Category: Typical Sabina products and dishes

The best restaurants to try out and savour the typical Sabine and Lazio cuisine

Sabina is the land of excellent agri-food products, so much so that many of these products can boast numerous awards: the PDO (Protected Designation of Origin), PGI (Typical Geographical Indication), PAT (Traditional Agri-food Product) and De.Co. (Municipal Designation) trademarks.

The Sabina extra virgin olive oil – DOP certified – still produced today according to the ancient method of processing that preserves the qualities of this fruit, certainly stands out among all the local products and is without a doubt the true pride of this land. Exported all over the world, a natural condiment of typical dishes; a few drops of this yellow gold enhance every dish you’ll be eating when you are in Sabina.

And with products like this, you’ll be licking your fingers at the table! Continue reading “Where to eat in Sabina” →

A precious local product, but also a fun activity

The Sabina area is full of truffles; a fragrant, tasty product from the woods that can fill, with its unmistakable olfactory notes, the kitchens of all mushroom enthusiasts. Not only seasoning, but also enhancing any dish.

What types of truffles are found in Sabina? And when?

Not all truffles are the same. There are valuable varieties, and less important and sought-after types on the market. The precious White and Precious Black variety for example, in the Reatino area, but also the Nero di Norcia truffle are among the most appreciated – the price per kilo, can range even above eight hundred euros.

A slightly ochre colour for the White, dark tending to black for the Black variety, both clearly distinguish themselves from the ‘hooked white’ and the ‘scorzone’, decidedly less interesting and with less particular properties. The harvest period is year-round, the only difference is the result of your search: the timespan between December and March offers greater satisfaction in terms of the value of the product found.
Continue reading “Searching for truffles in Sabina” →

A small tour of Christmas in the Sabina area, which you won’t be able to say no!

After breathing in the essence of Christmas, and visiting Greccio, the place where the Nativity scene was born, it’s time you try tasting the local treats.

In Sabina, as is well-known, food is divine. And during Christmas you can taste the mastery the local housewives have to offer with recipes handed down for centuries, that form part of the family culture, with the scents and flavours that speak of Christmas. Made of simple ingredients, what little the farmers’ pantry could offer, and in which extra virgin olive oil occupied, and still occupies, a place of honour. So, let’s start our virtual tasting tour.

The ‘Nociata’, a symphony of honey and walnuts, flavoured with laurel

Let’s start with the ‘Nociata’, known, in some parts of the Sabina, as a ‘copeta’. Walnuts and honey are the only ingredients of this crunchy dessert. You need simply heat the honey in a saucepan, mix in the walnuts, lay them on a top and cut everything into pieces according to the shape you prefer. The ‘Nociata’ bar is then placed between two bay leaves, to give it a spicy note that makes it unique. It simply isn’t Christmas in Sabina without the ‘Nociata’.

Pangiallo, an ancient story

In our banquet, you cannot miss out on the ‘Pangiallo’. Perhaps, it is among the most famous desserts in this area, given the many variations in which it is made throughout Italy. The name probably derives from the colour of its surface, an amber yellow which is more or less light, due to it being brushed with eggs. Its colour, and roundish shape, had a ritual value in imperial Rome, when, during the winter solstice, this sort of focaccia was distributed to propitiate the return of the sun. History has given us back this delicious treat, today found on Christmas tables, made with flour, sugar, dried fruit, raisins and, in some variations, pieces of dark chocolate. A succulent sweet, which is also used today as a gift, no doubt maintaining that hint of good omen that characterized its origins.

‘Ciambellini’ (donuts), you just can’t stop eating them

Also known as “ciambellini di magro”, with their traditional circular shape, consisting of two flaps on top of each other, these sweets are simply irresistible. The sprinkling of sugar on top makes your mouth water, a joy for the eyes and the palate.

Extra VIRGIN OLIVE oil and wine are used in the same quantity, combined with sugar and flour. Dough which, if enriched with anise, leaves an unmistakable aftertaste, which is quite intense and aromatic.

Imagine yourself in the kitchen, fifteen minutes after baking the ‘ciambellini’ in the oven: you will be filled with an enveloping fragrance, reminiscent of home , traditions and values. A sin of gluttony, that is likely to be never-ending.

A stay in Sabina during Christmas, the most magical time of the year, can provide a fully satisfying experience: a walk through the Christmas markets, a visit to archaeological sites or medieval villages, a few tastings for those who are on a diet, binge eating in restaurants or farmhouses for food enthusiasts or excursions to nature reserves are just some ideas to fill your days. Fun, culture, spirituality, good food: Christmas in Sabina is this and much, much more.

Different countries, different customs. And if the Sabina area, from a geographical and historical-cultural point of view, despite all its wonders, doesn’t seem that well known in the rest of Italy, it must be said that, at a gastronomic level, everyone knows that you eat well here.

Let’s start with the appetizer

In Italian delicatessens, the Sabina cured meats have a place of honor. But when tasting a slice of Amatriciano ham, on these gentle hills and up to less modest altitudes such as in Amatrice or Leonessa, you’ll find a completely different flavor. The cutting boards on the local trattoria tables are incredibly rich, and loved by gourmets.

Amatrice and its surrounding area offer Prosciutto Amatriciano PGI, while the Mortadella di Campotosto in Abruzzo Sabino is known by the inelegant periphrasis of ‘mule balls’: cured meats at very high altitudes, where mountain air and water are the creators of extraordinary and artisanal foods.
Continue reading “Typical products from Sabina: what to eat when you are in our area” →