Food and Wine

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I luoghi del Giubileo nel Lazio: 41.902229, 12.456805

LACCHENE AND BEANS FROM THE LEPINI MOUNTAINS

This ancient kind of pasta takes different names according to local traditions and dialects (làccane, lacchene, lacne or laina) and its preparation also differs from a village to another. These noodles are hand-made with water [...]

THE SOUP WITH BREAD FROM CIOCIARIA

The soup with bread is a poor recipe from the rural tradition of Ciociara, it was a special dish also to be served, if necessary, to the  pilgrims travelling to the holy sites. The soup [...]

THE TRADITIONAL CRESPELLA FROM VEROLI, CIOCIARIA

The crespella, a typical pancake  from Veroli, has always been the  snack of pilgrims, travelers and farmers and also  accompanies the meal of the inhabitants.   Two priests from Bergamo organized  in 1964 the first [...]

“FINI FINI”, EXTRA THIN NOODLES IN GIBLET AND TOMATO SAUCE

“Fini fini”, the extra thin noodles in giblet and tomato sauce belong to the culinary tradition of Ciociaria, the area in the province of Frosinone, where they were prepared during religious celebrations or on special [...]

THE BISCOTTO OF SANT’ANTONIO

In his manuscript “Cronache sulla terra di Acquapendente” from 1588 Paolo Biondo   describes a celebration organized by the Brotherhood of Sant’Antonio in honor of the Saint, when a typical braided cake was prepared as a [...]

THE POPE EELS FROM BOLSENA

The French Simon de Brion, who became Pope Martino IV in 1281 and, after an amazing restoration, elected the Rocca dei Papi in Montefiascone as his own residence, was also known for appreciating the eels [...]

THE WILD STRAWBERRIES FROM NEMI

The red round and sweet wild strawberries which spontaneously grow in  Nemi  have always been a delicious  thirst quencher for the pilgrims, directed to Jerusalem or returning from the Holy Land, traveling  along the Via [...]

  • Enogastronomia_SerpentoneSantAnatolia

THE ALMOND SNAKE FROM SANT’ANATOLIA DI BORGOROSE

  The origins of the snake shaped cake, made with almonds, sugar, eggs, lemon and coffee, often sugar-iced, date back to 249 A.D., when Saint Anatolia Martyr was put into a bag together with a [...]

  • Enogastronomia_Gamberi_Fiume

THE FAVOURITE FOOD OF ST FRANCIS

Freshwater prawn pie, pike and Roman “mostaccioli” were St. Francis favourite specialities. In spite of the strict vow of poverty, which made the friars immune to temptations  and thirst of power, he  appreciated a bit [...]

THE BREAD OF HOSPITALITY

The Bread of Hospitality   The concept of Jubilee also involves hospitality, and Rome, the Eternal City,  has always welcomed the pilgrims and satisfied their first needs. The Roman bakers have created for this purpose [...]

THE TRADITIONAL CRESPELLA FROM VEROLI, CIOCIARIA

The crespella, a typical pancake  from Veroli, has always been the  snack of pilgrims, travelers and farmers and also  accompanies the meal of the inhabitants. Two priests from Bergamo organized  in 1964 the first festival [...]

THE BREAD FROM SEZZE AND THE CASTES

In Sezze once existed different social classes: the “Signori”, the small landowners “Camperi”, the farmers  “Cappizzi” and the “Sfuzzini” the poorest workers, shoemakers, tailors, etc. Class division influenced even the baking techniques as the ovens, [...]

THE “SERPETTE” FROM SERMONETA

The origins of the “serpette” (little snakes) date back to the sixteenth century, when, during the battle of Lepanto between the Pope’s fleet and the Turks in 1571, the Duke Onorato Caetani IV captained a [...]

THE “BAZZOFFIA” FROM SEZZE AND PRIVERNO

The “Bazzoffia” is the traditional rural vegetable soup from Sezze and Priverno, appreciated by pilgrims and travelers, prepared with seasonal ingredients in Spring and Summer. In July Sezze celebrates this dish with a festival. Ingredients: [...]

THE WHITEFISH FROM BOLSENA

The whitefish, the most widespread and popular species of fish from the Lake of Bolsena, has been brought from the Lake of Como in the late nineteenth century. It perfectly adapted to the deep, cold [...]

THE FISH SOUP OF THE ULYSSES RIVIERA

The sea in the area of Latina is rich in fish, crustaceans and shellfish to be boiled, grilled, stewed or baked, but the main specialty is the fish soup, which can be tasted in the [...]

THE SOUP WITH BREAD FROM CIOCIARIA

The soup with bread is a poor recipe from the rural tradition of Ciociara, it was a special dish also to be served, if necessary, to the pilgrims travelling to the holy sites. The soup [...]

“FINI FINI”, EXTRA THIN NOODLES IN GIBLET AND TOMATO SAUCE

“Fini fini”, the extra thin noodles in giblet and tomato sauce belong to the culinary tradition of Ciociaria, the area in the province of Frosinone, where they were prepared during religious celebrations or on special [...]

The Purgatory Lunch in Gradoli

On Ash Wednesday, the first day of Lent, the Purgatory Lunch, a  strictly lean banquet according to the Catholic rules, is served to around 2,000  diners putting an end to the period of frugality.   [...]

The “Biscotto”of Sant’Antonio from the Tuscia area

The “Biscotto”of Sant’Antonio from the Tuscia area In his manuscript “Cronache sulla terra di Acquapendente” from 1588 Paolo Biondo   describes a celebration organized by the Brotherhood of Sant’Antonio in honor of the Saint, when a [...]

The Pope’s Eels from Bolsena

The French Simon de Brion, who became Pope Martino IV in 1281 and, after an amazing restoration, elected the Rocca dei Papi in Montefiascone as his own residence, was also known for appreciating the eels [...]

The wild Strawberries from Nemi

The red round and sweet wild strawberries which spontaneously grow in  Nemi  have always been a delicious  thirst quencher for the pilgrims, directed to Jerusalem or returning from the Holy Land, traveling  along the Via [...]

  • Enogastronomia_Gamberi_Fiume

St. Francis favourite food

Freshwater prawn pie, pike and Roman “mostaccioli” were St. Francis favourite specialities. In spite of the strict vow of poverty, which made the friars immune to temptations  and thirst of power, he  appreciated a bit [...]

  • Enogastronomia_SerpentoneSantAnatolia

Almond Snake from Sant’Anatolia di Borgorose.

Almond Snake from Sant’Anatolia di Borgorose.   The origins of the snake shaped cake, made with almonds, sugar, eggs, lemon and coffee, often sugar-iced, date back to 249 A.D., when Saint Anatolia Martyr was put [...]