An earth, a property


Mountain chains with an austere profile that wrap it in a loving embrace; lush forests and emerald pastures enriching it with vital oxygen; sources, lakes and rivers to make its lands even more fertile; rolling hills, quilted with beautiful vineyards, olive groves with silvery foliage and cultivated fields bearing witness to the infinite generosity of nature. Majestic megalithic walls, acropolis, extraordinary archaeological testimonies, ancient castles, fortresses and fortified towers, mediaeval villages and noble houses that confirm its millenary history. And then the abbeys, hermitages, cathedrals, shrines, cloisters and crypts that mystically lead to discovery of the deepest roots of Christian culture. Parks, reserves, caves and famous spas that emphasise its extraordinary heterogeneity. And, finally, its people who are friendly, industrious, tireless, proud of their origins; people with a big heart, always ready to accommodate guests with warmth and respect, to offer refreshment, to give them a smile.

This is the Ciociaria, land of Cicerone and Giovenale, of Bonifacio VIII and St Thomas, of Cesare Baronio and Giuseppe Cesari (Cavaliere d’Arpino), of Vittorio De Sica and Marcello Mastroianni; the land of Saturn, of the Hernici and the Volsci, of Thomism, of Cistercian Gothic architecture and of western monasticism; the land of popes, saints, artists, patriots and brigands; the land of immeasurable artistic, cultural and landscape wealth; the land that has lived in its entirety and that takes time to be known, admired and appreciated; the land traditionally devoted to agriculture and pastoralism; the land of a thousand flavours; and the land where good food and good drinks not only serve to satisfy the stomach and pleasure but are held to be a point of honour and source of pride. Since forever.

In fact, the adjective “ciociara” – especially when associated with “cuisine” – has always been universally used as a synonym for traditional, authentic, good, healthy and wholesome food. The favourable climatic and soil characteristics, the extraordinary biodiversity of the territory, the various cultures stratified over the centuries and, above all, the hard work of farmers, stockbreeders, tradesmen and housewives are the foundation of the immense gastronomic heritage of the province of Frosinone. A material heritage that is edible, made up, typical products of the highest quality and many mouth-watering dishes, and a non-material heritage that is no less copious, made up of traditions, cultures, rituals and gestures that characterise this cuisine, often with matriarchal traits and a strong identity, but at the same time with simple recipes and elaborate preparation, modern in its nutritional values and ancient in spirit, poor in ingredients but very rich in symbols, meanings and knowledge.