This section presents a thematic journey dedicated to the local area, highlighting its natural and culinary excellences.
Some natural features are highlighted, such as travertine and the Acque Albule, symbols of the local natural and thermal heritage.
This is followed by food products and gastronomic traditions, including the Pizzutello grape, olive oil and wine, which together express the culinary culture of the area.
Acque Albule
Known since the ancient roman times, were defined by Strabo, Pliny the Elder Aquae Albulae Sanctissimae for their healing properties. They are still known by their original Roman name,
Travertine
Travertine is a sedimentary rock. It is a natural chemical precipitate of carbonate minerals from solution in the gorundwater. Water passes through and dissolves limestone, picking up calcium carbonate...
Gastronomy
Olive oil
The province of Rome holds the record in production of extra virgin olive oil and engages a large part of the provincial territory. Latium holds several extra virgin olive oils protected by a Designation of Origin among which the Sabina...
Pizzutello
Tivoli is famous for a peculiar sort of grape, a white oval-shaped variety unique to Tivoli, called Pizzutello. It's also known as "grape horns" ("uva corna"), due to the characteristic shape of the berries. The Pizzutello is a table grape...
Gastronomic products
The town offers simple and genuine products deriving from the typical Roman cooking and a number of famous dishes such as: fettuccine, cannelloni, ravioli, rigatoni with pagliata, bucatini, sagne made with spelt, gnocchi with lamb ragout, trout of the Aniene,...
Wines
The Frascati DOC is the most famous wine of Lazio and one of the most prized by the Romans. Goethe called it "paradise." It is produced in the town of Frascati from Malvasia Bianca di Candia (30%), Trebbiano Toscano (30%),...