{"id":4560,"date":"2025-02-21T16:43:24","date_gmt":"2025-02-21T15:43:24","guid":{"rendered":"https:\/\/frantoiocesarebattisti.it\/pignattaccia-viterbese-con-olio-evo-biologico-ricetta-tipica-della-tuscia"},"modified":"2026-06-01T12:41:35","modified_gmt":"2026-06-01T10:41:35","slug":"pignattaccia-viterbese-con-olio-evo-biologico-ricetta-tipica-della-tuscia","status":"publish","type":"post","link":"https:\/\/frantoiocesarebattisti.it\/en\/pignattaccia-viterbese-con-olio-evo-biologico-ricetta-tipica-della-tuscia","title":{"rendered":"Pignattaccia from Viterbo with organic EVO oil: a typical Tuscia recipe"},"content":{"rendered":"<p>In the province of Viterbo, cooking is made of simple gestures and real ingredients, and organic extra virgin olive oil is one of those that give character to traditional dishes. Among the most deeply rooted recipes is the Pignattaccia, the peasant dish par excellence.<\/p>\n<p><picture><source type=\"image\/webp\" srcset=\"https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-1024x771.webp 1024w, https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-300x226.webp 300w, https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-768x578.webp 768w, https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-600x452.webp 600w, https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0.webp 1232w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-4198\" src=\"https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-1024x771.png\" alt=\"Pignattaccia from Viterbo with organic EVO oil\" width=\"1024\" height=\"771\" srcset=\"https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-1024x771.png 1024w, https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-300x226.png 300w, https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-768x578.png 768w, https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0-600x452.png 600w, https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0.png 1232w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/picture><\/p>\n<h2>What the Pignattaccia is<\/h2>\n<p>Created to make use of humble cuts and seasonal ingredients, the Pignattaccia is a slow, hearty and fragrant dish: the peasant cooking of Tuscia in its most authentic form.<\/p>\n<h2>Ingredients for 4 people<\/h2>\n<ul>\n<li>1 kg of secondary cuts of beef (tripe, oxtail, head meat);<\/li>\n<li>4 potatoes;<\/li>\n<li>2 carrots;<\/li>\n<li>2 celery stalks;<\/li>\n<li>1 onion;<\/li>\n<li>2 cloves;<\/li>\n<li>500 g of ripe tomatoes;<\/li>\n<li>1 glass of red wine;<\/li>\n<li>half a chilli pepper;<\/li>\n<li>salt;<\/li>\n<li>organic extra virgin olive oil.<\/li>\n<\/ul>\n<h2>Method<\/h2>\n<ol>\n<li>Saut\u00e9 the onion with a drizzle of organic extra virgin oil.<\/li>\n<li>Add the meat in pieces and let it brown.<\/li>\n<li>Add the carrots, celery, cloves and chilli.<\/li>\n<li>Deglaze with the red wine and let it evaporate.<\/li>\n<li>Add the tomatoes and the diced potatoes.<\/li>\n<li>Cover with water, season with salt and cook over low heat for about 2 hours.<\/li>\n<li>Serve hot, with home-made bread and a drizzle of organic EVO oil added raw.<\/li>\n<\/ol>\n<h2>The organic EVO oil of Frantoio Cesare Battisti<\/h2>\n<p>Our mill, in Vetralla since 1919, is among the most representative producers of organic oil in Tuscia. We process Caninese, Leccino and Frantoio olives with cold extraction and a continuous cycle, for an oil rich in aromas and ideal in the kitchen. Using it in the Pignattaccia means adding quality and telling the story of a land. You&#8217;ll find our organic oil in our <a href=\"https:\/\/frantoiocesarebattisti.it\/en\/negozio\">shop<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the province of Viterbo, cooking is made of simple gestures and real ingredients, and organic extra virgin olive oil is one of those that give character to traditional dishes&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":4199,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false,"_fp_seo_title":"Pignattaccia from Viterbo with organic EVO oil | Recipe","_fp_seo_meta_description":"Pignattaccia from Viterbo with organic EVO oil: a traditional Tuscia recipe to cook with local extra virgin olive oil.","_fp_seo_focus_keyword":"pignattaccia viterbese olio evo","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":"","_yoast_wpseo_title":"Pignattaccia viterbese con olio EVO bio | Ricetta","_yoast_wpseo_metadesc":"Pignattaccia viterbese con olio EVO biologico: ricetta tradizionale della Tuscia da cucinare con extravergine locale.","_yoast_wpseo_focuskw":"pignattaccia viterbese olio evo","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_yoast_wpseo_primary_category":"25","_yoast_wpseo_primary_product_cat":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":""},"categories":[116],"tags":[384,385,437,438,439,440,441,442,443,436,429,357],"class_list":["post-4560","post","type-post","status-publish","format-standard","has-post-thumbnail","category-articles","tag-prodotti-tipici-tuscia-en","tag-olio-caninese-en","tag-cucina-tradizionale-viterbo-en","tag-olio-extravergine-di-oliva-biologico-en","tag-ricette-viterbo-en","tag-pignattaccia-viterbese-en","tag-ricette-con-olio-evo-biologico-en","tag-piatti-tipici-tuscia-en","tag-cucina-contadina-lazio-en","tag-olio-evo-lazio-en","tag-olio-biologico-tuscia-en","tag-frantoio-cesare-battisti-en"],"jetpack_featured_media_url":"https:\/\/frantoiocesarebattisti.it\/wp-content\/uploads\/2025\/05\/jemadie_A_steaming_traditional_Pignattaccia_Viterbese_served__b9b4c8ca-fecf-45bd-84a1-3359f7cf8f6e_0.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/posts\/4560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/comments?post=4560"}],"version-history":[{"count":4,"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/posts\/4560\/revisions"}],"predecessor-version":[{"id":4790,"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/posts\/4560\/revisions\/4790"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/media\/4199"}],"wp:attachment":[{"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/media?parent=4560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/categories?post=4560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frantoiocesarebattisti.it\/en\/wp-json\/wp\/v2\/tags?post=4560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}