Organic food

Paliano is a healthy territory and of course willing to provide excellent raw materials, that the traditional gastronomy, always with sincere and typicality.

Le terre di Paliano, every day leads to food market, meat, cheese, milk, fresh vegetables, potatoes and fruit, from organic production, certified, guaranteed and catering, in these years, is making its own preparations, retrieving some ancient relationship with the land and with the products of the lands of Paliano, researching the typicality, the peculiarities, the authenticity of certain flavors. All this is taking thanks to careful and sensitive operators and manufacturers who are investing on the companies and they are adapting to the needs of an advanced market research and quality demands.

It is during the months of October and November that celebrates the abundance of terre di Paliano, the harvest, from which was born the Wine Cesanese del Piglio, and in the olive harvest, which extracts theExtra virgin oil of Rosciola.

The wine Cesanese del Pigliothe production base, and the entire cultural district, with the 2008 vintage becomes DOCG denominazione di origine controllata e garantita, the first of Lazio for the most important autochthonous red wine of the region.

Extra virgin oil of Paliano, obtained from the cultivation of the ancient Cultivate Rosciola, has noble olive quality by squeezing, almost extinct in Central Italy, is a product rich in aromatic substances, delicate and inviting, essential in various culinary preparations. From June 2011 has been included in the list of traditional food products of Lazio.

The palianesi have never given up the good and genuine kitchen. The dishes still have that pure flavor due to the use of simple products of this land.

The only handling of water and flour to prepare a dish that perfectly represents the essential home kitchen. It is the Pataccaccia, in the classical form of maltagliato or Long Dumplinground section.

Pataccacce and Long Gnocchi they are accompanied, from time to time, from products that the season has to offer. And, so, if the meat sauces accompany Pataccacce, But even the richest fettuccine or timbales, the Long Gnocchi prefer with mushrooms.

In the use of stuffed with ricotta cheese and local cheese and many sheep farms allow the use, in the kitchen, lamb meat, in all seasons.

Among the traditional dishes, which increasingly happen to taste in Paliano, we cannot but recall the yellow to brick Pizza, with herbs and wild chicory; soups; the crackers Carnival; the doughnuts in syrup prepared at Easter; The Cake, which still uses the cream of tartar; the Christmas Gingerbread.

Many small delights can be enjoyed only in Paliano.