As many tourists enthusiastically come to discover the history of Etruria, they may also discover the endless variety of the regional gastronomic delights. The rules of the traditional cooking are based mostly on the local produce of the region, consisting of nutritious and tasty elements.
Two fundamental ingredients are essential to Viterbo Gastronomy: simplicity and authenticity. The daily diet of the viterbese country people consisted mainly in a single dish: prevailing the soups (zuppe) of enriched vegetables, when economic conditions allowed them, adding dried cod and eggs. This gave the origins to a famous local dish called “acquacotta“, made of stale bread, wild vegetables, mint and topped with extra virgin olive oil. But the repertoire also includes soups of chick peas and chestnuts, beans and fresh broad beans, so called “ scafate “.
Among the second dishes chicken and rabbit predominate, but also used is lamb and pork. For fish dishes there are the varieties of the lakes such as, tinca, lattarini and eels, accompanied by the local produce of vegetables such as potatoes with porcini mushrooms, mixed fry viterbese and pancakes of boragine and broccoli. All to be tasted in the many restaurants of the area.
Among the cheeses the pecorino reigns. Excellent cakes of the tradition like the “Pangiallo” and the ”Bread of the Bishop”, typical for Christmas. Products grown in the territory are hazelnuts and chestnuts of the Cimini hills and Vallerano, olive oil (remarkable at Vetralla and Canino), and the excellent wines of the region beginning with Montefiascone, and that of Vignanello and Gradoli.
In Lazio eating well is a refined art, where the best culinary talents are exalted, and when possible taking best care in the use of organic ingredients. BUON APPETITO !!