Food and wine in Latina

young city, founded in 1932 under the name of Littoria, Latina is located in the heart of the Pontine plain, about sixty kilometers south of Rome and a few kilometers from the Tyrrhenian Sea.
Populated with the massive immigration of settlers, especially Venetian, Friuli and Emilian, the city has now progressively lost the characteristics and traditions of the founders to hire a markedly Lazio connotation.

So, even under the culinary aspect, the typical dishes of the settlers gave way to typical local preparations.
A strong dish is therefore the classic Roman abbacchio, ie lamb browned in garlic, oil and ham in small pieces, seasoned with rosemary, vinegar, salt and pepper and served with potatoes. roast.

There are also plenty of vegetable dishes (you can mention, for example, the famous olives of Gaeta and Itri, the Formia lettuce, the Spagnoletta tomato) of Gaeta used to prepare tasty pastries or puntarelle with anchovies, broad beans, artichokes and peas).
Vegetables are often served also in pinzimonio, possibly with locally produced Itrana oil.

Among the first courses, the simple cuisine of the region triumphs with potato gnocchi, but appetizing dishes such as spaghetti carbonara or penne alla amatriciana, authentic masterpieces with a strong flavor.

On such robust dishes, a dry and fragrant wine such as Circeo, red white or pink, is practically a must, produced in the area between Latina, Sabaudia, San Felice Circeo and Terracina.

The traditions of the founders, particularly Venetian and Friuli, are still found, in the production of spirits, the fragrant single-grape grappa that the good wine bars and the Latina's most renowned restaurants know how to expertly recommend to the most demanding customers.