Roman Gastronomy

Aurelian Walls
24 January 2014
Auditorium Maecenas
24 January 2014

Roman Gastronomy

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

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

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.

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.

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.

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.

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.

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.

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