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Parco Naturale Regionale Monti Simbruini

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Products

The Territory and the Products

In Monti Simbruini Regional Park, the agricultural and breeding activities involve a surface area of about 8,000 ha, approximately equal to the 28% of the whole Park area. Although the statistic data reveal a negative trend in the dynamics of the local people, with a still ongoing exodus towards the nearby town of Rome, the potentialities linked to traditional activities, including agricultural activities, are considerable. Among the most promising "entrepreneurship nests" there are breeding (of cattle, sheep, and horses), cheese making, and the cultivation of characteristic vegetable species like the legumes of the middle valley of Aniene ("fagiolina", "cioncone", Vallepietra bean, and "pallino") and the truffle.
Breeding goes together with a practice that is no longer used: the so-called "pascolatico". In some state-owned grassy areas, the local people can still leave their animals grazing without limits of time, number, and species. The local woodlands are rich in mushrooms and game, while the watercourses house a considerable fish population. Famous are the trout and lampreys fished in the river Aniene in Filettino, Trevi, Jenne, Subiaco, and in river Simbrivio in Vallepietra. All this contributes to characterize the gastronomy tradition of Simbruini Mountains, a fine combination between knowledge and tradition, the everyday efforts and the ability to transform into a tasty dish also the less noble local products.
Water, flour, and passion are the ingredients of the 'ndremmappi di Jenne, a sort of fresh pasta based on wheat flour mixed with bran. The pastry, obtained by mixing the dough with mild water, is rolled out and cut into rather large strips. The latter are put one onto the other and cut until you obtain small strips of 4-5 mm of length. Afterwards, a sauce made with oil, garlic, parsley, chili pepper, tomato sauce, and anchovies is added.

Further information

Harvesting
Harvesting
Found 38 results (Sort order: Category > Product)
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Amaretti are pastries based on almond paste prepared with sugar, egg white, sweet and bitter almonds. Aromas, honey, milk, and leaven can be added. They have been probably invented by the Arabs and, from the Mediterranean basin - especially from Sicily...
Category: Sweets
Anise Biscuits
Like wine biscuits, anise biscuits boast a long tradition. Their recipe, rather widespread in Lazio, is handed down from generation to generation. The dough, made with superfine common wheat flour, olive oil, anise, a pinch of salt, and eventually white...
Category: Sweets
Dry ring-shaped cakes made with eggs, flour, oil, sugar, grated lemon peel. All the ingredients are mixed in order to obtain doughnuts that will be poured into boiling water until they come to the surface. They are dried in the open air. The day after,...
Category: Sweets
Giglietti
Round-shaped, they are covered with a thin crust. Inside, they conceal a soft and delicate dough characterizing the products exclusively made with eggs, milk, and sugar, without adding preservatives.
Category: Sweets
A traditional Christmas sweet in the past, today it can be found in the local bakeries and confectioner's shops. It is characterized by a round shape, a dark brown color, and the taste of walnuts and honey. Murzitti are based on a sheet of pasta dough...
Category: Sweets
Salame del Re
Rolled sponge cake filled with chocolate or jam. The ingredients used to prepare the sponge cake are: 300g flour, 300g sugar, 6-10 eggs, lemon juice or peel, and eventually a sachet of baking powder. The filling is based on chocolate or jam. The weight...
Category: Sweets
Rhomb-shaped biscuits prepared with whole almonds and pieces of bitter chocolate. The ingredients are superfine flour, sugar, eggs, butter, margarine, leaven, whole almonds or drops of black chocolate. Short-pastry tozzetti are traditionally produced...
Category: Sweets
According to the tradition, sour cherry jam tart and small tarts were prepared at home to celebrate particular events and some holidays. Today, thanks to the presence of confectioner's shops and local bakeries - mainly family-run activities - these...
Category: Sweets
Subiachini
Biscuit with the characteristic dove or rhomb shape, elliptical and, recently, also tapered. The ingredients used are sweet almonds, egg white, powdered or normal sugar, natural aromas (for instance, grated lemon peel), and vanillin. Subiachino has a...
Category: Sweets
Bakery product made with flour, water, sugar, salt, anise seeds, olive oil. The ingredients are mixed together and left rising for one night. In the morning, small-size doughnuts are shaped by hand and are left rising for about 3 hours. After brushing...
Category: Sweets
The name tozzetti probably derives from their stumpy (in Italian, tozza) shape. Similar to the long and stumpy cantucci toscani, tozzetti are characterized by ingredients like crushed walnuts. Characteristic Christmas biscuits, usually eaten in front...
Category: Sweets
Tusichelle are characteristic Christmas sweets, whose recipe has been handed down from generation to generation. They are prepared with egg whites, sugar, flour, and anise. After arranging them in a baking pan, they are baked in the wood-burning oven....
Category: Sweets
Wine Biscuits
Wine biscuits, historical bakery products of Aniene Valley, were produced in the past on celebrations or particular events like family ceremonies or anniversaries to be offered to the guests, preferably together with a fine glass of wine, better if red...
Category: Sweets
Cacio fiore has the characteristic shape of a brick with a bowed side of about 5 cm, weight going from 0.5 to 1 kilo, wrinkled and yellowish rind, soft and creamy texture with small holes, intense perfume with artichoke and vegetables notes, intense taste,...
Category: Cheese
Hard cheese made with sheep's milk, sometimes produced with raw milk, with a maturation process going from 30 to 12 months. Rounds from 1.8 to 4 kilos. The color of the texture is straw-yellow, the taste from sweet to slightly salty and spicy in the...
Category: Cheese
Ricotta
Ricotta made with whey deriving from the processing of sheep and goat's milk, adding a small percentage of sheep-goat's milk at the moment of the coagulation.
Category: Cheese
Chestnut honey has an intense and balsamic perfume, a strong and a bit tannic taste, and bitter aftertaste. It is recommended for sportsmen and hikers, because it is rich in mineral salts, it is a liver decongestant, and favors the assimilation of calcium....
Category: Honey
Eucalyptus honey is recommended against colds: it is expectorant, depurative, ideal to treat inflammations of the respiratory tract. It is used in cooking to prepare sweet-and-sour sauces. Crystallization leads to the formation of a compact mass, with...
Category: Honey
Honey with a strong fresh vegetable taste, recalling caramelized sugar. Sportsmen often take honeydew honey before, during, and after a contest: as a matter of fact, it strengthens the muscles, improves stamina, and favors recovery. It is a concentrate...
Category: Honey
It is a 100% natural honey produced without using thermal preservation methods. It is obtained from beehives situated where the flora is still spontaneous and far from any source of pollution. Collected between 800 and 1,000m of altitude, it is rich in...
Category: Honey
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