Taste

In Cervara di Roma you can find two types of homemade pasta with water, flour and salt. They are the Strozzapreti to which a feast is dedicated and the Cecamarites.

They are distinguished by their shape: strozzapreti are twisted while the cecamarites are smooth.

They are seasoned in various ways, with simple tomatoes, with the famous Cervara Truffle or with sauce of lamb's testicles for those who want the strong flavours of the agro-pastoral tradition.

For the cheese we use local pecorino (made with milk from sheets) or the classic Parmesan.

Ramoracce

The ramoracce are one of the spontaneous herbs that are found in high altitude meadows near Cervara di Roma.

Their bitter taste makes them special and highly sought after by all those looking for authentic flavours that can revive the emotions of the past by combining them with modern cuisine.

Pappaciucco is one of the traditional dishes of Cervara di Roma and over the centuries had been one of the main winter meals.

Its ingredients are very simple being black cabbage and potatoes that are found in the cold season.

Today it is used as a side dish.

Recalicu is one of the traditional dishes of Cervara di Roma based on polenta and beans.

The peculiarity is that the polenta and beans are cooked together and flavour each other.

The polenta is then spread on wooden plates and seasoned with a ‘drizzle’ of extra virgin olive oil.

This dish is celebrated in a festival the first week of January on the occasion of the Befana.

Pastiera is a typical Neapolitan tart and it is a rice tart made during Easter's time.

Like all the countries that once belonged to the Kingdom of the Two Sicilies, Acquafondata preserves some of the culinary traditions of Naples.

Polenta is one of the typical winter dishes in Acquafondata, south of Lazio region at the border with Molise and Campania regions.

Polenta (grown corn) has been for centuries one of the dishes with which the population has been fed. P

olenta is seasoned with turnips and with a pork-based sauce.

Despite the misleading name, Ciambella di Morolo - Morolo donut is a semi-matured stretched curd sheep's cheese with an unmistakable flavor.

The milk comes from local farms that graze in the Lepini Mountains and which give particular aromas to the cheese.

The Morolo donut cheese can have different sizes to be enjoyed at once or be cut into slices.

In the woods near Blera (Tuscia region near Viterbo) there are tasty truffles with a very intense flavour.

They have become a local specialty and during the spring and September seasons they can be tasted in numerous local traditional dishes.