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Soups from Tuscia:
Among the typical dishes of Viterbo and its territory we find acquacotta, pignattaccia, cicerchiata, bagnone Viterbese, chickpea and chestnut soup and panzanella.The soup or soup of chestnuts and chickpeas, It is the typical dish that is served during festivals, such as that of chestnuts. It is usually accompanied with dumplings.
The acquacotta it is a dish defined as "poor" because for its preparation they used raw materials at no cost or almost directly available in the countryside and in the vegetable garden. Even the bread to be added was strictly stale. Nonetheless, this dish is rich in strong and wonderful flavors and smells such as that of wild mint and wild herbs (which today, if not available, we can replace with others to be purchased directly from our trusted greengrocer).The variants of the Viterbo-style acquacotta are many and derive from the availability of products that were available at the time for the preparation of the dish.
Chickpea and chestnut soup. Typical recipe of the Cimini Mountains and of the Viterbo countryside. The presence of chestnuts and chickpeas was due to the fact that the chestnuts were freely harvested in the chestnut groves of the area and were added to the dishes to make them more substantial and tasty.
Bagnone from ViterboIt is a typical dish of the Viterbo peasant tradition. Born in Vallerano, a small town in the province, it was the meal that the farmers usually brought for lunch during the olive harvest. It is a healthy, light, complete dish, simple to make and with an ancient flavor. It is one of those dishes now considered old and obsolete, because they belong to a distant past, forgotten by restaurateurs and also by mothers in the kitchen.
Viterbo-style panzanellaPanzanella (soft bread), also called pansanella or panmolle or panmòllo, is a typical dish of central Italy and Tuscia. The term derives from "pane in zanella", where "zanella" (= small zana) means a concave container in the shape of a small cradle, a small basket or, even, a brick that is part of a canal, open in the middle , where the water flows. Probably, from such a container the panzanella took its name, which in the past was used by peasants, especially in vegetable gardens and in the countryside, for a frugal summer meal, or by boys for a hasty summer snack.
Also for fish lovers this area holds some pleasant surprises. The two large volcanic lakes of Bolsena and Vico pay homage to fish species of the highest culinary value.The perch, the small silversides, the grandiose Whitefish, the Pike, the Tench, the eels provide the natural basis for wonderful cooking preparations and are part of the recipe of the famous "Sbroscia" a sort of soup prepared with lake fish, that only here in the province of Viterbo they know how to make with an ancient recipe that allows you to savor a unique and special product.
Mushroom soup with porcini, ferlenghi, chiodini and potatoes, pasta and beans, pasta and broccoli, pasta and lentils, farro soup and numerous variations with the addition of lard and pork belly.
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