From the woods to the dinner table.
Among the woody hills, suggestive landscapes and villages rich with historical and artistic memories, the River Nera, first through gorges and then opening when it merges with the Tiber, flows through its territory.
Yet again, here, as in the Nera Valley, nature offers abundant products from its woods: mushrooms, truffles and chestnuts, which become the basic ingredients for the typical local dishes.

Strong flavours, from the Middle Ages.
Among pasta dishes, Manfricoli are excellent and characteristic; it is pasta made with flour and water, to be savoured with tasty sauces. Then polenta with wild boar, hunted in the woods around, the dishes with pasta and beans and barbecued meats. Then again, a fragrant, golden honey of local production, to savour with cheeses. All washed down with red wines (the local production, which during recent years has been refined and enriched through a later grape-harvesting, is first rate). Finally, the extra-virgin olive oil, of excellent quality, the necessary final touch to every dish: not forgetting the white pizza, cooked in a wood-fired oven and served piping hot during the celebrations for the Corsa all’Anello (Ring Contest) in Narni during the month of May, when strong, medieval flavours triumph in the inns.

Special recipes
Wild boar with polenta
The wild boar meat is marinated in red wine, with herbs. After 24 hours the meat is placed in a pan with oil and herbs. It is cooked slowly and served with roast polenta.

Tortiglione
This is a cake of Lumbard origin and perhaps derives from the ancient propitiatory rites for the fertility of the countryside. It is usually used during the Christmas period. The ingredients include almonds, sugar, egg whites, lemon zest and flour. The cake is twisted into a spiral form, similar to a snake.
In the month of August, in Penna in Teverina, the local women have a Tortiglione cookery competition jealously keeping their recipes top-secret!

Must biscuits
These are typical grape-harvesting period biscuits. They are prepared with flour, must and sugar, and baked in the oven. Dunked into new wine they are a real delicacy.