The Sabina boasts a rich culinaria tradition, and since the antichi times, are famous for the qualita' of foods and wines. A particular attention we must reserve it to the valuable oil of olive, that it boasts the Dop brand, numbered between the best ones in all mondo.Fra the other products of the zone, optimal are the cheese, the honey, the fungi and the fruit. All these thanks to an agricultural tradition that it has known to resist to industrialization, conserving practical piu' the ancient ones! The territory offers a wine of good quality recognized like Doc.
The vitigni you concur yourself from the Doc are: for red and the rosato Sangiovese from 40% to 70%, Montepulciano from 15% to 40% and others vitigni to red berry until the 30. The Necks Sabini DOC "Cavalier Red Manlio" 1998,è of color steal of upper-middle fittezza, introduce scents of rather modest intensity to above all floreale character. In mouth extension a light body tending to the mean, and a sure morbidezza, than, together to a contained aromatic member, is its greater quality.
The territory offers a worthy gastronomica tradition of famous, beyond to the good Dop oil and Doc wine, finds strozzapreti and fettuccine in gustose sauces, than they are alternated to freschi cheeses and ages to you, between which an optimal one pecorino, than it can be accompanied to the bread cooked to the firewood furnace. Between Cakies we remember the tozzetti with almonds and nocciole, the honey, pure and natural product, are a precious food, composed for 80% from simple sugars, easy absorb them from the body I produced typical of the territory have their roots in the daily food of the civilization peasant, therefore said synonymous "poor" kitchen of simple kitchen, heal and genuine.
Tipical Recipe
Verdure gratinate:
Verdure gratinate: To cut to fettine or to half, zucchine, tomatoes, potatoes, onions, fungi and eggplants. In a teglia oleata, to add a little wine white man, knows them and pepper. Disporvi the verdure, irrorarle with an oil thread of olive of the Sabina and cospargerle of bread crumb. To still dust the verdure with grattuggiato $parmesan and an olive oil thread and a pizzico of pepper. Put into an oven and to serve warmth.
Tagliolini co li facioli:
To take of the fagioli and to put them to bath the evening before. To drain them, and to put them to cook in abundant water not too much cold with or more segments of garlic, a coast of sedano, an entire carrot and a little know them. To make to cook a lot slowly moment.
To completed baking to remove them the fire and to leave to cool them because end when they are warm does not go handle to you. Tritare fine a little carrot, onion and a coast of sedano. In one pot to pour the water necessary and to join the cooked fagioli, and, all to raw, the trito one, two or more entire potatoes to you peelings, oil of olive of the Sabina, one butter walnut, a little tomato. To leave to cook slowly, therefore to crush potatoes and riversarle in minestra.A the part, with eggs and flour, to pull one leaf through a po' high. To cut it therefore strisce to a po' wide, to arrange one strip on the other, therefore to cut, formed tonnarelli, the tagliolini. To make to dry them a po' and to pour them in the minestra. Two minuteren of boiling and are ready. Pepper and chili pepper, to appeal to, the last one
Cicoria of field ripassata in frying pan:
Cicoria of field ripassata in frying pan: Lessare in hot water and leggermente salata the cicoria of field. To drain it. In one frying pan to pour abundant oil of olive of the Sabina, two or more segments of garlic cuts to pieces, one or more pezzetti than chili pepper. To place the frying pan on the fire and hardly the garlic will be leggermente blond to pour the cicoria to you, to salt and to leave as soon as to insaporire. To serve warmth
