By / 24th July, 2014 / What to do / Off

In Ciociaria, characterized by a rugged and mountainous territory, we continue to love and to cultivate even small plots of land. This bond with the earth keeps alive the interest in local foods, tastes a bit ‘strong but pleasant.
From pasta “fettuccine” or egg noodles (maybe with lamb sauce) to seconds of lamb, roast or kid. Vegetables and legumes are used in many dishes as in “sagne” with beans or “polenta” often are simply sauteed with garlic and chili oil such as “broccoli”.
Excellent cheeses made yet in the countryside: “pecorino”, “provolone” or “ricotta”.
Famous are also the hams and “amaretti” (sweets made of almond paste) of Fiuggi and Guarcino.
The renowned wine of the area is the Cesanese of Piglio that is red or Passerina of Frusinate which is a white wine.
Famous is the oil of Acuto which has a very low acidity that makes it a delicious oil.