Roman Gastronomy and typical dishes
of Rome and its surroundings Rome -
Italy
Couples horse
Appetizer to lean
horse salty, spicy, air dried and cut
into strips. These are seasoned with
salt and pepper, tied in pairs and hung
on the chimney to be smoked. Once they
were sold in the taverns of Rome, with
generous glasses of wine. The
production area is limited to the Castelli
Romani (Latium Albano, Ariccia, Castel
Gandolfo, Colonna, Frascati, Genzano
di Roma, Grottaferrata, Lanuvio, Larian,
Marino, Monte Compatri, Monte Porzio
Catone, Nemi, Rocca di Papa, Rocca Priora,
Velletri), and in particular to Ariccia.
Smoked trout fillets
The trout, after
cleaning, are put under salt flavored
with bay leaves, juniper and coriander,
then bake for 'smoking hot. After cooling,
removes the skin and vacuum packed.
Porchetta Ariccia
Typical product of
food, the roast pig is the symbol of
conviviality, festivity and pleasure
of the table people. Preparation is
aromatic and spicy, with good flavor,
fat discrete, perceptible trend of sweet,
succulent and long taste-olfactory.
Excellent with homemade bread of Genzano
and with a Castelli Romani Rosso.
Tordo crazy
Spicy horse meat
rolls stuffed with bacon, coriander,
pepper, chilli, garlic and parsley cooked
on the grill. It 'a traditional
product that can be tasted during the
Fair of San Cesareo, or at Albano Laziale,
Capranica Prenestina, Castel San Pietro
Romano, Gallicano nel Lazio, Genazzano,
Olevano Romano Palestrina, Rocca di
Cave, San Vito Romano or Zagarolo.
Typical
Roman Cheeses
Caciofiore
Manufactured in agricultural
areas around Rome, from October to June,
with sheep milk from animals bred Sardinian
and Comisana with vegetable rennet,
obtained from the flower of artichoke
thistle or collected during the summer.
It features soft and creamy pale yellow
color, crust rugosae an intense, almost
tart and slightly bitter, pleasantly
fat. It is consumed in natural, with
homemade bread.
Caciotta Roman
Caciotta La Romana
is a product generally cool (there is
also the caciotta season with a stronger
flavor) raw paste, compact, with a white
color that can go up to a pale straw
yellow. The mixture of cheeses (cow's
milk than sheep's milk) cheeses are
tasty and spicy, typical of the Roman
countryside. The shape is round and
low and its weight is not less than
3 kilograms. Used in the preparation
of: topside of veal with rocket Maremma,
caciotta sheep seasoned vegetables on
bottom of flan cheese. Perfect for toast
and sandwiches and stuff as a table
cheese. The seasoned caciotta goes well
with beans, while that is a great alternative
to fresh mozzarella. To taste the cheeses
pepper, truffle and walnut. E 'product
Bracciano Lake, Bracciano, Capranica
Prenestina, Castel Madama, Fiano Romano,
Fiumicino, Fonte Nuova, Guidonia Montecelio,
Maccarese, Palestrina, Pomezia, Riano,
Rome, Sacrofano, Santa Maria di Galeria,
St. Victorinus, Tivoli Torrita Tiberina
Romano and Trevignano
Canestrato
The basket, which
is a direct derivative of the pecorino
romano, owes its name to being pressed
into a wicker basket, whose plot will
later on form the cheese. E 'produced
Trevignano Romano, Fonte Nuova, Sacrofano,
Maccarese, Tivoli, Bracciano Lake, Rome,
Palestrina, Fiumicino, Pomezia, Capranica
Prenestina, Riano and Guidonia Montecelio.
Pecorino cave
The cheese stands
out because it has a long maturation
in caves or hollow. The stage of maturation
in natural environments has very ancient
origins, certainly from the need to
keep the product for long periods as
a function of food supply. The caves
of tufa and travertine quarries in the
Roman countryside have always been conditions
of temperature and humidity are such
as to ensure a good and balanced ripening
of cheese. And 'product Bracciano
Lake, Anzio, Capranica Prenestina, Fiumicino,
Guidonia Montecelio, Palestrina, Riano,
Rome, Tivoli and Trevignano Romano.
Pecorino Romano
Cheese of ancient
origins, known and appreciated in Italy
and abroad, made exclusively with whole
sheep's milk. Has a distinctive aroma
and flavor, which is also characteristic
spicy, gives a pleasant taste in condiments
of pasta dishes. E 'tradition accompany
Pecorino Romano with homemade bread
and fresh fava beans. Its use for grating
makes it irreplaceable ingredient in
many dishes, especially in central and
southern. The wines recommended for
fresh Pecorino Romano are the red and
Velletri Cesanese of Piglio, for this
season the Velletri red, Brunello di
Montalcino and Rosso Carignan Sulcis.
And 'product Bracciano Lake, Guidonia
Montecelio and Rome.
Ricotta Romana
Well known and sought
Roman ricotta firm, compact and dry.
You can find buffalo, sheep, goat, cow
and mixed. Ulti for the preparation
of: ravioli tail in carrot juice Flan
di ricotta cheese tart with raisins
and brandy in small chocolate souffle
coffee grown vegetables on pizza cheese
fondue Stracci pasta carbonara with
zucchini plant in bloom, ricotta and
saffron Recommended wines: the wine
must have a combined fruity bouquet,
soft, lightweight structure.
And 'product Bracciano Lake, Bracciano,
Capranica predestined Ciciliano, Fiumicino,
Guidonia Montecelio, Palestrina, Pomezia,
Riano, Rome, Tivoli, Torrita Tiberina,
Trevignano Roman and Velletri.
Typical
Wines
of Rome
White Capena DOC
Produced with grapes
from vineyards Malvasia (Malvasia di
Candia, Lazio and Tuscany), Trebbiano
(Tuscany, Romagna and yellow), Bellone
/ Bonvino and other vines (max 10%),
is a dry or slightly sweet wine, from
soft taste and scent. The color is straw
yellow tending to gold with green reflections.
Excellent with fried artichokes, zucchini
and eggplant, spaghetti all 'amatriciana
or carbonara, fish lake. E 'produced
in the towns of Capena, Cerveteri, Castelnuovo
di Porto, Fiano Romano, Morlupo.
Bianco Cerveteri DOC
Produced with grapes
from Trebbiano (Tuscan yellow), Malvasia
(Candia and Lazio), other white berries
(maximum 30% except Pinot Gris), dry
or sweet wine is a slightly bitter tone,
full, harmonious, savory. The color
is straw yellow, more or less intense,
ideal to accompany shellfish and fish
soups. Is produced in Cerveteri,
Ladispoli, Civitavecchia, Santa Marinella,
Allumiere Tolfa, Rome and Tarquinia.
Cerveteri Rosso DOC
Produced with grapes
from vineyards of Sangiovese, Montepulciano,
Cesanese, Merlot, Nero Buono, and others
black grapes (max 15%), is a dry wine,
full bodied, harmonious, with a slightly
bitter. The color is ruby red,
good for a meal. It 'also produced in
the towns of Albano Laziale, Ariccia,
Castel Gandolfo, Ciampino, Colonna,
Frascati, Genzano di Roma, Grottaferrata,
Lanuvio, Larian, Marino, Monteporzio
Catone, Nemi, Rocca di Papa, Rocca Priora,
Velletri, Zagarolo, San caesarean section
and part of the town of Ardea, Artena,
Montecompatri, Pomezia, Rome.
Cesanese of Affile DOC
Produced with grapes
from vineyards Cesanese common and Cesanese
of edge, and a smooth wine, slightly
tangy, ruby red color tending to garnet
with aging and intense bouquet, with
hints of red fruit. E 'suitable for
accompanare food tastes simple and generous,
like red meat, cheese, but also pasta
dishes with sauces of meat and cured
meats. The municipalities of production
are: sharp, Roiate Arcinazzo
Cesanese of Olevano Romano DOC
Produced with grapes
from vineyards Cesanese (subsidiaries
and joint), some grape varieties (max
10%), a wine is soft and slightly tangy,
ruby red tending to garnet with aging,
with a delicate bouquet and characteristic
of the grape base. Product types in
dry or dry, sweet, sweet, crisp and
natural sparkling wine is a meal if
dry or dry by the end of a meal if sweet
or sweet. The joint production are:
Roman and Olevano Genazzano.
Colli Albani DOC
Produced with grapes
from vineyards Malvasia di Candia, Trebbiano
Toscano (yellow, Romagnoli, Soave),
Malvasia del Lazio, other white grape
varieties (max 10%), is a dry wine or
sweet, amiable, or sweet, fruity a color
ranging from yellow to pale straw, with
a vinous and delicate. Is produced in
the dry kind, amiable, top, sparkling
wine and new wine. Excellent with seafood
appetizers, and with any size of fish
and vegetables, it matches well with
the pork Ariccia, white and black lamb
cacciatore, the livers of barbecued
pork, tripe stew and other dishes poultry
meat. The Colli Albani Superiore DOC
goes very well with the traditional
raw in soup or dry, snails baked earth,
peppers velletrana, pancotto with olive
oil. The joint production are: Albania,
Ariccia, Castel Gandolfo and Pomezia.
Colli Lanuvini DOC
Produced with grapes
from vineyards Malvasia (di Candia and
dots), Trebbiano Toscano (green / yellow),
some grape varieties (max 10%), is usually
a dry wine, velvety taste, color yellow
with golden hues and the vinous, delicate
and pleasant. Is produced in the dry
kind, loving and sweet. E 'considered
a blank for the whole meal. "Municipalities
of production are: Genzano di Roma and
Lanuvio.
Frascati DOC
Produced with grapes
from vineyards Malvasia Bianca di Candia
and Trebbiano Toscano, (min 70%), Greek
and Malvasia del Lazio, other grape
varieties (max 10%), is a full-bodied
wine, soft fine and smooth. The intense
straw yellow color, the vinous, distinctive
and delicate. Is also produced in our
superior, Amabile, Dolce, Spumante and
Novello. Excellent with appetizers,
starters and main courses with fish
or white meat. The municipalities of
production are: Frascati, Monte Porzio
Catone, Grottaferrata, Montecompatri
and Rome.
White Genazzano Doc
Produced with grapes
Malvasia di Candia, Bellone, Bombino,
Trebbiano Toscano, Pinot Blanc and other
grapes, the wine is fruity, lively,
fresh, harmonious, sometimes sweet,
white in color, more or less intense
straw with greenish hues and fragrance
more or less delicate fruity. Excellent
with seafood, light appetizers and some
preparations typical local cuisine,
like the tasty "gnocchi tail." The joint
production are: Genazzano, Olevano Romano,
San Vito Romano and Cave.
Genazzano Rosso DOC
Produced with Sangiovese
grapes, Cesanese and other red grapes,
wine is a lively, fresh, sometimes lovable,
brilliant ruby red color, bright, medium
intensity and winy, fruity, fragrant,
fresh and delicate. Also produced in
the novice category, is an excellent
wine with all meals. The joint production
are: Genazzano, Olevano Romano, San
Vito Romano and Cave.
Marino DOC
Produced with grapes
from vineyards Malvasia Bianca di Candia,
Trebbiano (Toscano, Yellow, Romagnolo,
Soave), Malvasia del Lazio, other grape
varieties (maximum 10% except Moscow),
is a dry wine or sweet, mellow and distinctive,
very balanced, pale yellow in color
and flavor vinous, delicate, with hints
of fruit and flowers. Is produced in
the dry kind, loving, upper and champagne.
Ideal with cod fillets golden fried
zucchini and artichokes, Roman style
artichokes with mint or Jewish artichokes,
risotto with asparagus tips, risotto
with porcini mushrooms, baked with cheese
and vegetables, fried fish, white meats
with sauces fresh cheeses and goat cheese.
Marino DOC is recommended with shellfish
appetizers, spaghetti alla chitarra
with chicken giblets, sausage cakes,
and fish carcioricotta very tasty baked.
The types are so lovable and sweet meal.
The municipalities of production are:
Marino, Castel Gandolfo and Rome.
Montecompatri Colonna DOC
Produced with grapes
from vineyards Malvasia (di Candia and
dots), Trebbiano (Toscano, Green, Yellow),
and Bonvino Bellone (max 10%), is a
dry wine or dry, sweet or sweet, straw-yellow
color and delicate flavor and pleasant.
Excellent appetizers to pair with egg,
fish and vegetables, omelettes and seafood
farming. The municipalities of production
are: Column, Montecompatri, Zagarolo
and Rocca Priora.
Velletri Bianco DOC
Produced with grapes
from vineyards Malvasia (Heraklion,
dots), Trebbiano (Toscano, green, yellow)
Bonvino / Bellone and others (max 20%),
is an ideal wine for appetizers, gnocchi
alla romana, first fish , artichokes,
omelettes and fresh cheese. The Velletri
DOC goes very well with soft cheeses
and elaborate dishes based on fish.
The color is yellow, the aroma is vinous,
pleasant and delicate, the flavor is
dry or sweet, full bodied, harmonious
and velvety. The joint production are:
Larian and Velletri.
Velletri Rosso DOC
Produced with grapes
from vineyards of Sangiovese, Montepulciano,
Cesanese (common to affiliate), Merlot
Bombino, Ciliegiolo Black and others
(max 30%), is a wine with a vinous,
pleasant and delicate flavor is dry
or sweet, full bodied, harmonious and
velvety. Is produced in the types and
amiable reserve. Excellent table wine,
is perfect for stews and grilled red
meat, poultry and game. The joint production
are: Larian and Velletri.
Zagarolo DOC
Produced with grapes
from vineyards Malvasia Bianca di Candia,
Trebbiano Toscano (green and yellow),
Bellone and Bonvino (max 10%), is a
wine-tasting soft and sweet, straw-colored,
more or less strong, and delicate fragrance.
Also available Amabile is larger, the
better to enjoy with appetizers taste
strong, with the first courses based
on fish sauce, with omelets, buffalo
mozzarella, ricotta Romana, artichokes
"alla romana" and "the Jewish-style"
with Neretti salad, with fried fish,
soup with clams. The joint production
are: Zagarolo Gallic.
Typical Roman
Cured meat
Cup Head
Salami made from
lean, which are the head of the pig:
cheek, tongue and rind by adding muscle.
The ingredients are cooked in water
for several hours and then the meat,
made so soft, is seasoned with salt,
pepper and spices and stuffed into natural
casings.
Roman Reef
Bagged obtained by
grinding finely choice meat and pork
fat; the dough is flavored with garlic,
wine, salt and pepper and stuffed into
natural casings. It 'a very limited
production artisan, typical of the city'
of Rome. Maturing minimum 'of two months
and once this process was under ashes.
Is found mainly in Rome, but also campaigns
Rome, Capranica, Prenestina Ciciliano,
Frascati, Magliano Sabina, Neptune and
Velletri.
Salty Ham
Cured ham least 18
months, the color dark red streaked
with white and flavored with black pepper,
produced exclusively in winter.
E 'typical product of Fiumicino,
Frascati, Maccarese, Magliano Sabina,
Rome, Tivoli and Velletri.
Crushed Roman
Bagged typical Roman,
obtained with the shoulder lean meat,
finely minced, mixed with lard, a little
spicy, seasoned for about three mesi.Si
characterized by flat elongated shape
due to the use of a casing that allows
a wider and more rapid maturation .
You can find Ciciliano, Frascati and
Rome.
Esplanade or Mortadella Romana
It is part of mortadella
not "canonical" because raw, flat-shaped
and flattened, prepared with a dough
made of dark Lean pork minced very fine-grained,
and mixed with cubes of fat hand-cut
throat, topped with salt, pepper, crushed
garlic in wine and stuffed into the
gut of cattle. It can be enjoyed
in Capranica Prenestina, Fiumicino,
Frascati, Neptune, Rome and Velletri.
Typical
roman
Greengrocers
Artichoke Romanesco
del Lazio
The artichoke is a crop feature of the
province, protected by trademark IGP
2002, is protected by the Consortium
for the Protection of Artichoke Romanesco.
It is also called "cimarolo" or "violet",
has spherical, compact and has no thorns.
It is harvested from February to May,
and is widely used in the preparation
of dishes (Jewish artichokes, Romania,
matticella ...) and 'cultivated with
Allumiere Tolfa, Civitavecchia, Santa
Marinella, Cerveteri, Ladispoli, Fiumicino,
Rome and Larian.
Carrot Macarrese
The production is concentrated in the
region of Lazio Maccarese, which takes
the name, for the presence of deep,
fresh soil, well drained and slightly
sandy. E 'cultivated Maccarese and Fiumicino.
Chestnuts of Tolfa
The brown "gentle" and chestnuts of
the Tolfa, peeled easily and have a
sweet taste, are eaten fresh or roasted,
baked, dried and frozen to be available
all year round and not only during the
autumn . Are used in the preparation
of the typical soup of chickpeas and
chestnuts. Can also be found at Allumiere,
Civitavecchia and Santa Marinella.
Cabbage black Velletri
Also known as Tuscan kale, is cultivated
only for the production of leaves. The
collection is made individually by removing
the outer leaves gradually matured.
E 'mainly used for the preparation of
some soups, especially the famous "Soup
cavolicchi" (black cabbage of Velletri
and codfish boiled with other vegetables
all on croutons, extra virgin olive
oil with raw to dressing).
Cherries 'Ravenna Palombara'
Varieties much sought after for its
taste and flavor. Do not miss the first
or second Sunday in June, the famous
"Festival of Cerase" of Palombara Sabina,
party enlivened by parades, folk dances,
songs and exhibitions. Are also grown
in Montelibretti.
Fave
The cultivation of beans (Vicia faba)
has ancient traditions in the Agro Romano.
The collection is conducted in April,
May. The beans are the basic element
of a dish with cheese Pecorino Romano,
a typical snack of 1 May in the Castelli
Romani, accompanied by a good white
of Castelli. Cultivated at Albano
Laziale, Ariccia, Castel Gandolfo, Colonna,
Frascati, Genzano di Roma, Grottaferrata,
Lanuvio, Larian, Marino, Monte Compatri,
Monte Porzio Catone, Nemi, Rocca Priora
and Velletri.
Fico fallacciano
In July there is the "Festival" fallacciano
"dedicated to the special local product
and the fig tree, brought on slices
of homemade bread, accompanied by prosciutto.
Strawberries of Nemi
Celebrated the first week of June, the
"Strawberry Festival" at Nemi. The girls
wear the old costume and wander the
streets of the town handing out strawberries,
alternating with floats.
Kiwi Latina
The kiwifruit (Actinidia) originates
in China. The plant was imported to
Italy in the forties as a garden ornament,
and only in the seventies began to be
cultivated as fruit trees. The product
has recently been awarded the Protected
Geographical Indication (PGI).
E 'grown in Ardea, Pomezia, Marino,
Castel Gandolfo, Albano Laziale, Ariccia,
Genzano di Roma, Lanuvio, Velletri,
Larian, Artena, Palestrina, Zagarolo,
San Cesareo and Colonna.
Brown Arcinazzo
Romano
The fruit, light brown in color with
some striping and large size, it taste
more sweet and intense than those of
neighboring countries. Is celebrated
in the 'annual "Sagra del Marrone"
Brown Cave
Product of excellent quality, so that
until the '30s, the browns of Cave were
excised directly in Paris for the production
of the famous Marron Glacés. Manually
collected in the month of October for
two weeks, the browns are put in baskets
and wood subject to "curatura" in wooden
vats. The last Sunday of October is
celebrated in the Feast of the Cave
Brown. They are located in Cave and
in Rocca di Cave.
Hazel Roman kind
Currently, the queen of the agricultural
production of Tuscia is without a doubt
is the hazelnut, widespread on the Monti
Cimini, strong enough to characterize
the landscape will have already made
green forests with splendid oak, beech
and chestnut trees.
Hazelnuts Palestrina
Celebrate the "Festival of hazelnuts
and Giglietto" on Carchitti in the month
of September.
Olive giants tableware
The oil giant San Gregorio table olive
green in color and sweet flavor, large,
and is the specialty of San Gregorio
da Sassola, a village on a mountain
slope Prenestini.
Pera Spadona
Variety of pear summer, elongated, so-called
bell peel light green tinged with red
brown, the pulp is white, delicate,
mildly sweet and slightly sour. At Castel
Madama Festival is held annually the
third week of July.
Peaches
The typical product of Castel Gandolfo
are peaches, here called the "canonical
cheeks." In this fruit is a dedicated
festival, during which it is offered
to the sick in hospitals and to the
Holy Father during the celebration of
Holy Mass.
PIZZUTELLO
The pizzutello, also known as grape
horns, due to the shape of the berries,
is a grape table of high quality and
excellent taste, already known at the
time of the ancient Romans. Between
10 and 30 September a festival takes
place at Tivoli with the costume parade
and the Palio of PIZZUTELLO.
Roncoletta Labicani or peas Labico
Peas in Labico, the pod-shaped arched
remarkable sweetness and delicacy of
taste, are destined for fresh consumption
and used for the preparation of the
typical "pea soup".
White truffles
Bulbous and irregular appearance, the
surface is smooth and slightly velvety.
The color varies from pale to dark cream
to greenish. All 'interior is white
and grayish-yellow with thin white veins.
The scent is pleasantly aromatic. He
lives in symbiosis with oaks, lindens,
poplars and willows, and requires a
soft, damp soil, rich in calcium and
good air circulation. The collection
is from September to December. Find
themselves Allumiere Tolfa, Fiano Romano,
Tivoli and Vicovaro.
Summer Truffle or Scorzone
It 'a truffle which matures between
June and September, under oaks, hornbeam,
beech, poplar, hazel and pine trees,
all over Italy. E 'recognizable by the
bark with large black warts and has
a pleasant, mild nutty. Smells of herbs,
is of medium size, which makes it a
concentrated perfume. Located in Cerveteri,
alum, and Tolfa.
Black truffle
It looks pretty smooth and round with
polygonal warts, blackish brown on the
surface, while the interior is clear,
its perfume is intense, aromatic and
fruity. It grows in hilly and mountainous
areas in symbiosis with the core oak
and oak. It is harvested from December
to March. Located in Bracciano, Vicovaro,
Colleferro, Signs and Carpineto Romano.
Typical
Roman Bread and bakery products
"Puppets" of Frascati
Hard cheese biscuits
and honey from the curious shape of
a woman with three breasts (two for
milk and the third for wine), probably
an allegory of ancient fertility rites.
Biscuits Zagarolo
Biscuits pretty hard,
rectangular in shape, with nuts, walnuts,
pine nuts, raisins, chocolate, honey
and flour. They are suitable for breakfasts,
afternoon snacks and fine meals.
Cacchiarelli
Pizza, elongated,
cooked in a wood oven. The crust has
light golden color with irregular and
lumpy appearance as a result of crushing
done with the fingers. The Cacchiarelli
represented a tasty food, usually seasoned
with tomatoes and anchovies.
Ciriola Roman
Sandwich elongated,
swollen at the center and full of crumbs.
prepared with all sorts of dishes: ham,
mozzarella cheese, tuna, artichokes.
Maritozzi
Oval-shaped cakes
containing raisins, candied fruit, pine
nuts and filled with whipped cream.
Were offered by their husbands to wives.
You can try in Genzano and Cerveteri.
Bread Allumiere
PREPARED with durum
wheat semolina, water and yeast with
no added salt, or to submit form to
bread loaf and pasta yellow lining.
It is cooked with chestnut wood.
Bread Channel Monterano
The rectangular loaves,
which have a thin crust and soft interior
light in color, are produced with wheat
flour or durum wheat flour, water, yeast
and salt free. Excellent eaten with
cheese and salami.
Pane di Genzano
Homemade bread of
Genzano, wheat flour, water, yeast and
salt. The slurry phase is the preparation
of yeast forms and characteristics,
called "brigades", which are then cooked
in ovens made better known as "Soccio.
E 'used for the preparation of Easter
soup, bruschetta, eel spit, Costarelle
pork with panunta provola and croutons.
Bread Lariano
Produced with partly
integral wheat flour, water and a mixture
of yeast and yeast, is characterized
by dark bread, notably due to the type
of flour used. Cooked in wood ovens,
in some cases using chestnut wood. Between
September 27 and October 7, there is
a festival.
Bread Vicovaro
Round loaf bread,
or with two or more cuts on the crust,
produced with wheat flour double zero,
a rise mixed (some with some with sourdough
yeast). It is cooked in wood ovens,
using only wooden broom. Annually, the
Festival takes place Vicovarese Pagnotta.
Sweet ravioli
Bundle square wheat
flour, eggs and water, filled with ricotta,
sugar, cinnamon and liqueur. You can
try in Rocca Priora and Velletri.
Braided aniseed
Salt bread made of
aniseed in the characteristic shape
braided product according to the ancient
recipe, handed down from generation
to generation. During the traditional
festival of the blessed bread and baskets
are distributed to those present.
Typical roman Meat and Livestock
Roman lamb
Manufactured exclusively
by young lambs, infants, born and bred
with a semi-wild state. The meat has
light pink with a thin layer of fat
covering white, fine texture, firm consistency,
lightly marbled with fat, delicate taste
with an aroma typical of a young and
fresh meat. E 'particularly suited to
cooking in the oven, the Roman tradition
has it that it is consumed during the
Easter period. It can be enjoyed
in Velletri, Zagarolo and Fiano Romano,
but also to Albano Laziale, Ariccia,
Castel Gandolfo, Colonna, Frascati,
Genzano di Roma, Grottaferrata, Lanuvio,
Larian, Marino, Monte Compatri, Monte
Porzio Catone, Nemi, Rocca di Papa and
Rocca Priora.
Beef Maremma PDO
Produced beef cattle
farming and related cross-bred Maremmana
first generation, traditionally wild
throughout the year. E 'food base for
the preparation of: tail ravioli with
carrot sauce, fillet of veal and zucchini
Roman Maremma with chives and vinegar
drops of pomegranate juice cooked topside
of veal with rocket and caciotta Maremma
sheep aged, rolls with the Zagarolesi
cockscomb and puntarelle. The
producers in the province of Rome are
in Rome, Castel di Guido, Castelnuovo
di Porto, Fiumicino and Capranica Prenestina.
Typical roman Olive
Oil
Extra virgin "Colli di Tivoli"
The olives must be
produced within the municipalities of
Casape, Castel Madama Castel S. Peter
(in part), Ciciliano, Kinetics Romano,
License, Mandela, Pisoni, Poli, Roccagiovine,
Rome (in part - time. Victorinus S.),
S. Gregorio Sassola, S. Polo (in part),
Elder, Tivoli and Vicovaro: a territory
suitable for olive production on the
soil of origin prevulcanico, rocky and
pebbly, and the elevation, between 90
and 500 m above sea level. The olive
oil production area has been known since
ancient times, to the point that Latin
writers such as Columella, Varro and
Pliny praised Tiburtini soil fertility
and quality of "Oleum Tiburtinum" so
that the Emperor Hadrian wanted his
famous villa Imperial lies between two
groves of Terre Tiburtine still present
in the archaeological area.
Extra virgin olive dei Castelli Romani
The
olives must be produced within the towns
of Albano Laziale, Ariccia, Castel Gandolfo,
Ciampino, Colonna, Frascati, Genzano
di Roma, Grottaferrata, Lanuvio, Marino,
Montecompatri, Monte Porzio Catone,
Nemi, Rocca di Papa, Rocca Priora, San
Cesareo, Velletri, Ardea, Pomezia and
Rome. The land where
the olive is cultivated are generally
of volcanic origin, loose and permeable.
The oil, which must be obtained from
Carboncella varieties, Frantoio, Itrana,
Leccino Moraiolo, Pendolino and Rosciola
ranges from yellow to green and has
a sweet fruity flavor, while the fresh
oil has a bitter taste. To this oil
was initiated proceedings for recognition
of the PDO.
Extra virgin olive oil of "Soratte"
The
olives must be produced within the municipalities
of Sant'Oreste, Ponzano Romano, Nazzano,
Torrita Tiberina, Civitella San Paolo,
lint, Fiano Romano, Capena, Rignano
Flaminio, Morlupo, Castelnuovo di Porto,
Riano, the countryside of Rome, Formello,
Mazzano Romano, Magliano Romano and
Sacrofano. The oil,
made from the Siriola, Reale, Leccino
and Frantoio, has the following characteristics:
yellow gold, slightly fruity smell and
flavor, aromatic and sweet.
Extra Virgin Olive Oil Sabina
The
olive tree, a primary source of Mediterranean
and central components of the triangle
formed by the three sacred plants olive-vine-grain,
is grown in Sabina for millennia, so
that traces back to use olive VI-VII
century BC In Sabina, which includes
municipalities in the province of Rieti
and Rome, the olive is grown in small
plots of land, still owned by local
families, and the harvesting is done
by
hand. The oil is obtained from varieties
of olives Carboncella, Leccino, Raja,
Pendolino, Frantoio, Moraiolo, Olivastrone,
Salviana, olive and Rosciola; cultivated
varieties, increasingly, by methods
of farming.
FOR MORE
INFORMATION ABOUT TOURS IN ROME:
OFFICIAL TOUR COMPANY OF ROME AND Vatican
city
official TOUR COMPANY OF ROME AND Vatican
city
www.tourinrome.com
www.vaticanguidedtour.com
info@romeinformation.info
Suggested accommodations in Rome with
special offers
B&B near
the Coliseum
www.domuscaracalla.com
Special offers 2010 !
Special apartment in the city centre
of Rome - in the Jewish Ghetto and Trastevere
www.specialromeapartment.com
www.residenzasantamaria.com
