Food specialities

This meringue type biscuit, prepared with chopped toasted hazelnuts, a variant of the classic version with almonds, is typi­cal of Casperia where it is produced all year round, mainly at Christmas time.

Retrieved following an old oral tradi­tion and historical records, this ewe’s milk cheese is typical of Lower Sabina. It has soft paste and a sweet and aro­matic taste.

Ravenna della Sabina cherry

In the Roman Sabine, between the towns of Palombara and Montelibret­ti, this cherry variety is grown and is much sought after for its pink pulp and its sweet and persistent taste.

Coppa reatina

A cooked sausage characterised by a strongly flavoured taste and a tile sha­pe. It originates from the use of some parts of the pork that could not be used for the preparation of other sausages.

Made from pork cheeks and characte­rised by white fat and bright red lean meat. It is the main ingredient of the famous pasta all’amatriciana

Lombetto della Sabina e dei Monti della Laga

Cured meat traditionally produced du­ring winter in the province of Rieti. It is obtained by curing pork loin. The dres­sing, in Sabina, includes the addition of garlic and wine.

Pecorino della Sabina

Among the Sabine mountains and the Ti­ber Valley evergreen pastures feed sheep whose milk is used to produce the Pecori­no della Sabina, cheese characterised by a compact paste, a savoury and slightly spi­cy taste, and a short o prolonged ageing.

The Porchetta di Poggio Bustone, do­cumented since 1900, is a preparation obtained by baking the whole boneless pork seasoned and flavoured with pep­per, rosemary, garlic and chili.

In the olive land par excellence, the Sabina, there are plenty of vineyards, located on the smoother slopes, grown to produce different types of white, red and rosé wines.