What to Eat and Drink in Frosinone

The culinary tradition of this region offers typical specialties with authentic flavors—from sweet to savory—reflecting influences from both Lazio and Abruzzo. Handmade pasta includes several local specialties: “gnocchetti,” tiny gnocchi made from water and flour that have just been shaped, and “fini fini,” extremely thin egg noodles, served with the classic Ciociaro ragù made with chicken giblets and tomatoes, or with porcini mushrooms from the Ernici Mountains. In addition, there are cannelloni and the famous Ciociaria timbale known as “alla Bonifacio VIII,” featuring macaroni topped with chicken, meat sauce, meatballs, mushrooms, and truffles. Other excellent traditional dishes include artisanal cured meats and mountain prosciutto—the true star of Ciociaria’s cuisine—pork ribs served with steaming polenta and topped with fragrant pecorino cheese, the classic abbacchio (roast lamb), and calascioni, stuffed puff pastry panzerotti. Traditional desserts include amaretti from Fiuggi and Guarcino, homemade ciambellone, and “ciambelline di magro” covered with a white sugar glaze. Notable wines include Cesanese del Piglio, strictly D.O.C.; the white Passerina del Frusinate, recently elevated to the status of wine with Protected Geographical Indication (PGI); Torre Ercolana from Anagni; Merlot from S. Elia Fiumerapido; and Cabernet from Atina.