White pizza stuffed with Gran Biscotto, Caciotta cheese, Roman artichokes and black truffle

Lazio boasts an invaluable heritage. It is a region where the mountains meet the sea; where history, art and culture are inherent; where the hills create boundless horizons which safeguard products par excellence. The Apennine area of the Monti Simbruini Natural Park, albeit barely anthropized, is the cradle of a centuries-old baking tradition: the White Pizza. It is made with the same dough as bread, and baked when the wood-fired oven is very hot.

In the Lazio Anti-Apennines, known for their wide expanses of woods, truffles are still harvested, including the truffle found in the Lepini Mountains, which grows on the roots of holm oaks, beeches, oaks and downy oaks, and is renowned for its quality. Between the Apennines and Agro Romano, the woods give way to pastures where sheep are raised, whose milk is used to make Caciotta Romana cheese, a medium cheese produced with the milk of transhumant sheep.