Tuscia's pulses are its pearls: Onano lentils and black lentils, black chickpeas and various types of beans, including the Purgatorio tondino, the Vitbero solfino and the Volsinii bruno amarantino. In addition to legumes, Giuseppe Ranieri and Roberta Mazziantonio cultivate potatoes, all types, from the yellow variety of the Viterbo hills to the Lady Viola Vitelotte (or 'truffle potato') with its chestnut aftertaste, the Cuore Rosso, Delizia Blu, Doppia Delizia and Ratte, also known as the 'butter potato' for its softness and perfect for mashed potatoes.
