|
|
| GASTRONOMY AND LOCAL
FOOD PRODUCTS |
A cuisine made of ancient recipes and high quality products. |
|
One of the attractions of the Rieti territory is its cuisine, rich in thousands
of dishes, with ancient recipes and products born from its wholesome land.
A large part of the merit for the fine gastronomy of Rieti goes to the extraordinary
Olio D.O.P. of the Sabina, with a fruity fragrance and full flavour. “Stracciatelle” in
broth, spaghetti “alla carrettiera”, chicken “alla diavola” and
lamb “in guazzetto” are each enriched with this superior oil. |
In
the pastry area, the specialties of the area are the “terzetti
alla reatina” (cookies), “la copeta” (walnuts
and honey between bay leaves), and the Easter Cake. Special mention
should be made about the cooking in Amatrice, with a dish that
is renowned on an international level: spaghetti “all'amatriciana”.
While one travels through the towns in the Rieti province, one
should not miss tasting other excellent specialties: “il
fallone” pizza from Stimigliano, farro with truffles from
Leonessa, “gli strengozzi” from Rieti, chestnuts and “stracci” from
Antrodoco, “fregnacce” from the Sabine, beans from
Borbona and “sagne” from Scandriglia.
Land of lakes, rivers and torrents, Rieti boasts of trout and shrimp
flavored with many sauces in its cooking. To be tasted are the
cheeses: sheep, fresh or seasoned, ricotta, and in particular the “fiore
molle” from Leonessa which is aromatized with saffron.
To discover the intense flavors of the Rieti area…be guided by our
Routes about Gastronomy and Local Food Products. |
 |
|
|
|
Italiano
English
