Fishes

In absence of sea the freshwater fishes characterize the fish cooking  ciociara. Today the trouts, in particular of Rapido and Fibreno rivers, are still widely consumed and elaborated well. In the most characteristic premises it is also possible to consume fried eels and (very rare) spinarelli in the olive oil, after a wipe in the hard grain flour. But a particular mention the river crayfishes deserve it. Some time ago very plentiful in waters ciociare, today must do himself turned, except very rare cases, to imported products. We signal them because they belong to the tradition and still today the execution method in the cooking follows dictate me ancients.