Pasta et similia

In addition to Acquacotta, there are many other  typical soups are made with mushrooms, legumes, chestnuts, lake fish and lamb.

Other first courses are rice and lentils, pasta with potatoes, rice and chicory, peas with “quadrucci” (egg pasta shaped in small squares), and “minestrone alla Viterbese” (soup with vegetables).

Pasta dishes include macaroni, ceciliali (typical from Canepina), lombrichelli (small “pasta worms”), potatoes gnocchi, fettuccine, pappardelle, gavinelle (typical from Carbognano) and polenta. All are served with a classic “ragù” (meat sauce) or a variety of sauces made with hare, wild boar, mushrooms, spare ribs, pork sausage (especially with “polenta”).

“Spaghetti aglio olio e peperoncino” (spaghetti with garlic, oil and hot pepper) is a dish for particular occasions as well as “cacio e pepe” (Roman pecorino cheese and black pepper).

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