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Simplicity
The
kitchen of Tuscia represents a union of old cooking customs
comprised from Tuscany, Umbria, and Lazio. A poor kitchen,
made up of dishes created over the course of the seasons
and from healthy and genuine foods.
 
The menu at Locanda delle Cicale rejoices
with broth, onion or honeycomp soup, broccoli, acquacotte,
vegetable soup, polenta, peppered snail and Roman mentuccia
(pennyroyal and wild mint), freshwater fish, organic maremmana
beef, piglet, tripe with spiced vegetables, fried wild
chicory, watercress, mixed baby green salad, greens and
orchard fruit, wild fennel, chives, fruit, seeds. The
puffpaste still comes pulled by hand by the two cooks;
noteworthy is the pappardelle in wild board gravy and
the porked rabbit.
 
Foods of a menu wanting to pay homage to the four natural
elements, accompanied
by extra virgin olive oil typical to Tuscia, and splendid
bread which rises naturally
with mother yeast.
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