Strada del Tartufo e della Castagna - Valle del Turano


The international fame of truffle obviously makes it a super hero at the table, but chestnuts and other traditional products of the area are also the basis of delicious dishes.

Moreover, given the proximity to Lake Turano and the fact that the local cuisine, at least since the mid-twentieth century, has been enriched with fish products, including farmed ones, the Turano valley food offer has become even more interesting.
Buon appetito!

Truffle-based dishes
  • Fillets of trout with black truffles
  • Emmer wheat with truffle
  • Fried egg with oil-seasoned vegetables and black truffle
  • Olive paste and prized black truffle
  • Organic durum wheat Tonnarelli with cheese and pepper and white truffle
  • Foil-baked potato gnocchi with truffles
  • Rieti “fregnacce” (lies) pasta with truffle (maltagliate)
  • Crostini with fresh black truffle and Roman caciotta
  • Roast veal with truffles
  • Dog rose flowers and white truffle semifreddo
chestnut-based dishes
  • Soups with chestnuts ground into flour
  • Chestnuts and chickpeas or with other legumes or vegetables
  • Chestnuts boiled with bay-leaves
  • Candied Chestnuts
  • Mashed chestnuts
  • Ravioli with chestnuts (cooked like jam, along with aromatic liqueur and dark chocolate)
  • Risotto with chestnuts
  • Chestnut dessert
  • Glazed chestnuts glazed like the French “marrons”
  • Pasta and bean soup (with the bean-pea from Castel di Tora)
  • Bean-pea stew with sausage
  • Bean-pea boiled and seasoned with garlic and oil
  • Maize and wheat polenta, also with pork gravy
  • Mixed Grill “the Rieti way” of mutton, pork and beef
  • Hodgepodge stew
  • Torn Sagne (fresh pasta)
  • Fettuccine
  • Gnocchi
  • Strigliozzi (fresh pasta)
  • Fettuccine with porcini mushrooms