Mono varietal extra virgin olive oil of Itrana cultivar which has a green color tending to opaque yellow, light-medium ripe fruity and delicate and soft taste with light bitter notes and a more perceptible spiciness in closing. The Itrana is suitable for low density implants; the form of fostering mostly used is the policonic, bush type.

Production areas:
Nerola (RM), San Gregorio da Sassola (RM), Intera provincia di Latina

Quality marks:
PAT

The extra virgin olive oil Sabina is obtained exclusively from the varieties Carboncella, Leccino, Raja, Frantoio, Moraiolo, Olivastrone, Salviana, Olivago, Rosciola for at least 75%. Other olive varieties present in the olive groves may contribute, up to a 25% maximum. The olive harvest is carried out from the beginning of the veraison, generally no later than the month of December. The oil has a golden yellow color with shades of green for very fresh oils, a fruity smell, a velvety, uniform, aromatic, sweet and bitter taste. The maximum total acidity expressed in oleic acid, by weight, does not exceed 0.7 g per 100 g of oil.

Production areas:
Guidonia Montecelio (RM), Marcellina (RM), Mentana (RM), Monteflavio (RM), Montelibretti (RM), Monterotondo (RM), Montorio Romano (RM), Moricone (RM), Nerola (RM), Palombara Sabina (RM), San Polo dei Cavalieri (RM), Sant’Angelo Romano (RM) e Provincia Di Rieti.

Quality marks:
DOP

The sirole olive oil, ecotype present in the Soratte area, has the following characteristics: color from yellow to light green, light fruity smell and an aromatic, sweet fruity, slightly bitter and spicy flavor for very fresh oils.

Production areas:
Civitella San Paolo (RM), Fiano Romano (RM), Ponzano Romano (RM), Sant’Oreste (RM)

Quality marks:
PAT

Sweet with a hard consistency, conical pyramidal shape, dark brown in color, characterized by a particular spicy aftertaste. Its main ingredients are dried fruit, honey and cooked must. A pile of dried fruit is arranged in layers with chocolate, candied fruit and raisins and the flour is sprinkled on it, impregnating the ingredients with honey and cooked must. After having repeatedly mixed by hand until a fairly homogeneous amalgam is obtained, it is left to rest for at least 24 hours. From the dough are obtained then loaves, always worked by hand, weighing approximately 450 grams which are placed in a wood oven for about 45 minutes.

Production areas:
Capranica Prenestina (RM), Anagni (FR)

Quality marks:
PAT

Panzerotto (ravioli-shaped) filled with pumpkin pulp, ground almonds and hazelnuts, bitter cocoa powder, cinnamon, vanillin, liqueurs and natural flavors. Cacione di Civitella San Paolo is a dessert prepared for the Christmas holidays.

Production areas:
Civitella S. Paolo RM

Quality marks:
PAT

The Ciammellocco of Cretone, particularly rich in ingredients such as flour, yeast of ancient production, anise, olive oil, white wine, grated lemon peel and juice, anisette liqueur, mistrà, salt, baking powder, eggs, is characterized by a natural and rather long leavening. It takes about two days to prepare, it has a classic donut shape, crumbly, yellowish interior color and exterior color of a golden brownish dark and not particularly sweet of taste with a prevailing hint of anise. The production takes place throughout the year and especially during religious holidays.

Production areas:
Palombara Sabina (RM)

Quality marks:
PAT

Pizza bbotata (rolled up) is prepared with 00 flour, water, whole eggs, brewer’s yeast, salt and a little extra virgin olive oil. It has a rolled shape (from the dialect “bbotata”) like a swivel. The dough is kneaded manually, preferably on a marble surface, until a compact and homogeneous consistency is reached. The leavening phase follows at room temperature for the time necessary to reach double the volume of the dough. After rising, the dough is divided into small loaves that are rolled out with a rolling pin to form a thin sheet. The pastry is then sprinkled with extra virgin olive oil and rolled up (“bbotata”) to form a cord which is then turned on itself to form a swivel.

Production areas:
Sant’Angelo Romano (RM)

Quality marks:
PAT

White pizza, made with type 00 flour, brewer’s yeast, natural yeast (called biga), water and salt. The dough pressed with elongated hands is baked in a wood oven. The crust has a light golden color with an irregular and gibbous appearance as a consequence of the crushing carried out with the fingers.

Production areas:
Montelibretti (RM)

Quality marks:
PAT

The Mistrà is a liqueur obtained by distillation of alcohol, water, star anise and other natural aromas obtained by herbal infusions. It is characterized by a 42° alcoholic content, a sweet taste a remarkable olfactory intensity, with strong floral and vegetal scents of the anise. The star anise belongs to the family of the Illiciaceae and owes its name to the star shape that characterize its 8 little fruits. It was imported in the West only, towards the end of the 1600, passing by Russia.

Production areas:
Roma (RM)

Quality marks:
PAT

The base of the Roman Sambuca is formed by essential oils that originate from the steam distillation of the star anise seeds and the green anise, that confer to the liqueur an intense anise scent, all of this added to a concentrated mixture of sugar, elderberry, coriander and other natural aromas. The alcoholic content is 40°. It was imported in the West only at the end of the 1600, passing through Russia. The green anise, instead, of the family of the Apiceae, is a annual plant, 60 cm tall, with little whiteyellowish flowers that originate small oval seeds characterized by a persistent scent. It is indeed the most known anise in the West continent.

Production areas:
Roma (RM)

Quality marks:
PAT