First courses were predominantly of cabbage, spelt, onion or other vegetable soups, with large hand-rolled spaghetti known as ‘pici’ served with a host of sauces including duck, mushroom or tomato bolstered with large quantities of chilli and garlic (all’aglione).
These dishes were almost always linked to seasonal agricultural activity. During intense working periods – especially threshing time, the olive harvest and the grape-picking period – the farm workers were brought food by the women and ate at the edge of fields or under trees.
Each region should be explored travelled and visited in its entirety. Only then can you really get to know its local culture. Our area, however, also needs to be tasted. Every sip of wine, every slice of Cacio cheese, each Chianina steak – served with just a pinch of salt and a drop of our extra virgin olive oil – not only offers the unique
flavour of our highest quality produce but acts as a living sample of our history and traditions. This is because these flavours have not been adulterated or devised as gastronomic adventures for tourists. They are an authentic taste of our everyday lives.
These recipes came about from farmers huger and their ingenious remedies. Extra virgin oil plays a central role in each one .
Clicking on imagine will be able to taste these ancient tastes and the genuine sense of the good kitchen.
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