Top 15 Traditional Foods
in the Province of Viterbo

Azienda Agricola Gioacchini is an olive oil producer located in Viterbo, Italy. The farm is known for cultivating olive trees and producing high-quality olive oil with traditional methods.

They emphasize organic farming practices and sustainability in their production process. The olive oils are often characterized by their rich flavor profiles and are used in gourmet cooking.Expand

Frantoio Gentili is a family-run olive mill based in Farnese that has been producing extra virgin olive oil for nearly two centuries, combining tradition with modern technology. Their production is based on local cultivars such as Canino (Caninese), Moraiolo, Pendolino, Leccino, and Frantoio, with olives processed within a few hours of harvest exclusively through cold extraction at temperatures below 27 °C.

Their oils are distinguished by a bright green color, the aroma of fresh fruit, a delicate bitterness, and a subtle spiciness on the finish, making them suitable both for simple dishes and for haute cuisine. Frantoio Gentili is committed to sustainable production, the use of recyclable packaging, and reducing its environmental footprint, while tastings and visits to the mill further connect visitors with the local heritage.Expand

A1980 is a premium Italian brand of organic extra virgin olive oil, produced by Azienda Agricola Alessandra Nicolai, a family-owned farm located in Montefiascone, in the northern part of the Lazio region, near Lake Bolsena and just north of Rome. This brand carries a strong personal and emotional mark of its owner — the name A1980 symbolically represents the year of her birth, as well as the beginning of a refreshed and modern vision of olive cultivation. The oil is made exclusively from organically grown olives, hand-harvested and cold-pressed just hours after picking.

The result is an oil of exceptional quality, rich in fruity and green aromas, and deeply expressive of its territory — volcanic soil, a mild microclimate, and unspoiled natural surroundings. Every step of the process is overseen by Alessandra Nicolai herself, who is personally involved in everything from cultivation to processing, bottling, and sales. A1980 is not just olive oil; it is a blend of tradition, land, and contemporary vision — a true testament to how a small family endeavor can become an ambassador of authentic Italian flavor around the world.Expand

Boni Francesca is an olive oil producer based in Viterbo, Italy. The company focuses on high-quality olive oil production, emphasizing traditional cultivation and processing methods.

They produce extra virgin olive oil from local olives, ensuring a distinct regional flavor.Expand

Frantoio Tuscus di Giampaolo Sodano e C. SAS is an olive oil producer based in Viterbo, Italy.

The company specializes in the production of high-quality extra virgin olive oil. They utilize traditional methods combined with modern technology to ensure the quality of their products.

The olive oil is made from carefully selected olives, primarily from the Tuscia region.Expand

San Bartolomeo Olive Oil is a high-quality extra virgin olive oil crafted with care by expert producers. Made from carefully selected olives, it offers a well-balanced flavor with fruity notes, a hint of bitterness, and a subtle peppery finish.

Cold-pressed to preserve its natural aromas and nutritional benefits, this premium oil is ideal for drizzling over salads, grilled vegetables, seafood, and gourmet dishes. It embodies tradition and excellence, making it a must-have for olive oil enthusiasts.Expand

Frantoio Presciuttini is an olive oil producer based in Viterbo, Italy. The company specializes in the production of high-quality extra virgin olive oil.

It employs traditional cold-pressing methods to extract the oil, ensuring the preservation of its natural flavors and aromas. Frantoio Presciuttini sources olives from local groves in the surrounding region.Expand

Az. Agr.

Monte Jugo is a cheese producer based in Viterbo, Italy. The farm specializes in producing high-quality, artisanal cheeses using traditional methods.

They are known for their use of fresh, locally sourced milk from their own livestock. The product range includes a variety of both soft and hard cheeses.Expand

Società Agricola Regazzano is an Italian agricultural company located in the heart of Tuscany, renowned for producing high-quality extra virgin olive oil. The company is committed to traditional farming methods, focusing on sustainable practices and the cultivation of olive trees.

Their olive oils are made from carefully selected varieties, resulting in products with rich, distinct flavors and a deep connection to the region’s terroir. Regazzano’s oils are known for their balance, smoothness, and aromatic complexity, making them a favorite choice for culinary enthusiasts who appreciate premium Italian olive oil.Expand

Vignanello pamparito is a distinct anise-scented bread originating from the municipality of Vignanello in the province of Viterbo. It is a regional specialty of the Tuscia area, specifically within the Lazio region, where it has received the De.C.O. (Denominazione Comunale di Origine) certification. The product is physically defined by its donut-like or elongated shape and a light brown exterior achieved through an egg wash or water glaze before baking. The name is believed to have developed from the Latin pan parito, meaning bread to prepare, or from the phrase pane per il marito, suggesting a loaf made by wives for their husbands to carry to work. Historical records indicate the name was in established use by the mid-19th century. Preparation begins with a sourdough starter or brewer's yeast mixed with warm water and flour to create a sponge. After this initial fermentation, the dough is integrated with extra virgin olive oil from Vignanello, salt, and anise seeds that have been soaked in a half-glass of Greco di Vignanello white wine. The resulting mixture is kneaded extensively to develop elasticity and left to double in size. It is then shaped into round or prolate loaves and baked, ideally in a wood-fired oven preheated to 250°C. A specific characteristic of pamparito is its structural versatility; it possesses a fragrance dominated by anise and wine but maintains a neutral enough profile to accompany both sweet and savory items. It is served warm or at room temperature, typically sliced thin to reveal a dense but soft crumb. In its primary regional context, the bread is eaten alongside cured meats like capocollo, prosciutto, and salami, or with hard cheeses and boiled eggs, and is a staple at the Easter table. It is also commonly consumed as a breakfast item, dipped into caffellatte or spread with fresh ricotta. Beverage pairings often focus on the local Greco di Vignanello wine used in the dough, but the bread also complements dry sparkling wines or strong espresso when eaten in a sweet context.Expand

Anguilla alla Bisentina is a traditional dish originting from Bisentina, a tiny island in the middle of Lake Bolsena. The dish is usually made with a combination of eels, tomatoes, garlic, dried hot peppers, olive oil, white wine vinegar, rosemary, sage, bay leaves, salt, and pepper. The eels are sliced into pieces and sautéed in an earthenware pan with the vinegar, herbs, and garlic. After a few minutes, olive oil is poured into the pan along with tomatoes, hot peppers, salt, and pepper. The dish is cooked for a few more minutes until a dense sauce is formed. Before serving, the cloves of garlic are removed from the dish, and it's then ready to be enjoyed with crusty bread on the side.Expand

Sbroscia or zuppa di lago is a traditional fish soup originating from the Bolsena area. The soup is usually made with a combination of fish from the Bolsena lake, mint, potatoes, onions, garlic, tomatoes, stale bread, hot peppers, olive oil, and salt. This old dish was most commonly made by fishermen, and the lake's water is traditionally used to prepare the fish soup. The fish used in the soup are often sliced tench, eel, pike, and perch. The soup is cooked in earthenware vessels until everything is fully cooked and the consistency becomes dense. Sbroscia is typically served in deep bowls and it's accompanied by slices of toasted stale bread.Expand

Coda in padella is a traditional dish originating from the province of Viterbo in Lazio. The dish is usually made with a combination of pork tails and ears, potatoes, fennel, garlic, olive oil, salt, and black pepper. The cleaned tails and ears are shortly boiled in salted water, then chopped into pieces. The pieces are sautéed with the garlic in olive oil, and the potatoes are then added to the pan. The dish is seasoned with salt, pepper, and fennel and it's cooked until the tails and ears are well cooked and the potatoes become golden brown. Coda in padella is served hot.Expand

Biscotto di Sant'Antonio is a leavened, braided sweet bread with a very long tradition - in Tuscia it is traditionally prepared every January 17th in honor of Saint Anthony, the protector of men and animals. The shape of the braid is connected to the symbolism of the node as a sign of fidelity and bond with the Saint. Made with flour, sugar, eggs, anise, milk, extra virgin olive oil, yeast, white wine, and grated lemon zest, biscotto di Sant'Antonio has a distinctive flavor, mainly due to the presence of anise, and pairs nicely with white wine.Expand

Biscotto di Sant'Anselmo is a sweet, naturally leavened, round-shaped bread from Bomarzo made in honor of Saint Anselmo, the patron saint of the city. The legend says that Anselmo, who was the bishop of the city, used to make this bread to feed the poor and the pilgrims. Made with eggs, sugar, oil, yeast, anise seeds, grated lemon zest, salt, milk, and local liqueurs Alchermes and Mistrà, it is traditionally enjoyed soaked in zozza, a mixture of liquor, oil, wine, sugar, lemon, and anise.Expand