Viterbo - Latium

Located approximately 100 kilometers north of Rome, Viterbo (from Vetus Urbs, or "ancient city") is the main town in the Etruscan territory of Latium known as Tuscia. Cuisine from this area, due to its geographical position, is considered a successful blending of the Roman flavors, Tuscan aromas, and Umbrian simplicity.

History
Once a stop for pilgrims in search of the "Celestial Land" (or "Patria Celeste") along the Via Francigena-which stretched from Canterbury to Rome at the start of the second millennium-Viterbo is also known for its religious importance as a papal seat (Palazzo Papale, the famous Papal Palace) and for its rare, well-kept 13th century historic center (Quartiere S. Pelligrino).

In addition to archeological museums and a wealth of sacred art and churches, the town hosts the Italian gold reserves, the University of Tuscia, an Academy of Fine Arts, and is a natural source for therapeutic baths and thermal springs.

Cuisine
The most traditional dish of Viterbo, Acquacotta, is prepared with four main ingredients: dried-out country-bread; wild vegetables (such as chicory, accompanied by potatoes, tomatoes and onion); catmint (with its distinctive regional fragrance); and raw extra-virgin olive oil. Stockfish is added at times, creating an ideal dish for serving as a main course and an example of a true Mediterranean masterpiece. Another tasty and original single-dish is Giubba e Calzoni (literally, "Jacket and Pants'), a lamb soup made from artichokes, potatoes and other vegetables. Rabbit and chicken are used widely, and feast times are characterized by many typical sweets, often savored along with the D.O.C. dessert wine "Aleatico di Gradoli".

For a complete listing of important places to tour and excellent places to stay while in Viterbo, visit http://www.viterboonline.com.