Location
Rome is in the Lazio region of central Italy on the Tiber river (Italian: Tevere). The original settlement developed on hills that faced onto a ford beside the Tiber Island, the only natural ford of the river in this area. The Rome of the Kings was built on seven hills: the Aventine Hill, the Caelian Hill, the Capitoline Hill, the Esquiline Hill, the Palatine Hill, the Quirinal Hill, and the Viminal Hill. Modern Rome is also crossed by another river the Aniene which flows into the Tiber north of the historic centre.
Although the city centre is about 24 kilometres (15 mi) inland from the Tyrrhenian Sea, the city territory extends to the shore, where the south-western district of Ostia is located. The altitude of the central part of Rome ranges from 13 metres (43 ft) above sea level (at the base of the Pantheon) to 139 metres (456 ft) above sea level (the peak of Monte Mario). The Comune of Rome covers an overall area of about 1,285 square kilometres (496 sq mi), including many green areas.
Climate
Rome enjoys a Mediterranean climate, with mild, humid winters and warm, dry summers.
Its average annual temperature is above 20 °C (68 °F) during the day and 10 °C (50 °F) at night. In the coldest month – January, the average temperature is 12 °C (54 °F) during the day and 3 °C (37 °F) at night. In the warmest months – July and August, the average temperature is 30 °C (86 °F) during the day and 18 °C (64 °F) at night.
December, January and February are the coldest months, with average temperatures around 12.5 °C (54.5 °F) during the day and 3.6 °C (38.5 °F) at night. Temperatures generally vary between 10 and 15 °C (50 and 59 °F) during the day and between 3 and 5 °C (37 and 41 °F) at night, with colder or warmer spells occurring frequently. Snowfall is rare but not unheard of, with light snow or flurries occurring almost every winter, generally without accumulation, and major snowfalls once every 20 or 25 years (the last one in 2012).
The average relative humidity is 75%, varying from 72% in July to 77% in November. Sea temperatures vary from a low of 13 °C (55 °F) in February and March to a high of 24 °C (75 °F) in August.
Cuisine
Roman cuisine is the cuisine of the Italian city of Rome. Roman cuisine is based on seasonal ingredients coming most from Roman Campagna, and prepared in a simple way. Among these, the most important are vegetables (typical are peas, globe artichokes and fava beans), meat (milk lamb and goat) and cheeses (Pecorino romano and ricotta). Examples of roman dishes include “Saltimbocca alla Romana” – a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter; “Carciofi alla giudia” – artichokes fried in olive oil, typical of Roman Jewish cooking; “Carciofi alla romana” – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; “Spaghetti alla carbonara” – spaghetti with bacon, eggs and pecorino, and “Gnocchi di semolino alla romana” – semolina dumpling, Roman-style. Typical condiment in Roman cuisine is strutto, pork lard prepared and canned each winter. Used is also the fat of prosciutto, while olive oil is used only for raw vegetables and – partially – to fry. There are also many other dishes in Roman cuisine, including several desserts and sweets, many of which are made with ricotta cheese. Typical of Rome is the grattachecca. Days of the week are often assigned to food, such as gnocchi on Thursday, baccalà (salted cod) on Fridays, and trippa for Saturdays.
