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local time 21:45
 An unexplored and virgin land where you can enjoy a combination of the seaside or the countryside or the marvellous city of Rome.
Latium has great importance for history, art, architecture, archeology and culture in general.
The region, with undulated hills, stretches from the western buttress of the Appenines to the Tyrrenian Sea. The landscape is varied and presents flatlands on the coastline and the hinterland, ridges and calcareous highlands. Latium has four ancient volcanic distincts, where the crater of extinct volcaneos form the lakes of Bolsena, Vico, Bracciano and Nemi.
It comprises 5 provinces included Rome, that are Viterbo, Latina, Rieti and Frosinone.
Northwest of Rome there is Viterbo, an important medieval center that was once home to the popes. Located only 3 km (2 miles) west of Viterbo the hot sulphur baths of the “Terme dei Papi” are a soothing retreat.
In Latium there are many smaller towns of great interest. Among them the most important are Tivoli where you can admire Hadrian’s Villa, a marvellous Roman Villa built in the 2nd century A.D;
Tarquinia and Cerveteri were important Etruscan cities, so at present they are important archeological sites;
Calcata is a very old village, once it was an outstanding center of the Faliscans and now is one of the best kept, picturesque and charming towns in the region.
Bolsena Lake is another important attraction and is a great place for fishing and swimming.
The lake occupies the remains of a broad volcanic crater and is surrounded by many small and charming towns like “Marta”, “Montefiascone”, “Gradoli” and the town of “Bolsena”.
Latium also has several beaches worthy of a sun-seeker.
The most beautiful beaches are south of Rome like the towns of “Sperlonga” and of “Circeo”, where as “Fregene” and “Ostia” are just outside of Rome and are the most lively places in terms of nightlife during summertime.
The cooking
Food from the region of Lazio, or Latium - doesn't have a strong identity, for the most part, represented by that of Rome. All the specialities of the culinary traditions of the region are brought together in the Roman cuisine, which makes it a rich and tasty summary of a varied gastronomy which has received contributions from bordering areas and other communities. The first amongst these communities is that of the Jews, which has distant historical roots.( eg. Carciofo alla Giudea)
Actually, a few of its dishes are extremely famous. They've even crossed the national borders to become symbols of "Italianity" around the world. Examples include the three pasta dishes with a bucatini alla matriciana , sauce of tomato, aio e oiopork lardons and chili pepper, with olive oil and spaghettini alla carbonara, garlic cloves, and fried bacon and a creamy, eggy sauce. Nevertheless, most dishes from Latium have remained local and some of them risk being forgotten entirely, even in their hometowns.
These include testicciole di abbacchio al forno (heads of suckling lambs roasted with lard and potatoes), pajata(pasta with a sauce made from the intestines of a suckling lamb), coratella con I carciofi(liver, lung and heart cooked in special saucepans and flavored with Marsala wine. One of the symbolic dishes from the region is Coda alla vaccinara, , a rich oxtail stew with celery that might be one of the finest winter stews in the entire Italian repertoire
Latium-style cooking, particularly in Rome, also boasts its fritto or fried foods. Rome was once full of fry-houses where for a very low price one could enjoy potato croquettes and filetti di baccalà, salt cod croquettes, panzerotti, dumplings stuffed with ricotta and spinach, suppli al telefono (rice croquettes with mozzarella, meat sauce ), crostini con la provatura (a sort of mozzarella cheese) and fried anchovies. Unfortunately, eateries of this kind are now disappearing.
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