Perched on the Ernici Mountains stands this stone town, made up of steep alleys, ramps and stairways and offering a wide view of the Sacco Valley and the territory covered with vineyard and olive trees known as Ciociaria. The whole gastronomic tradition of Serrone has a very close link with the country life. Among the first dishes, evoking rural life and a past times, there are the Patacche, a type of fresh pasta without the addition of eggs, very popular throughout the territory. This pasta, similar to pappardelle, is made simply with soft wheat flour, water and a pinch of salt. The dough is rolled out with a rolling pin, locally called “jo stennareglio”, to obtain a thin sheet that is then roughly cut by hand to obtain long strings a little more than a centimetre wide. The traditional recipe includes a simple tomato and fresh basil sauce, but, in recent years, many variations have been proposed: with porcini mushrooms, lamb ragu, truffle and bacon or even truffle and tuna belly. Those who wish to taste this authentic Ciociarian gastronomic excellence can order it in town restaurants, proposing it in their menu all year round. Annually, in July, Serrone dedicates a very popular festival to Patacche and Passerina del Frusinate, a white wine of the territory, allowing the tasting of pasta with various sauces, accompanied by a glass of wine.
The Patacca has a homogeneous light colour and holds well after cooking. Its strong aroma is characterised by the notes of cereals and flour, combined with a light roasted scent. The taste is harmoniously sweet and slightly salty. Good consistency and elasticity.