Ancient village of the Tuscia, with origins dating back to the Bronze Age, Sutri it is within the smallest regional archaeological park in Lazio and stands on a tuff hill framed by Cimino and Sabatino. Here the stratifications of civilizations and dominations have left important traces ranging from the rock tombs to the amphitheater dating back to the 1st century BC, completely excavated in the tuff: it reminds the Colosseum and still preserves the remains of niches, statues, columns. To visit, the Romanesque cathedral, the Church of the Madonna del Tempio and the Grotta di Orlando where, according to legend, the Paladin of France was born.
Inserted in the former Bishop's Palace, the Doebbing Palace Museum in addition to the permanent collection of ancient art and sacred temporary exhibitions, it can be visited until 17 January 2021 From Giotto to Pasolini, conceived by Vittorio Sgarbi who is mayor of the town.

From a naturalistic point of view, Sutri is famous for its hazel groves that produce the Tonda Gentile Romana cultivar, since 2008 certified DOP: it seems to have existed even before the Romans in the wild, in the undergrowth. "The main feature is the slightly pointed shape while the seed, deprived of the shell, looks like a crunchy fruit, with a refined flavor and persistent aroma", explains Marta Cavazza of the Sutri farm of the same name. «The collection of hazelnuts, both manual and mechanical, takes place from mid-August to mid-November. After selection and calibration, they are packaged in 1, 3 and 5 kg nets and partly destined for shelling and partly transferred to the processing departments. 180 ° toasting follows .
Among the nutritional properties of hazelnut, monounsaturated fatty acids (the same as in olive oil), vitamins K and E, minerals such as potassium, calcium and phosphorus stand out.
Much sought after by the confectionery industry, Roman hazelnuts are used for the preparation of Viterbo and "ugly but good" tozzetti. «A traditional recipe from our company are the Pretzels in which the crunchy taste of the Tonda Gentile Romana is combined with salt and our extra virgin olive oil, with fruity and slightly spicy notes,« adds Cavazza. To accompany an aperitif.

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