Monti Lepini
The territory of the Monti Lepini falling within the Rome metropolitan area affects the municipalities that from Artena continue southwards to Carpineto.
It boasts numerous known productions that mainly derive from the breeding of the black pig of the Monti Lepini.
Typical products of Excellence
Lardo stagionato al maiale nero
Product prepared with bacon lard and pork loin afferent to the local pig ecotype called “black pig of the Lepini Mountains”. There are two types of black pork matured lard: classic and flavored.
Production areas:
Carpineto Romano (RM), Roma (RM)
Quality marks:
PAT
Guanciale dei Monti Lepini al maiale nero
Traditionally produced during the winter months, the black pig Guanciale of Monti Leprini is obtained from the pigs cheeks of the local pig breed “maiale nero dei Monti Leprini”, seasoned with pepper, hot pepper, fennel, time and rosemary. It presents the classic triangular shape, available in 1 kg pieces, the ageing process goes from 20 to 120 days.
Production areas:
Carpineto Romano (RM), Genazzano (RM), Roma (RM)
Quality marks:
PAT
Pancetta tesa stagionata alle erbe al maiale nero
Cold cut obtained from the pancetta of the pig breed “maiale nero dei Monti Lepini”. Rectangular shape, red color intensely marbled with white, ageing process from 90 to 120 days. There are two types of this pancetta: classic and seasoned. Flavorful taste, very aromatic in the seasoned version. The breed of the Monti Lepini black pig is used, field grazed and fed with grains in the last period; soaked in Cesanese wine, and seasoned. Production period, exclusively winter months.
Production areas:
Carpineto Romano (RM), Genazzano (RM), Roma (RM)
Quality marks:
PAT
Salsiccia dei Monti Lepini al maiale nero
Fresh flavored salami made with pork from the black pig of the Lepini Mountains. Cylindrical shape (“cacchietto”); more or less dark red color with small white streaks (due to the presence of fat); savory flavor with a light lemon aroma.
Production areas:
Carpineto Romano (RM), Genazzano (RM), Roma (RM)
Quality marks:
PAT
Salsiccia di fegato dei Monti Lepini al maiale nero
Fresh salami, corata product, trimmings of bacon from the black pig of the Lepini Mountains. The shape is cylindrical (“a cacchietto “); rather dark red color with small streaks white due to the presence of fat. The flavor is savory with an after taste sweetish.
Production areas:
Artena (RM), Carpineto Romano (RM), Gavignano (RM), Gorga (RM), Montelanico (RM), Segni (RM)
Quality marks:
PAT
Marzolino e/o marzolina
The marzolina is a cheese mainly made from goat’s milk, whose technology is very heterogeneous and appears as an “intelligent” product of the local dairy tradition. In fact, this has been able to enhance goat’s milk which is not always easy to process and a particular production environment such as that of the Lepini, Ausoni, Aurunci and Valle di Comino mountains, in which it is possible to find ideal conditions for the drying phase of this cheese. For consumption it can be presented with a cylindrical shape, small size, salty and fresh taste (from 1 to 4 days) or seasoned (up to 1 year); it can also be flavored in an oil bath with aromas (at the time of sale) or preserved in flavored oil (3-6 months).
Production areas:
Carpineto Romano (RM), Provincie di Latina e Frosinone
Quality marks:
PAT
Squarquaglione dei Monti Lepini
Fresh and soft cheese flavored with honey from the Lepini Mountains and walnuts obtained from processing raw sheep’s milk. Cylindrical shape, white color mottled with walnuts and honey. Not salty.
Production areas:
Artena (RM), Carpineto Romano (RM), Gavignano (RM), Gorga (RM), Montelanico (RM), Segni (RM), Segni (RM)
Quality marks:
PAT
Ricotta di pecora e di capra dei Monti Lepini
Sweet ricotta, obtained from the whey of sheep and goat milk processing with the addition of a minimum percentage (2%) of sheep and goat milk at the time of coagulation. It is produced with traditional equipment such as a wood-fired copper boiler and wicker sticks. There is no salting.
Production areas:
Artena (RM), Carpineto Romano (RM), Gavignano (RM), Gorga (RM), Montelanico (RM), Segni (RM), Latina (LT), Sermoneta (LT)
Quality marks:
PAT
Marrone Segnino
The marrone segnino has a reddish brown color with streaks evident dark, medium to large size, oval shape with flattened apex; a thin, yellowish episperm (film), not very adherent and easily removable; a white seed slightly yellowish, crunchy; a sweet taste.
Production areas:
Carpineto Romano (RM), Gorga (RM), Montelanico (RM), Segni (RM)
Quality marks:
PAT
Tartufo dei Monti Lepini
Autochthonous spontaneous truffle belonging to different varieties: Tuberm brumale (brumale), Tuber muschatum (muscat), Tuber albidum (bianchetto or marzuolo), Tuber melosporum (precious winter black) Tuber unicinatum (uncinate). Plants whose roots are parasitized by the truffles of the Lepini Mountains are holm oak, beech, oak and rovella. Both internal and external color is a distinctive element. In fact: Tuber brumale (brumale) has dark red bark color which becomes black when ripe, while inside (gleba) the color is blackish gray with white veins; Tuber muschatum (muscat) has a dark gleba color with large white veins; Tuber albidum (bianchetto or marzuolo) has a whitish external color in the young specimens, but can become gray tending also to fawn, the thick reddish internal color with white or reddish veins; Tuber melosporum (precious winter black) has a brown external color blackish with rust colored spots and blackish internal color (gleba) with whitish hazelnut veins; Tuber uncinatum has color black exterior and hazelnut interior color.
Production areas:
Artena (RM), Carpineto Romano (RM), Gavignano (RM), Gorga (RM), Montelanico (RM), Segni (RM)
Quality marks:
PAT
Visciolo dei Monti Lepini
Fruit of small size, typical of the Lepini Mountains, with a sour taste, the processing occurs in the handicraft. Syrups and jams are derived from it and are widely used, on the spot, for the production of traditional sweets.
Production areas:
Artena (RM), Carpineto Romano (RM), Gavignano (RM), Gorga (RM), Montelanico (RM), Segni (RM)
Quality marks:
PAT
Prosciutto dei Monti Lepini al maiale nero
Ham cured at least 24 months produced with pigs belonging to the ecotype “black pig of the Lepini Mountains”, reared on pasture and finishing with cereals. Anatomical shape of the ham; dark red color with white mottle; savory and aromatic flavor.
Production areas:
Carpineto Romano (RM), Genazzano (RM), Roma (RM)
Quality marks:
PAT
Selection of manufacturing companies
Gruppo Bernabei
Bakery and biscuit factory
Category: Fresh pasta, pastry and bakery products
Main products:Bread, bread of Lariano, pizza, buscuits, traditional sweets
Office: Via Casilina 4 – 00038 Valmontone RM – Tel. 06.9516109 – info@gruppobernabei.it
Biodinamica Carlo Noro
Biodynamic farm, today it mainly carries out training in biodynamic agriculture.
Among the main productions: biodynamic preparations for farmers, derivatives of the processing of vegetables and wine
Category: Wine, fruit and vegetables, legumes and derivatives
Main products: Cesanese del Piglio DOCG and Passerina del Frusinate PGI
Office: Soc. Agr. Biodinamica Carlo Noro – Via Valle Fredda, 31 – 00030 Labico (RM) – tel. 069511243 – Rif. Carlo Noro – biodinamicanoro@gmail.com
Macelleria Agricola La Selvotta
Norcineria and butchery
Category: Fresh meats and their preparations
Main products: pancetta, lombetto, guanciale
Office: Via Dante Alighieri, 9 – 03020 Villa Santo Stefano FR – Tel. 349 507 3191- AGRISELVOTTA@GMAIL.COM
Web Site: https://www.agriselvotta.it/
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Litorale Romano
By ‘Roman coast’ we mean the stretch of coast that goes from Civitavecchia to Nettuno. In consideration of the geographical nature of the area, fish products are of great interest, including the cockle (Slow Food Presidium), whose fishing involves the coastal stretch that goes from Passo Scuro to Anzio.
Complesso lacuale di Bracciano e Monti Sabatini
With “Complesso lacuale di Bracciano e Monti Sabatini” it refers to the geographical area that extends around the lake of Bracciano.
The peculiarity of the area is certainly the lake fish. There are two species par excellence associated with Lake Bracciano:coregone and the lattarino.
Castelli Romani e Monti Prenestini
The territory of the Castelli Romani and Monti Prenestini extends south of Rome and is included in the geographical areas identified as the Castelli Romani Park and the mountain community of the Castelli Romani and Monti Prenestini.
In this area there are numerous typical and traditional productions, many of which are certified with a Community or national quality mark.
Monti Lepini
The territory of the Monti Lepini falling within the Rome metropolitan area affects the municipalities that from Artena continue southwards to Carpineto. It boasts numerous known productions that mainly derive from the breeding of the black pig of the Monti Lepini.
Valle dell’Aniene
IThe territory of the Valle delle Aniene is attributable to the municipalities belonging to the mountain community of the same name, which extend from the peaks of the Simbruini and Lucretili Mountains to the plains adjacent to the Aniene.
Renowned for the production of legumes, it boasts a consistent number of bean species recognized as typical.
Roma e Valle del Tevere
By ‘Valle del Tevere’ we mean a large area that extends from the border with the Sabina to the south east of Rome where it borders the Valle dell’Aniene and the Castelli Romani and Monti Prenestini. In particular, in the north east of Rome, we find a very large oil production, which can also be found in the province of Rieti.
Intera area metropolitana di Roma
The typical products and excellences found throughout Rome and in the neighboring territories.
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