Traditional recipes

Broccoletti strascinati is a traditional Pontine dish prepared with a typical product from the province of Latina.

Have you been to Maenza and tried Caciatella, thetraditional Easter pastry?

Cianfotta is a poor man's dish typical of Ventotene, easy to make and really tasty.

Escarole and bean soup is a typical Sabaudia recipe handed down from generation to generation.

Giglietti are delicious dry cookies that are typical of Priverno, with an unmistakable and elegant shape. A really easy recipe within everyone's reach.

Ciammotte are land snails harvested in the Maenza countryside. One of the oldest dishes and a real gem of the Maenza cuisine. So delicious that you can enjoy them on their own or in combination with polenta.

Like every seaside resort, Ventotene has its own fish dish that tantalises the taste buds: moray eel in scapece accompanied by the tasty pink onions of Ventotene. Every mouthful is an explosion of flavours.

The PGI Latina Kiwi is a fruit belonging to the Actinidia Deliciosa botanical species, deriving from the Hayward variety.

Pinciarelle are a traditional dish of Guidonia Montecelio. Pinciarelle are similar to large, hand-made spaghetti, that are prepared with wheat flour and water.

The Sette Minestre (Seven Soups) are seven tasty soups that the housewives of Prossedi have been preparing for several generations following the recipes of the age-old country tradition.

In Maenza on the occasion of the feast of San Rocco, on the 16th of August, the citizens of Maenza prepare the water ciammelle (ciambelle) ring cakes. A simple dessert with a unique flavour...

The Crespelle (Crepes) are a traditional Maenza confectionery product: a dough in the shape of sticks which are fried and then sprinkled with sugar.