Gastronomy

Two fundamental ingredients are essential to Viterbo gastronomy: simplicity and authenticity. Health addicts will certainly love "soups" (zuppe) with all kinds of vegetables.

Pasta

For those who prefer richer fare, we recommend the typical fettuccine (homemade egg pasta), or lombrichelli (large spaghetti made with water and flour) which change name depending on the area: cavatelli, bighi, culitonni, brigoli and piciarelli; and the traditional and unbeatable fieno from Canepina (very thin, light pasta).

Meat

Among the meat dishes worthy of note is abbacchio (lamb) roasted in the oven or “alla cacciatora” (stewed in a tomato, wine and herb sauce), and mixed fried brains, liver, artichokes and mushrooms; not to mention the mouth-watering game.

Fish

Fish is cooked in all its variation, both along the coast and near the lakes; the traditional “zuppa di pesce” (fish soup) is a common feature.

Vegetables

Vegetables are also popular dishes. Let us not forget the beans stew with pork rind and fresh chicory dressed with garlic and anchovies.

Cheese

Among the cheese products, simple but tasty, are pecorino (made from sheep's milk), caciotta, ricotta and mozzarella.

Wines and sweets

Good local wine is also abundant at this feast. Grape-growing is widespread in the whole region thanks to favourable climatic conditions and both red and white dry wines are produced (Est! Est!! Est!!!, Colli Etruschi, Colli Cimini, Valle del Tevere) as well as sweet wines (Cannaiola di Marta, Aleatico di Gradoli) which are an excellent accompaniment to the traditional homemade desserts prepared with hazelnuts and chestnuts from the Mounts Cimini.