Restaurants in the province of Frosinone

The Ciociaria is hill and mountain country between Rome and Naples, and it eats from both sides: hand-made pasta, pork, sheep, and a great many fresh cheeses.

What you eat here

• Fini fini and sagne — egg tagliolini and pasta strips, with beans or mutton sauce.
• Prosciutto di Guarcino and liver sausages with orange or honey.
• Buffalo mozzarella from the plain and marzolina, a goat's cheese from the Comino valley.
• Cannellino di Atina DOP, the valley bean, in soup or with pork rind.
• Guarcino amaretti and wine ring biscuits.

The wine

Cesanese del Piglio DOCG is Lazio's only DOCG: a native red, spicy and not heavy, good with white meat and pork.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.