Wines

The productors in high Ciociaria of towns such as Paliano, Piglio, Serrone, Acuto, Anagni and Roiate, Olevano Romano, Genezzano too, have challenged the oils of Toscana, Sicilia and Liguria organizing themselves in an association named “La Rosciola” in Palliano. So the ancient Rosciola has been preserved: in fact it was almost extinct in the centre of Italy, and Rosciola oil, valued even by Lucullo, have been still produced. It tastes exellent and it’s appropriated for each fodd, above all for grilled fish and roasts.The main Ciociarian wines are, in the northern area: “Cesanese del Piglio” (red), and “Passerina del Frusinate” (white, IGT) in the towns of Anagni, Pigliom Paliano, Serrone and Acuto, while in the Comino valley are produced an exellent “Cabernet Atina” (DOC) and the “Somigliò”, produced in the Palombo wine-cellar. The first wine producer in Lazio were Etruschi and Romanos, who preferred to farm more flat and sunny areas. The popularity of Castlels as winery areas has always been undying; another area of Lazio in witch wines are producent from pre-roman age is the Ciociaria. Old vines, with newer ones from the ‘700, are breeded on argillaceus earth, some of these were imported form France, such as Cabernet and Merlot.