Tuscia region highlights local culinary traditions and seasonal flavors

The Tuscia region in Italy features a culinary landscape deeply connected to its unique geography, ranging from the volcanic tuff landscapes of Civita di Bagnoregio to the agricultural traditions of Onano.

In Onano, local lentils are a staple of peasant cuisine, valued for their small size and versatility in dishes such as soups. This produce is part of the broader agricultural identity of the Alta Tuscia area near Lake Bolsena.

In Anagni, the establishment Officina XL is hosting a seasonal culinary program throughout October. The schedule includes themed weekly promotions, such as an autumnal pinsa featuring pumpkin cream, porcini mushrooms, and cured pork, as well as a dry-aged meat experience focused on beef matured under controlled conditions.