Tuscania Nature Reserve

Food Traditions

Typical Tuscanese cuisine is in fact a local variant of the regional dishes of coastal Tuscia Viterbese, and is based on local farm produce. Tuscanese recipes are often based on ancient traditions, well worth re-discovering and savouring today.
These country-style dishes are always accompanied by excellent local olive oil and genuine, robust wines; not to be missed are the various types of hand-made 'pasta' ('lombrichèlli' etc.), meat courses ('scamorrìta', 'ròcchie', etc.) and various types of pulse soups. Other typical dishes are 'acquacotta con gli odori', 'panzanella campagnola', (made with ripe cherry tomatoes), and then the salads of chicory shoots, water cress or dandelions, beans with bread and wild fennel ('Le facjòle co' le fette'), 'ferlénghi' mushrooms, 'bruschette' (savoury toasted bread) and pizza with 'sfrìzzoli'.
Finally coming down to dessert, according to the seasons you will find 'tozzétti', 'biròlli', 'torcigliòne tuscanese', the simple 'diomeneguardi' and for Christmas day 'maccheroni' with nuts.