A Slow Tour of Upper Lazio with Syusy and Patrizio (5)

In this final leg of Patrizio’s journey through the countryside of Tarquinia – once again at the Roccaccia, the heart of the Università Agraria – we turn to the pleasures of the table: we stop to see what’s cooking, and to discover which local products make their way from the land to the plate.
And to the plates of the many travelers who happily treat themselves to a slow journey through these lands of ancient traditions – and who, perhaps without realizing it, help sustain a virtuous local production cycle.

What makes Maremma beef so unique? And acquacotta, this humble dish, what is it really, how is it made? Is there just one recipe?

If we want to talk seriously about the land and its traditions, we have to open many parentheses.
And with Patrizio, and with the people who embody the many souls of the Università Agraria, that’s exactly what we do.

We talk about hunting, about the tradition of extra virgin olive oil that began with the Etruscans and continues today with the DOPs Tuscia and Canino – and, of course, about wine. Because when it comes to the land, wine says it all.
Take a listen!