The Cuisine of the Tuscia: Simplicity and Authenticity
The culinary tradition of the Tuscia is rooted in a simple philosophy: genuine ingredients, recipes handed down from generation to generation and extra virgin olive oil as the absolute star. In our region, Canino oil is not a mere condiment, but the element that transforms humble dishes into unforgettable gastronomic experiences.
Bruschetta: The Symbol of Tuscia Simplicity
There is no better way to appreciate a quality extra virgin olive oil than on bruschetta. In the Tuscia, we prepare it like this:
- Naturally leavened rustic bread, cut into thick slices
- Toasted over embers or on a hot griddle
- Rubbed with freshly cut garlic
- A generous drizzle of raw Canino oil
- Coarse salt and freshly ground black pepper
The secret lies in the oil: it must be fresh, from the latest harvest, and used raw and generously. Bruschetta should be served immediately, while the bread is still warm and the oil releases all its aroma.
Acquacotta: The Dish of the Butteri
Acquacotta originated as a humble dish of the Maremma and Tuscia cattle herders (butteri), but today it represents one of the treasures of our gastronomy. The traditional recipe calls for:
Ingredients for 4 people
- 1 kg of mixed seasonal vegetables (chicory, chard, escarole)
- 2 white onions
- 4 ripe tomatoes
- 4 fresh eggs
- Stale bread
- Plenty of Canino extra virgin olive oil
- Grated Pecorino Romano
Preparation
Gently fry the thinly sliced onions in Canino oil until golden. Add the chopped tomatoes and the cleaned vegetables. Cover with water and simmer over low heat for at least an hour. At the end of cooking, crack the eggs directly into the boiling broth. Serve over slices of stale bread, finishing with Pecorino and a generous drizzle of raw Canino oil.
Tuscia Spelt Soup
Spelt, an ancient grain cultivated for millennia in our region, pairs perfectly with Canino oil in this hearty soup:
- 300 g of pearled spelt
- 200 g of borlotti beans
- Celery, carrot and onion for the soffritto
- Peeled tomatoes
- Vegetable stock
- Fresh rosemary and sage
The soffritto should be prepared with plenty of Canino oil. The spelt cooks in the stock enriched with the previously boiled beans. Before serving, a generous drizzle of raw oil enhances all the flavours and lends that creaminess that makes this dish unique.
Canino Oil in the Kitchen: Our Tips
To make the most of Canino extra virgin olive oil in your recipes:
- Always raw: Add the oil at the end of cooking to preserve its aromas and properties
- Don't skimp: Good oil should be used generously
- Temperature: Avoid overheating it when frying
- Storage: Keep it away from light and heat sources
In our mill we produce oil following the very same methods handed down by grandfather Vittorio, with the same passion that has guided us for over a century. Every bottle holds the essence of the Tuscia and of our family.
Bring the Tuscia to Your Table
Discover our Canino extra virgin olive oil and try these traditional recipes with an authentic product, born of the passion of four generations. Visit our mill in Villa San Giovanni in Tuscia for a guided tasting and let yourself be won over by the flavours of our land.
