
Explora los sabores auténticos de lazio en una experiencia gastronómica inolvidable.
Lazio is the cradle of Western civilization, a region dominated by the monumental presence of Rome, its capital and an inexhaustible treasure of art, history and spirituality. Here, more than two millennia of history overlap into a unique urban landscape, from the majestic ruins of the Roman Empire to the baroque opulence of its squares and the dome of St. Peter's that dominates the skyline. But Latium is much more than Rome. It is a land of diverse landscapes: from the volcanic lakes of Castelli Romani and Bolsena, to the Etruscan necropolises of Cerveteri and Tarquinia that whisper stories of a mysterious civilization. It includes medieval villages perched on hills, the Renaissance villas of Tivoli, and a coast with beaches such as those of Sperlonga. Traveling through Lazio is walking through history, feeling the power of an empire, marveling at artistic genius and savoring cuisine with direct and memorable flavors.
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Roman and Lazio cuisine is direct, tasty and unpretentious. It is based on poor but flavorful ingredients ('cucina povera'), such as 'guanciale' (cured pork jowl), Pecorino Romano cheese and seasonal vegetables. It is famous for its iconic pasta dishes and the tradition of 'quinto quarto' (using the less noble parts of the animal).

The queen of Roman pastas. A creamy sauce made with egg yolks, Pecorino Romano cheese, crispy guanciale and freshly ground black pepper.
A robust sauce of guanciale, tomato and Pecorino cheese, originally from the town of Amatrice.
Deceptively simple, incredibly delicious. Pasta (often tonnarelli) mixed with Pecorino Romano cheese and plenty of black pepper, emulsified with the pasta cooking water.
A pillar of Roman cuisine. They are prepared 'alla Romana' (braised with garlic, parsley and mint) or 'alla Giudia' (flattened and fried until crispy), a specialty of the Jewish ghetto.
Thin beef fillets topped with a slice of prosciutto and a sage leaf, cooked quickly in butter and white wine. Its name means 'jumps in the mouth'.
Marinated and grilled suckling lamb ribs. They are called 'scottadito' (finger burner) because tradition dictates eating them hot with your hands.

The Roman croquette par excellence. A rice ball with meat sauce and a heart of melting mozzarella that, when broken, creates a 'telephone wire'.
The most famous white wine of the Castelli Romani, traditionally served in the 'fraschette' (local taverns). Light, dry and perfect to accompany Roman cuisine.
A white wine with a legendary history, from the Lake Bolsena area. Its name comes from a story about a bishop and his servant in search of the best wine.
Although it is a northern tradition, in Rome it has been adopted with enthusiasm. Enjoying a Spritz or a cocktail with an appetizer buffet at sunset is a deep-rooted social custom.
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Ver guia completaThe queen of Roman pastas. A creamy sauce made with egg yolks, Pecorino Romano cheese, crispy guanciale and freshly ground black pepper.
A robust sauce of guanciale, tomato and Pecorino cheese, originally from the town of Amatrice.
Deceptively simple, incredibly delicious. Pasta (often tonnarelli) mixed with Pecorino Romano cheese and plenty of black pepper, emulsified with the pasta cooking water.
The most famous white wine of the Castelli Romani, traditionally served in the 'fraschette' (local taverns). Light, dry and perfect to accompany Roman cuisine.
A sweet and tender bun, split in half and generously filled with whipped cream. It is the breakfast of Roman champions.
It is **essential to book tickets well in advance** for the Colosseum and the Vatican Museums to avoid queues lasting several hours. Be very careful with **pickpockets** on public transport and in the busiest tourist areas. **Respectful attire** (shoulders and knees covered) is required to enter churches, especially St. Peter's Basilica. Driving in Rome is chaotic and access to the center is restricted (ZTL); Public transport, although often crowded, is the best option.
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