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Route Map
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Historical and natural attractions
The continual coming and going which characterized the old Appian Way in Roman times has been replaced, today, by silent paths which unfold amidst the archaeology and nature of the Regional Park of the Appia Antica (old Appian Way).
In the modern urban area of Albano Laziale some interesting archaeological vestiges can be seen, among which those of the military camps built by Septimus Severus in the imperial era - the Castra Albana. The Mausoleum of the Horatii and Curiatii and the Cisternone, a water tank dating back to the 2nd century B.C. and still in working order, are all worth seeing. At the end of the 1920s, some nearly intact ships from the Roman era were found at the bottom of Lake Nemi; these were probably built by the Emperor Caligula for ceremonial purposes. The well-preserved remains and some ship-models are on display, along with other important exhibits, in the Museo delle Navi (ship museum).
Emperor Domitian (81-96 A.D.) had his villa in Castel Gandolfo; the splendid nymphaeum known as Diana's baths survives to this day in the gardens of the Papal Palaces.
The pontifical complex is also where the famous architect Gianlorenzo Bernini left his unmistakable mark, as he completed the Palace of the Popes, which had been planned by Carlo Maderno in 1623. In addition, he planned the Piazza della Libertà and the church of San Tommaso da Villanova (1658-1662).
Lanuvio, a town dating back to pre-Roman times, is situated on the southern slopes of the Alban Hills in a panoramic position looking towards the sea. It was home, in the Roman era, to a sanctuary dedicated to Giunone Lanuvia, the remains of which are still visible on the hill of San Lorenzo.
The town was destroyed in 380 A.D. and rebuilt by Benedictine monks under the name of Civitas Lanovina. There are still some remains of the ancient city walls, made from a dark lava stone and dominated by the 14th century Rocca - stronghold. Medieval vestiges can also be found in the Sanctuary of the Madonna delle Grazie, but the Collegiata Maggiore - collegiate church - was completely rebuilt in the 17th century.
The Appian Way then reaches Velletri, the most important town in the Alban Hills. Although it was originally Roman, its current structure derives from the communal period; the characteristic Torre - tower - del Trivio (1353) dates back to this period. The imposing Palazzo del Comune (Palace of the Municipality, 16th century) is by Giacomo della Porta.
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Typical products
Producers
CIAMPINO
MORENA
GROTTAFERRATA
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Azienda Agricola Tenuta Cusmano
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Azienda Agricola Capodarco
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Azienda Agricola Castel De Paolis
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Azienda Agricola Ranchella Emanuele
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Azienda Vinicola Centioni
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Azienda Vitivinicola Strade Vigne del Sole
FRASCATI
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Azienda Agricola Bucciarelli
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Azienda Agricola Casale Marchese
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Azienda Agricola Casale Mattia
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Azienda Agricola L’Olivella
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Azienda Agricola Moretti
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Cantina da Santino
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Cantina Produttori Frascati
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Cantine San Marco
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Casale Vallechiesa
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Tenimento Casamara
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Tenuta di Pietra Porzia
MONTE PORZIO CATONE
MONTECOMPATRI
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Boni Alfredo
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Tenuta Le Quinte
ROCCA PRIORA
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Pasticceria Carocci
- Pasticceria Sognatesori
MARINO
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Azienda Agricola Dino Limiti
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Azienda Agricola Fabi Aldo
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Azienda Agricola Galassini
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Cantine Nicolini
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Azienda Vitivinicola Paola Di Mauro
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Gotto d’Oro
ARICCIA
- Apicoltura Claudio Rocchi
- Azienda Agricola Viticola Pesoli Giulio
- Cantine Volpetti
- Fontana di Papa
- La Porchetta del Ponte
- La Porchetta
- Nobili Francesco
GENZANO DI ROMA
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Azienda Agricola Baldassari Stefano
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Azienda Agricola Belardi Maria Dolores
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Azienda Agricola F.lli Cavalieri
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Azienda Vitivinicola Remo Ricasoli
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Cantine San Tommaso
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Cooperativa Genzanese
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Covarelli Vini
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L’Uovo di Genzano
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Società Cooperativa La Selva
LANUVIO
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Azienda Agricola Appetiti Adriana
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Azienda Agricola Camponeschi
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Azienda Agricola Di Turi-Cucciardi
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Azienda Agricola Tomei Giuliana
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Cantine Silvestri
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Colle dell’Acero - L’Albero della Vita
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Monte Giove
VELLETRI
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Alla Vigna di Pepe Via Sole e Luna
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Azienda Vitivinicola F.lli Ceracchi
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Colle di Maggio
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Consorzio Produttori Vini di Velletri (CO.PRO.VI.)
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Where to eat
CIAMPINO
FRASCATI
GROTTAFERRATA
MARINO
CASTEL GANDOLFO
ALBANO LAZIALE
PAVONA
ARICCIA
GENZANO DI ROMA
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Agropolis
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Monte Due Torri
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Relais Club La Selvotta
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Tre Palme
LANUVIO
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Il Casale del Cavaliere
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Il Casale della Mandria
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Il Giardino di Giupi
VELLETRI
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Casale Malatesta
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Castro Ginnetti
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Iacchelli Giulio & Figli
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I Casali della Parata
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L’Ulivarella
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Where to stay
FRASCATI
MONTE PORZIO CATONE
ALBANO LAZIALE
ARICCIA
GENZANO DI ROMA
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Agropolis
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Monte Due Torri
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Relais Club La Selvotta
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Tre Palme
LANUVIO
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Il Casale della Mandria
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Il Giardino di Giupi
VELLETRI
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Aquarium
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Casale Malatesta
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Castro Ginnetti
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Iacchelli Giulio & Figli
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Markets and fairs
MARINO
ARICCIA
GENZANO DI ROMA
Outdoor activities
A DESCENT INTO THE GREAT CALDERA ALBANA
The Castelli Romani Natural Park includes many areas of scientific and archaeological interest. A two-phase itinerary, which includes both of the above aspects, starts from Monte Tuscolo and goes to Lake Albano. The first stretch can be carried out on foot or on a mountain-bike and offers a picturesque view of the imposing Vulcano - volcano - of the Alban Hills. From Monte Tuscolo, which rises on the edge of the caldera, visitors have a panoramic view of the whole Castelli Romani area, with its wealth of archaeological and natural beauties. The visit continues along the shores of Lake Albano; this is inside one of the mouths of the volcano. Water is a dominant feature of this territory, and offers the possibility of pleasant canoe trips.
Parco Regionale dei Castelli Romani 06 3435253/5; parco.castelliromani@tiscali.it; www.parks.it
Associazione Latium Volcano 340 5358402; latium_volcano@libero.it; http://digilander.libero.it/latium_volcano
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Una ricetta tradizionale
CIAMBELLE AL MOSTO (RING-SHAPED BISCUITS MADE WITH GRAPE MUST)
Category: dessert Difficulty: easy Ready in: 1 ½ hours Season: autumn
Ingredients (four servings) 500g of flour, 2 tablespoons of extra virgin olive oil, fresh white grape must, ½ a packet of dry yeast, a pinch of salt
Preparation Make a mound with the flour on your work surface and scoop out a well. Melt the yeast in warm water, mix it with some flour, place it at the centre of the well and cover it with more flour. Let the yeast rise for about half an hour, making sure it is not in any draughts, then mix in the oil, salt and enough must to make a soft and elastic dough. Cut the dough into strips and make ring-shapes out of them. Put the biscuits, one inch apart, on a lightly greased baking sheet, and bake at 180°C for about 35-40 minutes.
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