The stereotyped image of the Roman 'osteria' is so captivating to condition for centuries the whole regional wine production. The wine in Rome has always been considered a fundamental element to create a joyful, relaxing and delightful atmosphere, but this consideration has dominated chronicle and literature, so that nobody has ever dreamed to do something qualitatively better!

The huge metropolis of Rome has always absorbed all the wine coming into its taverns, for millenniums and wherever it came from, to stock the local 'thirsty' osterias. This fact has slowed the development of an autochthonous oenology, always in contrast with flourishing international trades, whose epicentre was in fact Horrea Galbae (30 hectares big warehouses in the southern part of ancient Rome, located between the southern end of the Aventine Hill and the waste dump of Monte Testaccio).

Actually, people in Latium began cultivating vine thanks to the previous inhabitants, the Latins that (as confirmed by Pliny the Elder) learned refined agricultural techniques from Etruscan populations.


The need to supply the Roman market 'anyway' has favoured the cultivation of vines characterized most of all by robustness and productivity, to the detriment of finesse. That is why, in terms of white grapes, the region is dominated by varius species of Trebbiano and Malvasia, along with a few autochthonous or local varieties, such as Cacchione and Bombino in the area of Castelli Romani (hillside group of towns beginning along Via Appia) and Grechetto around Viterbo.

Likewise, the regional production of red wines is focused on sturdy species of vine, like Casanese, Sangiovese, Montepulciano, Merlot and Ciliegiolo.

But things are changing everywhere and, if interested, you will be able to to taste some interesting wine experimentations, made most of all around less blazoned zones, like Aprilia and Cerveteri, willing to make up for the lack of 'name' and brand with innovation.

DOC Wines

Two historical brands which have gone through emblematic vicissitudes, extremely fascinating and transcending the intrinsic product's quality.

Est! Est!! Est!!! di Montefiascone (made from trebbiano and malvasia grapes; pretty low-key semi-sweet wine with a small amount of effervescence and mild, fruity flavours) is one of the few ancient wines with a certain date of birth: the year 1100. Until that time the wines produced between Lake Bolsena and Montefiascone were much appreciated by the locals, extolled by wayfarers, but absent from interregional and international trade. In 1100 the Emperor Henry V moved to Rome, in the lead of a powerful army, in order to clear some controversies with the Pope. The bishop Johannes Defuk was in his wake, but willing to fully enjoy the tourist and Dionysian advantages of the expedition instead of the political ones. The bishop was followed everywhere by his personal cup-bearer, Martino, who had to identify the taverns offering good wine, writing onto the wall "est" (which means "there is"). In Montefiascone Martino wrote it three times enthusiastically. That day born the fame and glory of Est! Est!! Est!!!, so that the bishop, totally enraptured by that suavity, stayed there three days more and decided to move in Montefiascone forever. He was buried into the lovely temple of St Flaviano, beginning the custom the pour onto his grave stone an entire barrel of wine.


Worldwide famous symbol of Roman wines, fruity, golden white wine that can be dry or sweet produced in Frascati, Grottaferrata and Monte Porzio Catone,the hills around Rome. It probably is one of the most renowned, celebrated and mythicized wines of the world. The list of mentions and praises in the Italian literature about it is just incredible! Frascati wine has the great merit to have changed for the better customs and traditions of a marvellous city, fascinating and involving anyone coming to visit. The famous 'osterias' (in 1450 were already 1022) were owned by wine producers from Frascati, who entrusted some locals for their management, creating a sort of modern franchising. This commercial foresight has maybe caused this wine 'limits': Frascati is indeed appreciated and spread anywhere, but consumers try it more because of an emotional boost than to really enjoy its qualities.

Albicocca Vesuviana
Campania is the leading region in apricot cultivation.
Alici di Menaica
The villages scattered all around the Cilento coast maintain a very ancient fishing technique, but non so closely tied to it than the pretty town of Pisciotta.
Aperitivi - Happy Hour Italian Style
A pre-dinner drink for relaxing, socializing and enjoying a glass of vino with a few nibbles – sounds like happy hour!
Burrata is a creamy fresh cheese that is a specialty of the Puglia region.
Cacioricotta is a soft cheese typical of the Cilento National Park.
Coffee, Italian Style
With more than 250,000 coffee bars within the peninsula, it's obvious that Italians are passionate about coffee.
Colatura di Alici
A specialty of Cetara on the Amalfi Coast is a centuries' old tradition of fish preservation, and the results are delicious.
Fagiolina del Trasimeno
Since 2000, Castiglione del Lago has homed a Slow Food presidium in order to promote and conserve the Fagiolina del Trasimeno.
Italian Coffee Drinks
With more than 250,000 coffee bars within the peninsula, it's obvious that Italians are passionate about coffee.
Italian Happy Hour!
A pre-dinner drink for relaxing, socializing and enjoying a glass of vino with a few nibbles – sounds like happy hour!
Pecorino Bagnolese
Pecorino Bagnolese is a cheese made with raw sheep milk coming from bagnolese ewes.
Prosciutto di Norcia IGP
Prosciutto di Norcia is a cured prosciutto crudo, produced in the mountains of eastern Umbria.
Ragusano DOP Cheese
The Ragusano DOP is one of the oldest cheese traditions on the island of Sicily, and one of the most flavorful, too.
Sicily's Almonds
Sicily has a reputation for its sweets, and many are created with the island's almonds, a tradition for centuries.
Vino Sfuso -Wine Shop
BYOB - And Fill It Up A unique store found in many Italian towns is the cantina for vino sfuso.
Wine Fountain
There is a refreshing font where wine flows freely for anyone who wants it.
Zeppole di San Giuseppe
Saint Joseph's Day is March 19, which is also Father's Day in Italy.
Mamma Agata: Simple and Genuine
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
The Scoop on Sandwiches, Italian Style
We know that dining is one of the highlights of any trip to Italy.
Starting the Day the Italian Way
Forget bacon and eggs.
Have Your Fish, and Clean It Too
Since Italy is a peninsula surrounded by three seas, it is no surprise that seafood makes its appearance on plates all over the country.
Hot Days, Cold Drinks
The dog days of summer…the old expression rings true throughout Italy when the heat hits.
Pazzo for Pizza
Italy is known for its fabulous cuisine, and pizza is probably the item most beloved world-wide.
Mozzarella di Bufala
Have you ever wondered how to get milk from a herd of buffalo?
Liquid Sunshine
Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees.
Extra-virgin olive oil of Colline Salernitane
The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
Pane di Agerola
Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
High-Quality Italian Products
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Provolone del Monaco DOP
In ancient times, the shepherds in Agerola dressed a big mantle to take shelter from cool and dampness, and reached Naples to sell their products.
White Fig of Cilento DOP
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
Paestum Artichoke IGP
The 90% of artichoke's production in Campania is concentrated within the province of Salerno, specially into the Plain of Sele.
San Marzano Tomato of Agro Nocerino Sarnese DOP
San Marzano is one of the most acclaimed variety of tomato, grown in the area between Salerno and Naples known as Agro Nocerino-Sarnese.
Hazelnut of Giffoni IGP
The hazelnut of Giffoni IGT, known as "Nocciola di Giffoni" belongs to one of the most precious Italian varieties: Tonda di Giffoni.
Caciocavallo Silano DOP
Caciocavallo Silano is a semi-hard cheese, made with vaccine milk, seasoned 15 days minimum.

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