Populated since ancient times and always linked to the destinies of Rome together with Ciociaria, of which it is the most important center, Frosinone now preserves few vestiges of its great past. Among the remains of the Roman amphitheater, the cathedral of Santa Maria Assunta and the Edera skyscraper, symbol of modern Frosinone, lovers of good food However, they can rest assured: the city offers high level gastronomic refinements inspired by the traditional local cuisine.

Simple cuisine, which derives from the ancient agricultural and pastoral civilization of Ciociaria, but that knows how to offer a wide and excellent heterogeneity of agri-food production starting from cheeses, with vaccine and buffalo caciotte and authentic sheep ricotta.

The handmade pasta includes two tasty specialties: the gnocchi, tiny dumplings of water and flour just sunk, and the “fine fine”, very thin noodles of pasta egg, to be seasoned with the classic ciociaro sauce made with chicken and tomato offal, or with porcini mushrooms from the Ernici mountains.

To taste, in addition to the classic abbacchio spread throughout central Italy, also the artisanal cured meats and mountain ham, authentic protagonist of Ciociara gastronomy, and above all the pork snacks, which are served covered with fresh pecorino cheese with polenta.

Traditional desserts are simple and tasty, from amaretti to homemade donuts, to low-fat donuts, traditionally covered with a white sugar glaze.

If the most important wine in the area is Cesanese del Piglio, red and soft, the other wines of Ciociaria also reserve wonderful surprises: the white Passerina del Frusinate, the Ercolana Tower of Anagni, the Merlot by S.Elia Fiumerapido and the Cabernet of Atina.