Cookies similar to tozzetti, diamond shaped, with a dark golden crust, made of flour type 00, honey, hazelnuts, orange peel cubes, almonds, olive oil, herbs. The Bussolani, so called for the consistency of the preparation that in the classic version is very tough, given the absence of yeast, are very enjoyable dipped in milk or with vin santo, but also on their own as a snack. They are found throughout the year but are typical of Christmas.

Production areas:
Genzano di Roma (RM)

Quality marks:
PAT

Homemade bread made with high quality zero or double zero flour, natural yeast, salt, water, wheat bran without adding chemical or biological products. The cooking takes place in wood-fired ovens or other fed at a temperature such as to allow a compact growth and the formation of a 3 mm thick crust. The rind has the function of protecting the crumb inside and keeping it spongy and tender with holes or “alveoli” not too large and irregular. The cooking phase has a variable duration depending on the type of size and can range from 35 minutes to about an hour and twenty. The scent and fragrance of this bread can be attributed to the use of sour yeast and the quantity / variety of cereals used. The natural yeast, that is the dough of the previous processing, made acidify, is rich in live enzymes that favor the preservation of the bread for several days.

Production areas:
Genzano di Roma (RM)

Quality marks:
IGP

It belongs to the species fragaria vesca var. semperflorens (strawberry of forest of European origin). The primary and secondary fruits have shape elongated and fusiform, sometimes conical rounded, are in size rather small. Surface colour of the bright red fruit; colour of the whitish pulp often tinged with red when fully ripe. The flavor is moderately sweet and moderately acidulous. Aroma a lot intense.

Production areas:
Nemi (RM)

Quality marks:
PAT

Cacio di Genazzano is a semi-cooked pecorino cheese, as the curd undergoes heating from 41 ° to 43 ° C, with a thin crust straw yellow in color, whitish internal paste with small holes. The flavor is quite intense and slightly salty. Such cheese is obtained from the processing of raw milk from Comisana, Sarda, Massese sheep and related breeds. The drying takes place on wooden boards for about 1 month with possible treatments (massages) with oil, once a month, or with water, or surface scraping with a knife; the maturation, in a wooden “cupboard” or “archoncino” (large chest), takes place for 3 months, for the table cheese, or for 5-6 months, for the grated cheese.

Production areas:
Genazzano (RM)

Quality marks:
PAT

SVery lean pure pork salami produced without the addition of lactose which is characterized by the grinding of the medium-grain dough great. The lean part comes from the pork shoulder, while the fat from bacon. The flavor is savory, tasty and flavored thanks the seasoning with sea salt and the use of spices such as cinnamon, pepper and garlic.

Production areas:
Frascati (RM)

Quality marks:
PAT

Porchetta di Ariccia is prepared with female pigs from selected national breeds and / or Landrace, Large White, Pietrain breeds and respective hybrids, bred in Italy and / or in EU countries. The slice is compact and homogeneous, with the fat part well separated from the lean one. The outer crust has a crunchy consistency, golden color and savory taste. Pork flavor flavored with rosemary, garlic and black pepper.

Production areas:
Ariccia (RM)

Quality marks:
PAT e IGP

The Roman artichoke has an ashy green colour, is spherical, compact with a characteristic hole at the apex. The artichoke was well known since antiquity for its high organoleptic and therapeutic features, of which Galeno, Strabone, Plinio and Varrone write about. According to Columella, a Roman agronomist of the first century AC, the land destined to the artichoke plants used to be covered with ashes; from here, the scientific name of “Cynara scolymus”.

Production areas:
Allumiere (RM), Cerveteri (RM), Civitavecchia (RM), Santa Marinella (RM), Tolfa (RM), Lariano (RM), Ladispoli (RM), Fiumicino (RM), Pontinia (LT), Priverno (LT), Sermoneta (LT), Canino (VT), Montalto di Castro (VT), Tarquinia (VT)

Quality marks:
IGP

The cultivars used for the production of the zucchini with the flower are attributable to the types of zucchini: white, black and romanesco. The cylindrical to slightly club-shaped fruit (White type) or irregular polygonal, tending towards cylindrical (Black type) or cylindrical with very pronounced ribs (Romanesque type), the color can vary from light green with more intense streaks to dark green. The flower, yellow tending to lobster, is synonymous with freshness and wholesomeness of the product, which is its main and unique feature compared to other products. The flavor varies from sweetish to herbaceous a depending on the type; the dough is soft.

Production areas:
Fara in Sabina (RI), Velletri (RM), Ladispoli (RM), Fondi (LT), Sperlonga (LT), Cassino (FR)

Quality marks:
PAT

Round or donut-shaped biscuits, made with type 00 flour, sugar, whole eggs, butter, margarine, whole or semi-skimmed milk, baking powder and sodium bicarbonate, natural yeast produced by the company.

Production areas:
Capranica Prenestina (RM), Genzano di Roma (RM)

Quality marks:
PAT