LOCAL CUISINE
The taste of the local gastronomy is marked by some common features shared with habits and traditions of Rome, Umbria and Tuscany. Local dishes are mostly based on entrees of pasta as for instance the fieno from Canepina, the lombrichelli and fettuccine dressed with boletus or asparagus sauces. Worth mentioning are the several soups which hand us over an heritage of a culture for food dating back to the etruscan age. The most famous soups are acquacotta, you can find it throughout the whole province, whose ingredients are cicory, potatoes, toasted bread, spices, paprika, eggs, stockfish and other vegetables. Not to be forgotten are the chestnuts, the chickenpeas and the lentils soups. Main courses offer a vaste range where to choose from: roasted pork (porchetta), lamb, rabbit dressed with rosemarin and soaked up into vinegar, wild boar, venisom (pheasant above all), lake fish as lattarino and white fish, and of course any seafood in Tarquinia and Montalto di Castro. An amaro or the local vinsanto accompany, as not better they could, the hazelnuts cookies and the several homemade jam cakes according the old grandma's recipes.