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Casale Fedele · Recipes & Food and Wine Experiences

The Casale Fedele recipe book

Recipes

The dishes of this countryside the way we make them here, with ingredients, quantities and the full method, always there to check while you cook. They're the same recipes you learn at the Casale, between a class and a day out in Tuscia.

The Casale's PizzaPizza

The Casale's Pizza

Casale Fedele's long-rise dough, for a light, digestible pizza the way it used to be made.

24h rise + 20 min Medium
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Torta della NonnaDesserts

Torta della Nonna

The real grandmother's tart: a shortcrust shell holding lemon-scented custard, with toasted pine nuts covering the whole top.

1h 30 min Medium
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Buffalo Mozzarella and Basil RavioliPasta & first courses

Buffalo Mozzarella and Basil Ravioli

A fresh, delicate filling of buffalo mozzarella and basil, sealed in thin hand-rolled pasta.

1h Medium
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Acqua CottaStarters

Acqua Cotta

The peasant soup of the Maremma: vegetables, stale bread and egg — a humble dish, rich in flavour.

45 min Easy
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Pasta alla ChitarraPasta & first courses

Pasta alla Chitarra

Pasta cut on the old stringed frame, typical of the inland: rough in just the right way to hold the ragù.

1h 30 min Medium
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Tozzetti from ViterboDesserts

Tozzetti from Viterbo

The dunking biscuits of Viterbo tradition, crisp outside and soft inside, full of toasted hazelnuts.

1h Easy
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Sweet RavioliDesserts

Sweet Ravioli

Fried ravioli filled with ricotta and chocolate — the treat on the table at family celebrations.

1h 30 min Medium
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Egg FettuccinePasta & first courses

Egg Fettuccine

The simplest and best fresh pasta: just flour and eggs, rolled by hand the way the grandmothers taught.

45 min Easy
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Nutella TiramisùDesserts

Nutella Tiramisù

The classic tiramisù reworked for Nutella lovers: savoiardi, a mascarpone and hazelnut cream, and bitter cocoa on top.

30 min + resting Easy
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Red LasagnaPasta & first courses

Red Lasagna

The Sunday one: ragù cooked slowly for an hour and a half, béchamel and parmesan between the sheets, and a dark crust on top.

2h 30 min Medium
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White LasagnaPasta & first courses

White Lasagna

No tomato: just béchamel, mushrooms, ham and stringy cheese. Lighter than the red one, and for many even better.

1h 45 min Medium
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Carbonara with Black TrufflePasta & first courses

Carbonara with Black Truffle

Carbonara done properly — guanciale, egg yolks and pecorino, no cream — with Tuscia's black truffle grated over at the last moment.

25 min Medium
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Amatriciana with Viterbo GuancialePasta & first courses

Amatriciana with Viterbo Guanciale

Few ingredients and no shortcuts: Tuscia guanciale, tomato, pecorino and chilli. No garlic, no onion, no oil.

35 min Easy
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Porchetta from SutriMain courses

Porchetta from Sutri

In Sutri porchetta is serious business, and the pork butchers make it with the whole pig. This is the home version, with pork belly rolled around the loin: crackling crust and a heart that melts.

20 min + 4h in the oven Challenging
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