The ancient recipe of Trombolotto
Sermoneta, in the province of Latina, is a small medieval village frozen in time, perched at about 300 meters above sea level on a spur of the Lepini Mountains overlooking the Pontine Plain and the Appian Way all the way to the Tyrrhenian Sea.
Here exists an autochthonous fruit, a wild lemon called “trombolotto” (scientific name “Citrus Limon Cajetani”), whose fragrance can be perceived along the cobblestone streets of the village due to some trees found in private gardens attached to traditional stone houses.
Fabio Stivali and Angela Concu have rediscovered a forgotten recipe (fortunately not lost!) dating back to the medieval period of the Templar Knights, based on this particular lemon. The mixture obtained was used as a natural food preservative or to cover any deterioration of meat and fish caused by the lack of refrigerators, but over time, it became the condiment of excellence in all the noble houses of Sermoneta.
Through a complex process of grinding the lemon itself and the Itrana olive cultivar, an infusion is obtained to which a combination of 14 herbs from the undergrowth and Mediterranean scrubland surrounding the village is added, along with local porcini mushrooms, garlic, shallot, nepetella, wild oregano, and salt. The last ingredient, chronologically speaking, is chili pepper, as it arrived to us only after the discovery of America.
It is left to infuse for about 30 days, and the sauce is ready to use.
The current composition is a modern reinterpretation of the ancient recipe while preserving the natural characteristics of the past.
The trombolotto is a flavor enhancer and acidity corrector. The condiment combines with other ingredients, expressing different flavors depending on the combinations and also the quantity of herbs contained in it. This “modularity” is achieved through the simple act of stirring with a spoon (which we can consider a unit of measurement) the powdered herbs that settle at the bottom of the jar.
This sauce has an incredible variety of uses: on pasta, fish, meat, game, vegetables, fruits, desserts, and has also inspired new recipes that have enriched Sermoneta’s cuisine with modern dishes with an ancient flavor, conquering the palates of the most refined, including those of the world’s most renowned chefs.
Gallery:
Credits foto: Simposio Sermoneta (LT)
Si occupa di cucina e di tradizioni, con un pensiero sempre sensibile verso le tematiche della sostenibilità sia ambientale che economica.
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