Angela guides us through the discovery of the capital's authentic and world-famous cuisine. It's only right that she begins with a classic bruschetta, made with slices of homemade lariano bread. This delicacy is particularly well known in the Castelli Romani area, and is seasoned with pink garlic, salt, pepper and extra virgin olive oil.
To follow, our Cesarina makes us “Pasta alla Checca”, a typical first course from the Lazio region. The sauce is made from mature tomatoes, sliced and seasoned with with salt, oil, basil, garlic and Pontine buffalo mozzarella. For the second course, Angela serves a salad of cannellini beans, fresh onions and tuna, accompanied by the traditional 'vignarola', which consists of peas, lettuce and artichokes.
To finish, a delicious visciola jam tart. The delicious preserve is made with small sour cherries grown in the Lazio region countryside.