Latina das Meer - Enit

Savoury buffalo-milk
mozzarella cheese.
Oben: köstlicher
Büffelmozzarella-Käse.
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But it is also the land that raises buffalo and produces
exquisite mozzarella cheese. Some restaurants even serve
well-cooked and seasoned buffalo meat, or buffalo meat
sausages, which have an unusual but pleasant taste.
This area boasts many dairies that produce large daily
quantities of fresh products, especially mozzarella, which
is sold either in the local markets or is distributed on a
national scale and even exported abroad. Since the Agro
Pontino region from Latina to Fondi lies along the
Tyrrhenian Sea coast, it is obvious that seafood plays a
major role, and indeed has a place of honour, in the local
cuisine. To the above-mentioned first courses must be
added the various fish soups prepared in keeping with
traditional recipes and sometimes skilfully ‘manipulated’,
so to speak, with the addition of new ingredients to
make them even more scrumptious. While travelling
along the coastline it is quite easy to be allured by the
irresistible scent of fried fish which, almost imperceptibly
leads one inside certain small restaurants, some of which
are quite plain and unassuming, where you can eat squid
and prawns fried in a crispy, golden batter. In order to
please more sophisticated palates, there are restaurant
owners who combine their passion for fish dishes with
the elegance and refinement of a table glittering with
crystalware and silverware, on which there are plates of
splendid lobsters, delicate seafood salads and scampi
cocktails, served in a lovely setting of finely arranged
shells. And let us not forget the local wines. Mention
should be made at least of the Circeo whites, reds and
rosés, as well as of the sweet Terracina muscatel, which
goes perfectly with desserts. In the Fondi plain area you
will find the stronger flavours of the ‘hillside’ cuisine,
which combines simple ingredients with patient and
loving preparation of the dishes, based on meat and
vegetables, which the region abounds in. Our
gastronomic journey along ‘Ulysses’ Riviera’ ends with a
souvenir to take home with you: olive oil purchased at
one of the many local oil-mills, which you can use every
day as a reminder your wonderful vacation here.
durch die Zugabe anderer Zutaten neue Kreationen zu
schaffen.
Bei der Reise an der Küstenstraße entlang steigt uns oft der
Duft von gebratenem Fisch in die Nase, der uns wie ein
unsichtbarer Ariadnefaden in winzige, häufg spartanische
Gasthäuser führt, in denen man Tintenfisch und Garnelen,
in einem goldbraunen, knusprigen Teig ausgebraten, essen
kann.
Für echte Feinschmecker gibt es auch Restaurants, in denen
die Liebe zum Fisch mit der zu edler Tischkultur mit
Kristallgläsern und Silber einhergeht und die im Schein der
Kerzen prachtvolle Hummer, Langusten, delikate
Meeressalate und Cocktails aus Scampi in hübsch
anzuschauenden Muschelschalen präsentieren...
Und von den Weinen ganz zu schweigen! Eine Erwähnung
verdienen die Weiß-, Rot- und Roséweine des Circeo und der
edle und liebliche „Moscato di Terracina“, der ausgezeichnet
zu Süßspeisen und Desserts paßt.
Mittlerweile in der Ebene von Fondi angelangt, finden wir
hier den kräftigeren Geschmack der Küche des
„Hügellands“ wieder, das die Schlichtheit der Zutaten mit
einer geduldigen und liebevollen Zubereitung der Fleisch-und
Gemüsegerichte vereint, an denen die Gegend besonders reich
ist.
Die Reise an die "Riviera di Ulisse" endet mit einem
Souvenir: dem Kauf von Öl direkt bei einer Ölmühle,
damit auch zu Hause die Erinnerung an die Ferienzeit
jeden Tag aufs Neue lebendig wird.