B&B La Puzzaca is located on a hill in the country surrounded by olives and oaks, half way between Rome and Naples, about 7 km from the gate of Ceprano of the motorway A1.

La Puzzaca is the ideal place to stay if you like to visit Pompeii but prefer to rest, far from the chaos of that area. We are in an enchanting world of rural peace and tranquility.

We open our hearts and home to you by providing a relaxing atmosphere, all the modern comforts, and healthy and gourmet breakfasts.

During a visit in the spring and summer you will fascinated by the many flowers in the park attracting lots of birds.

A swimming pool (13x6m) is available for the guests.

We like meeting new people, talking with them in the evening drinking our home made "limoncello" (lemon liquor).

Rooms:

There are two double rooms and two single rooms and. To ensure a high level of personalized service, only one family each time is received in the house.

We will do everything we can to make your stay with us a pleasant one.

One of our rooms has a bed built in 1600. There slept, according to my granny, the Gran Duchesse of Tuscany.

In the living room, you will find a painting of Cardinal Tommaso Maria Martinelli, one of the Cardinals of the family.

You will also find, in another room, a painting from 1800 of Ulysses, Penelope and Telemaco.

Breakfast:

Breakfast will be one of the highlights of your stay, much different from the normal Italian breakfast.

If you want to enjoy a gourmet dinner let us know in advance, and we will provide a gourmet dinner for an additional charge.

Location:

The territory surrounding La Puzzaca, called Ciociaria, is famous for its charming valleys and peaceful mountains and is rich in history and folklore.

The name Ciociaria comes from "La Ciocia", the ancient sandal with thongs laced up the leg, still made throughout the region.

Here is a list of towns and/or monuments in the area that are very interesting for their historical significance:

• Arpino: old roman town
• Anagni: the Popes' town
• Abbey of Casamari: middle ages Monastery
• The Abbey of Montecassino: Benedectine Monastery
• Collepardo: the Abbey of Trisulti and the famous caves
• Abruzzo National Park: wild nature at few steps

Italian Recipes:

Spaghetti Carbonara - for 4 persons:

400 grams of spaghetti (the best would be Barilla n°5) 50 grams of bacon, ½ onion, 3 eggs, olive oil, parmesan cheese, salt.

Cut the onion in very small pieces and cook in oil (3 or 4 soup spoons) for a few minutes together with bacon cut always in small pieces. Onion and bacon should not become brown (low fire).

Break the eggs in a container (where you will put the cooked spaghetti afterwards) and turn them (white and red) with a fork until they are well mixed. Put some salt in the mixture.

Meanwhile put a bowl on fire with lot of water and when it boils put the salt (taste if it is salty enough), and then put spaghetti in. Turn well for a while and take them out when they are ready (“al dente”, not gum!).

Take away the water and put them hot on the eggs and live there for 30 seconds without mixing. Add the bacon and onion with the oil and the parmesan. Mix well and if they are sticky add some hot water of the spaghetti that you wisely before didn't throw completely away.

Risotto Barolo:

Ingredients: ½ onion, 3 fists of rice for every person (type Arborio or Carnaroli), meat broth (should be made with a piece of meat with bone, boiled in water with some vegetables for 1 hour or more), oil and butter, parmesan and a bottle of Barolo or any equivalent strong red wine (dry).

Cut the onion in small pieces and put it in a pot with 3 spoons of oil and some butter. As soon as it’s soft and transparent but not burned put the rice in and mix with a wood spoon until the rice is hot (you can feel it with the back of the fingers).

Put ½ glass of wine and mix slowly until it’s evaporated. Then add some hot broth, mix slowly a couple of times and let cook the rice (slightly covered by the broth) on low fire until you will need to add some other broth. Do not mix too much otherwise the external part of the rice will break.

When it’s cooked, still with some broth not evaporated, add ½ a glass of wine and take the pot out of the fire. Add the parmesan, a piece of butter and this time to mix very quickly for 1 minute to break the outside parts of the rice. The rice should have a creamy consistency, with waves we say.

Let it rest for a couple of minutes so that all the tastes could be homogenized.