Flavours
The Products of the Ager Falernus: the Nectar of the Gods, Green Gold and Fragrant Honey
As we turn the pages of Virgil’s works or read the accounts of Horace and Martial, we discover that this generous land has long produced treasures renowned for their unique flavours and exceptional qualities.
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Our lands were not ploughed by fire-breathing bulls to sow the teeth of a monstrous dragon, from which an army of men bristling with helmets and spears might arise. Instead, they are covered with fertile harvests, the vines of Mount Massico, flourishing olive groves and thriving herds.
And I shall also speak of honey, falling from the heavens like a divine gift. This finest breed of bees has the remarkable virtue, in its proper season, of producing the sweetest honey-sweet, yet also clear and pure-perfect for softening the sharp taste of wine.
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Publius Vergilius Maro (Virgil), Georgics, Book II, verses 140–144.
Dining with Us
After a bike ride or a hike through our woodlands, it is time to savour the authentic flavours of our village, naturally accompanied by a fine glass of Falerno wine. Our local specialities are many, and all of them are truly outstanding. This generous land gifts us with a wine that has become legendary, alongside honey, olive oil, flavourful fruit, buffalo mozzarella and traditional recipes brought to life by the skilled hands of the women of Falciano del Massico. Would you like a taste? Here are two traditional local recipes to whet your appetite.
Traditional Faucianese
Savoury Taralli
Ingredients
• 1 kg flour
• 500 ml white wine
• 250 ml extra virgin olive oil
• 25 g salt
• A pinch of baking soda
• Black pepper
• A pinch of sugar
• Black pepper
• Fennel seeds
Preparation
Place the flour in a large bowl and make a well in the centre. Gradually add all the ingredients, mixing them little by little until a smooth and uniform dough is formed. Knead the mixture thoroughly, then shape it into many small ring-shaped biscuits (taralli). Place them on a baking tray lined with baking paper and bake in a preheated oven at 240°C for approximately 15 minutes, or until the taralli have developed a beautiful golden colour.
Faucianese "Guanti"
Ingredients
• 1 kg flour
• 5 eggs
• 250 g sugar
• 125 g butter
• 5 g baker’s ammonia (ammonium bicarbonate)
• 1 small glass of rum
• Zest of 2 lemons
• 250 ml milk
• A pinch of salt
• 5 sachets vanilla flavouring
Preparation
Combine all the ingredients with the flour to form a smooth dough. Roll it out thinly with a rolling pin, then cut it into long strips using a fluted pastry wheel. Shape each strip into a ring and fry in plenty of hot oil, turning the pastry gently with a wooden spoon to ensure even cooking. Once golden and crisp, place the pastries on absorbent paper to remove excess oil, then generously dust them with icing sugar before serving.
WINE
The Essence of History, the Taste of a Thousand Stories
With a fine glass of red wine in hand, let us savour the legend behind this prestigious wine.
According to tradition, a poor shepherd named Falernus lived on the slopes of Mount Massico. One day, a weary traveller appeared at his door. Falernus shared the little he had, unaware that his guest was none other than Bacchus, the god of wine and revelry. Moved by the shepherd’s generosity, Bacchus transformed the milk he had been offered into wine. Falernus fell asleep, and when he awoke, he found the slopes of Mount Massico covered with flourishing vineyards.
The origins of this nectar of the gods have been enriched by legend, but history tells a different story. Falernian wine owes its name to the Romans, who established the Falerna tribe in 318 BC and gave the surrounding territory the name Ager Falernus. Here grew a vine that produced dark red grapes and a fragrant, full-bodied wine known as Falernum, which accompanied banquets and celebrations throughout the Roman world. This remarkable wine has been celebrated since Roman times and was considered the most valuable wine in Campania. No prestigious banquet was complete without Falernian wine.
The wine you enjoy today carries more than two thousand years of history. Its uniqueness stems from an extraordinary combination of factors: an ideal microclimate and nutrient-rich soils composed of igneous, limestone and carbonate rocks. The grape clusters are compact, with rounded, pinkish berries, and harvesting takes place in the first days of September, while the warmth of summer still lingers.
Its aroma recalls the fruits and scents of the Mediterranean scrubland, while its flavour reveals a pleasant bittersweet finish that evokes the strength and dryness of the land from which it comes.
These natural qualities are further enhanced by the expertise of local winemakers and the commitment to preserving this invaluable heritage. Today, the Falerno wine produced in Falciano del Massico is recognised as an Intangible Cultural Heritage of the Campania Region and continues to receive acclaim and recognition around the world.
Falerno Today: The Nectar of the Gods on Twenty-First Century Tables.
In 2013, the five municipalities involved in the production of Falerno wine – Carinola, Cellole, Falciano del Massico, Mondragone and Sessa Aurunca – expanded the historic boundaries of the ancient Ager Falernus into a broader territory known as the Terre del Falerno. Along with a dedicated production specification, this initiative led to the recognition of the prestigious Falerno del Massico DOC (Denominazione di Origine Controllata).
In 2019, the Municipality of Falciano del Massico achieved another important milestone when its historic wine-growing area was officially included in the Campania Region’s IPIC Register (Inventory of Intangible Cultural Heritage). This recognition acknowledges Falciano del Massico as one of the traditional territories of Falerno cultivation and preserves the knowledge, practices and cultural heritage associated with its production.
Today, approximately 250,000 bottles are produced annually by the Protection Consortium, which brings together 20 producers across the five municipalities. Several wineries in Falciano del Massico cultivate grapes and produce Falerno wine, proudly celebrating on their labels both the places where the vines are grown and the historical figures who helped immortalise its story through the centuries.
Among the local producers are Papa Winery, Regina Viarum Winery, Santoro Winery, Zannini Winery, Banchino Winery and Vezzoso Winery.
A Toast to History
Although today’s Falerno is not exactly the same wine enjoyed in the time of Marcus Valerius Martialis, the wine produced on the slopes of Mount Massico and throughout the ancient Ager Falernus remains the perfect companion to rich dinners and flavourful local cuisine. The Romans often enjoyed Falernian wine as an aperitif, appreciating its powerful character and remarkable depth of flavour. Today, however, it is equally delightful when paired with the traditional dishes of the region. This is the immortal Falernum, a wine that can still be savoured today while imagining yourself seated at a banquet alongside Horace, Cicero, Virgil and other distinguished guests of the Roman emperors.