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Route Map
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Historical attractions
The Regional Nature Reserve of Tor Caldara, is located just before Anzio (at via Litoranea's kilometre mark 34,400); it is also known as Torre delle Caldane from the name of a 16th century tower built on the ruins of a Roman villa.
The reserve contains magnificent examples of cork oaks as well as the extremely rare manyspike flatsedge (Cyperus polystachyos) which grows in the watery grounds of the reserve. The Osmunda regalis, a rare species of large fern, can also be found here. Animals include tortoises and wild rabbits, as well as many types of birds (woodcocks, little owls, herons, little egrets, ducks).
Anzio, the ancient Antium, was a small town of Latin origin, which became a Roman colony in 338 B.C.. It was a holiday resort for the Roman ruling class, as is proved by the ruins of ancient villas, such as Nero's beautiful villa, Villa Adele, and Villa Sarsina. It is also home to the interesting Museo dello Sbarco (Anzio Beachhead Museum).
Visitors travelling towards Nettuno will then see Villa Borghese, founded in 1647 by Cardinal Vincenzo Costaguti. For a long time this building was known as the "Villa Bell'Aspetto" (fine-looking villa) because of its incomparable position, high above the coast.
Further on stands the Forte Sangallo overlooking the sea, as well as the municipal Antiquarium and the Museo dello Sbarco Alleato (Allied Landing Museum).
The medieval part of the town is close by, surrounded by its old walls. Here visitors can see the palazzo baronale, palazzo Pamphilj, decorated with frescoes by Pier Francesco Mola, and the 18th century church of San Giovanni (this was originally medieval).
About 10km away from Nettuno stands Torre Astura, overlooking the sea. The tower was probably built in the 12th century.
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Typical products
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Producers
POMEZIA
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Where to eat
POMEZIA
ARDEA
ANZIO
NETTUNO
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Where to stay
ARDEA
ANZIO
NETTUNO
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Mercati e sagre
ANZIO
NETTUNO
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Outdoor activities
THE SEA, AND MORE BESIDES
The southern coast of the province of Rome preserves some areas of rare beauty, which visitors can admire by taking walks in Anzio's Tor Caldara reserve (park keepers give free guided tours) and in Nero's monumental villa. Nettuno offers the possibility of a bicycle ride in the Foligno forest, a majestic planitial forest with rare floral and animal species, which has been recognized as a site of European interest.
In spring and autumn the Poligono Militare di Nettuno (military firing ground) opens its grounds to visitors thanks to the - non-competitive - "ecological bicycle rides". These start in Piazzale degli Eroi in Nettuno and go as far as Torre Astura, crossing a fine marine and rustic landscape.
Riserva Naturale Regionale Tor Caldara
06 98499421 (pren. gruppi); 335 1231835/40 (info)
Cooperativa Sentieri & Pensieri
tel. e fax 06 9866056; cell. 338 2421681 ;
sentieri.pensieri@tiscali.it
Associazione Culturale Torre Astura
tel. 06 9803985
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A traditional recipe
PORTODANZESE FISH SOUP
Category: soup
Difficulty: medium
Ready in: 1 hr
Season: year-round
Ingredients
1½ kg of different types of fish (weaver fish, rockfish, fragolino, marmora, lucerna [local fish]), 2 cuttlefish, 8 crayfish, 1/2 kg of mussels, 300g of peeled tomatoes, garlic, extra virgin olive oil, parsley and peperoncino (Italian chilli) as needed.
Preparation
Place the oil and tomatoes in a pan and fry until brown (5-8 minutes), then add the cuttlefish. While this is cooking, crush the salt, some cloves of garlic, a small bunch of parsley and the peperoncino in a mortar. When the cuttlefish have cooked for 15 minutes, dilute the mixture in the mortar with some water and pour it into the pan, then add water until you get a clear consistency. Turn up the heat and add the other fish according to their cooking times; first the lucerna, then the weaver fish and the scorpion fish. After 15 minutes add the rockfish, then the rest of the fish after another 5 minutes. When the soup is nearly ready, add the crayfish and cook for another 3 minutes. Separately, let the mussels open, rinse them and use them to garnish the dishes. Serve the soup with fried or toasted square croutons.
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Historycal itineraries
ANZIO AND NETTUNO
