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Taste Experience


Simplicity and naturalness are the hallmarks of Ciociarian cuisine, which originated in the farmhouse. Its “poor” ingredients, nonetheless of excellent quality, are the principal foundation of regional dishes.

Among the best-known dishes are homemade egg pasta, called “fini fini” (thin-cut fettuccine), with meat sauce or a simple tomato sauce.

Among first courses, not to be missed are gnocchi, cannelloni and the famous Ciociarian timbale. Equally, the soups, like sagne (uneven-cut homemade pasta) with beans, pasta with potatoes, and pasta with chickpeas, prepared according to the Ciociarian culinary tradition, have an unmistakable flavour.

Second courses are predominantly comprised of pork, abbacchio (baby lamb), chicken or rabbit, generally derived from small, private farms throughout the countryside, and thus even more natural and flavourful.
 

In terms of desserts, most are baked goods such as ciambellone (a large, ring-shaped cake), pigna (Easter cake with candied fruit), ciambelle (small round cakes similar to donuts) in syrup or wine, tarts of homemade jam or ricotta, tozzetti (biscuits) with hazelnuts, or the famous Amaretti di Fiuggi (almond macaroons).

Typical products tasting

Water
Known as “water that breaks rocks” it belongs to the class of natural spring waters low in mineral content. It is the only water to unite diuretic properties with the capability of “dissolving” and expelling kidney stones, thanks to the particular geological structure of this region.

Oil
Olive trees are the most commonly cultivated trees in the province of Frosinone. Thanks to a temperate climate and the sub-mountain hilly land, typical of the mid-Apennine ridge, the right conditions are present for olive growing and viticulture.
Surely the product that has proved excellent, garnering numerous recognitions of quality, is Rosciola extra-virgin olive oil.

Cheese
The wonderful pastures and traditional sheep farming activities produce excellent handcrafted cheeses, with characteristic flavours and aromas. The fresh ricotta, which even today can be purchased in the marketplace, packed in charming wicker baskets and covered with fig leaves, must be tasted. And we cannot overlook sheep’s and goat’s milk cheeses, such as the “marzellinas” or “marzolinas” of the southern part of the province. These are soft cheeses, spicy and intense in flavour, which can be dried or preserved in oil.

Wine
Several zones produce excellent grapes such as the Cesanese del Piglio, currently the only DOC wine, which happens to be highly appreciated even outside the province. A red wine, intense in flavour and with a high alcoholic content, it goes magnificently with heavy dishes.
We would also like to point out the Cabernet di Atina that is gaining great success. A wine that owes its popularity to Mr. Visocchi who planted several Cabernet and Merlot vines on his land in Atina.
Since 1996, this native wine of Frosinone has had IGT (Indicazione Geografica Tipica – Typical Geographic Indication) recognition.

Desserts
The typical desserts of the region are dry, prevalently homemade pastries with a fresh-baked aroma. Most characteristic are ciambelle in wine, made from dough flavoured with anise seeds and covered with sugar, which constitute a delightful end to a meal. They are excellent paired with a local red wine. Another typical cookie is the susamello, frequently enjoyed during the Christmas season, made with honey and hazelnuts or almonds, flavored with orange or tangerine rind, and tasting faintly of dessert wine. Very similar to the Sienese tozzetti, they are darker in appearance and less characterized by dried fruit. Another typical dessert is “panpepato” made from a mixture of dried fruit and nuts (almonds, pine nuts, walnuts, and hazelnuts), honey and black pepper. Sweets made from almond paste are very interesting (like marzipan nougat, or torroncini), especially in the mountains, and the excellent Amaretti di Fiuggi, delicate and rich in flavour. Among the leavened baked goods, “pigna” occupies a place of importance. This dessert is typical of the Easter season, similar in form to panettone, richly spiced with anise seeds, candied fruit and liqueur flavours. It is not overly leavened, and is perhaps the dessert that most typifies the Ciociarian tradition.

Products of the Woods
The numerous wooded regions and the climate provide ideal conditions for many varieties of mushrooms. Porcini mushrooms, for example, always very fragrant, are used in all the most traditional ways, including preserved in oil. “Chiodini” or “famigliole” (honey mushrooms), which grow in abundance in the poplar groves along the banks of various waterways, are widely consumed.
Truffles merit their own category. The precious tuber grows abundantly in Ciociaria and is particularly appreciated even by connoisseurs. Truffles from Campoli Appennino, white and black varieties, are renowned, but those from other areas of the province are no less good.
In autumn, the chestnut harvest in the surrounding woods is not to be missed; the chestnuts are then consumed in the classic way or used as an ingredient in recipes.
The paths surrounding Fiuggi are full of red blackberry bushes; these are another sweet addition to our cuisine.

Where to buy our products:
www.ciociariagourmetfood.it/



 

 
   
Silva Hotel Splendid Congress & Spa - Corso Nuova Italia, 40 - Fiuggi (FR) - tel +39 0775 515 791 - fax +39 0775 506 546 - n.verde 800 362 605 - silvasplendid@silvasplendid.it
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