GASTRONOMY

It is certainly difficult to talk about a gastronomic tradition, as Sabaudia is a very young town; surely, though, we can speak of a “local” gastronomy. It originates from the families from Ciociaria, already present in the area, and those coming from the north of Italy (Veneto, Friuli and Emilia Romagna) who first inhabited the reclaimed land. Furthermore, the 60s brought a new richness and variety to the community cuisine, with a new wave of emigration from Campania and Sicily. Therefore, we can consider as typical: polenta “lenta” served with various meat and “osei” (sauces) suaces, or fried with bacon and salami; cappelletti and tortellini cooked in a in broth or with  bolognese sauce; fettuccine with a tomato  sauce or “alla boscaiola” , with minced sausage, and pasta with beans. Among the meat  dishes: lamb (cooked in a wood oven with potatoes), pork and grilled luganeghe.

The tourist development of the town has brought with it an increased number of marine dishes: anchovies, grey mullet, cod, bass, gilt bream, clams, octopus and various shellfishes. As for vegetables: artichokes “alla giudia” , courgettes, grilled peppers, aubergines “al funghetto” and “alla parmigiana”.

Among the confectionary: Sicilian cannoli, Neapolitan pastiera, baba and puff-pastries. Typical carnival pasties are “frappe” and “castagnole”.

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