Anguilla del lago di Bolsena
Known since Roman times, this fish, apparently very much liked by Pope Martin IV, i characterised by an excellent white and tender meat, hence ideal for processing. It is a scaleless fatty and tasty fish, generally boiled or stewed.
Canino and Montalto di Castro green asparagus
A vegetable successfully introduced during the Eighties in the Canino and Montalto area thanks to innovative farming techniques and the local climate.
Saint Anselm’s biscuits
Sweet doughnut prepared from flour, eggs, olive oil, wine, anise, liqueur, lemon and sugar, following an old recipe handed down orally and requiring four to five days for its preparation.
Carciofo Romanesco del Lazio PGI
Also known as cimarolo or mammola, this artichoke has a spherical and compact shape, green-purple thornless leaves, a soft and tender core, a strong grassy aroma.
Carne di Coniglio leprino viterbese
The Etruscan were already acquainted with rabbits, but this specific species was introduced in 1978 for free-range breeding. The meat is flavourful and with a good texture.
Coregone del lago di Bolsena
Characterised by a slender body, a small head and a slightly oblique mouth, the Bolsena lavaret has a silvery colour on the back. The meat, slightly tough yet tasteful, is very good.
Yellow, Ciavattone, Solfarino and Verdolino beans
The favourable climatic conditions and volcanic soils have always favored the cultivation of several bean varieties in the Tuscian territory. Each bean is characterised by different nutritional and organoleptic properties: the Ciavattone bean is tender, tasty and with a very thin skin; the Yellow bean, brown in colour and with a sweet taste; the Solfarino bean, similar to the Tuscan Zolfino bean, and the Verdolino bean, the most sought after on the market.
Legume widely cultivated in the homonymous municipality, characterised by a flat shape and a colour varying from light brown to green. It is distinguishable by its very thin skin and a smooth, fine and creamy texture.
Traditional legumes, such as the Fagiolo del Purgatorio di Gradoli (beans), Cece del Solco dritto (chickpeas) and Fagiolo Secondo or della Stoppia di S. Lorenzo Nuovo (beans) are grown in the area surrounding the Lake Bolsena.
Cylindrical salami with bright red meat, white fat cubes and black pepper. The product has a savoury taste with a light garlic aftertaste.
Upper Viterbese potato PGI
A variety of potato cultivated north of the Lake Bolsena, with yellow skin and light-yellow flesh; however, some varieties might even have white or pink flesh.
Pecorino viterbese aged in natural caves
Ewe’s milk cheese with a hard paste, a straw yellow colour and a wrinkled rind, dry or oiled. The flavour, varying from salty to spicy, has the characteristic aroma of herbs, used to wrap the cheese during ageing.
Ewe’s milk cheese characterised by a hard and compact paste, a uniform straw yellow colour and irregular holes. The flavour is sweet and slightly salty with spicy notes for the product aged over 6 months.
Porchetta di Viterbo
The characteristic of Porchetta Viterbese, that is deboned, filled with its offal and seasoned with garlic, salt, pepper, fresh wild fennel and dried fennel flowers, is its availability in three different sizes: small, medium and large.
Tuscia mountain cured ham
This cured ham, characterised by a red colour and a savoury taste, is produced with or without bone. The curing period is respectively 5-9 months and 10-12 months.
This liqueur, prepared from anise, elderflower, alcohol, sugar and water, is colourless and with an alcohol content of 40% – 43%. It is characterised by a strong anise aroma and sweet taste.
Goat’s milk Stracchino
Fresh goat’s milk cheese characterised by a very short ageing, a thin crust sometimes flourished, and a white colour. The paste inside is soft, creamy and spreadable. It is distinguishable by its delicate, sweet, buttery and slightly sour taste.
A traditional Viterbo cured sausage made from heart, liver, bacon, cheek and lean pork trimmings. Typical dark red colour and tangy flavour.
Tozzetti di Viterbo
Traditional Viterbo dry biscuits prepared from Cimini hazelnuts, eggs, sugar, olive oil, baking powder, lemon zest, milk and flour.
Aleatico di Gradoli DOC wine
Produced in the area surrounding the Lake Bolsena, this wine is unique in the Lazio region since it is produced almost exclusively from Aleatico grapes.
Cerveteri DOC wine
The morphology of the soil, with hills sloping down towards the sea, make this territory very suited for vine growing as proven by the quality of this DOC wine.
Civitella d’Agliano IGT wine
This wine is produced in the ancient area of southern Etruria between the cities of Volsinii (Orvieto) and Nova Volsinii (Bolsena).
Colli Cimini IGT wine
There are many proofs on the vine-growing tradition of this area. This wine, of ancient origin, is available white, red and rosé.
Colli Etruschi Viterbesi or Tuscia DOC wine
Produced in a hilly area characterised by the mild climate favoured by the Lake Bolsena, this wine is available white, red, rosé, dry, sweetish and passito.
Est! Est!! Est!!! di Montefiascone DOC wine
Linked to the legend of Johannes Defuk, this wine is produced in 7 municipalities in the Viterbo province nestled on the slopes of the Lake Bolsena.
Lazio IGT wine
This designation embraces the various types of wines produced in the entire region, a great forge that best interprets the vine-growing and wine-producing heterogeneity of the Lazio region.
Orvieto DOC wine
A wine produced mainly in Umbria, but also in the province of Viterbo; one of the most renowned white wines in Italy, it has very ancient origins.
Tarquinia DOC wine
Vine-growing is one of the sectors of excellence and quality in the Tuscia area; this wine is available white, red and rosé.
Vignanello DOC wine
On the eastern slopes of the Mounts Cimini, in the province of Viterbo, the production of this wine dates back to at least the 4th century B.C. It is available white, red and rosé.