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Maiale Nero dei Monti Lepini

La presenza di questo maiale nei territori compresi tra Carpineto e Sermoneta è documentata dalla metà del XVI secolo. Oggi è allevato allo stato brado e semibrado nell’areale dei Monti Lepini (zona montuosa tra Roma, Latina e Frosinone) ma è considerata una razza a rischio, di cui si sta tentando il recupero, per la sua […]

Mortadella Romana (or Spianata)

An example of raw mortadella owing its name to the pressing stage performed after preparation in order to obtain its classic flat shape.

Porchetta di Ariccia PGI

Its fame dates back to 1950, the year of the first festival in Ariccia, in the Roman Castles area. It is made with pork, properly seasoned with spices and other natural flavourings.

Paesanella

This type of seasoned sausage takes its name from the average grind typical of “country” sausages, premium choice pork meat, that is, the shoulder and scraps of the neck, all properly de-veined and void of any fat. The mix is nicely flavoured with wild fennel seeds and filled into a natural pork intestine. The sausages […]

Stuffed pork intestines

To prepare this ancient “Marinese” recipe, wash the intestines well (turn inside out and rinse) and at length in hot water. Then season them with a measured amount of salt, finely ground black pepper, ground chilli pepper, crushed garlic, seseli and dry white wine. Following this delicate flavouring phase, soak the intestines in water and […]

Corallina romana

A sausage of rural farming tradition with a sweet and mildly seasoned taste, and a distinctive aroma. It is a must on the Easter morning breakfast.

Coppiette

Coppiette were initially produced in Ciociaria, especially in the area between Guarcino and Vico nel Lazio, but soon they spread to Ariccia and in all the Alban Hills, becoming nowadays a classic appetizer in local restaurants. They are prepared using lean pork (leg, loin and fillet), which is salted, spiced (especially with pepper and hot […]

Head cheese

This is a specific type of salami made from the lean parts of a pig’s head: cheek, tongue and pigskin, and some muscles. These ingredients are boiled in water for many hours and then the softened meat  is seasoned with salt, pepper and spices, and stuffed in a natural casing.

Abbacchio Romano PGI

A lamb born, raised and slaughtered in the Latium region, characterised by a delicate flavour, hints of grass and milk. Popular recipes: abbacchio allo scottadito (grilled lamb ribs), abbacchio alla cacciatora (boned lamb in wine sauce) and oven roasted lamb with potatoes.