Ciociaria Italy – If you are looking for a destination that combines history, culture, nature and gastronomy, you might want to consider Ciociaria.
This is a region in central Italy, between Rome and Naples, that is often overlooked by tourists but has a lot to offer. In this article, we will give you an overview of what Ciociaria is, where it is located, and what are some of the best places to visit.
What is Ciociaria?
Ciociaria is not an official administrative region, but rather a historical and cultural area that has its own identity and traditions. The name Ciociaria comes from the ciocie, which are leather sandals tied with straps that were worn by the local peasants until the 20th century.
These shoes became a symbol of the rural and humble lifestyle of the ciociari, the inhabitants of Ciociaria.
Ciociaria has a rich and varied history, as it was inhabited by different civilizations over the centuries, such as the ancient Romans, the Lombards, the Byzantines, the Normans, the Papal States and the Kingdom of Naples. It also witnessed important events, such as the Battle of Monte Cassino during World War II, which resulted in the destruction and reconstruction of the famous Benedictine abbey.
Ciociaria is also known for its natural beauty, as it is surrounded by mountains and hills, crossed by rivers and valleys, and dotted with lakes and waterfalls. It offers many opportunities for outdoor activities, such as hiking, biking, horse riding and skiing.
Finally, Ciociaria is a paradise for food lovers, as it boasts a rich and varied cuisine that reflects its rural origins and influences from different cultures. Some of the typical dishes include pasta with beans and pork rinds (pasta e fagioli con le cotiche), lamb stew with cheese and eggs (abbacchio cacio e uova), fried pizza dough with anchovies and cheese (pizza fritta con alici e formaggio), and ricotta cheese cake with honey (crostata di ricotta e miele).
Where is Ciociaria?
As we mentioned before, Ciociaria is not a well-defined geographical area, but rather a cultural one. However, we can roughly say that it corresponds to the province of Frosinone, which is part of the Lazio region. It borders with Abruzzo to the east, Campania to the south, Molise to the southeast and Rome to the west.
Ciociaria can be easily reached by car or train from Rome or Naples, as it is crossed by the A1 motorway and the Rome-Naples railway line. The main towns in Ciociaria are Frosinone, Cassino, Sora and Anagni.
What are some of the Best Places to visit in Ciociaria?
Ciociaria offers a wide range of attractions for different tastes and interests. Here are some of the most popular ones:
Montecassino Abbey
This is one of the most famous and important monasteries in the world, founded by Saint Benedict in the 6th century. It is located on a hill overlooking the town of Cassino and offers a stunning view of the surrounding valley.
The abbey was destroyed four times by wars and earthquakes, but always rebuilt with great care and respect for its original style. It houses a museum, a library, a basilica and a crypt where the relics of Saint Benedict and his sister Saint Scholastica are kept.
Isola del Liri
This is a charming town that has a unique feature: a waterfall in the middle of it. The Liri river splits into two branches that create two waterfalls: the Cascata Grande (27 meters high) and the Cascata Valcatoio (28 meters high). The town also has a medieval castle that overlooks the waterfalls and hosts cultural events.
Alatri
This is one of the most ancient towns in Ciociaria, dating back to the pre-Roman era. It is famous for its acropolis, a fortified citadel surrounded by polygonal walls that are considered a masterpiece of engineering and architecture.
The acropolis also contains the church of Santa Maria Maggiore, which has a beautiful Romanesque portal and a Gothic bell tower. Other attractions in Alatri are the cathedral of San Paolo, which preserves a relic of the Holy Face of Jesus, and the medieval palaces and fountains in the historic center.
Anagni
This is another historic town that was once an important papal residence and the birthplace of four popes. It is known as the “City of Popes” and the “City of Art”. Its main attraction is the cathedral of Santa Maria, which has a Romanesque façade and a splendid crypt with frescoes from the 13th century.
The cathedral also hosts a museum that displays precious artworks and relics. Anagni was also the scene of a famous episode in 1303, when Pope Boniface VIII was slapped by a French envoy in what is known as the “Outrage of Anagni”.
Fiuggi
This is a renowned spa town that attracts visitors for its thermal waters that have healing properties. The town is divided into two parts: Fiuggi Fonte, where the spa facilities are located, and Fiuggi Città, where the medieval old town is situated.
Fiuggi also offers many cultural and recreational activities, such as festivals, concerts, golf and horse riding.
Veroli
This is another ancient town that has a long and rich history. It was founded by the Ernici people and then conquered by the Romans, who left many traces of their presence, such as the amphitheater, the aqueduct and the bridge.
Veroli also has a remarkable artistic heritage, such as the basilica of Santa Salome, which houses the relics of one of the women who witnessed the resurrection of Jesus, and the abbey of Casamari, which is one of the most beautiful examples of Cistercian architecture in Italy.
Arpino
This is the birthplace of two famous figures: Cicero, one of the greatest orators and writers of ancient Rome, and Caius Marius, one of the most influential generals and politicians of the Roman Republic.
Arpino has a well-preserved historic center that features medieval gates, towers and churches. It also has an impressive acropolis that dates back to the 4th century BC and offers a panoramic view of the valley.
Traditional Dishes in Ciociaria
Ciociarian first courses
The Ciociaria area is known for the preparation of special homemade pastas and soups. Among the former, cecapreti and fini-fini or maccaruni go to make up the base for the savory Ciociari sauces, usually with tomato, meat sauce and mushrooms.
In winter, on the other hand, it is time for broths and soups, which here represent real specialties. All extremely poor dishes, however flavored by the excellent quality of ingredients that grow in the Ciociaria area.
A great classic is the Zuppa con il pane sotto…a soup with bread underneath. Stale bread at the bottom of the plate, beans, oil and seasonal vegetables to cover it. And then, sagne and beans and chickpea and rosemary soup.
A particular dish is the Bonifacio VIII Timballo. The name refers to the old pope’s passion for this dish, made of fine-fine tagliatelle seasoned with meat sauce and tomato, all wrapped up in slices of raw ham. A unique, decisive and substantial dish.
Pasta e fagioli con le cotiche (Pasta and beans with pork rinds)
This is a soup of short pasta (usually ditalini or tubetti) cooked with borlotti beans and pork rinds, which are pieces of pork skin boiled. It is a poor but hearty and tasty dish, typical of peasant cuisine.
Ciociaria meat dishes
Being in the internal part of Lazio, on a mountainous-hilly territory, there is a great variety in meat dishes. One of the peculiarities is the garofolato.
A lamb mutton that is flavored with cloves, garlic and aromatic herbs, and accompanied by tomato sauce. Abbuoto is also very widespread and particular. It is a sort of roulade, with lamb entrails cooked and flavored with herbs, and then wrapped in lamb intestines, to form sausages.
Coratella, a dish that is widespread throughout central Italy, is also prepared with lamb entrails. Here in the Frusinate area, the most common variant is the one with onion.
Then sheep arrosticini, one of the most popular street food dishes of the Ciociaria, and the ciociare couples, the famous strips of seasoned meat, flavored with aromas of fennel and rosemary.
Abbacchio Cacio e Uova (Lamb cheese and eggs)
Is a stew of lamb (abbacchio) cooked with grated pecorino cheese and beaten eggs. The sauce that forms is creamy and aromatic, thanks to the addition of rosemary, garlic and pepper. It goes well with homemade bread or polenta.
Pizza Fritta con Alici e Formaggio (Fried pizza with anchovies and cheese)
This is a sheet of leavened dough fried in hot oil and stuffed with salted anchovies and pecorino or provolone cheese. It is eaten hot or warm, cut into wedges. It is a special snack or street food that can be found in many festivals and fairs in Ciociaria.
The Grains
A fertile zone for growing crops, this led to a rich choice of vegetable soups but also corn breads which, even if stale, would flavour these soups, a tradition still living in the surroundings of Boville Ernica and Monte San Giovanni.
The bread of Veroli is the symbol of the variety of local varieties still common in many small villages of this land. Also look out for biscuits and leavened pizzas in any number of delicious variations, and even sweet or salted ciambelle.
“Pane Ciociaro”
Ciociaria is known for its rich culinary tradition, including its famous bread, Pane Ciociaro. This bread is a staple of the local cuisine and is enjoyed by both locals and visitors alike.
Pane Ciociaro is a simple bread made with just a few basic ingredients, including flour, water, yeast, and salt. However, it is the specific combination of these ingredients, along with the traditional baking techniques, that gives this bread its unique flavor and texture.
The bread is typically made in large, round loaves with a slightly crispy exterior and a soft, chewy interior. It is often enjoyed as a side dish to accompany meals, but can also be used as a base for sandwiches or bruschetta.
Ciociaria is a region that is proud of its traditions and culture, and this is reflected in the production of its bread. The local bakers use traditional methods and techniques that have been passed down for generations, ensuring that each loaf of Pane Ciociaro is made with the utmost care and attention to detail.
Italian Bread is one of the most popular and iconic bread types in the world
While Pane Ciociaro is a delicious and beloved part of the local cuisine, it is important to note that, like all bread, it should be consumed in moderation as part of a balanced diet. Excessive consumption of bread can lead to weight gain and other health issues, so it is important to enjoy this delicious bread in moderation.
Sweets to taste in Ciociaria
The culinary tradition does not stop there. Desserts complete a typical Ciociaria menu. There are some specialties that you will have the opportunity to taste in some typical restaurants, and that we would like to recommend. In the area of Guarcino, we find amaretto as a typical product.
It has been produced here for centuries and, compared to normal amaretto, has a softer consistency. Then there are the Ciambelline al vino “donuts with wine”, consumed here in Ciociaria as in the Castelli Romani area. They are made with flour, eggs, wine and aniseed, and are also eaten by soaking them in the wine itself. As a last indication, you will happen to find yourself in front of the Tozzetti con Mandorle “biscuits with almonds”, which are nothing more than the frusinate version of the most famous cantuccini.
