Discover Lazio through an itinerary meeting the flavours and aromas of the territory. Enjoy the dishes from the earth and the sea. Taste the wine produced on soils rich in volcanic humus. Our region offers tourists a unique experience of ancient and genuine tradition of taste, which also delights the spirit.
Easter breakfast is a true Sunday brunch. Eggs, artichokes, Easter pizza ricresciuta with corallina salami or lamb, the traditional breakfast begins upon waking and ends with a dive onto the sofa, then starts again and continues indefinitely. Now, let the Easter...
Here we are, it's March 19, Father's Day and we have a very special surprise for you, not just custard cream puffs, but an entire Menu of San Giuseppe. Roll up your pyjama sleeves and immediately start your journey with dad into the ancient culinary traditions in...
Amatriciana, the most beloved traditional dish by foreign tourists, is the symbol of Amatrice. According to an ancient recipe, it was prepared by shepherds during the transhumance in the Laga Mountains, who only used pecorino cheese as an ingredient for the pasta,...
During the colourful Carnival time, traditional delicious treats are prepared all around the Lazio Region. The Carnival speciality of Frascati is the Pupazza, made with flour, wildflower honey and orange flavouring. The biscuit symbolises a young woman, probably a wet...
Can you smell the scent of citrus and dried fruit, honey, and cinnamon? We have dusted off old grandma's recipe book and selected five traditional Christmas delicacies from Lazio. Have a Merry Sweet Christmas! Nocchiata Artenese The Nocchiata is a typical hazelnut and...
To travel is a discovery through the senses. Let us follow the trail of flavours in Lazio and taste the renowned DOP olive oils from the Sabina and the Tuscia Viterbese. Bring a slice of homemade bread with you, season it with a few drops of new olive oil, and be...
If you haven't yet tasted Torvicelli alla pometina, you must rush to Torvajanica and delight yourself with this first course of modern invention, looking at the sea in this hamlet of Pomezia, an hour from Rome, a seaside resort that has developed since the 1950s....
There is no proper Summer without grattachecca, a glass full of crushed ice and fresh fruit drowned in syrup. Unlike the granita, it mainly consists of ice, scraped from a block with an appropriate iron tool. This delicacy, thought to have origins in Abruzzo, appeared...
The Frittellone from Civita Castellana, a thin pancake made of eggs and flour and sprinkled with Pecorino cheese, is said to be already prepared by the Etruscans and the Romans. This speciality is today a Carnival dish, exported to the neighboring territories with the...
Panpepato, the traditional Christmas cake from Anagni, is also widespread throughout central Italy. Its main ingredients are almonds, walnuts, hazelnuts and chocolate, bound together with honey and flour, and spiced with pepper, nutmeg, cinnamon and candied orange....
The Sciuscelle, the traditional Christmas biscuits from Gaeta and the Pontine area, owe their name to the fruits of the carob trees, once widespread in Gaeta and its surroundings. These biscuits are prepared at home according to an ancient recipe… Ingredients honey...
The delicious diamond-shaped Terzetti biscuits, are prepared by grandmothers and children in Rieti and throughout Lazio during the Christmas Season. The dough is a mixture of flour, chopped walnuts, honey and grated orange and lemon zest. The fragrant, irresistible...
The Nocchiata is an ancient homemade speciality of peasant origin, prepared in Artena from Christmas to Epiphany with hazelnuts, honey and bay leaves. The name comes from nocchie, hazelnuts in the local dialect. Preparation Coarsely chop the hazelnuts and mix them in...
The tozzetti, or fettarelle, the traditional trapezium-or-diamond-shaped biscuits, whose main ingredient is the Tonda Gentile Romana DOP Hazelnut from the Cimini Mountains, have been prepared in the province of Viterbo since at least the nineteenth century. The DOP...
Reinterpretation of the traditional pasta and Romanesco broccoli in ray broth, the pasta and Romanesco broccoli is a peasant dish with a spicy aftertaste. Serves 6 Ingredients: 1 Romanesco broccoli head about 1 kg 2 cloves of garlic 1 tablespoon of tomato sauce 500 ml...
The broccoli and ray soup is a traditional Roman dish. A typical winter dish in which the Romanesco broccoli combines perfectly with the ray, that is, the “razza chiodata” in Roman dialect, a fish with fine white lean flesh. Serves 6 Ingredients: 600 g of skate or ray...
Romanesco Broccoli has been grown since time immemorial throughout the Roman Campagna, the area encompassing part of the Agro Romano and the area surrounding Rome as far as Circeo. In Albano Laziale we find another variety with a larger inflorescence called “broccolo...
Fini fini al sugo di recaglie is a traditional pasta dish from Ciociaria cuisine. Handmade egg pasta, cut as thin fettucine, called ‘fini fini’ (thin thin), dressed with chicken offal sauce (“recaglie” in dialect) and plain tomato. Housewives generally prepared it for...
The Green Asparagus of Canino is produced in the countryside of Canino (Viterbo) and to a lesser extent in Montalto di Castro, Tessennano, Arlena di Castro and Tuscania. The bright green colour makes it really “special” and the lack of the woody part, normally...
The Atina cannellino bean has been a DOP product since 2010, and derives from the cultivation of the Phaseulus vulgaris plant, local ecotype, Cannellino di Atina. It is grown in various places in the province of Frosinone: Atina,...
Of quite outstanding organoleptic properties, the lentil of Onano (Viterbo) is protected by the De.Co (Local Designation of Origin), included in the official register of Traditional Italian Regional Food Products and promoted by the Slow Food Organization. It is also...
This dish, la minestra con il pane sotto della Ciociaria, literally soup on bread, is typical of the “poor” cuisine of the Ciociaria area (province of Frosinone), linked to traditional rural customs like using up old food and following the seasonal cycle – indeed, the...
Cacio e Pepe is not simply pasta with grated pecorino cheese and ground pepper. If we follow the traditional Roman recipe, we find there are some little tricks to concocting the real “Cacio e Pepe”. Let's start with the “cacio”: it has to be Pecorino Romano DOP. To...
Whitefish is the most widespread and widely-fished species in Lake Bolsena (Viterbo), the best known for its delicately flavoured high-quality flesh. Originally from Lake Como, it only arrived in 1800 in this lake area just over half an hour from Viterbo and about 2...