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"Il Buon cibo è l'unico piacere dei sensi di cui si può godere tre volte al giorno" (W.F. Buckley Jr.)
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Hors-d'oeuvre
Bruschetta, panzanella
Soups
Minestrone with chopped mixed vegetables and pieces of toasted
bread; pasta with beans or chick-peas; beans’ soup
flavoured with flowers and seeds of fennel and served with
olive oil;
The well-known soup “Cavolicchi”, Velletri’s
dish, with cabbage and stockfish. The stockfish is boiled
together with other vegetables. It is served on a slice
of bread adding olive oil. |
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Pasta
Fettucine, hand-made noodles served with a tomato sauce
with pieces of chicken’s liver or edible boleti; spaghetti
“all’arrabbiata”, with pecorino and pepper;
bucatini all’amatriciana; boiled spaghetti sauté
with garlic, oil, capsicum and parsley or served with a
mushrooms’ sauce; rigatoni with “paiata”
(the dialectal word “paiata” means the cow’s
duodenum eaten with its chyme, that is very appetizing);
polenta and sausages or pork; gnocchi of potatoes served
with ragout and parmigiano or pecorino, a dish common to
all the Castelli Romani’s towns. |
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Meat
Roasted spring lamb with potatoes or barbecued lamb’s
cutlets; chicken with pepperoni; chicken “alla diavola”,
a chicken fried in a frying-pan, pressed by a load, generally
flavoured with pepper; cow’s tail “alla vaccinara”;
porchetta (roasted pork flavoured with herbs).
Snails of San Giovanni: a dish usually eaten the night of
San Giovanni, celebrated in almost all of the Castelli Romani’s
towns. According to the legend during this night (24 June)
two witches, that wanted the head of San Giovanni, fly over
the San Giovanni’s Basilica in Rome, and while waiting
for these two witches people eat snails. Pluck; roasted
game (Genzano is famous for the preparation of this dish).
It is worth mentioning the Ariccia’s typical dish:
the Porchetta; this is a whole pork without entrails roasted
and flavoured with herbs (fennel, rosemary and garlic).
Usually it is served as hours-d’oeuvre, and to fill
roll). |
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Vegetables
Vegetables in “cazzimperio” (the “cazzimperio”
is a sauce of oil, salt, pepper, artichokes, celery, radishes
and cardoons); white or red beans sauté in a tomato
sauce with; puntarelle served with a sauce of garlic and
salted anchovies; broccoli; vignarola (artichokes, peas,
broad beans sauté with bacon); boiled chicory sauté
with garlic and capsicum; Mushrooms: the dishes prepared
with mushrooms are very ancient and common in the Colli
Albani’s area, where you can find: edible boletus,
ovules, and other varieties. The two ancient roman writers
Plinio and Orazio speak of these dishes in their writings.
It is worth mentioning the production of broccoli, and the
dishes prepared with this vegetable are very delicious:
broccoli attufati, fried broccoli, broccoli’s soup
with pasta.
A typical dishes of Velletri are: artichokes “alla
matticella” (artichokes roasted under charcoal) and
the zucchini “alla velletrana” (roasted floured
slices of zucchini flavoured with rosemary and garlic). |
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Sweet
Panpepato and Pangiallo; apples fried in batter; “fave
da morto” or “fave dolci”, biscuits prepared
for the celebration of the All Souls’ Day. In the
past these biscuits were eaten at the end of the Mass during
the last day of November and offered to people and members
of the “Compagnia della Buona Morte”, a religious
association. |
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Bread
Rolls or Loafs. Genzano’s production is of the DOP
type. |
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