The province of Rieti has often been identified with Sabina, an Area where olive trees – whose presence dates back to more than 2000 years ago and which now provide one of the most excellent extra-virgin olive oils – dominate.

In this district, the very ancient abbeis of Farfa and Santa Maria in Vescovio are something that you cannot miss, as wellas well as Valle Santa, one of the places related to the memory of St. Francis of Assisi. Here he left many evidences found in the convent of Fonte Colombo, in the “Cappella del Presepio” near Greccio, in Santa Maria della Foresta.

The valleys of Salto and Turano, characterized by the presence of the two artificial lakes having the same name and famous for the presence of truffles and chestnuts, provide a beautiful natural landscape.

And finally, mount Terminillo – one of the most important ski resort in central southern Italy – towers over the Rieti planes crossed by Salaria street. The Rieti cuisine is mainly composed of all type of “pasta”. The most famous dish is certainly “bucatini all’amatriciana” prepared with “guanciale” (bacon), tomato, pepper and pecorino cheese. There are also “fregnacce alla Sabina” (homemade pasta cut in diamonds served with a sauce of spices, garlic, oil and tomato), “jaccoli” or “maccheroni a fezze” (flour-and-egg pasta with meat and cheese) and “stracci di Antrodoco” (small pizza filled with meat, vegetables, cheese and baked).

Among meat dishes, “pollo alla sabinese” (chicken with a spicy sauce of anchovies, capers and olives), “ciamarughe” (stewed snails) and “abbacchio in guazzetto” (lamb sesasoned with a egg sauce and cheese) are excellent. Typical products include especially the charcuterie of Leonessa and Amatrice, pecorino of Accumoli and the cheeses of cupola valley. The best-known local sweets are “cristhmas nociata” which are cookies made of honey and crushed nuts, and “pizza pasqualina” made of leavened dough mixed with eggs and sugar.

As RDO wine we have the Colli della Sabina.

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