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Viterbo-style dumplings

Viterbo-style dumplings

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Gnocchi alla Viterbese recipe from of 15-05-2007 [Updated on 28-08-2018]

Gnocchi alla Viterbese are a very quick first course to make. It is about gnocchi of potatoes topped with a simple cream based on ricotta and walnuts. Few and simple ingredients to create a dish with a delicate and delicious taste at the right point. The ricotta and walnut gnocchi they were promoted by my diners to whom I gave the choice of sprinkling the dishes with some black pepper or cinnamon, guess which spice won? ;)


How to make Gnocchi alla Viterbese

Blanch the walnuts and chop them coarsely.

Put the ricotta in a bowl, season with salt and pepper and add the chopped walnuts, leaving a little chopped walnuts to sprinkle on the plates before serving the gnocchi. Add a ladle of cooking water then mix the ingredients gently with a wooden spoon until creamy

Cook the gnocchi in plenty of salted water and drain as soon as they come to the surface.

Pour the gnocchi into the bowl with the walnut and ricotta mixture.

Stir gently with a wooden spoon to mix the sauce.

Serve by adding the remaining walnuts and a little pepper or ground cinnamon on the plates

The potato of San Lorenzo Nuovo and of the high Viterbo area

The potato is an edible tuber obtained from plants of the Solanum tuberosum species, which in the world represents the first non-cereal crop for food use. The potato from Alto Viterbese it is produced in the area north of Lake Bolsena.

The production area is limited to the municipalities of Grotte di Castro, San Lorenzo Nuovo, Gradoli, Latera, Bolsena, Onano and Valentano. This cultivation derives from an ancient tradition even if the greatest development has been registered in the last 30 years following the forced abandonment of the strawberry cultivation. The product is a tuber of regular shape and size, oval or elongated, with smooth skin and superficial eyes. The pulp consists of a light yellow paste, with a high content of starch, potassium and vitamin C. For some varieties the paste can be white or even pink.

The potato from Alto Viterbese finds in this territory, rich in natural nutritional elements, the ideal conditions of development and thanks to its natural preference for loose soils of volcanic origin, permeable, poor in limestone, especially rich in potassium, obtains high production yields together with high quality standards.The product should be consumed fresh and in this condition it is available all year round thanks to the gradual harvest. However, the preservation must take place in a dark place, since the light makes the eyes germinate and stimulates the formation of solanine which is a toxic product.Versatile and sweet taste, the potato from the upper Viterbo area is suitable for the preparation of numerous recipes.

Excellent baked, boiled and fried as a side dish to fish, meat or vegetables, it is a fundamental ingredient for soups and "delicious" dishes, such as gateaux, mashed potatoes enriched with ham and cheese, in chunks with courgette flowers or flan with zucchini. The pasty consistency of the potatoes makes them ideal for preparing gnocchi.
Given this excellent product, there is no shortage of festivals dedicated to this special potato in the area. In fact, in the second ten days of August of each year the "Potato Festival" takes place in Grotte di Castro, which reached its 23rd edition in 2009 and again in this month in San Lorenzo Nuovo, 4 km from Grotte di Castro, the famous "Sagra degli Gnocchi" is celebrated, the latter prepared since 1977 (the year the festival began) with these local potatoes.

A plant that packages this type of potatoes is also present in San Lorenzo Nuovo

Potatoes from the upper Viterbo area grown a stone's throw from Lake Bolsena

What and where to eat in Viterbo

What and where to eat in Viterbo

The waiter was perplexed by that strange order of dishes but, the traveler confirmed, that however he served those dishes, so much was the joy of tasting those authentic flavors that any order of course had the same importance and the same genuine charm. Hazelnuts, the pride of the Viterbo economy, are certified pearls of goodness and origin, grown with expert passion, pride of export in Germany and in other countries, fruit rich in unsaturated fats and therefore not harmful, basic in the packaging of velvety hazelnut creams and irresistible chocolates and, last but not least, biscuits and tozzetti typical of the Tuscia Viterbo.

Pecorino di grotta, fragrant, absolute, pure taste, without misunderstandings, without doubts, only gastronomic pleasure. Ancient recipes help the cheese to experience, in its slow maturation, an absolutely special maturation: " ... even today this pecorino is produced with the same technique, that is, it is left to rest on chestnut shelves and on beds of aromatic herbs " 1. The lake of Bolsena gives to Viterbo and to Tuscia an abundance of exquisite fish and fantastic fish recipes: perch, fried lattarini and whitefish, from the salmonid family, which can be triumphantly served floured in a pan and scented with sage, or on the grill with a drizzle of olive oil , even better baked in foil in the company of a masterful sauce made with onion, celery, carrot, basil, oil of course and pepper. Let's not forget the stewed pike!

Served with a rosé sauce made of black olives, garlic, chilli, parsley and cherry tomatoes, it is excellent as a main course and also as a condiment for dry pasta. The first courses deserve an in-depth story for their poor nature but rich in flavor and pleasure. Water and flour are the basic ingredients for famous dishes such as " Lombrichelli", the " Strozzapreti", the " Iron gnocchi"and in general long homemade pasta, such as fettuccine and pappardelle. All dishes enriched with seasonings of healthy tradition, such as porcini mushrooms, wild boar, hare, truffles. An absolute delight, like the" Viterbo-style minestrone", enriched with chilli, extra virgin olive oil and parmesan crusts and lastly, served hot, not too soupy, with slices of toast, or the" Chickpea and chestnut soup", autumnal, traditional mountain dishes Cimini, ancient Etruscan territory. L'cooked water it is the most important dish of the Viterbo tradition. We describe it last, given its historical importance. For centuries, in the Tuscia Viterbo and also in the neighboring area Maremma, the stale bread, the basic ingredient of this dish, is reused, poorly but intelligently, to prepare soups full of flavors, with mint, potatoes, tomatoes, chicory or enriched with cod or fish from the lake, to give it an important tone of a single dish : vegetable soup and main course together. Tradition has it that stale bread, in past centuries, was often recovered from the saddlebags of the peasants who returned in the evening from the fields or from the pockets of the pecorari who brought the vital flock and women back to the fold in the evening, so as not to throw away. nothing could be included in food consumption, they retracted those poor pieces of stale bread and made them a dish for the whole family.

When it comes to wine from Lazio, Viterbo wines must occupy a prominent place and, probably, of absolute importance. Rich and full-bodied, secularized by the Etruscan tradition, they offer a particular fragrance given by the geographical and climatic characteristics of the area. The nearby sea, the seamless hills, the mountains to the east, the decidedly balanced climate, have imposed an international quality on this product. We mention some wineries, specializing in products of certain and renowned quality, accessible to tourists as well as to passing customers: " Antica Cantina Leonardi", to Montefiascone, founded in the early 1900s " The Terre Etrusche Winery", to Cellere, near the Etruscan city of Vulci " Trebotti Farm", to Castiglione in Teverina. The white vines mainly produce Tuscan Trebbiano and Tuscan and Lazio Malvasia, while the red grapes are given by Canaiolo black and dal Merlot. For white meats, game and fish, the combination with white wines is excellent, for roasts and red meats, but also for savory soups, the combination with reds is not to be missed. The desserts accompany the end of the meal in great variety. In addition to hazelnuts or "nocchie", and processed biscuits, they have a sweet and inviting character " Pangiallo, Pane del Vescovo, Macaroni with walnuts Easter Pizzas, ravioli with ricotta, fregnacce (frittelloni) and damselfish alla Sambuca, Donuts with anise"2. The restaurants that offer these delights are many, all of quality and of great environmental taste, often with an ancient flavor or, even better, with a traditional taste and therefore, cultural and historical. Choice of furnishings, often period, architecture rustic, exposed beams, large fireplaces, rooms rich in chestnut wood, which has always been abundant in these areas.

We recommend theOsteria del Vicolo, in the center of Viterbo, exposed stone walls, warm environment where traditional cuisine is available together at the right price. The Pentolaccia, in via Delle Fabbriche, quality restaurant, rich and traditional cuisine, rich selection of cheeses and an important cellar in a refined setting, stone arches, level service. There Trattoria Antica Taverna (to Viterbo, closed on Sundays), quality and convenience and in the evening, an excellent choice of meats. There Etruscan tavern, Street Annius, to Viterbo, evocative setting in Etruscan style, very particular, quality menu with a great choice, typical dishes and in the evening also elaborate or traditional pizzas, rich variety of homemade desserts and creams. Viterbo It also offers many logistical opportunities, for tourists and art lovers, for gourmets and the lover of ancient things. Bed & ampBreakfast, medium-high quality farmhouses, offer inviting solutions and unlimited choice, for all budgets, in all seasons. In summer a Viterbo, and especially in neighboring countries, parties and festivals, outdoor cooking and tastings, offer sympathy, cordiality, tourism and culture, soothe souls and offer the simple, good and reassuring life of the provinces. The typical cuisine fully reflects these values, a cuisine that is poor in ingredients, but rich in simplicity, rich in taste, exciting in colors and variety, healthy, like all Mediterranean cuisine.

The cream puff gnocchi

At the end of the eighteenth century what will be the most common recipe for the called gnocchi appeared "Water gnocchi" or "Gnocchi cream puffs". The dough is almost identical to today's choux pastry (that of the current cream puffs) and consists of a polenta consisting of water (or milk), butter, flour, enriched with whole eggs and a variable number of egg yolks. This pasta was then shaped into small cylinders, lozenges, or by spooning the dough into boiling water waiting for it to swell before draining it and serving it with butter and cheese. There are numerous variations of this recipe that also include spinach or mozzarella, or rice flour to replace wheat flour.

For almost a century this recipe of gnocchi remained the most widespread and is still found almost identical in the early twentieth century as "Light dumplings" (Giulia Lazzari Turco "Practical manual of cooking, pastry and sideboard for family use" of 1904) or as a regional specialty, called "Venetian macaroni" ("100 Italian and foreign cuisine specialties" published by Sognozo in 1908).

Lombrichelli alla Viterbese

I ate i lombrichelli alla Viterbese for the first time some time ago. Lombrichelli are a type of fresh pasta typical of the Viterbo area.

A simple dough, based on water and flour, pulled by hand, without the aid of special equipment, but only with your little hands.

As form and concept they are very reminiscent of i Tuscan pici, only compared to the latter are they a little thinner and remind us of earthworms & # 8211 hence the name. In short, they are a kind of hand-rolled spaghetti, which are usually seasoned with very simple and homemade sauces.

Among the most typical condiments we find, for example, the “fake” sauce, made without meat, or game ragùs. In this case I have prepared a Viterbo sauce, made with sausage and red wine, full-bodied and genuine.

If you think they are complicated to make, I assure you that it is not at all. All you need is a little time available and the desire to get your hands dirty. But above all find the best and fastest technique for you. Once this is done, you will be preparing worms in no time!

I ate the lombrichelli alla viterbese for the first time during a trip to Tuscania, a small town in the Viterbo area not far from our home. There they are the most popular and really season them with everything, just like the pici in the Sienese.

I like them very much because they are beautiful full-bodied, callused, and it is really satisfying to eat them!


INGREDIANTS For 4 people & # 160150 g of flour 00, 150 g of wholemeal flour, 100 g of grated Parmesan cheese, 3 eggs, 70 g of butter, sage, salt.

METHOD Mix the two flours on a pastry board by adding a teaspoon of fine salt and 60 g of cheese and then adding a lot of warm water to form a rather elastic dough that you will let rest for about 30 minutes. After this time, make the usual sticks that you will then cut to make gnocchi.

Proceed until the dough is finished and in the meantime place the pan with salted water on the fire. When it comes to a boil, dip the gnocchi and as soon as they rise to the surface, drain and season them, tossing them in a pan with melted butter and sage leaves. Before serving, season with salt, add the remaining Parmesan cheese and & # 8230.Good appetite.

Gnocchi alla Viterbese - Recipes

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Gnocchi with guinea fowl ragù

This recipe came to my mind after tasting al Caino restaurant in Montemerano in Maremma the pappardelle with sweet garlic and rosemary with guinea fowl and fresh tomato, I thought about it and decided to use the gnocchi and a guinea fowl ragout, however in white.


  • 2 kg of yellow-fleshed potatoes for gnocchi, possibly all of the same size (choose a trusted greengrocer, starting with the wrong potatoes is a waste of time and will ruin your job)
  • Coarse salt
  • 150 grams of flour 00
  • 150 gr of cornstarch
  • 2 eggs and one yolk
  • nutmeg
  • 1 Boneless guinea fowl which you also ask for the bones apart (even here a trusted butcher, ask him to debon it, doing it yourself is certainly a satisfaction but you need to have practice
  • 1 carrot 1 stick of celery, half an onion, 1 bay leaf, black peppercorns for the broth
  • Aromatic herbs, spices and lemon (sage, thyme, rosemary, bay leaf, clove, juniper and black pepper in star anise grains) for the marinade
  • 150 g total of celery, carrot and onion (50 g for each of them) cut into brunoise for the meat sauce
  • 3 slices of bacon
  • To finish the dish, a carrot and courgette brunoise

I clean the potatoes well with their peel, place them on a baking sheet where I put a sheet of parchment paper and a layer of coarse salt at the base. I put in the oven to cook at 180 ° it will take 1 h to try with a fork to pierce them to test if the pulp is tender and cooked.

I peel and mash them with a potato masher still very hot, if you let them cool before peeling them all the work to make them lose water in the oven, they get blessed with the result that they will recall much more flour and then we will not talk about gnocchi but about "gnucchi "Too heavy and mushy.

I let the mashed potatoes cool by arranging them in a heap on a pastry board with a hole in the center, incorporate the eggs, a nice grated nutmeg, and slowly knead the flour until you get a nice smooth ball of dough for gnocchi. I let it rest for half an hour and then I make cylinders with parts of the dough that I extend with the palm of my hand and then cut into regular pieces forming the gnocchi which then slowly on cardboard trays sprinkled with flour at the base.

I marinate the boneless guinea fowl and the bones for one night, alternating the meat with the herbs, spices and lemon slices.

Once the marinade is clean, I prepare a broth with the bones, toast celery, carrot and onion dry in a large pot together with the bones and then add cold water to the top of the pot and boil for 2 hours and then filter it.

I get all the meat from the bones that have boiled and with the addition of a little broth and oil I reduce it to a cream with the blender.

I cut the guinea fowl meat with a knife into tiny pieces I had 450 grams of meat for the ragù and I cook it in a dry pan only with aromatic herbs and pepper that I will take care to remove.

I sauté celery, carrot and onion (150 grams or one third of the weight of the meat, then weigh the meat and consider 1/3 of the weight for the sauté divided equally into three parts between celery, carrot and onion) on a base of water and oil and add the previously seared meat, the boiled meat cream, add 2 slices of bacon, cover with ladles of broth, put the microwave film as a lid of the pot (possibly copper) and simmer for 2 h.

To the remaining broth I add a slice of bacon (I had almost 2 liters left) and reduce it on the heat until you get a few spoonfuls of base to sprinkle on the gnocchi in the dish, it will take a few hours here too.

Boiled the gnocchi in salted water, when they come to the surface I transfer them to a large pan where I have heated the sauce, mix well and pour into the dishes, finishing with a handful of carrot and courgette brunoise and a base of guinea fowl.

Giovanna's hot and irresistible gnocchi alla sorrentina

The gnocchi alla sorrentina, are a typical first course of Campania cuisine, in that region they are able to teach us how from a simple dish we can obtain a gratification, a satisfaction for our palate.

In fact it comes specifically from Sorrento from which it takes its name, this first dish known everywhere.

Prepared at home with the use of a few simple ingredients like our potatoes, we recommend those from Grotte di Castro, a little watery, a good fresh tomato sauce, fiordilatte from Sorianese Marini dairy, basil and parmesan. The preparation itself lends itself as a call to tasting.

Gnocchi execution:quantity for 4 people

500 gr of potatoes weighed in their skins

120 - 150 grams of flour + a little to give the shape

2 tablespoons of beaten egg (about 1/2 egg)


boil the potatoes with all the peel in plenty of cold water for about 20 - 25 minutes. Drain them only when they are soft on the fork.

Potato gnocchi dough:

Drain the potatoes, remove the peel before mashing them for a residue-free puree and let them cool.

Get one potato masher. If you have used the right potatoes, the pulp will be dry. If you see that a few drops of water come out when squeezed, let it come out before mashing the puree.

You do cool down in a bowl for at least 10 minutes, until it feels fresh to the touch, remember that the cold puree absorbs less flour. Then add the salt, beaten egg and flour until the dough feels solid, form a ball and realized immediately your potato dumplings.Cut a piece of dough. Make gods loaves of the one inch thick. Without adding flour, in case it sticks, just dust your hands.

Ingredients for seasoning
400gr tomato puree
60gr Parmigiano Reggiano
Preferably fresh basil
1 clove of garlic
1 mozzarella
Extra virgin olive oil
Salt to taste.


Pour a round of extra virgin olive oil in a large and non-stick pan, let the oil heat well, then perfume with a clove of garlic. As soon as the garlic starts to sizzle, add the tomato puree to the pan, flavor the tomato sauce with fresh basil leaves, season with salt and cook for about 20 minutes.
When the sauce is reduced and cooked to perfection, cook the gnocchi in abundant salted water, as soon as they rise to the surface, drain and transfer them to a container. Season the gnocchi with plenty of tomato sauce, mix well so that the sauce season the gnocchi well.
In a buttered baking dish, distribute a first ladle of gnocchi, cut the mozzarella into slices and add a layer of frayed mozzarella on top of the gnocchi, sprinkle with Parmesan cheese and cover with more gnocchi. Cover the second layer of gnocchi like the previous one.
Bake your gnocchi for about 20 minutes in a preheated oven at 180 ° C. TO.

Yours are ready gnocchi alla sorrentina.Serve them, your diners will surely ask for an encore.

*For me cooking is more than a hobby and I always try to find time to cook despite my many work commitments for a software company. I started sharing my recipes on TusciaUp since its inception and over time it has become a fixed appointment. An experience .. tasty.

Viterbo, potatoes of excellence for every type of recipe

The presence of Lake Bolsena and the volcanic soil of the province of Viterbo, close to the border with Umbria and Tuscany, in the northernmost area of ​​Lazio, makes the Potato dell'Alto Viterbese a product of excellence that, not surprisingly, has deserved the attribution of the prestigious IGP.

The cultivation of potatoes in this area of ​​Lazio boasts an ancient tradition, even if it is mainly in the last 30 years that its production has known its peak of diffusion due to the replacement of strawberry crops for phytopathological reasons. The characteristics of the climate and soils of the Alto Viterbese area, particularly rich in natural nutritional elements such as potassium, offered ideal conditions for the cultivation of potatoes which, thanks to the commitment and competence of the producers and the introduction of important technical aids in addition to the introduction of on-site storage and packaging systems, it has quickly reached a level of quality and diffusion of an authentic product of excellence.

THE NAME In the Official Journal of the European Union L 52 of 02.21.2014 the name Patata dell’Alto Viterbese PGI was registered, which is number 102 of the Italian PGIs and number 262 in the total of denominations.

FEATURES The Potato dell'Alto Viterbese PGI is a tuber of regular shape and size, oval or elongated, characterized by superficial eyes and smooth skin that wraps a yellow paste with light tones (in some varieties also white or pink), particularly rich in starch, potassium and vitamin C.

PRODUCTION The production area extends close to the border with Umbria and Tuscany, north of Lake Bolsena, and includes the entire territory of the municipalities of Grotte di Castro, S. Lorenzo Nuovo, Gradoli, Latera, Bolsena, Onano, Acquapendente. and Valentano. It is available throughout the year and its production is carefully cared for from sowing to harvesting according to methods that minimize damage due to mechanical means, transport controlled and supervised by the producers themselves.

THE CULTURE The potato from the Alto Viterbese area is a product that is appreciated well outside the royal borders. If until the sixties its cultivation was practiced only at a family level, over time it has spread exponentially in the neighboring territories. Exported and appreciated all over the world, it is celebrated in the period of August with a festival dedicated to the product.

IN THE KITCHEN As a demonstration of its deep connection with the area of ​​origin, the potato is used for the preparation of numerous recipes typical of the local gastronomic tradition, including the Soup with "l'loge", which takes its name from the way you cut potatoes. Pasta and potatoes, a poor dish of the peasant tradition of the upper Viterbo area and the potato omelette without eggs. Each variety has characteristics that make it particularly suitable for different preparation methods. The Ambra and Monalisa varieties adapt to every use, giving the best of themselves especially with cooking in the oven and for the preparation of gnocchi, the Agria variety is particularly suitable for frying, thanks to the higher presence of dry matter while the variety Agata, with less dry matter than it does, performs at its best when steamed and used for the preparation of mashed potatoes and croquettes.

RECIPE Potato cake from Alto Viterbese IGP and chocolate. Ingredients: 200 g Potatoes from Alto Viterbese PGI 2 eggs 4 tablespoons of milk 150 g dark chocolate drops 1/2 teaspoon of cinnamon powder 1 teaspoon of baking powder 195 g butter 130 g flour 150 g icing sugar 100 g sugar 75 g Roman hazelnuts DOP 200 g dark chocolate (for the glaze).
Work the sugar, the icing sugar and 120 g of butter at room temperature with the whisk, until you get a frothy cream, add a pinch of salt, the cinnamon powder, the eggs, the chopped hazelnuts, the flour, the baking powder and milk and mix carefully so that all the ingredients are perfectly blended. Now add the grated Patate dell'Alto Viterbese PGI and the chocolate chips and mix these two ingredients into the mixture as well. Pour the mixture into a greased and floured cake pan and bake in a preheated oven at 180 ° C for 55 minutes. Remove from the oven and let the cake cool. Once the cake has cooled, unmold it and place it on a rack, under which you will have put a sheet of baking paper. Heat the chocolate in a double boiler with the remaining butter, stirring so that they mix well Pour the hot icing on the cake trying to cover it all. Let the icing cool, then transfer the cake to a stand and serve.

Triumph of interesting Etruscan evidence, archaeological areas from different eras, museums rich in precious, elegant artifacts palaces and historic houses, the Tuscia it is a concentrate of culture and landscape beauties that find their maximum expression in his fascinating locations, in the thick woods and in placid lakes that punctuate it. There is no area of ​​the Tuscia Viterbese in which they cannot be found artisan shops and testimonies of the ancient art of ceramic processing, from Viterbo, City of the Popes and spa full of magnificent churches, buildings and monuments from ancient times, up to the surprising ones Bomarzo, with his Park of the Monsters dotted with installations with the most improbable shapes and features, e Civita di Bagnoregio, the citadel nicknamed "Dying city" because perched on a tufaceous cliff subject to continuous erosion, each itinerary is a real discovery.

Video: ΤΑΛΙΑΤΕΛΕΣ από τον chef Γιάννη Λουκάκο (August 2022).