English Spoken

 

The Latium’s slope of the National Park of Abruzzo Lazio and Molise the Comino valley are undoubtedly one of the most beatiful districts of the region from the naturalistic point of view. Crops and mountain products reach high levels of standard in this corner of Ciociaria. Cheeses, in particular those made out of sheep’s and goat’s milk, have no equals. Wine production, led by the Cabernet of Atina and followed by a host of many nobles vines planted in the 19th century by the famous Visocchi, has crossed local borders achieving fame and prestigious goals both in the national and international fields. Also very good and prized but almost unknown are the truffles picked on the tops and mostly exported. The cooking tradition counts many dishes made with truffles: from the simple seasoning for the fettuccine (egg-noodles) and other home-made pastas to sauces (they can also be found ready-made) to flavour crostini (toasts) and other culinary delights, as well as sweets based on this valuable mushroom-like tuberous. A speciality, which has no equal in the whole Latium and parallels national quality standards, is the torroncini (nougat-like sweets) made with almond paste (yet new varieties with different flavourings exist now) which are found in the heart of the Comino valley. Fruit of a food industry which has age-long traditions the Torroncini of the Comino valley (in particular of Alvito) are a delicacy that cannot be missed. In the countryside many traditional species are farmed, among which stand out the cannellini beans. Their flavour and mellowness express well the characteristics of local cooking, which counts many specialities. To the simple and common pasta and beans it must be added a soup with beans and small cuts of home-made pasta obtained with water and flour roughly ground, commonly known as <sagne> (though in other areas this type of pasta can be named differently). The presence of rivers and, in particular, of the lake Posta Fibreno, led to a cooking based on freshwater fish. A local trout variety, namely the macrostigma, which gives excellent results in cooking, led to the foundation of a local culinary school based on fish dishes. Hence it is possible to eat trouts cooked in many ways or unrivalled main courses flavoured with fish sauces.

 

1800 century  cantina traditional italian cuisine-enoteca

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