Sabina, exploring ancient tastes maccheroni ccentonara

Sabina, a vast area North-East of Rome, is a territory that was able to, despite the actual difficulties, resist a wild urbanization without preserving its charachter, environment, views and eno-gastonomic traditions without becoming suburbia. Renowned in history for being the mother land of glorious Rome. Of the ancient Sabines people there are a few information, also because they mixed and integrated with the 'gens' of pre-Christian Rome. Many towns built well before the urbe was condita, were able to keep during the millennia habits and customs that can be found in the peculiarity of food and recipes. A few kilometres away from ancient Nomentum, in the heart of Mentana, nodal point for the creation of unified Italy, it is possible to find delicious local products, such as ciammella a cancellu and maccheroni centonara.

Extra virgin PDO olive oil
Maccheroni alla centonara 

Freshly picked tomatoes 

Basil

Onion

Sabine pitted olives

Chilli

Salt

Caciotta in cubes 

Accurately wash the tomatoes, prepare a dense juice with basil, salt and oil to be added just before serving. Brown a mince of onion, provinciali herbs anc chilli in extra virgin PDO olive oil, cook on high heat and add the pitted olives. Boil the maccheroni centonara in abundant salty hot water (as for pasta, make the water boil, salt, add the pasta when the water is boiling and cook for the  required cooking time) and saute wit the caciotta. Garnish with basil flowers and Sabine olives.

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