The typical Roman food has its roots in the past and reflects the culinary traditions inherited from ancient times (some of the dishes still served are dated back to the Imperial Rome). Roman food is a popular, simple, not sophisticated or elaborate, rich in flavours and character, and offers a big choice of dishes and recipes based on wonderful products offered by nature.
From bread to appetisers, followed by extraordinary soups and pasta, and meat ( mainly baby lamb and not expensive cuts of meat - the so called “quinto quarto” - meaning mainly innards, cooked in a special way), seafood and fantastic vegetables, and end with desserts and renowned wines - this is a magnificent repertoire you will find in Rome. Sharp “pecorino” ewe milk cheese from the nearby countryside is a very important ingredient in many recipes together with fresh “ ricotta” cottage cheese.
Winegrowing in the Latium region has roots in truly ancient times, dating as far back as to the Etruscans. During the Roman times, vine growing was further developed and spread throughout the whole region. After the fall of the Roman empire, it was the Benedictine monks who kept the wine-making tradition alive. Wine was necessary in order to celebrate mass, of course, but it was also drunk with meals in the monasteries. The popes of the Renaissance liked their wine, too, and ensured that Rome was kept well supplied.
Olive groves found their ideal environment in Rome’s area where some of Italy’s best extra vergin olive oils are produces. Sabina’s extra virgin olive oil, already mentioned by Cato, Horace and Cocumella, was the first in Italy to get DOP certification.
- Where: Rome, Castelli Romani wine district, the Sabina area, Frosinone and the Ciociaria region, Latium's coast
- Duration: from 1 day till 5 days programmes
- No of participants: from 8 till 30 persons