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Home , Acquacotta, Al dente, Coda alla vaccinara, Fettuccine, Olevano Romano, Roman cuisine

The best Roman dishes

Il tuo ricettario [Eel too-oh ree-chet-ta-ree-oh]

Bringing real Italian flavours to your table.

The Roman gastronomic tradition is deeply rooted and there are several historical evidences that can be traced down through the centuries confirming the long-standing tradition of in the region and allowing the recovery of lost products and recipes.

The Roman has always been characterised by its variety of tasty dishes prepared from many ingredients and creativity. On the one hand, many dishes are characterised by their popular origin, on the other hand by the integration of traditions from other cultures that have inhabited and its surroundings over the centuries. Three different cultural influences have left their mark on what can be considered the traditional : 1 the so-called “fifth quarter” cuisine; 2 the traditional Jewish style cuisine from the Roman Ghetto (the historical borough hosting the Jewish community of Rome); 3 the traditional cuisine of the Castelli Romani hills including the outskirts of Rome and the nearby countryside. 1

The “fifth quarter” cuisine originates from the Testaccio borough, where the municipal abattoir was located, and has given rise to simple but at the same time genuine dishes made from offal, such as “” (Roman oxtail ). The Jewish style cuisine, richer and tastier, is characterised by appetizing fried dishes (“Carciofi alla giudia”, Jewish style ; “ di zucchina farciti con e alici”, courgette flowers stuffed with mozzarella cheese and anchovies; “Filetti di baccalà”, fried battered cod fillets) and cakes, such as the renowned tart. Finally, the country cuisine of the Castelli Romani hills is characterised by several “Abbacchio” (suckling lamb) and dishes, such as “ and all'Amatriciana” (Amatriciana style pasta), prepared with cured pork jowl, oil and fresh tomatoes.

This cookbook is a selection of the most traditional Roman dishes chosen for their rich flavour and ease of preparation. Each recipe also includes one or more Roman PDO and PGI certified products and a matching with DOC wines from the Roman countryside. © Foto Scala Firenze European Union Geographical Indications The European Union has introduced a system to protect by legislation particular product names that are linked to territory or to a production method. starters 05 Learning how to recognise the PDO (Protected Designation of Origin) and the PGI (Protected Geographical Indication) logos will allow you to shop safely. first courses 11 When the origin, production technique and characteristics of a product are certified, then the risk of purchasing counterfeit products potentially harmful for health are main courses 27 dramatically reduced. In this certification is applied according to a strict set of regulations and only products that satisfy precise requisites guaranteeing their quality desserts 51 may use this certification. Italy is the European country with the greatest number of PDO and PGI certified products since, historically, the culinary tradition plays a central glossary 60 role in Italian culture and is considered as a true patrimony to be safeguarded.

PDO (Protected Designation of Origin) The PDO certification identifies a product according to its method of production and place of origin. Producers of PDO products must abide by rigid production regulations and the adherence to such regulations is guaranteed by specific certifying bodies. 2 All production stages, from raw materials to the end product, must take place in a well-defined geographical area and must be produced according to traditional methods guaranteeing that each product is unique and inimitable. The name must include also the geographical area of provenance and the product must respect certain characteristics in terms of appearance, odour and taste, in other words a guarantee for its link to the territory.

PGI (Protected Geographical Indication) The PGI certification is related to the quality and the geographical typicality of the product. The PGI certification is granted only if at least one of the production stages is carried out in a particular geographical territory. Contrary to the PDO certification attesting that the entire production is conducted in a certain territory, the PGI certification can be applied to those products for which only a part of the production has been carried out within a certain area as this certification pays more importance to the production techniques applied. In this case, the instruments used, the production methods handed down from generation to generation and the production times are considered to be the guarantee of authenticity for each traditional product.

For further information: www.trueitalianfood.it www.romaincampagna.it starters Toasted Genzano Homemade and extra virgin Sabina

Place the slices of bread on a low heat and remove as soon as they turn brown. Rub them with the and place on a serving dish. Pour olive oil over the slices of bread and leave them to soak, then add salt to taste and serve warm. 7

[broo-sket-tah] Ingredients (serves 4): 4 slices Genzano Homemade Bread PGI 1 garlic clove extra virgin olive oil Sabina PDO q.s. salt q.s.

Wine matching Castelli Romani DOC red wine Tomato and Genzano Homemade

Fry the in the olive oil, add the fresh tomatoes and allow to cook for a while. Once the tomatoes and are cooked, allow to cook on a very low heat for further 15 minutes until the soup is combined. Break up the bread, place it in individual serving bowls and add a few ladles of the soup. Sprinkle with acqua cotta and serve hot. 9

[ak-wah cot-tah] Ingredients (serves 4): 4 slices Genzano Homemade Bread PGI 500 g fresh tomatoes 2 medium sized onions extra virgin olive oil Sabina PDO q.s. freshly grated Pecorino Romano PDO q.s.

Wine matching Castelli Romani DOC rosé wine or Tarquinia DOC rosé wine first courses Fettuccine with chicken offal

Chop the onion and place it in a pan with 3 tablespoons of olive oil. Add the offal, leaving the livers last, and fry until golden brown. Add the 1/2 glass of wine and the tablespoon of Marsala liqueuer. Add the chopped tomatoes to the mixture, bring to boil and season with salt and . The time may differ depending on the pan and the stove, but the is ready when its taste is round and smooth. Cook the fettuccine “” in abundant salted water, drain, place back in the pan, pour the sauce and toss for a minute on a moderate heat. Remove from the heat, add the grated Parmigiano Reggiano fettuccine and Pecorino Romano and place on a serving dish. Add a knob “co’ le regaje of butter to the pasta before serving to sweeten the taste. de pollo” 13 [fet-too-chee-nay kol-lay re-gaee-ye Ingredients (serves 4): de pol-loh] 400 g homemade egg fettuccine 350 g fresh tomatoes 250 g chicken offal ass DOC 3 tablespoons extra virgin olive oil Sabina PDO 1 tablespoon Marsala liqueur 1 onion 1 knob of butter freshly grated Pecorino Romano PDO q.s. freshly grated Parmigiano Reggiano PDO q.s. salt q.s. black pepper q.s.

Wine matching Cesanese di Olevano Romano DOC Fregnacce with wild mushrooms

Cook the pasta in abundant salted water. Fry the garlic and chili in abundant extra virgin olive oil Sabina until golden brown, then add the mushrooms, black and tomatoes and allow to cook for approximately 10 minutes. Drain the pasta, add the sauce and mix fregnacce well. Sprinkle with chopped parsley before serving. alla sabinese 15 [fre-nya-che al-lah sa-bee-nay-zay] Ingredients (serves 4): 400 g fregnacce (or maltagliati) 200 g tomatoes 100 g mixed wild mushrooms 100 g black olives 4 garlic extra virgin olive oil Sabina PDO q.s. chili q.s. chopped parsley q.s.

Wine matching Cesanese di Olevano Romano DOC Pasta and broccoli in skate broth

Cook the skate in slightly salted water with and onion to obtain a delicate fish broth. In a saucepan fry the chopped garlic and the anchovies (scrape off the salt first). Wash the broccoli and cut them into small pieces. Add the broccoli, salt, chili and wine; once the wine has evaporated, add the diced peeled tomatoes. After a while, add the fish broth previously filtered to remove the fish pieces. When the broccoli are almost done, add the pasta and cook it “al dente”. Allow the soup to stand for a few minutes, pasta e broccoli then sprinkle with abundant Pecorino Romano and serve. in brodo d'arzilla 17 [pas-tah ei brok-kol-lee een Ingredients (serves 4): 1 glass Castelli Romani DOC bro-doh dar-zil-lah] 1.5 kg Romanesco broccoli white wine 500 g skate freshly grated Pecorino Romano (the wings are sufficient) PDO q.s. 200 g broken extra virgin olive oil Sabina (or maltagliati) PDO q.s. 200 g peeled tomatoes salt q.s. 2 salted anchovies chili (tiny amount) 2 garlic cloves 1 golden onion 1 celery stalk

Wine matching DOC, Castelli Romani DOC white wine or Cerveteri DOC white wine Pasta and chickpeas

Soak the chickpeas overnight, then cook them in salted water together with rosemary and garlic. Fry the salted anchovies with chopped tomatoes and ground black pepper. When the chickpeas are almost done, drain and add them to the sauce, remove the garlic and rosemary and allow to stand for a few minutes. Place the saucepan back on the hob, bring to the boil and then add the cannolicchi. When cooked, sprinkle with ground black pasta e ceci pepper and serve. 19 [pas-tah ei chay-chee] Ingredients (serves 4): 250 g chickpeas 200 g cannolicchi (short pasta) 100 g chopped tomatoes 100 ml extra virgin olive oil Sabina PDO 2 salted anchovies 2 garlic cloves rosemary q.s. salt q.s. black pepper q.s.

Wine matching Frascati DOC Superiore or Colli Lanuvini DOC Ricotta Romana and spinach

Prepare a for the fettuccine with the flour and eggs and roll out on a worktop. Boil the spinach, drain, remove the excess water and then chop very finely with a sharp knife. Blend the Ricotta Romana with the spinach, part of the grated Parmigiano Reggiano, and then add salt to taste. Place small portions of the spinach and ricotta filling at equal distances on one half of the rolled out dough, fold the other half of the dough over, then take a fork and seal the edges. Take a ravioli cutter and cut out the individual ravioli. Boil the ravioli in abundant salted water, drain them and serve with a fresh tomato and basil sauce or simply with melted butter ravioli ricotta and sage. Sprinkle with Parmigiano Reggiano and serve hot. e spinaci 21 [rav-yo-lee ree-kot-tah Ingredients (serves 4): ei spee-na-chee] 600 g spinach 500 g “00” flour 500 g Ricotta Romana PDO 100 g freshly grated Parmigiano Reggiano PDO 4 whole eggs nutmeg q.s. salt q.s.

Wine matching Castelli Romani DOC white wine or Montecompatri DOC Spaghetti with cheese and pepper

The water used to cook the spaghetti must be slightly salted; when the water has reached a full boil, add the spaghetti and begin to prepare the sauce by mixing in an aluminium frying pan the Pecorino Romano, the freshly ground black pepper and two ladles of boiling water until you obtain a cream with consistency of ricotta (this operation must not be carried out on the hob). When the spaghetti are “al dente”, drain them and add them to the sauce stirring with a wooden spoon until well combined (sometimes it may be useful to perform this operation spaghetti under bain-marie). Serve immediately on hot plates. 23 [spa-get-tee kah-cho Ingredients (serves 4): ei pae-pae] 500 g spaghetti (or tonnarelli or ) 8 tablespoons freshly grated Pecorino Romano PDO 3 teaspoons Rimbas black pepper salt q.s.

Wine matching Frascati DOC Superiore or Cerveteri DOC white wine Amatriciana style spaghetti

Fry the diced in an iron frying pan for approximately five minutes. Add chili and onion and cook until the onion is golden brown. Add half a glass of white wine and allow it to evaporate. At this stage, add the peeled tomatoes and salt to taste. Let the mixture cook for approximately 20 minutes. When the sauce is ready, place the spaghetti previously cooked in abundant salted water in a separate saucepan. Add a generous sprinkle of Pecorino Romano and leave the pasta to stand for two or three minutes. When the sauce has amalgamated with the pasta, place on hot plates and sprinkle spaghetti with more Pecorino Romano. all’amatriciana 25 [spa-get-tee al-la ma-tree-cha-nah] Ingredients (serves 4): 1 kg spaghetti 1 kg peeled tomatoes 250 g guanciale (cured pork jowl) 1/2 glass Castelli Romani DOC wine white 1/2 onion 1 tablespoon extra virgin olive oil Sabina PDO chili q.s. freshly grated Pecorino Romano PDO q.s. salt q.s.

Wine matching Cerveteri DOC red wine main courses Stewed lamb in lemon sauce

Fry the chopped cured raw ham and spring onion in a saucepan containing the or extra virgin olive oil Sabina until golden brown. Add the lamb and allow to cook, adding salt and black pepper to taste. Pour the white wine and let it evaporate. Sprinkle some flour, add two ladles of boiling water and allow to cook. Meanwhile, prepare a sauce mixing together garlic, parsley, the egg yolks, lemon juice and Parmigiano Reggiano. When ready, abbacchio add the sauce to the cooked lamb. brodettato 29 [ab-bak-yoh bro-det-tah-toh] Ingredients (serves 4): 2 egg yolks 1 kg Abbacchio Romano PGI 1 tablespoon freshly grated (shoulder or leg) cut into pieces Parmigiano Reggiano PDO 50 g cured raw ham 1 garlic clove 20 g flour 1 bunch of parsley 1 spring onion 1/2 lemon 2 tablespoons lard nutmeg q.s. or 1 tablespoon extra virgin salt q.s. olive oil Sabina PDO black pepper q.s. 1 glass Castelli Romani DOC wine white

Wine matching A well-structured white wine, such as DOC or Montecompatri DOC Boned abbacchio with spontaneous

Fry the bones in an iron saucepan and then add the diced meat. Allow to fry until the meat starts turning brown. Meanwhile, chop the garlic, rosemary, anchovy and capers. Remove the bones from the saucepan and transfer the meat into an aluminum pan. Add some more olive oil, the chopped mix and chili and stir on a moderate heat in order to cook the meat evenly on all sides. Finally, add the wine and vinegar lowering the heat when boiling begins. Add salt and black pepper to taste. When the lamb is tender, remove from the heat and allow to stand; then, heat it again and serve with a sprig of rosemary. This dish is traditionally served with “ramoracce”, spontaneous herbs from the Roman countryside; the herbs are boiled and then abbacchio sautéed in garlic and olive oil. con ramoracce 31 [ab-bak-yoh kon Ingredients (serves 4): 1/2 glass extra virgin olive oil ra-moh-rah-chay] 1 kg boned suckling lamb leg Sabina PDO (keep the bones) 2 sprigs rosemary 2 garlic cloves salt q.s. 6 capers black pepper q.s. 1/2 salted anchovy chili q.s. 1/2 glass DOC sautéed “ramoracce” white wine (spontaneous herbs) 1/2 glass wine vinegar

Wine matching A young red wine, such as Castelli Romani DOC or Tarquinia DOC Salt cod stew

Bone the cod and cut into pieces of approximately 5 cm. Stew the onions in olive oil in a large saucepan. Fry the cod with the stewed onions on a low heat until golden brown, add the pine kernels, raisins (previously soaked in tepid water) and the tomato paste. Allow to cook on a low heat for approximately 20 minutes baccalà in in a covered saucepan stirring gently from time to time. guazzetto 33 [bak-kah-lah een gwa-tzet-toh] Ingredients (serves 4): 800 g soaked salt cod 400 g tomato paste 300 g onions 100 ml extra virgin olive oil Sabina PDO 50 g pine kernels 50 g raisins

Wine matching Castelli Romani DOC rosé wine or Tarquinia DOC rosé wine Jewish style artichokes

Remove the outer hard leaves from the artichokes and cut the stem to about 10 cm, peeling off the harder part of the skin. Remove the hairy core and trim the top of the with a knife. Soak the artichokes in water and lemon juice so as to avoid darkening. Rinse and dry. Beat the artichokes on the table keeping them upside down, so that the flower opens and the stem remains straight. After seasoning, place the artichokes upside down in a frying pan filled with enough olive oil to allow them to float. When the outer parts start darkening, sprinkle some drops of water with the tips of your fingers (being careful not to burn yourself) into the carciofi oil in order to make the artichoke leaves crispier. Serve hot. alla giudia 35 [kar-cho-fee al-lah joo-dee-yah] Ingredients (serves 4): 8 Carciofo Romanesco del PGI 1 lemon extra virgin olive oil Sabina PDO q.s. salt q.s. black pepper q.s.

Wine matching Frascati DOC Superioreor Colli Albani DOC Roman style artichokes

Remove the outer leaves and keep the upper part of the stalk which should be peeled with a potato peeler to remove the hard outer layer. Cut off the tip of the artichoke. Chop the parsley together with the lesser calamint and the garlic. Open the leaves of the artichokes slightly and stuff with the chopped seasoning and a some salt. Place the artichokes upside down in a deep Pyrex dish. Cover the artichokes with olive oil and water. Bake at 200°C carciofi for an hour until the liquid has completely evaporated. alla romana [kar-cho-fee 37 al-lah Ingredients (serves 4): row-ma-nah] 8 Carciofo Romanesco del Lazio PGI 1/2 glass Castelli Romani DOC white wine 8 tablespoons extra virgin olive oil Sabina PDO 1 tablespoon finely chopped parsley 1 garlic clove lesser calamint q.s.

Wine matching Cerveteri DOC white wine or Zagarolo DOC Lamb offal with artichokes

Cut the offal into pieces. Clean the artichokes, slice them and soak in water and lemon juice. Place the olive oil, crushed garlic and finely chopped onion into a saucepan and, when the onion is golden brown, add the offal. Brown it on a high heat stirring it often; when the meat begins to sizzle, add the drained artichokes and a little salt and black pepper. Cook it for a few minutes, then add the wine, lower the heat and coratella cover. Stir occasionally making sure not to overcook it otherwise it d'abbacchio becomes too hard. Serve hot. con i carciofi 39 [ko-rah-tel-lah dab-bah-kyo Ingredients (serves 4): ko-nee kar-cho-fee] 1 Abbacchio Romano PGI offal 4 Carciofo Romanesco del Lazio PGI 1/2 small fresh onion 1 glass Frascati DOC wine 4 tablespoons extra virgin olive oil Sabina PDO 1 garlic clove 1 lemon salt q.s. black pepper q.s.

Wine matching Frascati DOC Superiore or DOC Grilled lamb ribs costolette Place the meat on the grill and season with olive oil, salt d'abbacchio and black pepper. Grill until the meat is well done. “a scottadito” 41 [cos-toh-let-te da-bak-yo ah Ingredients (serves 4): skot-ta-deet-toh] 600 g Abbacchio Romano PGI ribs extra virgin olive oil Sabina PDO q.s. salt q.s. black pepper q.s.

Wine matching Frascati DOC Superiore or Castelli Romani DOC white wine Stuffed Guinea fowl Bone the Guinea fowl, set aside the breasts and the legs, and break up the carcass. Fry the bones in olive oil, add white wine, the finely chopped onion and a crushed garlic clove; simmer for an hour and a half. Clean and wash the Romanesco broccoli, sauté them in a frying pan with garlic, olive oil and salt and set aside. Flatten the breasts and the legs using a meat mallet, season them with salt and ground black pepper, stuff them with Pecorino Romano, Mortadella and Romanesco broccoli, and tie them up like small chicken roasts. Remove the outer leaves of the Romanesco artichokes and place them in water and lemon juice; peel the potatoes and carrots and cut them up into “Pont Neuf” slices; blanch the in slightly salted boiling water. In a copper saucepan melt the butter and the remaining olive oil, fry the stuffed Guinea fowl on a high heat until golden brown, add the white wine and the filtered sauce previously prepared from the bones, as well as salt and herbs, and cook on a moderate heat for 20 minutes. Drain the Guinea fowl, remove the string and cut it in half. Arrange the meat on the side faraona of the plate, garnish with a pile of vegetables and the sauce topped with a knob of butter. Decorate with the herbs and serve. farcita 43 [fa-rah-oh-nah Ingredients (serves 4): 25 g butter far-chee-tah] 1.5 kg whole Guinea fowl 15 g garlic cloves 300 ml Castelli Romani DOC 10 g fine salt white wine 10 g curly parsley 280 g Viterbo potatoes 10 g lesser calamint 150 g Romanesco broccoli 10 g sweet marjoram 150 g golden onions 5 g black pepper grains 100 g Mortadella 4 Carciofo Romanesco 100 g carrots del Lazio PGI 75 g freshly grated Pecorino 1 lemon Romano PDO 30 ml extra virgin olive oil Sabina PDO

Wine matching A young red wine, such as Velletri DOC or Cesanese di Olevano Romano DOC Oxtail stew

Wash the oxtail, chop it into sections along the vertebrae and soak it for 2 hours in cold water. Rinse well. For a more delicate taste, boil the oxtail for 1 hour. In a sauce pan, sauté the oxtail, then add the chopped celery, carrot, onion and garlic, and season with cloves, salt and black pepper. Pour in the white wine and cook for 15 minutes, then add the plum tomatoes. Stew until the meat is easily detached from the bones (approximately 3 hours), adding more celery and, if necessary, hot water. Once cooked, detach the meat from the bone coda alla and place it back in the sauce. vaccinara 45 [ko-dah al-lah va-chee-na-rah] Ingredients (serves 4): 2.5 kg oxtail, trimmed of excess fat 2 kg peeled plum tomatoes 2 celery ribs 1 glass Frascati DOC wine 1/2 glass extra virgin olive oil Sabina PDO 1 carrot 1 onion 2 garlic cloves cloves q.s. salt q.s. black pepper q.s.

Wine matching Malvasia del Lazio IGT Veal escalopes with ham and sage

Flatten the sliced veal, lay a fresh sage leaf and a slice of ham on each veal slice and secure with a toothpick. Pour olive oil and a part of the butter in a pan, add salt, black pepper and the meat; cook on a high heat for a few minutes, adding water and, eventually, wine. As soon as the meat has browned, turn it over and put it on a plate. With a wooden spoon, unstick the cooking deposit from the pan, add the remaining butter and let it melt. Pour the sauce on the meat and serve very hot. alla romana 47 [salt-eem-boh-ka al-lah Ingredients (serves 4): row-ma-nah] 500 g round fillet of veal, thin sliced 200 g cured raw ham 1 glass Frascati DOC wine 1 knob of butter extra virgin olive oil Sabina PDO q.s. fresh sage q.s. salt q.s. black pepper q.s.

Wine matching Colli Lanuvini DOC Mutton stew with semolina For the mutton stew: marinate the mutton for 24 hours in the Cesanese wine with celery, carrots, onion, bay leaves, cloves, black pepper, rosemary and sage. Remove the wine (keep it for a later use). Fry the mutton for 30 minutes, then add the wine marinade and cook for 2 hours on a low heat or until the meat becomes tender. For the semolina: Heat the milk; when it boils, pour in the semolina and stir with a wooden spoon for 15 minutes. Add the butter, egg yolk and Parmigiano Reggiano, mix carefully and then pour the mixture on a greased marble top, cover with a wet dish towel and, using a rolling pin, roll out until the layer is 1 cm thick. When cold, cut it into round discs using a glass. Quickly sear the semolina discs on the hob. Serve on a spezzatino plate with the marinated aromatic herbs and the semolina discs. di castrato 49 [spe-tza-tee-noh dee kas-tra-toh] Ingredients for the stew (serves 4): For the semolina: 1 kg mutton 250 ml milk 1 litre Cesanese di Olevano 125 g semolina Romano DOC wine 50 g freshly grated 2 cloves Parmigiano Reggiano PDO celery q.s. 20 g butter carrot q.s. 1 egg yolk onion q.s. salt q.s. bay leaves q.s. rosemary q.s. fresh sage q.s. black pepper grains q.s.

Wine matching Cesanese di Olevano Romano DOC desserts Wine biscuits

In a bowl, mix the flour with the olive oil and wine, then add sugar and salt. Mix carefully so as to obtain a uniform dough. Line a baking tin with greaseproof paper. Make small doughnuts from the dough and place them in the tin leaving space for the dough to rise. Sprinkle them with sugar. Bake at 180°C for 20 minutes or when the biscuits are golden brown. In Frascati, they are dipped into Cannellino dessert wine ciambellette together with “Pizzutello” grapes. al vino 53 [cham-beh-let-tay al vee-noh] Ingredients (serves 4): 800 g flour 700 g sugar 1/2 litre extra virgin olive oil Sabina PDO 1/2 litre Frascati DOC wine 2 sachets baker's yeast 1 pinch of salt grated lemon zest

Wine matching Frascati DOC Cannellino Ricotta Romana tart with morello cherries

On a work surface make a well with the flour and place sugar, eggs, the melted butter, the grated lemon zest and the vanilla pod in the centre. Mix thoroughly to make short crust pastry. Pass the ricotta through a sieve to eliminate any lumps. Add a tablespoon of sugar, a pinch of and the pitted morello cherries. Blend the ingredients together to make a uniform mixture. Grease a round tart pan with butter and lay the short crust pastry making sure that it reaches the rim. Trim the excess pastry and then pour the ricotta and cherry mixture. Roll out the excess pasta, cut di into thin strips and make a diagonal grid on top of the mixture. ricotta romana Bake at 160°C for 30 minutes. Dust with icing sugar. con le visciole 55 [kros-tah-tah dee ree-kot-tah row-ma-nah Ingredients (serves 4): con lay vee-sho-lay] 400 g “00” flour 200 g morello cherries 200 g granulated sugar 100 g Ricotta Romana PDO 100 g butter 2 whole eggs 1 vanilla pod 1 pinch of cinnamon 1 zest of lemon icing sugar (for decoration)

Wine matching Cesanese di Olevano Romano DOC dessert wine Leavened cake

Mix the eggs, cinnamon, a pinch of salt, ricotta and grated lemon zest with the flour and work together with the leavened dough beating the mixture on the table until it is smooth and elastic. Place the dough on a greased baking tin (preferably with lard), until the mixture reaches halfway up the edge of the tin, then let it rise for about 10 hours (preferably overnight). pizza cresciuta Bake at 190°C for approximately 40 minutes. 57 [pee-tza kre-shoo-tah] Ingredients (serves 4): 500 g flour 400 g leavened dough 150 g Ricotta Romana PDO 4 eggs 60 g raisin 1 lemon 1 tablespoon cinnamon salt q.s.

Wine matching Malvasia del Lazio IGT dessert wine Origin of the Mediterranean diet

This term, now well-rooted in our history, first appeared just after the Second World War when it was noted that the incidence of cardiovascular diseases in Greece was much less than in the United States. The Mediterranean diet The American physician Ancel Keys assumed that this difference could be attributed to the diets or dietary habits prevalent in these countries. He was so convinced of the beneficial effects of the Italian diet and lifestyle, Olive oil, bread, pasta, legumes, fruit and vegetables are the indisputable as well as those of the other Mediterranean countries, that he actually moved protagonists of the Mediterranean diet. to Pioppi, a small village in the Cilento just South of Naples. His theory was These ingredients, wisely combined with other animal-based products such as milk, confirmed by a population study (started in the Fifties) comparing the lifestyle cheese, eggs, fish and meat guarantee a balanced and pleasurable diet of groups of individuals from various countries such as: Finland, Holland, where there are no prohibited foodstuffs, but only ingredients that should be eaten Greece, Italy, Yugoslavia, Japan and the United States. more or less frequently, hence reconciling healthy eating with taste The results of the study confirmed the relationship between diet and with as little sacrifice as possible. and the incidence of certain diseases, with particular attention to the type The beneficial effects of the Mediterranean diet for our health are not dependent and not the quantity of fats present in the diet which were found to play on single foodstuffs, but on the overall dietary habits, as well as the combination an important role in cardiovascular diseases. and variety of ingredients with our lifestyle. 59 Since then, several other studies have confirmed that the Mediterranean diet A correct intake of calories, vitamins, fibre, antioxidants and unsaturated fatty acids, is considered an ideal dietary model to maintain a healthy life. vital for the organism, can be obtained from daily consumption of vegetables. Milk, yoghurt and extra virgin olive oil should also be consumed every day, but to a lesser extent. The Mediterranean diet: a universal heritage Finally, cheese and other foodstuffs from animal origin should be eaten occasionally during the week to guarantee the correct quantity of proteins and fats required in a The Mediterranean diet has officially been candidated as a UNESCO intangible balanced diet. All of this must be accompanied by lots of water heritage. The proposal was presented formally by Italy, Spain, Greece and and constant physical activity. Morocco - the four countries which contributed most in defining the historical- cultural characteristic of this diet, including the organoleptic characteristics of products which render this diet unique and inimitable. Many international institutions have identified this diet as an extremely healthy dietary model, both sustainable and of the highest quality, and various scientists worldwide recognise its healthy properties and its capacity to fight a great number of diseases. Italy, which is the country with the greatest number of World Heritage Certificates in the world, soon may add the tastiest certificate of all to its long list. ABBACCHIO Suckling lamb.

AL DENTE The term, meaning “to the tooth”, refers to pasta that has not been cooked completely, but offers a little resistance (to the tooth) when you bite it.

ARZILLA Skate or ray, used in a traditional dish “Pasta e Broccoli con brodo d'arzilla”.

BRUSCHETTA Slice of grilled bread, normally rubbed with garlic and seasoned with olive oil, salt and black pepper.

CANNOLICCHI A type of short pasta tubes, normally used in brothy pasta dishes.

FETTUCCINE A flat ribbon-like egg pasta. GUANCIALE Cured pork jowl, sometimes substituted in recipes with streaky 61 Glossary or fatty bacon.

MALTAGLIATI This term, meaning “badly cut”, refers to a shape of pasta, usually made from leftovers in the process of making other pasta shapes.

PDO Protected Designation of Origin.

PGI Protected Geographical Indication.

Q.S. Latin term used in recipes meaning “the amount that is needed” (QUANTUM SATIS) or “to taste”.

REGAJE Chicken offal.

VISCIOLE A large, deep red variety of cherries (morello) very often used in cakes. PDO and PGI Italian products, FRUITS, VEGETABLES recognized by CHEESES: MEAT PRODUCTS: EXTRA VIRGIN OLIVE OIL: AND CEREALS: the European Union, that you can find Asiago PDO Mortadella di PGI Olio Extravergine d'oliva Clementine di Calabria PGI Bra PDO di Modena PDO Bruzio PDO La Bella della Daunia PDO in the United States Caciocavallo PDO Prosciutto di Parma PDO Olio Extravergine d'oliva Limone Costa d'Amalfi PGI are: Castelmagno PDO Prosciutto di San Daniele PDO Dauno PDO Limone di Sorrento PGI Fiore Sardo PDO Speck Alto Adige PGI Olio Extravergine d'oliva Nocciola del PGI Fontina PDO Vitellone dell'Appennino PGI Chianti Classico PDO Pomodoro San Marzano Gorgonzola PDO Olio Extravergine d'oliva dell'Agro Sarnese-Nocerino PDO Grana Padano PDO Garda PDO Radicchio Rosso di Treviso PGI Montasio PDO Olio Extravergine d'oliva Radicchio Rosso Variegato Mozzarella di Bufala Campana PDO Monti Iblei PDO di Castelfranco PGI Parmigiano Reggiano PDO Olio Extravergine d'oliva Pomodoro Pachino PGI Pecorino Romano PDO Riviera Ligure PDO PDO Pecorino Toscano PDO Olio Extravergine d'oliva Riso di Barragia PGI Provolone Valpadana PDO Terre di Siena PDO Quartirolo Lombardo PDO Olio Extravergine d'oliva Raschera PDO Terre d'Otranto PDO Robiola di Roccaverano PDO Olio Extravergine d'oliva Stelvio PDO Val di Mazara PDO Taleggio PDO Toma Piemontese PDO notes

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Produced with a contribution from the Ministry of Agricultural, Alimentary and Forestry Policies - D.M. no. 20342 of 29/12/2009.