

Pagnottu of Labico can be bought in local backeries.

Bean Soup is a poor dish of the Italian tradition and one of Labico's specialties.

Beans were considered the 'meat of the poor people' and have fed generations of Italians.

The soup is prepared with borlotti beans with the addition of celery, carrots, onions and potatoes, all boiled slowly along with good meat broth. An excellent dish to enjoy on a cold winter day.

Frascatelli are a type of pasta handmade with cornmeal which is typical of Labico and of the Roman countryside area.

They are similar to orecchiette (the hand made pasta in Apulia region) and have an irregular shape with different sizes and a rough consistency.

They are ideal for different full-bodied sauces and every town has its own speciality.

The Scius of Acquafondata are donuts made with bread dough that are fried and eaten hot.

Traditionally they were prepared for the New Year celebrations in Acquafondata and can be bought win local backeries.

Cif-Ciaf is perhaps the most famous dish of the tradition of mountain pastures of Cervara di Roma that was eaten in the high-altitude pastures.

It is a stew of sheep meat boiled with oil, vinegar and salt to form a soup. For this preparation no water was used as that was very precious in the mountains in the pastures far from the springs.

Today it is cooked on request and accompanied by potatoes with rosemary or local seasonal vegetables.

Like all mountain villages, even in Cervara di Roma one of the traditional dishes is potato gnocchi.

Gnocchi del Brigante (or Gnocchi of Brigands) are prepared with a mixture of water, flour, salt and crushed potatoes.

After being well 'massaged', the dough is divided into parts that then in turn stretched into shapes that are then cut into cubes.

The favorite sauce is that based on lamb testicles or the famous 'Gnocchi del Brigante' seasoned with a spicy tomato sauce.