Local Specialties
Acquacotta
The oldest and most iconic soup of Tuscia. Born from the humble traditions of the butteri cowboys and local farmers, acquacotta is made with stale bread, wild chicory, a poached egg, and a generous grating of pecorino cheese.
It is a dish that tells the story of a land where nothing was wasted and everything was transformed into nourishment.
Pappardelle with Wild Boar Ragù
The signature dish of Cimini cuisine. Fresh egg pasta, hand-rolled and wide-cut, meets a slow-cooked wild boar ragù infused with rosemary, bay leaves, and local red wine.
A first course that demands patience and a low flame, just as the rural tradition of Tuscia dictates.
Pasta with Cimini Porcini Mushrooms
In autumn, the woods around Vetralla are filled with porcini mushrooms, known for their fleshy caps and unmistakable aroma. Tagliatelle or rigatoni tossed with garlic, oil, parsley, and freshly picked mushrooms: a dish that tastes of the forest and the season.
From September to November is the best time to savor it in the local trattorias.
Farro Soup
Farro is one of the oldest grains cultivated in the Tuscia region. Slowly cooked with legumes, seasonal vegetables, and a drizzle of raw extra virgin olive oil, it creates a thick, nutritious soup deeply rooted in the local peasant culture.
A winter dish that warms the body and tells the story of the virtuous simplicity of Lazio’s “cucina povera.”
Hunter-style Lamb
The quintessential Sunday main course. The lamb is slow-cooked in a pan with olives, capers, rosemary, garlic, and white wine until the meat becomes tender and the juices reduce into a thick, fragrant sauce.
A dish that smells of celebration and family, a staple on Vetralla tables during special occasions.
Tozzetti, Maritozzi, and Nociata: the sweet soul of Vetralla
Hazelnut tozzetti, maritozzi with whipped cream, and walnut-and-honey-based nociata round off every meal with the genuine sweetness of traditional rural pastry-making. Still prepared by hand today, they are the most beloved gastronomic souvenirs for visitors.
To be enjoyed with a glass of dessert wine or a ristretto, just as tradition dictates.