It is impossible to summarize the region of Latium in a few paragraphs. Places of interest are too innumerable to list when one considers how many museums, cathedrals and ruins exist in Rome alone. Neither should the lush and scenic countryside be overlooked: the surrounding land is filled with beautiful vistas and Etruscan archaeological remains. And let’s also not forget the enticing gastronomical culture, that fiery la cucina romana, not to mention the extensive oenological traditions!

Historically, the capital of Italy has always been linked to white wine. Frascati and the fabled Est! Est!! Est!!! are only two of the many famous whites from the region that were celebrated by Rome. Traditionally, these wines were made in a semi-sweet style, designed to fill the mouth without overwhelming food. Today’s dry and refreshing white wines still account for the majority of Latium’s overall production, but it is the reds that are convincing consumers of the region’s vast and untapped potential. In fact, Cabernet Sauvignon and Merlot are the stars of modern day vini da tavolas (does this sound like Tuscany all over??)

In Latium, it is easy to pass the hours in gastronomic delight. Antipasti—which includes sun-dried tomatoes, peas, beans, frittata, eggplant, peppers, bruschetta, prosciutto, pickles, olives, mushrooms and more— is merely an introduction. Zucchini, artichokes and arugula are among the regional specialties. Platters include seafood ranging from anchovies to shrimp. Spaghetti alla carbonara and bucatini are popular pastas. Milk-fed lamb is a traditional Easter feast and pork is prized throughout the rest of the year. Pecorino Romano is the signature cheese in the region. Rome is also renowned for its gelato and other sweet treats including raisin buns and custard cake. A sweet glass of sambuca is a popular closing to any Roman feast.  One could go on for eternity …