Highlights of the cuisine of Tivoli include vegetables like
chicory sauteed in the pan with olive oil and cannelloni
(thought to have been invented in the region).
Lunch ('pranzo') break during the harvest - essential ingridients: Olio Novello
(the just pressed oil) with everything, especially with the fall harvest vegetables
and bread baked that morning. Mary-Ann Ray and Rober Mangurian talk with
Mimmo. (Fall Harvest 1999)
