p. 1

guide to the real taste of lazio oil and wine

[close]

p. 2

the food and wine quality project is an idea promoted by confesercenti of rome and lazio with the contribute and the partnership of the chamber of commerce of rome sponsor italian american chamber of commerce project manager marco annarumi development and coordination manager francesca bianconi idea and production mac consulting 2003 confservizi roma confesercenti of rome and lazio president valter giammaria director cosimo peduto secretariat silvia ticconi laura picchetti loredana de rosa administration and finance annamaria colantoni annarita allegra mac consulting 2003 consultant and translations denis tesselli graphic design photography and printing norbert niessen grazia scarpati mariano mauro in addition to the valuable collaboration and friendship fulvio calcinardi maurizio muzzetta riccardo strano mauro galli giuseppe ciuffo anna maria colantoni silvia ticconi 2

[close]

p. 3

promotion of national and international culture of wine food and tourism of rome and l a zio region the country and his typical production are the most precious resources of a region s culture they remind a knowledge built during time and skill all the businessmen who work in this kind of area should consider the great opportunity offered by the preservation and the promotion of this wealth the evidence and sometimes the rebuilt of the ties that link the ground to his production can develop a unique territorial and cultural identity to spread the mass culture of the products of lazio in the region itself and in the foreign countries the wine and food itineraries became relevant for the richness of their approach so our idea is to create a company network who can develop the production of our region operating in synergy valter giammaria president of confesercenti of rome and lazio region the goal of this guide is said valter giammaria president of confesercenti ­ the creation of a course that leads through the conscious of that confesercenti of rome flavours of rome and the region lazio there will be the valorisation of agricultural and and lazio expert in developing the region and his typical productions wants to realize in food and wine production with tasting and conjunction with the companies a new project sensitizing 3

[close]

p. 4

rome and the region of l a zio region of lazio witnesses ancient civilizations still alive and present in the tradition and culture of his inhabitants a fertile ground which yields and offers generously typical products of great quality a ground where the food is managed with skill and love and the cult of eating is a relevant part of the lifestyle in fact popular food habits help to understand the connections developed during centuries with the territory the food heritage is enormous tasty cheese full-bodied cold cuts fresh vegetables simple and genuine sweets all obtained thanks to the human work with his old and traditional skill and knowledge we introduce the products that yield from the region of lazio and the managing recorded in the memory of the country they follow the periodicity given by mother nature and derive from the resources handed down with intelligence and fantasy by men across the generations 4

[close]

p. 5

g u ide tothe re al t as teofl az io wine and food in the region of l a zio lazio s cooking derives from popular and agricultural custom based on the tasty flavours of the central italy of course the strong personality of rome affected the cooking in a beautiful mix of influences from mediterranean to tuscany as well as hebrew and kosher thanks to the presence of rome s ghetto one of the most ancient in the world lazio s region has 25 doc wines trebbiano malvasia of lazio and candia grechetto bombino sangiovese cesanese ciliegiolo montepulciano and cacchione castelli romani casanese of piglio and olevano colli albani colli sabini frascati the city of frascati is famous for the wine cellars and est est est of montefiascone are also esteemed denominations 5

[close]

p. 6

cooking habits of rome and lazio romans are used to eat outside especially for dinner their families fill with appetite and happiness restaurants and eating houses of the eternal city as is said in rome na bòna magnata va a braccetto co na bona risata e na cantata tutti `nsieme a tasty meal is good laughing and singing together years ago there were old-fashioned inns that today are no more or are turned to modern restaurants there you could taste the good wine of castelli romani served in particular containers of popular roman tradition the barzilai two litres the tubbi one litre and the fojette half litre this way of drinking wine still exists in the fraschette typical inns of castelli romani s area roman cooking has ancient origins it derives from the popular agricultural tradition which evolved through imperial rome s rich and sophisticated tradition and mixed with popular habits during centuries roman starters are very genuine the bruschetta bread sliced cut toasted on fire scratched with garlic and slightly soaked with oil the panzanella bread slices with oil vinegar salt basil pepper and sliced tomatoes in traditional holy days there are other starters such as capitone big marinated eel for christmas or the easter roman starter sliced salami boiled eggs olives celery and radish soups find their origins from age-old soups made by peasants the most characteristic are the farricello spelt and lard soup pasta and beans soup or pasta and broccoli with cotiche arzilla soup stracciatella pancotto with tomatoes ventresca soup rice and chicory broad bean soup lentils soup pasta e ceci soup pasta finds his main dish in fettuccine known since the times of roman empire made with water flour and eggs mashed and squeezed to form a thin puff pastry that is rolled up and cut in threads longer and thicker than spaghetti who reigned for centuries on roman tables until the arrive from other regions of italy other types of pasta spaghetti rigatoni vermicelli penne bucatini 6

[close]

p. 7

[close]

p. 8

main courses the real essence of the cooking in rome and region of l a zio one scrambled egg a scottadito al forno accompagnato da patate fried cutlet there is also the allesso meat used for the stock boiled and cooked in frying-pan with tomatoes and onion the trippa alla romana the coda a la vaccinara pepper chicken the pollo alla diavola the pollo alla romana the porchetta sausages and beans alla trasteverina ox s tongue and dishes made with animal s guts fritto di animelle e cervelli coratella co li carciofi rognone vegetables are a very important part of roman cooking there are artichokes alla giudia and alla romana beans with cotiche beans with tuna the fava cor guanciale the finocchi ar tegame finocchi ar cazzimperio potatoes a classic dish is the potatoes omelette with onion pomidori co riso big red tomatoes cut in two emptied out and filled with rice parmigiano cheese parsley nutmeg and garlic cooked in oven and served with sliced potatoes zucchini broccoli a crudo broccoli fritti co la pastella broccoli ar vino gobbi ar forno finally let s talk about sweets we find the bignè di san giuseppe the mostaccioli easter roman pizza the frappe and castagnole pizza with ricotta cheese frittelle di mele or polenta with sugar another classic dish in the category of first courses is spaghetti all amatriciana spaghetti cacio e pepe dish that implies drinking fresh wine as it is realized with copious pepper and grated roman pecorino cheese spaghetti alla carbonara with bacon oil butter milk or grated pecorino cheese eggs salt and pepper spaghetti alla carrettiera with bacon tuna mushrooms garlic oil tomatoes sauce salt and pepper spaghetti alla gricia spaghetti all amatriciana without tomatoes made in griciano a town near amatrice spaghetti alla puttanesca with oil butter anchovies garlic black olives tomatoes capers parsley salt and pepper spaghetti alla boscaiola with mushrooms tuna tomatoes and parsley spaghetti alla stallina bacon oil garlic grated pecorino cheese and pepper spaghetti ajo ojo e peperoncino garlic oil chilli pepper heated in frying-pan and put on the spaghetti polenta co le sarsicce e le spuntature with sausages pork pieces bavette cor tonno and last but not least the gnocchi di patate meat courses are really various the most famous as the ancient inhabitants of the region were shepherds is abbacchio young lamb whose meat is tender and suitable for various dishes alla cacciatore with vinegar and rosemary in brodetto cooked in a saucepan with oil adding 8

[close]

p. 9

g u ide tothe re al t as teofl az io the bucatini all amatriciana are the symbol of the cooking in rome even if they came into being in amatrice a small town near the city of rieti it is a dish made with lard bacon tomatoes chilli pepper and pecorino cheese it can be cooked with or without sauce and the final taste is sublime anyway the bucatini cacio e pepe belong to the tradition of rome s old districts as well gnocchi alla romana and pajata that is a dish of rigatoni with a sauce of young calf s gut cooked with oil garlic parsley white wine tomatoes and chilli pepper the spaghetti alla carbonara are now common across all italy but they were created in rome 9

[close]

p. 10

the fraschet ta it is a particular kind of local in common in the area of castelli romani its origins derives even from ancient rome a resting point for the peasants who moved from the country to the city to sell their homemade products the difference between the fraschetta and a normal inn lies in the absence of a kitchen in fact nothing was offered but bread and wine customers had their own food making these odd inns the first places of direct wine tasting nowadays these places evolved as restaurants and is possible to eat copiously and drink good wine at cheap prices in a simple and welcoming place 10

[close]

p. 11

g u ide tothe re al t as teofl az io t he porchet ta in the matter of the fraschetta the porchetta of ariccia is a very popular food of the inhabitants of the region of lazio who goes to festivals and fairs porchetta is a local product also known as roman porchetta and spreads all over the region it is a medium pork cooked on a spit and flavoured with salt pepper garlic and wild fennel it is usually sliced and sold with some bread it is a tasty and copious meal foodies particularly like the shiny and crispy skin of the animal the best porchetta is made in the reatino and ciociaria areas as well as in ariccia where a dedicated festival is made the first sunday of july 11

[close]

p. 12

vineyards viticulture of the region started to develop again after decades of crisis which made fear dark times for vineyards of lazio the new culture of fine drinking the quality of wines and the link with the environment that originated them are opening new horizons to the producers of the region of lazio who decided to invest on innovation so they increased their skills and experiences with new vitality facing the challenge with high quality products and finally overcoming the stop of productivity and the reductive concept of minimum quality which characterized them for a long time the territory of the region has mostly volcanic origins as we can see with the presence of many volcanic lakes such as bolsena vico bracciano monterosi castel gandolfo nemi that makes the region of lazio a suitable place for viticulture the high potential is due to the right distance from the sea the good temperature range and the optimum composition of the ground 12

[close]

p. 13

g u ide tothe re al t as teofl az io shira z the shiraz or syrah is a wine obtained from grapes with the same name and his origins are surely oriental it was then introduced in central italy particularly in the region of lazio near the city of latina where it found the perfect setting to develop its characteristics an intense odor that recalls soft fruits and a full structure supported by soft and sweet tannins the innovative method of production used in the region of lazio is very important h ow to read the wine label name shiraz of lazio production area district of latina grapes sirah 100 refining bottled with cold temperature analytical data 12,5 temperature and way to serve suggested to serve at 18°c other characteristics color shiny ruby odor spicy black pepper and cloves blueberries taste elegant combining roast meat grilled meat mature cheese wine production production of red wine with grapes in an optimal state of growth in order to have a product rich of color and an optimal substance the fermentation is made using selected yeasts that are appropriate to exalt the characteristics of the grapes it favours the extraction of the main after the fermentation there is the fragrance and aroma of grapes and thin tannins separating them from the extraction of color and tannins the fermentation is made at a bitter and bigger ones temperature of 28°c for 8-12 days a stage of growth in small oak barrels after the alcoholic fermentation the wine is separated from the skin and follows and the final step is a period kept for a month in steel tanks of refining in bottle maturation once the biological stability of the new wine is achieved a refining step follows 13

[close]

p. 14

mater matuta mater matuta was the goddes of the morning and dawn in roman mythology later was associated to the greek goddes ino there was a temple in foro boario near the river harbour of rome consecrated by romulus and rebuilt in 396 b.c by marco furio camillo in the present area of sant omobono another temple dedicated to mater matuta was built in the city of satricum his holiday matrialia was celebrated on the 11th june and only women that were still virgins or married just one time were admitted instead the access was strictly forbidden to slaves mater matuta syrah 85 petit verdot 15 is the most famous wine of the region of lazio it appears really concentrated inside the glass and has a wide and complex fragrance of sweet spices intense fruit and even leather its taste exalts the strong composition and softness rather than acidity that is suitable enough anyway malvasia of lazio it is a variety of the malvasia s family with white berries it is common in the area of castelli romani also known as malvasia puntinata malvasia gentile malvasia nostrale and malvasia dal puntino as it is very vulnerable to most grape-vine s diseases many producers replaced it with the malvasia di candia that is more resistant although the quality is lower today the producers are trying to develop again this type of wine their goal is to increase the quality of white wines of the region of lazio very often you can find excellent wines obtained exclusively with the malvasia of lazio 14 mater matuta s temple

[close]

p. 15

g u ide tothe re al t as teofl az io what is wine therapy it `a real novelty in food and wine tourism which combines perfectly wine and health making clear the benefits from the world s favorite juice it consists in placing a barrel of oak with a capacity of 500 liters filled with a mix of different types of red wine the color and scent then are those of italian red wine appreciated all around the world the mixture is completed with honey not biologically treated then is covered with a blanket which keeps the temperature constant the wine elixir of life has shown its alternative therapeutic characteristics wine therapy helps to stimulate circulation and detoxify the skin by providing an anti-fatigue action throughout the body 15

[close]