Typical products

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The culture of a people is also expressed through its food practices, fundamental to daily life. The food tradition of San Donato Val di Comino is a treasure to be discovered, rich in authentic flavors and processing methods handed down through the centuries.

San Donato Val di Comino olive oil is a healthy and tasty product linked to the community since the Middle Ages, when Benedictine monks organized its cultivation. Olives (Oliva Marina), grown over 700 meters without chemical treatment, are cold pressed, producing an oil with a dull green color and a delicate fruity taste. This organic and genuine oil is easily digestible, keeping its qualities intact over time.

It is green with gold highlights, clear to the eye. On the nose, medium intense fruity notes, clean, fresh, with herbaceous connotations, hints of tomato. On the palate it has good fluidity and harmony, an initial sweet impact, slight spicy and bitter tip, expressive delicacy and finesse, hints of apple and herbaceous closure and a slight spicy tip.

Fomaggi

San Donato Val di Comino is renowned for its artisanal cheeses, made using ancient methods that guarantee unique taste and aroma. Definitely worth trying are the fresh ricotta and sheep and goat cheeses. Marzolina, a small cheese originally produced only in March, deserves special mention. Marzolina can be eaten fresh, but according to tradition it must age on wooden racks and mature for months in glass jars. This cheese is recognized as a Slow Food Presidium.

Meats, cold cuts
and vegetables

Dairy kid is a typical dish of the Easter holidays, prized for its flavor and the tenderness of its meat. Lamb, especially in the barbecued "castrato" version, is another local delicacy that represents a tasty and typical culinary tradition of the village.

San Donato Val di Comino's cured meats are handcrafted. Entire families participate in the processing of pork, creating products such as prosciutto and dried sausages preserved in oil. These cured meats represent a culinary tradition that combines taste and authenticity.

Among typical vegetables, Jolapi (Good Henry) occupies a place of honor. This herbaceous perennial plant, harvested in spring, is excellent with homemade pasta or in omelettes. Wild asparagus, with its penetrating, bitterish taste, is also popular in the local cuisine.