The seed of the Arsolana bean is white in colour, kidney-shaped and variable in size from 5 to 7 mm. The cultivation of the Arsolana bean takes place on sandy-clayey soils of heterogeneous composition. The harvest is manual, as is the beating of the dried pods, done with natural cane whips. The Arsoli bean is easily recognizable for its buttery consistency.

Production areas:
Arsoli (RM), Cineto Romano (RM)

Quality marks:
PAT and Slow Food Presidium

The seed of the Bean Cappellette of Vallepietra is kidney shaped, with abundant sized cotyledons. The color is particular and gives rise to the name of the ecotype: it is half white and half blue, as if the last part were a cap affixed to the seed. The hilum, which is located in the purplish area, appears white in color and is highly developed, compared to the size of the seed. The area in which the production is located at the foot of the mountain Autore, along the narrow strip of land formed by, the action of the river Simbrivio, here are cultivated the different ecotypes of Bean originating from Vallepietra.

Production areas:
Arsoli (RM), Vallepietra (RM)

Quality marks:
PAT

“Lardo del campo” is obtained from subcutaneous pork fat taken from back level. The lard, subjected to dry salting with fine salt and large and flavored with black pepper, nutmeg, fresh garlic macerated in Cesanese di Olevano Romano DOC wine, laurel and rosemary. The flavor is savory with accentuated aromatization and notes of field herbs.

Production areas:
Olevano Romano (RM)

Quality marks:
PAT

It develops in calcareous soils typical of the identified area, located at 700-800 meters above sea level. It has a black exterior, black interior Grayish, very fragrant mushroom flavor.

Production areas:
Cervara di Roma (RM), Gavignano (RM)

Quality marks:
PAT

The Marrone di Arcinazzo Romano appears light brown in color, with some dark colored streaks and of a large size. The flavor is sweet, more intense than the Marroni of the neighboring countries. Harvesting is done manually from the half to the end of October. Even today, the methods of processing and storage of the product comply with the time and methods of historical tradition; proof of this is the technique, still in use, of the “curatura” in cold water.

Production areas:
Arcinazzo Romano (RM)

Quality marks:
PAT

The saffron of the Valley of the Aniene is dried in a natural way by placing it on a thin sieve near the wood fire of oak or almond. The cultivation of saffron begins, in the Valley of the Aniene, around the XVIII century and probably comes from the Saffron in L’Aquila.

Production areas:
Affile (RM)

Quality marks:
PAT

In the flowering period, from July to September, the bees gather the nectar of the flowers of this plant from which a monoflora Honey of Santoreggia with a characteristic light color is derived, tending to yellow-green when liquid and gray-green if in crystallized form. The smell is of medium intensity, with a characteristic note that recalls the smell of wet earth or mold; the flavor is moderately intense, persistent, with slightly bitter notes that recall coffee. Savory honey tends to crystallize quite quickly, forming very fine crystals and taking on a soft consistency.

Production areas:
Vallepietra (RM)

Quality marks:
PAT

The fruits of the Fallacciano fig are of two types as the plant is biferae: 1) fioroni called fallacciani are produced on two-year-old branches; 2) the supplied products are produced in the branches of the year. The fiorone, or the Fallacciano, is a green syconium (false fruit) and ribbed, with a piriform shape almost a flask, at the end of which there is an ostiol (small opening typical of some plant tissues). The colour is dark green before ripening; then light green, and when ripe it becomes creamy. The peel is thin and not very elastic, the full, homogeneous and sugary pulp is dotted with rosaceous otrioli.

Production areas:
Bellegra (RM)

Quality marks:
PAT

Murzitti have a round shape, dark golden color and a sweet flavor of nuts and honey. They consist of a sheet prepared with type 00 flour, eggs, sugar, extra virgin olive oil, while the filling is prepared with ground walnuts, raisins, vermouth, sugar and honey. The filling, well blended, is placed on top of the pastry, then rolled up and cut into strips. It is cooked in a wood oven.

Production areas:
Subiaco (RM), Borgorose (RI)

Quality marks:
PAT

Biscuit with a characteristic dove shape, rhombus, elliptical and recently also elongated. The ingredients for its preparation are: sweet almonds, egg white, powdered or normal sugar, natural flavors (for example grated lemon peel) and vanillin. The color of the subiachino is light brown with the surface covered with white icing, locally called ice, which is prepared with egg white, lemon and icing sugar.

Production areas:
Subiaco RM

Quality marks:
PAT

The ‘Ndremmappi of Jenne are a fresh pasta, of a pure peasant matrix, obtained by mixing not very refined flour still containing a certain amount of bran, warm water that makes the mixture more homogeneous, and salt. The appearance of the paste is dark in color. Traditionally ‘Ndremmappi of Jenne are seasoned with a sauce made from a sauté of extra virgin olive oil, garlic, hot pepper, tomato and anchovies (pickled or under salt).

Production areas:
Jenne RM

Quality marks:
PAT