The garlic sauce represents the most simple form of acquacotta of Lazial Maremma, one of the most impoverished food: in fact it is prepared when the peasants do not have, at their disposition, any field or vegetables on the part of Mentuccia. In particular, to Blora, it came to be called as' acquacotta at a glance', enough to say poor or ' a scattered egg', if it is enriched with an egg for a person.

mentuccia tomato, garlic, onions, salt or home made bread, Tuscany plive oil or anchovy (optional), half done poached egges(optional)

Cook several cloves of "unpeeled" garlic, tomatoes, wild mint and one or two sliced onions into salty water. When they are cooked, pour this broth on slices of stale bread in the bowls. Let the bread soak the soup for a few minutes, remove the residual liquid and sprinkle with extra virgin olive oil.

The stockfish was always presented on Christmas Eve dinner outside the countryside surrounding the Bolsena lake. When the menu was particularly rich, along with the crocquette of stockfish, there was also grilled stockfish and those in sweet and sour. Slowly disappearing, around the 16th century, this dried fish had a good acceptance in Tuscia, for the reasons of long conservation, easy transportation, strong flavour. Infact, in the absence of fresh fish, it came to be utilized often in the menu of Vigilia and in the traditional peasant soups like the acquacotta.

stockfish, tomatoes, sugar or melted apple, chocolate, pine seed, raisin, sultana, onion, garlic, salt, parsely, pepper, vinegar, Tuscany wine, olive oil

Fry garlic, onions, parsley, chilly, and oil into a pan; add mashed tomatoes, a spoon of plain, grated chocolate, sugar, two spoons of vinegar, the pine-seeds, the raisins and optionally, 4 or 5 prunes. Lightly simmer, adding more mashed tomatoes and hot water every now and then. Cut the dried cod to pieces (previously cleaned and soaked for one or two days), remove the central fish bone, flour it and fry it with plenty of olive oil. After drying excess oil with blotting paper, add the fried dried cod to the sauce and keep boiling for half an hour; let it simmer for a short while and serve it hot.

The term "castagnola" signifies normal chestnut, however, it has been specified, in an 18th century manuscript, the recipe for "castagnole" that some have seen with a chestnut. These cakes are made of flour, sugar, two eggs and two reds. In many places of Tuscia, they are also called "struffole", the term considered of Naples origin.

Flour q.b. , 4 spoons of sugar, 4 spoons of water, 4 spoons of olive oil, 4 spoons of Viterbese Sambuca wine, 4 eggs, peel of a lemon, veiled sugar, half envelope yeast, oil for frying.

Whisk the eggs with the sugar; slowly adding the olive oil, the yeast, the grated peel of lemon, the dried elder, the water and the flour. Drop dessert spoonfuls of this dough Into a pot of boiling oil and cook it for 5-6 minutes turning the pan lightly to create perfectly round, little balls, fluffy, soft and not too greasy. After drying the Castagnole on blotting paper, sprinkle them with a liquor of choice and roll them in icing sugar.