Pollo alla Romana

This traditional summer dish hails from the Castelli Romani in Lazio, a collection of townships southeast of Rome and home to several castles, which were inhabited by noble Roman families as far back as the fourteenth century. Scattered throughout the Alban Hills, the lands around Castelli Romani occupy a now-dormant volcanic area known to the ancient Romans as Latium Volcano. With its mineral-rich, fertile terrain, this part of Italy has long been associated with agriculture and viticulture. One of central Italy’s most renowned wines Frascati DOCG is produced here.

Not surprisingly, the local cuisine is characterised by an abundance of farm-fresh vegetables and meats, in addition to its excellent wines. This recipe is typically prepared for the 15th August holiday Ferragosto. Ideally, Pollo alla Romana or Pollo con i Peperoni, as it is also called, should be made with a free-range spring chicken, sun-ripened organic peppers and tomatoes, and a dry white wine from the Castelli production zone – but any dry white will do.