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.
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.
|Amatrician cured pork cheek
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.
|Porchetta di Poggio Bustone
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.
|Colli della Sabina DOC wine
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.