Cycling holidays in Lazio, Rome and its gorgeous hills
Discovering the millennial history and unspoilt nature of Lazio by bike is guaranteed to be an unforgettable cycling experience. Just a few kilometres from Rome, incredible adventures await you amidst lakes, castles and mediaeval villages, surrounded by gentle…
Discovering the millennial history and unspoilt nature of Lazio by bike is guaranteed to be an unforgettable cycling experience. Just a few kilometres from Rome, incredible adventures await you amidst lakes, castles and mediaeval villages, surrounded by gentle hills that gradually give way to the mountains of the Central Apennines. With stunning peaks and plateaus, here you will learn that you don’t need to go all the way to the Alps to find epic climbs.
From Fiuggi, for example, you can tackle some of the region’s most iconic routes, such as the Jenne, Vallepietra and Monte Scalambra climbs.
Alternatively you can head towards the Ernici mountains, a veritable cycling playground of challenging ascents and adrenaline-fuelled descents, both on and off-road.
Speaking of off-road, the enduro trails of Campocatino, the natural bike park of Guarcino and the trails between Frascara and Gabriella are all must-see destinations for mountain bike enthusiasts. On the border between Lazio and Abruzzo, you can find plenty of opportunities to pedal through the mountains of the Monti Simbruini Natural Park, discovering woods, lakes and picturesque villages.
On the other hand, if you’re looking for relaxing rides, do not miss the Cesanese Wine Route, the tour around Lake Canterno or the superb route connecting Fiuggi to Rome — these rides are suitable for the whole family, and perfect for e-bikes.
Would you like to immerse yourself in the history and culture of this region? Then we suggest you embark on the Tour of the Abbeys from Subiaco to Montecassino, or explore the villages of Ciociaria, such as Alatri, Ferentino and Arpino. Starting from the marvellous villas of Tivoli, you can cycle to the beautiful natural landscapes of the Monti Lucretili Park.
Finally, to the south-east of Rome, the Colli Albani area is home to the Castelli Romani Regional Park, which extends over no less than 17 municipalities. Here, lakes and ancient volcanic craters, sumptuous and ancient noble villas and an infinite number of cycling opportunities await you to experience Lazio’s cultural heritage and culinary delicacies first hand.
Fini fini alla Ciociara
Typical homemade pasta, strictly handmade and very similar to finely cut fettuccine. In the past, it was seasoned with the typical ragù alla ciociara with chicken giblets, often replaced today by tomato and basil sauce or classic ragù.
Sagne e fagioli
Don’t just call it pasta e fagioli! This humble dish uses sagne — a kind of water and flour maltagliati — which in the past was made from the scraps of fettuccine pasta. Traditionally, the dish was cooked in earthenware directly over a fireplace or stove. The beans used are strictly cannellini beans from Atina DOP.
Abbacchio a scottadito
A gastronomic speciality of the lower Lazio region consisting of barbecued lamb chops, it’s to be eaten very hot — so hot that you burn your fingers (hence the name of the dish in Italian). The ideal meat for making this recipe is that of the suckling lamb, traditionally called ‘abbacchio’, a true symbol of Latium cuisine.
A world-famous dish, the origin of which is still rather uncertain today. It is said to have been invented by Renato Gualandi, a young Bolognese chef who was commissioned to cook for the American and British soldiers in liberated Riccione, September 1944. He put together what was available in the kitchens of the two armies; bacon, cheese and egg yolk powder — it was a real success, which quickly gained notoriety overseas. However, it is not clear how carbonara became so popular in the Roman culinary tradition. Today, egg yolk, bacon, pepper and pecorino cheese — strictly Roman — are used to prepare it.
Spaghetti cacio e pepe
Spaghetti cacio e pepe belongs to the traditions of the capital’s suburbs. Despite the fact that the spaghetti sauce consists of only two ingredients — cacio cheese and pepper — the key to success lies in the preparation, which is not at all simple and not at all Roman. In fact, it seems that the skill of a chef in a Roman restaurant can easily be judged by their ability to create a creamy, thick and delicious cacio e pepe.
Saltimbocca alla romana
A typical Roman second course — simple, tasty and quick to make. Saltimbocca alla romana are prepared with slices of veal rump on which half a leaf of sage and a slice of ham are placed. The whole assemblage is fixed with a stick and sautéed in a pan with a little butter. The very name, saltimbocca, suggests how delicious and irresistible this dish is!
History & Culture
Lazio is a region much varied in its territory and traditions, rich in testimonies of the past — most notably with Rome, the eternal city. The capital is a veritable open-air museum. However, not everyone knows that just a few kilometres from the city, in the tranquillity of the Lazio hills, there is a myriad of villages characterised by a blend of nature, history and culture — the perfect places to explore by bicycle.
Tivoli, for example, enchants with its majestic villas and tombs. The evocative Civita di Bagnoregio is a magical and surreal place worth a visit; as is Anagni, the city of the Popes, with its fascinating mediaeval centre. Ariccia, on the other hand, attracts hundreds of tourists every year for its beauty and typical fraschette, the trattorias where the best traditional Roman dishes are served.
A great contribution to the cultural heritage of this region is made by the Abbeys of Latium: Subiaco, Trisulti, Casamari and Montecassino are in fact places of great historical and artistic importance, and still house valuable works of art to this day. Equally, not to be missed are the Ciociaria villages of Alatri, Ferentino and Arpino, with their imposing and impressive polygonal walls and characteristic pointed arches.