Lazio

It is the eternal, the city of desire and heart of eras and ages. And especially in autumn Rome is enchanting, because then the big tourist rush has died down a bit. The Colosseum doesn't require two hours of queuing, the Spanish Steps are recognizable as such and not crammed with gelati-armed tourists, and you can even get entry to the Sistine Chapel. But for once, let's leave the many sights to the left and devote ourselves to the Roman lovelies of wine and food. Perhaps Rome is not one of the most important items on Italy's wine list, but the cucina romana is world famous. In fact, a lot of wine is produced around the eternal city, already the Etruscans and then the Romans cultivated vines in this region. With its nutrient-rich volcanic soil, proximity to the Tyrrhenian Sea and the many hills, the area offers an optimal microclimate for growing grapes. In the sun-drenched south, red wines tend to be found, often sweet and mild, mostly from Sangiovese and Montepulciano grapes; for whites, Malvasia del Lazio or Trebbiano are mostly grown and they provide fruity wines with a fresh acidity. And should you want to get in the mood for travel for the following tips for enjoyment in the eternal city, we recommend the wines of Federici. Enjoy the dark fruit aromas while dreaming of the eternal city and get into the Roman mood of enjoyment in advance. Our tip: Leave art, culture and history behind and go on a pleasure visit. Roam through the Roman El Dorado for culinary delights and discover the Testaccio district. It owes its name to a huge mound of ancient shards from broken oil amphorae. Mount Testaccio is not one of the seven hills of Rome. It was formed by the systematic accumulation of broken ancient amphorae, which came from tribute payments of the provinces, an ancient rubble heap, so to speak. The hill is almost 35 meters high and has a circumference of 1500 meters and all around beats the gourmet heart of Rome, here was born the cucina romana. Some eateries, such as Flavio al Velavevodetto, are built into the hill and offer views of the ancient shards through large windows. The restaurant, by the way, is also famous for its spaghetti: cacio e pepe, amatriciana and, above all, carbonara. And moreover still largely spared from the big tourist crowds. In the new market hall in Testaccio one finds regional products for all Gusti, much directly from the producers and also directly to eat there. The Prosciutteria di Enzo e Lina, for example, offers breathtaking Insalata Caprese with fresh buffalo mozzarella from Campania. Or the small Pasticceria Dess'Art is known in town for the best cannoli, made in good Sicilian tradition by the confectioner Costanza Fortuna with heart and soul and sold warm from the oven at the market. Don't miss the traditional house Volpetti, the first address for all Italian delicatessen specialties. At Via Marmorata 41, everything a gourmet's heart desires has been on offer for over 40 years. There are countless cured meats and hams, over 150 types of cheese, olive oils, balsamic vinegar, wines, spices and much more. In the Barberini you can enjoy the typical Italian breakfast cappuccino and cornetto directly at the counter and then enjoy an exceptional gelato in the most famous gelateria in Rome, the Giolitti. Since 1914 the best gelati are made here by hand, only with natural ingredients and always fresh. And if you just want to get trundled, book a food tour with a local guide at Eating Italy Food Tours. The local guides bring in personal experiences and acquaintances and take guests to the best places for pizza, pasta and wine. Includes neighborhood gossip, celebrations and customs of the city.