From Rome you can reach the area of Ciociaria in less than 1 hour, travelling by car of course. Ciociaria is the name of an italian region, situated in the heart of Italy, between Rome and Naples. It’s the ideal starting point to explore the suth part of Latium. The province of Frosinone, called Ciociaria is not very well known among tourists, but this land rewards generously its visitors with unspoilted nature, magnificent abbeys, archaeological treasures, genuine food and deep traditions. In Ciociaria you can do a journey among forgotten flavours and smells where the old-times taste of typical rural dishes can be appreciated on the tables of many typical restaurants, accompanied by local wines, such as Cesanese and Passerina of Piglio, the Cabernet of Atina and Torre Ercolana of Anagni.
The Ciociaria has great gastronomic traditions, you will be surprised by the quality of the food: the genuine local olive oil, the cheeses made with sheep’s, goat’s or buffalo s milk, the wines produced by the local farmers, and the preparation of dishes with vegetables selected in centuries of good farming. The Ciociarian cuisine can produce carefully prepared dishes with different types of meats, dressed pork products which are among the best in Italy, and such a variety of bakery products and sweets that it is almost impossible to treat them exhaustively. As far as “fettuccine” is concerned, they are only one of the home-made pastas typical of this area which can boast the most rich list of main courses of Latium. That is why the visit to the artistic, naturalistic and historical sights in Ciociaria must include a plunge into a world of flavours that await to be discovered and that, they alone, represent a trip in its own.
The Ciociarian cuisine has a country tradition, simple and genuine. The fundamental basis of its typical dishes are the ingredients, undoubtedly ‘poor’ yet of excellent quality. One of the most popular dish is a type of egg pasta, homemade and cut in thin noodles called ‘fini fini’, seasoned with a meat sauce or a simple tomato sauce. Among the main courses, there are also ‘gnocchi’ (flour and potato dumplings), you will find in most trattorias as dish of the day especially on thursdays and the ‘cannelloni’(finger-thick tubes of stuffed pasta) and the well-known ‘timballo ciociaro’, also known as ‘Boniface VIII’s, a kind of stuffed lasagna. Tradional soups such as ‘sagne and beans’, ‘pasta and potatoes’, pasta and chick-peas’, prepared according to the Ciociarian tradition, have a special flavour. The second courses see a predominance of pork, sheep, rabbit or chicken meats, which, in the country is still genuine and tasty, because it usually comes from small, traditional stock farms.
The most famous artistic medieval castles and churchs in Ciociaria to see are: The Castle of Fumone, The Castle of Monte San Giovanni Campano and the Castle of Alvito.
The amazing churchs to visit are: The Church of Santa Maria Maggiore(Ferentino), The Cathedral of SS John and Paul (Ferentino), St. Mary Major in Alatri and Basilica of St. Mary Salome(Veroli).