Parco Naturale Regionale Monti Simbruini

Products: Bread

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

Found 4 results (Sort order: Category > Product)
Bread that, also when made with white flour, can be preserved for several days thanks to the presence of the olives, releasing some of their oil content. It is prepared according to a centuries-old tradition. The family wood-burning oven was lit once...
Category: Bread
Bread with the characteristic sweetish taste, thin and crumbly crust, hazelnut brown color, and surface cuts. Inside, the soft part is white with more or less big holes. The ingredients include superfine flour and about 5% wholemeal flour, mashed potatoes...
Category: Bread
In the past, red pizza was prepared at home. The dressing was based on ripe tomatoes with garlic, celery, salted anchovies, and extra-virgin olive oil. Red pizza is flat and is prepared with leavened bread dough always dressed with tomato in pieces or...
Category: Bread
White Pizza
White pizza boasts a long tradition: it dates back to the time when bread was prepared at home. As a matter of fact, it is obtained from the same dough. Before baking bread, when the walls of the oven were very hot, embers were taken out and, after cleaning...
Category: Bread
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