It is the Eternal, the city of longing and heart of epochs and ages. And especially in autumn Rome is enchanting, because then the big tourist storm has died down a bit. The Colosseum doesn't need two hours of queuing, the Spanish staircase is recognizable as such and not crowded with gelatinous tourists and you can even get admission to the Sistine Chapel. But let us leave the many sightseeings behind for once and dedicate ourselves to the Roman kindnesses wine and food. Maybe Rome is not necessarily one of the most important items on the Italian wine list, but the cucina romana is world famous. A lot of wine is produced around the eternal city, already the Etruscans and afterwards also the Romans cultivated vines in this region. With its nutrient-rich volcanic soil, its proximity to the Tyrrhenian Sea and its many hills, the area offers an optimal microclimate for vine growing. In the sun-drenched south, red wines are more common, often sweet and mild, mostly made from Sangiovese and Montepulciano grapes, while the whites are mostly Malvasia del Lazio or Trebbiano and produce fruity wines with a fresh acidity.
And should you want to get into the mood for travelling for the following tips for enjoyment in the eternal city, we recommend the wines of Federici. Enjoy the dark fruit aromas, dream of the eternal city and get yourself into the Roman delightful mood in advance.
Our tip for enjoyment: Leave art, culture and history behind and go on a visit for enjoyment. Wander through the Roman El Dorado for culinary delights and discover the Testaccio quarter. It owes its name to a huge hill of ancient shards of broken oil amphorae. Monte Testaccio is not one of the seven hills of Rome. It was created by the systematic accumulation of broken ancient amphorae, which came from provincial tribute payments, an ancient dump, so to speak. The hill is almost 35 meters high and has a circumference of 1500 meters and all around it beats the gourmet heart of Rome, here the cucina romana was born.
Some places, such as the Flavio al Velavevodetto, are built into the hill and offer a view of the ancient layers of broken glass through large windows. The restaurant is also famous for its spaghetti: cacio e pepe, amatriciana and above all carbonara. It is also largely untroubled by the large streams of tourists.
In the new market hall in Testaccio you can find regional products for all tastes, many directly from the producers and also 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 the city for the best cannoli, produced in good Sicilian tradition by the confectioner Costanza Fortuna with heart and soul and sold oven-warm at the market.
You should not miss the traditional house of Volpetti, the first address for all Italian delicatessen specialities. On Via Marmorata 41, everything a gourmet's heart desires has been on offer for over 40 years. There are countless sausages and hams, over 150 types of cheese, olive oils, balsamic vinegar, wines, spices and much more.
At Barberini you can fortify yourself with a typical Italian breakfast of cappuccino and cornetto directly at the bar and then enjoy an exceptional glacé in Rome's most famous gelato restaurant, the Giolitti. Since 1914 the best gelati have been produced here by hand, using only natural ingredients and always fresh.
And for those who just want to be drifted, Eating Italy Food Tours offers a pleasure tour with a local guide. The local guides bring personal experiences and acquaintances into the tour and take guests to the best places for pizza, pasta and wine. Including neighborhood gossip, celebrations and customs of the city.
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