• Fettuccine alla Trebulana 11/07/2013

    Today we will show you the recipe for “fettucine alla trebulana”. We have a festival dedicated to this dish that takes place the first weekend of August

  • Stracciose with tomato sauce in Nerola 11/07/2013

    We are in Nerola, a village of the high Roman Sabina and we’d like to show you a simple dish from the peasant When they came in from the fields, the women would make a ‘well’ of flour on the pastry board, called the ‘spianatora’ in Nerola. They would knead together just water and flour.

  • Stimigliano Sweets 11/07/2013

    Welcome to Simigliano, known as the “gateway to Sabina”, because from Rome you go through it to the heart of the Sabine hills. Stimigliano is a town that has succeded in combining tradition and culture. Now we’ll show you a recipe for one of the Stimigliano desserts: the peach

  • The Pizza Varata of Sant’Angelo Romano 10/07/2013

    This is Sant’Angelo Romano, a small village only 30 km from the centre of Rome. Sant’Angelo sits on one of the three hills of the Cornicolani group, Mount Padulo, which is one of the first hills you come across travelling from the sea towards the Apennines. The village lies on a hill 400 metres above sea level

  • Fezze Macaroni 10/07/2013

    Today we present fezze macaroni the traditional pasta of Salisano, along with fettuccine