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02 imp MAPPA esecutivo 2:Layout 1 26-05-2015 11:15 Pagina 1 14. Romanesco broccoli 28. Celleno cherry PAT: 43. Kiwi Latina PGI: this 57. Extra virgin olive oil 72. Pontecorvo bell 88. Rieti trout PAT: many 104. Colli Cimini IGT 119. Passerina del PAT: a traditional the production of this fruit, whose cultivation Canino PDO: oil produced pepper PDO: better documents prove trout wine: there are many Frusinate IGT wine: vegetable of the Roman local cherry in the Celleno was introduced , in 1970, in the Viterbo area with known as corno di bue raising in the Rieti area. proofs on the vine- produced with native countryside, it is (VT) area dates back in the Pontine Marshes, one of the lowest acidity (ox horn) for its shape, it It is fished between growing tradition of this grapes, it has a straw- distinguished by its to the Middle Ages. has attained excellent content in Italy. It has an is distinguished by a thin 12-36 months of age and area. This wine , of ancient yellow colour with pointed shape, bright It is characterised by results over time and the emerald-green colour cuticle and sweet flavour. is characterized by origin , is available white, golden hues, a lively and LAZIO: green colour, sweet taste a tender pulp and PGI designation. with golden hues, a fruity A product of the Ciociaria a minimum weight red and rosé. fruity odour, a dry and and delicate flavour. a pleasant flavour. aroma and a sharp slightly area rich in potassium and of 300 grams. velvety flavour. A famous recipe is “pasta 44. Signorinella di pungent taste . highly digestible. 105. Colli della Sabina e broccoli in brodo 29. Ravenna della Sabina Formia lettuce PAT: 89. Pizzutello di Tivoli DOC wine: in the Sabina 120. Roma DOC wine: di arzilla” (pasta and cherry PAT: this cherry is grown between the towns 58. Extra virgin olive oil 73. Pizza Bianca di Roma : PAT: a grape variety olive-growing land , there the most recent DOC broccoli in skate broth). grown in the Roman of Formia and Gaeta, this Colline Pontine PDO : once produced by bakers called corna, for the are also vineyards located wine in the Lazio region, Sabina area , between the vegetable has typical light the properties and and housewives, it is a flat elongated shape of its on the milder slopes , this designation embraces 15. Cacio Fiore PAT: towns of Palombara and green leaves with radish- distinguishing qualities dough prepared with berries. Known since where white, red and rosé the extensive quality MAP forerunner of Pecorino Montelibretti, and it is red edges. It is named of this oil, produced in the white flour, water, natural Roman times, it is the wines are produced. vine-growing and Romano cheese, it is very sought after for its after its appearance province of Latina, are yeast and salt, then protagonist of a festival wine-producing produced from ewe’s milk pink pulp and its sweet similar to a woman recognized by historical sprinkled with extra virgin held in September in the 106. Colli Etruschi potentials of the entire and vegetable rennet and persistent flavour. wearing a skirt and lace. documents dating olive oil after baking . town of Tivoli. Viterbesi or Tuscia DOC province, particularly obtained from artichoke back to 1872. wine: produced in a hilly suitable to viticulture. LAZIO: LA MAPPA 1. Abbacchio Romano or thistle flowers. It is 30. Conciato di San 45. Tuscia legumes: 74. Spagnoletta tomato 90. Aleatico di Gradoli area characterised by the DELLE ECCELLENZE PGI : a lamb born, raised square shaped and with Vittore PAT: this cheese, traditional legumes, such 59. Extra virgin olive oil from Gaeta Gulf and DOC wine: produced in mild climate favoured by 121. Tarquinia DOC wine: and slaughtered in the a sharp aroma and traceable to the Samnite as the Fagiolo del Sabina PDO : olive Formia PAT: an early the area surrounding the the Lake Bolsena, this vine-growing is one of the Latium region, intense flavour. civilization, is still Purgatorio di Gradoli growing in the Sabina ripening tomato with Lake Bolsena, this wine is wine is available white, sectors of excellence and OF characterised by a produced in the Lower (beans), Cece del Solco area boasts millennial a typical wedged shape, unique in the Lazio region red, rosé, dry, sweetish quality in the Tuscia area; delicate flavour, hints of 16. Cacio Magno PAT: Ciociaria area. dritto (chickpeas), roots, as proved by its oil acidic taste and juicy since it is produced and passito. this wine is available grass and milk. Popular retrieved from an ancient Made from ewe’s milk Lenticchia di Onano production being one consistency. It is very almost exclusively from white, red and rosé. recipes: abbacchio allo oral tradition and and cylindrically shaped, (lentils) and Fagiolo of the first to have been much appreciated in Aleatico grapes. 107. Colli Lanuvini DOC scottadito (grilled lamb historical records, this it is seasoned using Secondo or della Stoppia granted with the PDO cooking because wine: produced in the 122. Velletri DOC wine: ribs), abbacchio alla cheese produced from a blend of 15 aromatic di S. Lorenzo Nuovo designation . of its flavour. 91. Anagni IGT wine: this heart of the Roman produced in the cacciatora (boned lamb ewe’s milk and is typical herbs. (beans) are grown in the geographical indication Castles, between the municipalities of Velletri, in wine sauce) and oven of the Lower Sabina area. area surrounding the 60. Extra virgin olive oil 75. Porchetta di Ariccia was granted in 2010 to towns of Genzano and Lariano and part of EXCEL - roasted lamb with It has a soft texture, 31. Corallina Romana Lake Bolsena . Tuscia PDO: produced, PGI: its fame dates back wines produced in the Lanuvio , this white wine is Cisterna di Latina, this potatoes. a sweet and aromatic PAT: a sausage of rural extracted and bottled in to 1950, the year of the entire Anagni territory , characterised by a straw- wine was granted the flavour. farming tradition with 46. Rascino lentil PAT: 52 municipalities in the first festival in Ariccia, in available white or red. yellow colour, a delicate DOC designation in 1972. 2. Guarcino spring water: a sweet and mildly its pleasant taste and Viterbo province, this oil the Roman Castles area. and pleasant smell , and a known already to the 17. Cacio Romano PAT: seasoned taste, and a integrity after cooking is characterised by very It is made with pork, 92. Aprilia DOC wine: dry or sweetish taste. 123. Vignanello DOC Romans, Filette water this cheese , traditional of distinctive aroma. It is a make this lentil a valuable low acidity, a green colour properly seasoned with wine produced between wine: on the eastern flows in the land the Roman countryside , is must on the Easter niche product in the and a strong flavour . spices and other natural the provinces of Latina 108. Cori DOC wine: the slopes of the Mounts of Guarcino (FR) and produced from ewe’s morning breakfast. Rieti area. flavourings. and Rome : the white wine hilly conformation of the Cimini, in the province of LEN - is considered one and cow’s milk. Excellent 61. Gaeta olive: the Itrana from Trebbiano Toscano land surrounding Cori Viterbo, the production of of the purest Italian served with pears and 32. Coregone freshwater 47. Ventotene lentil PAT: olive, most commonly 76. Prosciutto grapes, whereas (LT) is particularly suited this wine dates back to at mineral waters. broad beans, it has a whitefish PAT: introduced introduced into the island known as Gaeta olive, is Amatriciano PGI: a Sangiovese and Merlot for grape-growing, least the 4th century B.C. compact and slightly in the Lake Bolsena at around the year 1800 by characterized by its red- typical product of the grapes for red and rosé. producing the It is available white, 3. Anguillara Sabazia eyed texture. the end of the 19th farmers from Campania, purplish colour, crispy Rieti area, mentioned in homonymous wine with red and rosé. spring water: Claudia century, this fish has an this lentil thrives on pulp and savoury taste. the Farfa Abbey records 93. Bianco Capena DOC centuries-old tradition. water gushes from the 18. Caciotta Genuina elongated shape, a silvery rainwater and rich dating back to the Middle wine: produced in the 124. Zagarolo DOC wine: thermal springs of Romana PAT: a table colour on its back and volcanic soil. Hand-grown, 62. Genzano homemade Ages. It is sapid, slightly Capena (RM) hilly area, 109. Costa Etrusco normal and superior Emperor Claudius. Its cheese produced from a whitish belly. it is one of the finest bread PGI: produced salted, with a pleasant, it has a light or intense Romana IGT wine: white wine produced in CES balanced sodium content ewe’s milk, cylindrically lentils in Italy . in the municipality sweet and intense aroma. straw-yellow colour, produced along the the Gallicano and parts makes it light and shaped , with a straw- 33. Gaeta mussel: the 48. Segnino chestnut of Genzano , a town in the 77. Cori wine-cooked a slightly aromatic coastline in the province of the Zagarolo and San pleasant to drink. yellow coloured and waters in the Gulf of PAT: The Monti Lepini hills Roman Castles, it is the ham PAT: this cured ham, odour and a dry or of Rome, this wine has Cesareo territories. slightly eyed paste. Gaeta offer temperatures are the most suitable first homemade bread in characterised by an sweetish flavour. been granted the IGT 4. Fiuggi water: praised It may be either sweet and salinity levels that are habitat for producing this Italy to receive the PGI aromatic scent of sage, designation in 2011 .
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  • Le Ricerche Archeo Isbn

    Le Ricerche Archeo Isbn

    Le ricerche archeologiche nel territorio sabino: attività, risultati e prospettive Atti della giornata di studi Rieti, 11 maggio 2013 A cura di Monica De Simone - Gianfranco Formichetti IMpAGInAzIone e STAMpA Tipografia panfilo Mario - Rieti giugno 2014 IMMAGInI DI CopeRTInA: Museo Civico di Rieti - Venatio Museo Civico di Rieti - Urnetta cineraria MonICA De SIMone - GIAnFRAnCo FoRMICheTTI Le RICeRChe ARCheoLoGIChe neL TeRRIToRIo SAbIno: ATTIvITà, RISuLTATI e pRoSpeTTIve Atti della giornata di studi Rieti, 11 maggio 2013 RoTARy CLub RIeTI - DISTReTTo 2080 CoMune DI RIeTI - ASSeSSoRATo AL TuRISMo, CuLTuRe e pRoMozIone DeL TeRRIToRIo MuSeo CIvICo DI RIeTI 6 pReSenTAzIone Il Rotary Club di Rieti, sin dall’anno della sua fondazione avvenuta nell’or- mai lontano 1952, ha espresso in innumerevoli occasioni la sua costante attenzione al territorio, alle risorse umane ed ambientali, alla storia, alla tradizione ed alla cultura della città di Rieti e della sua provincia. Le tavole rotonde, gli incontri di studio e gli eventi culturali di cui il Rotary di Rieti si è reso promotore negli anni contribuiscono a realizzare, in concreto, l’obiettivo fondante di ogni Rotary Club del Mondo, vale a dire quello di promuo- vere e sviluppare relazioni amichevoli tra i propri soci per meglio renderli atti a “servire” l'interesse generale, informando ai principi della più alta rettitudine la pratica degli affari e delle professioni, riconoscendo la dignità di ogni occupazione utile a far sì che venga esercitata nella maniera più degna quale mezzo per “servire” la società ed orientando l'attività privata, professionale e pubblica dei singoli al concetto del “servizio”. Con la pubblicazione di questo importante volume, a conclusione della gior- nata di studio durante la quale sono state assemblate e confrontate le risultanze della lunga e strutturata attività archeologica del nostro territorio, ritengo che il Rotary Club di Rieti ed i suoi soci abbiano reso il loro doveroso “servizio” alla società reatina.