Romanesco courgette with flower
It is characterised by a fine downy aspect, a ridged surface, a light green colour, a distinct and slightly bitter taste and, naturally, its flower.
Gaeta Catalogna chicory (puntarelle)
Tender, crunchy and with a bitter taste, according to Roman tradition the “puntarelle” are dressed in an oil, garlic and anchovy sauce.
Table olives
It is a shiny green olive with a large oval shape and a very sweet taste. After (late) harvesting, the olives are preserved in brine for a maturation time that varies from 6 to 8 months. The beginning of cultivation goes back to the last century, a period in which it was mainly used by […]
Romanesco fennel
This vegetable, typical of Roman gastronomy, belongs to the family of the Umbelliferae. It is a species native to the Mediterranean regions whose yellow flowers are gathered in inflorescences with a very pleasant scent. The plant has a semi-erect bearing, of medium development. The vegetable is round in shape, very large, compact and heavy with […]
Regina beans
It seems that the attribution “queen” derives from the fact that his exquisiteness makes this bean worthy of being admitted into a royal dinner. The pod has a length of about 10 centimeters and when fully ripe has crimson streaks, the bean is variously rosy with reddish streaks, the leaves are bright green and the […]
Vallepietra giant beans
Cultivated in the town of Vallepietra, on the Simbruini Mounts, this bean, of large dimensions, is characterised by an oval shape and a white colour. Excellent served in soups or salads.
Arsolana beans
Cultivated since the 16th century along the Aniene River, this rustic and early-growing bean species is characterised by its pearly white colour and its delicate buttery texture.
Maccarese or Fiumicino carrots
Carrots were already known in ancient Roman times, although today they are very different from their original form, starting with their colour. In ancient times, in fact, carrots were white, purple, pink, yellow, green and black; the current colour is the result of selections and hybridizations carried out by the Dutch who wanted a vegetable […]
Carciofo Romanesco del Lazio PGI
Also known as cimarolo or mammola, this artichoke has a spherical and compact shape, green-purple thornless leaves, a soft and tender core, a strong grassy aroma.
Romanesco broccoli
A traditional vegetable of the Roman countryside, it is distinguished by its pointed shape, bright green colour, sweet taste and delicate flavour.
Anguillara broccoli rabes
A leafy vegetable cultivated in the Anguillara Sabazia for a long time. Its sweet flavour and aromas reminding of cauliflowers make it a unique product.
