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.
The municipality of Lariano boasts a centuries-old tradition of bread-making, as evidenced by the fact that the specific name "pane casareccio di Lariano" has always been known throughout the area that extends from the Castelli Romani, covering the entire urban area...
Fields, olive groves and pastures in the land of the Etruscans, just a few kilometres from Rome. In this fertile soil that yields outstanding produce (described as 'Pearls of the Roman Campagna’ in documents dating as far back as the 16th century), the Food and Wine...
Canino PDO Extra Virgin Olive Oil This extra virgin olive oil was awarded PDO recognition in 1996; it is so named precisely because it is produced in Canino, a town on the border with Tuscany, in what is called the Maremma of Lazio, in the midst of a territory of...
Despite its recent creation, this Road has the burden and the honour of being the longest and most varied in Italy. The newest wine route in Lazio, in fact, starts from the Lepini Mountains and boasts an itinerary rich in excellent oenological products, gastronomic...
The route of the Castelli Romani wine road offers a unique opportunity to understand how deeply rooted the culture of wine and the cultivation of grapevines are in the history of this hilly and volcanic territory near Rome. The "road," in fact, admirably combines...
The Almond Snake of Sant’Anatolia di Borgorose This snake-shaped cake made with ground sweet and bitter almonds, sugar, eggs, lemon and coffee, sometimes sugar-glazed, is typical of Borgorose (Rieti), the delightful village in the Cicolano area, 40 minutes from Rieti...
The Biscotto di San'Antonio is a traditional agri-food product (PAC) of Lazio, in particular, of the Tuscia area of Viterbo. It is a sweet bread, shaped into a braid and made according to an ancient recipe passed down orally for generations. Typical of Acquapendente...
Born in Ancient Rome but back in vogue in the last years thanks to the recovery of ancient peasant recipes from the countryside around Rome, water, grains, salt and aromatic herbs are kneaded together to make a low oval focaccia that is cooked on hot coals, and taken...
The recipe is originally a peasant food and part of the culinary tradition of Italy and of Ciociaria in Lazio. Born in the farmhouses of Agro di Atina, it distinguishes itself for the simplicity of its ingredients, among which the DOP (Protected Designation of Origin)...
The patisserie of the Ciociaria area includes many biscuits made with dried fruit and one of the most popular and tastiest is the soft Amaretto di Guarcino (Frosinone), prepared with sweet and bitter almonds. Indeed, the Amaretto di Guarcino is registered in the...
The Monte San Biagio sausage is produced exclusively in the province of Latina, in Fondi, Itri and Monte San Biagio and is among the products of Lazio included in the official register of Traditional Italian Regional Food Products. It can be eaten on its own or on...
Bazzoffia is a vegetable soup, and the villages of Sezze and Priverno (Latina) claim to have invented it. Is a typical peasant dish still prepared only when the earth provides the necessary ingredients, in spring and summer. In the month of July, Sezze pays tribute to...
Puntarelle - cicoria asparago or chicory, the pride of the Romans today as in the past, are a local vegetable that has become a side dish in Roman cuisine. They are quite simply the sprout of what is known in Rome as “Cicorione”, in Italian called Cicoria catalogna,...