The South Pontino Gastronomy

The Land of Aeneas and Ulysses offers thousands and more gastronomic pleasures. The local cuisine is based on both sea and land ingredients reflecting the dual inner nature of this territory. Some of them are grown or produced in green gardens and fields, under the sun: we are referring to the many types of fresh vegetables and local products that characterize the local territory and that cannot be found systematically on large distribution systems yet.

Others, instead, are “out of sight” under the sea: anchovies, sardines, tuna, calamari, but also gilthead sea breams (Sparus aurata), turbots and Mediterranean prawns, lobsters and the exquisite octopuses. The list can go on forever. One the strong point of the Pontina’s cuisine lies in the freshness of its ingredients often picked or fished in the very same day of when they are prepared and eaten.

The many, long days of sunshine mean locally grown vegetables are full of flavour. Vegetables gardens are found all over the coast between Minturno and S. Felice Circeo and the green houses in the areas between Sperlonga, Itri and Fondi (the largest vegetables market in Europe) provide some of the best quality produces of all types for taste, quality and freshness within Italy. The local fish markets of Gaeta, Formia and Terracina generates a good source of revenue for the local economy: at every local market or fish monger you will find huge variety of fish from these waters, often with many local species literally unknown abroad, but not for this less tasty.

More than one local folkloristic event taking place in this territory of Lazio are actually based on large consumption and celebration of gastronomic sea dishes like the Feast of the blue fish, which takes place in September in San Felice Circeo or the Feast of the Sea, which is held in August in Gaeta. At the same time, the majority of local restaurants, especially on the coast, offer delicious fish specialties among their ‘house specialties’. Obviously, in most restaurants, it is always possible to try not only dishes exclusively prepared with fish but also taste all the thousands land, hills and mountain flavors typical of this land. This is a land whose antique origins and expressions are strongly connected to his historical and cultural development, in which agriculture, farming and fishing have always played an important role since ancient times.

Once again, our articles will advice in where to find the best markets and food shopping places, on what little ‘secrets’ can be asked at restaurants to get the best food and tips on how to avoid to be treated ‘as tourists’. Other secrets behind the scenes of the Italian cuisine will also be revealed. Did you know for example that in this part of Italy you can often get huge bounces of same-day, freshly-cutted Italian herbs when you buy at least 5 Euros of other fresh produces? We will accompany with all we know (it’s not a little believe me!) in this gastronomic journey explaining for each main ingredients how the Italians prefer it cooked and how they like it fresh according to the ‘right’ season of the year. Like in other regions of Italy, the South Pontino cuisine is a blend of regional (Roman and Neapolitan), provincial, local and family collection of traditional dishes that vary from season to season and cook to cook.

It is a deliciously random source of little treasures, of recipes rarely written down but passed almost invisibly and intuitively from one generation to another, modified according to the produce available locally and enhanced by expert hands.This will make you appreciate the difference in taste and quality by eating the ingredients soon after the harvest, while they still have the unique freshness from the ground of a fertile family-grown back-garden and the full flavour given by the Mediterranean sun. Finally, we will reveal all about the successful blending between the locally produced wines associated to both fish and land-based dishes: they are wines that are grown in these areas and whose flavor and aroma intensify and give value to any dish making the local gastronomy a very rich and enjoyable experience. To sum up: the Land of Aeneas and Ulysses has another treasure to offer in its cuisine. And from now you will know enough to avoid being treated as an occasional visitor but rather as a respected connoisseur!