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Minestra di pasta e broccoli in brodo di arzilla (Pasta and broccoli in fish broth)

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

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 (fettuccine pasta with offal sauce)

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...

Atina cannellino bean

The Atina cannellino bean has been a DOP Member Login Username: Password: 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, Villa...

Frittata with green asparagus of Canino

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...

Ciociaria soup with bread

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...