Tuscia. Civita di Bagnoregio
Artecibo editorial board
Content edited by staff
Tuscia’s jewels in the crown: the Viterbo hazelnut.Tuscia. The area between Lake Bolsena, Tuscany and Umbria is blessed with one of the best soils for potato farming.
04/04/2017

Valori e Sapori della Tuscia, Values and Flavours of The Tuscia


In the Tuscia territory, in the province of Viterbo, a Consortium was created to promote the produce of Northern Lazio, from the hazelnut to the olive oil PDO, from the potato to the legumes.

The Tuscia Territory and the Consortium “Valori e Sapori della Tuscia”
The Tuscia is a territory in the province of Viterbo, Northern Lazio, bordering with Umbria and Tuscany. Its traditional products are copious, and a great number of consortiums were created aiming to promote them. The Consortium “Valori e Sapori della Tuscia”, fostered by Viterbo’s Confcooperative, was the outcome of the merger of four great cooperatives, whose goal is to guarantee the origin, high quality and safety standards of the local products, as well as to popularise them. In order to shorten the supply chain and to reduce the distance between farmers and consumers, the product labelled “Valori e Sapori della Tuscia” have been made available in the retail corners of all the cooperatives participating in the Consortium.

Tuscia’s jewels in the crown: hazelnuts, oil and potatoes
One of the numerous jewels in the crown of the Tuscia territory is the Tonda Gentile Romana hazelnut from Viterbo, whose homogenous characteristics are extremely popular in the confectionery industry. The sale of unshelled Viterbo hazelnuts, hazelnut paste, hazelnut grain and hazelnut chocolate made have been thriving over the last few years. Another remarkable product is the Tuscia olive oil DOP (Protected Designation of Origin), which can be easily recognised by its deep green colour, with tinges of golden yellow, and its fruity aroma, reminiscent of wild greens. Its taste features nuances of artichoke, thistle and a balsamic closing of rosemary and mint. Furthermore, the territory between Lake Bolsena, Tuscany and Umbria is blessed with a volcanic soil, rich in potassium, which is particularly suitable for potato farming. The potatoes from this area belong to the Monalisa, Agata, Vivaldi and Ambra varieties. Their quality is hardly excelled. The Alto Viterbese potato has been appointed the collective mark Tuscia Viterbese and is protected by the Alta Tuscia Mountain Community quality mark.

Other Products of the Tuscia
The Alta Tuscia Community quality mark encompasses the lentil of Onano, the Purgatory bean of Gradoli (fagiolo del purgatorio), the smooth-grooved Valentano chickpea, the red garlic of Proceno, the honey of Monte Rufeno, the spelt of Acquapendente (farro del pungolo), the stoppia bean (fagiolo della stoppia, aka fagiolo secondo), the chestnut of Latera (marrone di Latera) and the coregonus (coregone – a freshwater fish related to the salmon) of Lake Bolsena.


Artecibo editorial board
Content edited by staff
Tuscia’s jewels in the crown: the Viterbo hazelnut.Tuscia. The area between Lake Bolsena, Tuscany and Umbria is blessed with one of the best soils for potato farming.
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