Lazio

Barrette di frutta secca

An innovative product made with dried fruit, it can be easily preserved. The bars are easily transportable, storable and very energetic.

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Biscotti al miele del Parco di Veio

In the Agro Veientano area, a land full of history, local farmers still practice beekeeping exactly as their Etruscan ancestors did: an important heritage defined by the trade of millefiore and monofloral honey, propolis and royal jelly.

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Biscotto di Sant’Antonio (PAT)

A braided sweet bread, made in the Viterbo area, following an ancient recipe handed down orally from generation to generation. This tradition was documented in 1588 in the Cronache sulla terra di Acquapendente, which refers to a feast organized in honor of Saint Anthony.

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Caprino nobile

Excellent, very tasty goat cheeses were already being produced in ancient times. This Caprino is a soft yet compact cheese. It belongs to the category of cheeses with a florescent rind, being covered with a thin layer of mold that gives it a unique and unmistakable taste.

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Ciliegine disidratate

Dehydrated cherries are rich in water, vitamin C, calcium, potassium and phosphorus; they have few calories but contain many anthocyanins, antioxidants able to fight free radicals.

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Est! Est!! Est!!! di Montefiascone (DOC)

Its name evokes traditions and legends, but the history of this white wine is linked to the culture of the region from which it takes its name. It is produced in seven districts of the province of Viterbo, located on the slopes of Lake Bolsena.

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Nocciola dei monti Cimini (PAT)

The cultivar is the “Tonda gentile romana”, which takes its name from its shape, its pleasant aroma and its provenance. Its extensive cultivation dates back to the late nineteenth century;

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Paesanella

Seasoned sausage produced with prime cuts of pork. The mixture is pleasantly flavoured with wild fennel seeds and stuffed into natural pork gut. The sausages are then left to dry for from fifteen to forty days.

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Pane Francigeno Campagnanese

This bread is the result of a project undertaken by the Municipality of Campagnano di Roma, currently accomplished with a local baker to produce a bread that combines ancient traditions with the needs of contemporary travelers.

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Pangiallo (PAT)

A Roman sweet dating from the time of the Roman Empire, when people used to distribute these gold cakes during the celebration of the winter solstice. It is made by baking a mixture of dried fruit and nuts(almonds, walnuts, pine nuts, hazelnuts, raisins, pistachios, honey, candied citrus peel), and takes its name from the fact that, in ancient times, it was covered with saffron water.

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Roma (DOC)

The latest DOC of the Lazio region (officially recognized in 2011) Roma DOC has become a real commercial mark that aims at transforming the image of Rome into the main focus of the high-quality wine production of the entire province.

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Susianella viterbese

This sausage is taken from an Etruscan recipe that became popular between the eleventh and fifteenth centuries: today it is a typical product of Viterbo.

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Tozzetti di Viterbo (PAT)

Dry cookies that are synonymous with solemn celebrations as they are always served on Sundays or for special occasions, made with hazelnuts grown on the Cimini Mountains.

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