Page 22 - Gal Etrusco Cimino
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beauty of our ancient land is bounded to the goodness of its fruits. The close relationship existing in each territory between the natural environment and the
culture, generates unique, unrepeatable gastronomic products, as an expression of the Genius loci - the spirit of the territory, its deepest soul. In the Etruscan
Ciminian Land, the Etruscans - who had grasped the technique from the Greeks, initiated the cultivation of olive trees and vines. The chestnut cultivation is even
older, brought by peoples who crossed the Peninsula during prehistoric times. The Romans, who imitated the Phoenician, introduced the hazelnut cultivation. The
never-ending migration of peoples, which is typical of the Mediterranean area, has helped create the charm of this place. Hence, we can say with pride that our
typical products have their roots straight into history and express the audacity and the old tradition of our land.
Let's start by the Hazelnuts and in particular by two real gems: the ROMAN HAZELNUT CDO and the HAZELNUT of the CIMINIAN HILLS. These two gastronomic ex-
cellences are at the core of the production of meat dishes - like the hazelnut stewed rabbit), as well as desserts - like the ‘Tozzetti’ of Viterbo, the ‘Ossi di morto’,
the ‘Brutti ma buoni’, the ‘Pan pepati’, the hazelnut Macaroons, the ‘Addormentasuocere’ and the ‘Mostaccioli’). Above all, it is in the confectionery where the ha-
zelnut is enhanced in the preparation of nougats, crunchy Pralines, chocolates’ fillings, as well as confetti, ‘nugatine’, fudge and spreadable creams. The finest
taste can try a creamy hazelnut liqueur. Numerous food and wine festivals are dedicated to the hazelnut.
Another scent characterising our land is the rich chestnut. Autumn comes with the variety MARRONE of the CIMINIAN HILLS releasing into the air its unmistakable
aroma of warm, crackling ‘caldarrosta’ (roast chestnut), which goes hand in hand with the sweet scent of the freshly pressed grape. Its sweetness is preserved by
the delicate candying process that turns the raw chestnut into the ‘marron glacé’ - keepers of the light breath of the forest. The chestnut flours is the main
ingredient of the ‘castagnaccio’, a delicious dish of the ancient tradition, enriched with pine nuts and raisins, the pancakes, as well as of different pasta types,
which are the perfect match for game sauces. How can we forget to mention the winter dish by definition, the polenta, and the true spirit of gentleness of these
fruits, the honey both obviously derived from chestnuts! The chestnut is celebrated throughout October with several events when the ancient traditions and folk
festivals are evoked.
The soil characteristics of the Etruscan Ciminian Land favour the growth of legumes, as they require acid, loose, and well-drained soils, cool temperatures and hu-
midity to become tender and digestible. Typical legumes in our area are the SMALL CIAVATTONE BEAN, the BEAN OF SUTRI or QUEEN BEAN, the YELLOW BEAN and
the GREENISH BEAN. Farmers heavily relied on legumes as an essential source of proteins. There are several festivals dedicated to legumes where it is possible to
taste them in delicious soups, meat stews, and delicate side dishes.
There are also traditional recipes based on seasoned pork meat. In addition to the seasoned pork meat, the production of fresh meat must be mentioned: WHITE
VITELLONE OF THE CENTRAL APPENNINE, MAREMMA BOVINE MEAT, HARED RABBIT MEAT OF VITERBO, ROMAN ROAST LAMB PGI, CENTRAL ITALY LAMB PGI.
It would be a waste not to taste our cheese, holding the aromas of meadows brushed by the breezes of the Ciminian Hills: WHOLE COW MILK CACIOCAVALLO, COW
CACIOTTA, NATURAL ROMAN CACIOTTA, MIXED CACIOTTA FROM TUSCIA, MIXED SHEEP MILK CACIOTTA FROM LAZIO, PECORINO VITERBESE, COW MILK PROVOLA, WHOLE
COW MILK PROVOLONE, RICOTTA VITERBESE, ROMAN PECORINO CDO, ROMAN RICOTTA CDO.
The precious EXTRAVERGIN OLIVE OIL FROM DI OLIVA TUSCIA CDO enhances all these treats. The oil is obtained from several varieties of olive: Frantoio, Caninese,
and Leccino, collected and pressed within 24 hours. It is suggested to be used to strenghten the taste of legume soups and cooked vegetables. The CARBONCELLA
EXTRAVERGIN MONOVARIETY OIL is also rich in flavour: it is a variety sensitive to winter frosts and so delicate to require hand picking. It is a unique oil of persistent
fruity scent, suitable for dishes based on red meats and game.
A good glass of wine is then the perfect match for all of these wonders. The Etruscan Ciminian Land treats us with even more treasure, such as the wines COLLI
CIMINI PGI, the LAZIO IGT, and the VIGNANELLO CDO: the production of these wines only allows the use of traditional vine varieties, vines breeding mode, and wi-
nemaking techniques. Our grapes are growing on volcanic layers, sea sediments and marls in airy and luminous hillside areas, facing West - Southwest; we obtain
wines with fruity and intense aromas, that are both savoury and rich in minerals. They are the ideal match to the delights of our land.
culture, generates unique, unrepeatable gastronomic products, as an expression of the Genius loci - the spirit of the territory, its deepest soul. In the Etruscan
Ciminian Land, the Etruscans - who had grasped the technique from the Greeks, initiated the cultivation of olive trees and vines. The chestnut cultivation is even
older, brought by peoples who crossed the Peninsula during prehistoric times. The Romans, who imitated the Phoenician, introduced the hazelnut cultivation. The
never-ending migration of peoples, which is typical of the Mediterranean area, has helped create the charm of this place. Hence, we can say with pride that our
typical products have their roots straight into history and express the audacity and the old tradition of our land.
Let's start by the Hazelnuts and in particular by two real gems: the ROMAN HAZELNUT CDO and the HAZELNUT of the CIMINIAN HILLS. These two gastronomic ex-
cellences are at the core of the production of meat dishes - like the hazelnut stewed rabbit), as well as desserts - like the ‘Tozzetti’ of Viterbo, the ‘Ossi di morto’,
the ‘Brutti ma buoni’, the ‘Pan pepati’, the hazelnut Macaroons, the ‘Addormentasuocere’ and the ‘Mostaccioli’). Above all, it is in the confectionery where the ha-
zelnut is enhanced in the preparation of nougats, crunchy Pralines, chocolates’ fillings, as well as confetti, ‘nugatine’, fudge and spreadable creams. The finest
taste can try a creamy hazelnut liqueur. Numerous food and wine festivals are dedicated to the hazelnut.
Another scent characterising our land is the rich chestnut. Autumn comes with the variety MARRONE of the CIMINIAN HILLS releasing into the air its unmistakable
aroma of warm, crackling ‘caldarrosta’ (roast chestnut), which goes hand in hand with the sweet scent of the freshly pressed grape. Its sweetness is preserved by
the delicate candying process that turns the raw chestnut into the ‘marron glacé’ - keepers of the light breath of the forest. The chestnut flours is the main
ingredient of the ‘castagnaccio’, a delicious dish of the ancient tradition, enriched with pine nuts and raisins, the pancakes, as well as of different pasta types,
which are the perfect match for game sauces. How can we forget to mention the winter dish by definition, the polenta, and the true spirit of gentleness of these
fruits, the honey both obviously derived from chestnuts! The chestnut is celebrated throughout October with several events when the ancient traditions and folk
festivals are evoked.
The soil characteristics of the Etruscan Ciminian Land favour the growth of legumes, as they require acid, loose, and well-drained soils, cool temperatures and hu-
midity to become tender and digestible. Typical legumes in our area are the SMALL CIAVATTONE BEAN, the BEAN OF SUTRI or QUEEN BEAN, the YELLOW BEAN and
the GREENISH BEAN. Farmers heavily relied on legumes as an essential source of proteins. There are several festivals dedicated to legumes where it is possible to
taste them in delicious soups, meat stews, and delicate side dishes.
There are also traditional recipes based on seasoned pork meat. In addition to the seasoned pork meat, the production of fresh meat must be mentioned: WHITE
VITELLONE OF THE CENTRAL APPENNINE, MAREMMA BOVINE MEAT, HARED RABBIT MEAT OF VITERBO, ROMAN ROAST LAMB PGI, CENTRAL ITALY LAMB PGI.
It would be a waste not to taste our cheese, holding the aromas of meadows brushed by the breezes of the Ciminian Hills: WHOLE COW MILK CACIOCAVALLO, COW
CACIOTTA, NATURAL ROMAN CACIOTTA, MIXED CACIOTTA FROM TUSCIA, MIXED SHEEP MILK CACIOTTA FROM LAZIO, PECORINO VITERBESE, COW MILK PROVOLA, WHOLE
COW MILK PROVOLONE, RICOTTA VITERBESE, ROMAN PECORINO CDO, ROMAN RICOTTA CDO.
The precious EXTRAVERGIN OLIVE OIL FROM DI OLIVA TUSCIA CDO enhances all these treats. The oil is obtained from several varieties of olive: Frantoio, Caninese,
and Leccino, collected and pressed within 24 hours. It is suggested to be used to strenghten the taste of legume soups and cooked vegetables. The CARBONCELLA
EXTRAVERGIN MONOVARIETY OIL is also rich in flavour: it is a variety sensitive to winter frosts and so delicate to require hand picking. It is a unique oil of persistent
fruity scent, suitable for dishes based on red meats and game.
A good glass of wine is then the perfect match for all of these wonders. The Etruscan Ciminian Land treats us with even more treasure, such as the wines COLLI
CIMINI PGI, the LAZIO IGT, and the VIGNANELLO CDO: the production of these wines only allows the use of traditional vine varieties, vines breeding mode, and wi-
nemaking techniques. Our grapes are growing on volcanic layers, sea sediments and marls in airy and luminous hillside areas, facing West - Southwest; we obtain
wines with fruity and intense aromas, that are both savoury and rich in minerals. They are the ideal match to the delights of our land.
