About 20 km from Rome, the name of Garibaldi still resounds in Mentana, a typical village of the Sabina Romana that produces Sabina PDO extra virgin olive oil from olives grown in the Macchia di Gattaceca and Macchia del Barco Reserve.
The site of the epoch-making meeting between Charlemagne and Pope Leo III on 23 November of the year 800, Mentana is the last station on the Via Nomentana, starting from Michelangelo’s monumental Porta Pia in Rome and passing Vigna Santucci, Garibaldi’s headquarters during the Battle of Mentana in 1867, then reaching the ancient medieval village distinguished by the Palazzo Baronale, Palazzo Crescenzio dating to the year 1000, the picturesque Monastery of the Frati Minori Cappuccini built in 1609, where San Crispino da Viterbo lived and worked miracles in 1700 and where Garibaldi stayed in 1849 and 1867, as well as the Puppet Theatre and Theatrical Mask Museum.
Near the National Museum of the Agro Romano Campaign for the Liberation of Rome in 1867, now known as MuGa – Museo Garibaldino, there is the Parco della Rimembranza memorial park where the altar-ossuary in honour of Garibaldi’s fallen soldiers stands. In 2017, for the 150th anniversary of the Battle of Mentana, a new multimedia wing dedicated to the heroes of the Italian Risorgimento was inaugurated. Don’t miss the event held in the square on November 3rd for the Celebration of the historic battle.
Protected because of the botanical value of its forests, for the intense karstification evidenced in sinkholes and dolines, and for the stretch of ancient roadbed of the Via Nomentum – Eretum, the Macchia di Gattaceca and Macchia del Barco Regional Nature Reserve extends for almost 1000 hectares between Monterotondo, Mentana and Sant’Angelo Romano, in a hilly zone with areas of farm land and pastures between the Tiber valley and the limestone peaks of the Lucretili Mountains.
When dining in Mentana, you will find it hard to make a choice between the “ciammella a cancellu,” the typical savoury ring cake flavoured with aniseed to which a festival held between June and July is dedicated, made with flour and Sabina PDO extra virgin olive oil; the “pizza mentanese” and the “pizza de magru,” prepared at Easter with wine, sugar, flour and oil; and the “maccheroni a centonara” pasta made with water and flour, with a festival held at the beginning of June, seasoned with Romanesco broccoli, Genzano sausage, chilli pepper and Pecorino Romano cheese.
The Feast of Sant’Antonio Abate in January and the Grape Festival in October are very popular events.