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.
These savory flavors, including wildflower honey that is produced locally with the utmost satisfaction, are flanked by the many varieties of cheeses in an area that has always been dedicated to farming, not least the Cacio Magno, a cheese whose solemn adjective appears to have been attributed by an entranced Charlemagne when tasting it in Farfa, and which you can buy directly from the producers in Poggio Mirteto, not far from Cicignano. And let’s not forget the pecorino di Amatrice cheese, with its sweet and delicate flavor ideal for serving at the table.
The first course can only be ‘l’amatriciana’
Yet, as we know, there is also another type of pecorino, in its seasoned version. And this is the pecorino that is the protagonist, along with the bacon ‘guanciale’ from Amatrice; the most famous dish from our Sabina area, the Amatriciana.
The Salsa all’Amatriciana sauce is a rich condiment, made exclusively with fresh tomato, which has many imitations and numerous versions, all viewed with a certain disdain by purists. You too will become Amatriciana purists, after tasting it here. You will understand why the Amatriciana with parmesan cheese and pancetta ‘bacon’ is not a real Amatriciana, rather another dish, no doubt respectable, but totally something else.
A more refined palate could instead try tasting a first course made with truffles. The numerous Sabina woods offer excellent quality truffles: in nearby Norcia, where the black truffle gives its unmistakable scent to risottos and main courses, you can also find local realities near Cicignano that collect and cook truffles directly.
And if truffles are practically perfect on legumes, they become irreplaceable in the legendary Norcina pasta, where they are combined with creamy cow’s milk ricotta and pork sausages.
The king of condiments is the Sabina PDO Extra Virgin Olive Oil
The true king of condiments, however, is and always will be olive oil. And not just any olive oil, but the Sabina PDO EVO Oil, the product, perhaps the first, to cross the borders of our Sabina territory, obtaining its true recognition both in the national market and beyond.
As a result, you’ll find that this precious, dense and golden liquid reigns in every Sabina restaurant; a taste that enhances flavors without covering them, giving them an incomparable aroma. Forget about good manners: it’s a crime not to dip the bread and leave some on the plate!
Second dishes range from fish to meat
When choosing a second dish, you’ll find the right balance. In fact, it depends on whether your destination is a medieval village perched on a high hill, or a long lake in Sabina, which is actually full of lakes and aquatic environments.
The Rivodutri organic trout is a food full of omega 3 and is also quite tasty, especially if marinated in olive oil and enriched with herbs, and it could also be an excellent second dish after a crayfish risotto.
With regard to the ‘land’ menu, however, how not to mention the porchetta (roast pork), which here is offered in two different types, the Selci and Poggio Bustone porchetta. It can be an alternative to wild boar stew, or fresh game, a delicacy from the woods. As a side dish, taste the precious Leonessa potatoes, or indulge yourself in vegetables and wild herbs sautéed with EVO olive oil and garlic.
And now for dessert
Dessert is perhaps the part of the meal in which the home-made taste of the Sabina cuisine can most clearly be seen and tasted.
Tarts, aniseed and/or wine ‘ciambelle’ donuts and macaroons have the taste of the cuisine of the past; they’re quite tasty yet without too many frills, and this is perhaps why they’re so good.
If you come during the Christmas holidays, we recommend the Nociata, a kind of nougat made with honey heated in a pot and with coarsely chopped walnuts, placed between two bay leaves.
Now, we challenge you to carry on with your diet…
