Broccoletti (similar to cime di rape in Puglia or Friarelli in Campania) grow really well in Lazio throughout late autumn and winter as they like colder temperatures. We always plant them as they’re so versatile: they can be used in pasta dishes or a side dish with meat dishes or sausages. It’s a comfort food […]
“Mammole” artichokes with their purple tops and small leaves are one of our region’s most typical products. As soon as I see them popping up on the farm, I know Spring has finally arrived. This recipe is really simple but for such a robust looking vegetable they’re surprisingly delicate so make sure to take extra […]
If you’ve ever wondered what is DOP certified food, then you’ve stumbled on the right article. Here’s what DOP means. The acronym PDO stands for ‘Protected Designation of Origin’, called in Italian DOP (Denominazione di Origine Protetta). When you see a food labeled PDO or DOP, you know it is has been certified within an […]
If you’re wondering what IGP certified labels on your Italian food mean, here’s a brief explanation. ‘Protected Geography Indication’ (PGI), called Indicazione Geografica Protetta (IGP) is a European quality certification, similar to PDO or DOP, which ensures that only products from a specific geographical area can use that area’s name. What makes PGI/IGP different from […]
Sabina Extra Virgin Olive Oil was an Italian staple nearly 2000 years ago. And still remains a favorite in Lazio.Here’s why. A Brief History of Sabina Olive Oil It may sound a cliché but little has changed in terms of olive farming in Sabina (just north of Rome) since the ancient world. Renowned since antiquity, […]
Strangozzi are a long, rectangular pasta made of water, flour and a bit of salt. They are about 3-4 cm wide and resemble the shape of old-fashioned leather shoelaces. They are typically eaten with ragù (meat sauce), Norcia truffles, porcini mushrooms or mild-medium spicy tomato sauce. Strangozzi, also known as stringozzi, are a handmade pasta […]