Roman Products







Abbacchio Romano PGI (Roman baby lamb)
The Abbacchio Romano PGI (Roman baby lamb) is one of the specialties of the Roman cuisine, and its...

Anguillara's Broccoletto
Turnip-tops in Rome are called Broccoletti. The Anguillara Broccoletto presents a central trunk...

Big table olives
These big oval olives are green and shiny and have a sweet taste. After their picking (late), the...

Biscottini di Zagarolo (little biscuits with nuts and dried fruit)
These are hard, rectangular biscuits, made out of hazelnuts, walnuts, pine-nuts, raisins,...

Bread from Canale Monterano
The bread from Canale Monterano was first baked around the beginning of the 16th century, when the...

Bread from Lariano
The bread from Lariano, originally made in the town which shares its name, has a similar shape to...

Bread from Vicovaro
The bread from Vicovaro, originally made in the town which shares its name, became famous after the...

Buffalo-milk mozzarella cheese
The history of buffalo-milk mozzarella is connected to that of buffalos. These apparently arrived...

Caciocavallo (gourd-shaped cow-milk cheese)
It is a widespread belief that the name "caciocavallo" derives from the tradition that producers...

Caciofiore di Columella (sheep’s milk cheese)
The “cacio fiore” is an ancestor of Roman pecorino cheese, and is made with the curd of wild...

Canestrato cheese
This cheese belongs to the vast family of pecorino cheeses; its name derives from the "canestrato"...

Capoccione broccoli or broccoli from Albano)
This is a high quality variety of cabbage broccoli. It is called "capoccione" (big head) because of...

Carrots from Maccarese or Fiumicino
Carrots were already known in ancient Roman times, although today they are very different from...

Cerasa (cherry) from Palombara Sabina
In the Roman Sabine area, specifically near the towns of Palombara Sabina and Montelibretti, a...

Chicory “puntarelle”’
A specific variety of chicory yield sprouts. The plant is sowed in late summer, and during winter...

Ciambelle al vino bianco (white wine ring-shaped biscuits)
These biscuits are made out of flour, oil, sugar and wine, and have a golden colour. They are eaten...

Ciambelle all'anice (aniseed ring-shaped biscuits)
These biscuits are made out of flour, oil, sugar, salt, aniseed, brewers’ yeast and warm water....

Ciambelle all’olio (oil-based ring-shaped biscuits)
These biscuits are made out of flour oil, sugar, salt, brewers’ yeast and warm water. They have a...

Ciambelle degli sposi (ring-shaped biscuits for bride and groom)
According to the castellan tradition, a few days before weddings, the families of the bride and...

Ciambelle salate (salted ring-shaped bread)
These are ring-shaped pieces of bread made with flour, water and oil; they are boiled and then...

Ciambelle scuttuniate (Easter ring-shaped biscuits)
These Easter biscuits based on eggs, flour and sugar, are yellow and have a shiny surface. They...

Ciambellone (big ring-shaped cake)
This cake is made with eggs, flour, baking powder, and butter. It is a big ring-shaped cake, soft...

Coppa di testa (cured neck of pork)
This is a specific type of salami made from the lean parts of a pig’s head: cheek, tongue and...

Coppiette di asino (Dried Donkey)
The tradition to store meat drying it up two by two spread, in the past, in Roman Castles area as...

Coppiette di cavallo (dried horse meat)
This salty lean horse meat is spiced and air-dried. The dark smoked meat is cut into strips, not...

Coppiette di maiale (dried pork)
This type of salami is made from lean pork which is salted, seasoned and air-dried: it is then cut...

Coppiette di Marcellina
One of the easiest and ancient storage methods is to fillet lean meat of pork, horse, donkey and...

Corallina Romana (salami)
This typically Roman salami is generally prepared and eaten at Easter. It is made with finely...

Extra virgin olive oil
Extra virgin olive oil is made from first-quality olives, picked and pressed before they are...

Extra virgin olive oil Sabina PDO
Olive trees, a primary source of Mediterranean food and a principal component of the three sacred...

Fagiolina arsolana (type of beans)
This is an early rustic bean with small, compact white seeds and a delicate pulp. It grows in humid...

Fagiolo ciavattone (type of beans)
These beans derive their popular name "Ciavattoni", from the dialect word "ciavatte", which means...

Fagiolo regina (type of beans)
The bean's qualification as "regina" (queen) apparently derives from its exquisiteness which...

Fallone
This pizza is made with cornbread flour, salt, yeast and oil. Its shape is oval or round and it is...

Fave dolci o fave dei morti (sweet biscuits, or biscuits of the dead)
These are small crunchy biscuits made with almonds, sugar, butter, cinnamon, eggs and lemon...

Genzano homemade bread PGI
The bread from Genzano, originally made in the town which shares its name, is a home-made style of...

Giglietti (lily-shaped biscuits)
These are round, lily-shaped biscuits, made with eggs, sugar and flour. After the death of Pope...

Giuncata cheese
The name of this cheese derives from the fact that the curd used to be spread on giuncata (cane)...

Hazelnuts from Labico
The production of the hazelnut from Labico is concentrated between the provinces of Rome and...

Kiwis from Latina
Kiwis (actinidia) are originally from China, but the fruit derives its name from the traditional...

Maritozzi (sweet buns)
These sweet buns, prepared with flour, sultanas, pine-nuts, candied citron, bread dough, oil, eggs...

Maritozzi con il mosto (sweet bun with must)
These are sweet buns, usually oval, based on must and grapes; they are ideal for breakfasts and...

Marzolino cheese
When products still respected the alternation of seasons, the "Marzolino" (of March) was the cheese...

Morzelli (hard, honey-based biscuits)
These are very hard, lozenge-shaped biscuits, based on cooked must (as an alternative to honey) and...

Mostaccioli (cinnamon biscuits)
Mostaccioli are Christmas cakes made with flour, minced nuts, honey, egg whites, pepper and...

Mozzarella cheese
The term "mozzarella" derives from the difficult operation of "mozzatura" of the cheese texture,...

Paesanella
This type of seasoned sausage takes its name from the average grind typical of “country”...

Pangiallo (yellow bread - fruit cake)
The Roman pangiallo is a typical Christmas cake made with dried fruit, honey, candied citron. Its...

Panpepato (peppered bread - almonds and candied fruit cake)
This is a Christmas cake made with sugar, honey, grated chocolate, pepper, candied orange rind,...

Pecorino
Besides the production of the famous pecorino romano, many cheesemakers have developed different...

Pecorino in grotta
Pecorino cheeses are characterized by a long seasoning in caves or quarries. The seasoning of the...

Pizza bianca di Roma (white pizza from Rome)
The Pizza Bianca from Rome was created because bakers, in ancient times, needed to establish the...

Pizza ricresciuta (sweet Easter bread)
It is a thick sweet type of bread, made with a light and risen pastry, aromatized with cinnamon and...

Pizza sbattuta dolce (sweet, round bread)
It is a cake made with fine cake flour, sugar, eggs, orange and lemon rinds, or vanillin and...

Pizzutello grape from Tivoli
This variety of grape, also called "corna" (horns) for the unusual oblong shape of the grapes, was...

Pressato a mano di Columella (hand-pressed cheese)
The "pressato a mano" cheese (hand-pressed) is a sheep's milk cheese which is pressed and smoked...

Primo sale (fresh pecorino cheese)
The name of this cheese (first salt) recalls its age, as it is put on sale as soon as the "primo...

Prosciutto crudo (raw ham)
This type of ham is matured for at least 18 months. It has a deep red colour, streaked with white,...

Pupazza a tre seni (honey-flavoured biscuits)
This is a typical biscuit from Frascati, made with honey, water and flour. According to tradition,...

Raviolo dolce (pasta with a sweet filling)
This pasta is made with bread wheat flour, eggs and water and is stuffed with ricotta, sugar,...

Roman artichokes
This variety of artichoke, also called “cimarolo” or “mammola”, is thornless and has a...

Roman broccoli
This variety of broccoli, which derives its name from "brocco" - sprout - is typical of the Roman...

Roman Caciotta
The name of this fresh cheese, produced all over Italy, derives directly from “cacio”, the...

Roman Ciriola (type of bread)
This type of bread, which comes in loaves of about 100 g, is prepared with bread wheat, water,...

Roman courgettes
This type of courgette distinguishes itself for its slightly curved shape and marked facets; its...

Roman fennels
This vegetable, typical of Roman gastronomy, belongs to the plant family of the Umbelliferae. It is...

Roman pecorino
This is the original cheese from the Latium countryside, made exclusively with sheep’s milk. This...

Roman porchetta (roasted pig)
Porchetta is a characteristic local product, now available throughout Italy, although the most...

Roman Ricotta DOP
“Ricotta” derives from the Latin recoctus, a word which recalls the production technique of...

Roman Spianata or Mortadella (Uncooked pork salami)
This mortadella is uncooked and thus distinguishes itself from mortadella from Bologna which is, on...

Roncolette labicane or peas from Labico
The peas from Labico are an ancient and traditional local production. The soil's characteristics - ...

Salame del re (king’s salami - roll with biscuits and fruit)
This cake is made with dry biscuits, walnuts, hazelnuts, unsugared cocoa, butter, sugar and 1 cup...

Segni Chestnut
The Segni Chestnut (Castanea sativa), belonging to the Fagaceae family, has found its ideal habitat...

Spadona pears
The Latium production of this variety of summer pear is concentrated in the area of Castel Madama. ...

Speziati (cheeses with spices)
The term speziato (spicy) derives from the addition of spices which all cheese producers apply, all...

Strawberries from Nemi
The history of these strawberries is connected to the Nemus nemòris, the sacred wood of the...

Stuffed Mazzi
To prepare this ancient “Marinese” recipe, wash the intestines well (turn inside out and rinse)...

Tisichelle (round, white cakes)
These are round, white cakes. They are made with flour, sugar, egg white and aniseed. Another...

Tolfa and Allumiere yellow bread
This bread originates in the XIX Century: in 1825, for want of Pope Lion XIII, many bakeries were...

Tomatoes from Trevignano
This variety of tomato, mainly grown in the area of Trevignano Romano, derives from the mutation of...

Tordo matto (spiced horse meat)
The Tordo matto is a dish of barbecued spiced horse meat roulades stuffed with lard, coriander,...

Tozzetti (biscuits with nuts)
These biscuits originally come from Marino and are made with sugar, flour, toasted almonds,...

Vitellone della Maremma DOP (veal from the Maremma region)
The Denominazione di Origine Protetta (DOP, Protected Denomination of Origin) Vitellone della...

White wine DOC Bianco Capena
The Bianco Capena is a wine produced by using Malvasia del Lazio, Trebbiano toscano, Bellone and...

Wine DOC Velletri
This wine comes in the following versions: normal white, superior and spumante (sparkling). The...

Wine DOC Castelli Romani
The area of the Castelli Romani enjoys a wine producing tradition which is over 23 centuries old....

Wine DOC Cerveteri
This wine comes in white and red versions. The colour of the white varies between a strong and a...

Wine DOC Cesanese di Affile
This red wine comes in two different dry versions (secco and asciutto). It can also be effervescent...

Wine DOC Cesanese di Olevano Romano
This red wine comes in two different dry versions (secco and asciutto). Its taste is round and...

Wine DOC Colli Albani
This wine, usually white, comes in four varieties: normal, superior, novello (new) and sparkling....

Wine DOC Colli della Sabina
This wine comes in the red and white versions. It has a straw colour which varies in intensity and...

Wine DOC Colli Lanuvini
This wine, usually white, comes in two varieties: normal and superior. Its colour is a stronger or...

Wine DOC Frascati
This world famous wine is a symbol of Rome wines, and is produced in the areas of Frascati,...

Wine DOC Genazzano
This wine comes in both the red and the white version. The white has a straw colour which varies in...

Wine DOC Marino
This wine is only white and comes in the following versions: normal, superior, and spumante...

Wine DOC Montecompatri Colonna
This wine is only white and comes in four versions: normal, superior, novello (new) and spumante...

Wine DOC Nettuno
Produced in the coastal municipalities of Nettuno and Antium, this wine can be associated more to...

Wine DOC Tarquinia
This wine comes in both the red and the white version. The white has a full-bodied taste, dry and...

Wine DOC Zagarolo
This wine is only white, normal and superior, and is produced in the areas of Galicano and in parts...

Wine DOCG Cesanese del Piglio
This red wine comes in two different dry versions (secco and asciutto). It can also be sweetish,...