This land, which is one of the most beautiful of Latium, is rich in artistic and historical artefacts but its true treasure is SABINE OLIVE OIL.

Because of the unique simplicity the home cooked food of Sabina, for centuries has captured the most refined of palates and this remains true to this day.Amongst the most delicious of the Sabine dishes are:

Maccheruni a Fezze, homemade pasta made with water, flour, olive oil and eggs. Kneaded by hand on a flat kitchen table.

Sagne (lasagne) the excellent Sabine Olive Oil has rendered the Sabine version of this famous Italian dish unique.

Pizza in Sabina this traditional dish was served stuffed with stirred fried and salted vegetables. Traditionally it was baked under the ashes in the fireplace.

Soups (minsetre) made from board beans or chickpeas to which small dumplings made from water and flour are added. A source made from garlic and rosemary is added and cooked  with the legumes. The pasta gives it a particularly appetising texture. 

Frittata, omelettes that in Sabina are a typical spring dish, wild herbs and vegetables are added to the beaten egg and cooked together. The most popular, at this time of the year, are those made with the small wild asparagus that grow in great abundance in the hedgerows and the Lupoli.

Pizza Fritta, these focacce are made from levered dough fried in Sabine Olive Oil. Their golden crusty texture makes them particularly tasty. They can be sprinkled with either sugar or salt.

Pomodori in Padella. Big ripe round tomatoes cut in half and laid out in an iron frying pan seasoned with garlic, pennygrogel, olive oil and salt. The best way to cook these is on an open fire, as it allows them to sauté and dry the juices till the tomatoes are perfectly cooked. They are delicious and also excellent served cold.

Cheese: Sabina produces many cheeses from both sheep and cows milk. The caciotta is made typically from full fat sheep’s milk, blended with other milks. The blend may vary according to type; some are made only from sheep’s milk. Its colour is usually a pale yellow, they comes in a round shapes and has a very delicate flavour. It can be eaten fresh; after 2 or 3 days or preserved to mature in a cool dry place.  

The pecorino del pastore is produced in the provinces of Riete, Frosinone and Viterbo. It is made from full fat sheep milk and matured for 5 or 6 months, at times it can be preserved in oil. As it matures its taste becomes more piquant.