Best Wine Tasting Trastevere | Rome Private Food Tasting with wine pairing experience | Exclusive customized gourmand experience in Trastevere. Rome Tour Wine Tasting
Please take advantage of the opportunity to experience a one-of-a-kind Wine and Food pairing as our staff guides you to savor a selection of wines perfectly combined with delicious delicacies. We have created our menus to consider seasonal products and guarantee an unforgettable experience every time. We will teach you how to taste wine correctly and make the perfect pairing.
All tastings are only by reservation and are limited to a maximum of 18 guests.
Our tasting proposals last approximately one hour, during which it will be possible to taste a selection of Italian food and wine excellences chosen by expert sommeliers and chefs. It is a real journey of taste and tradition that can satisfy the most refined palates and reveal ancient flavors of which, even today, small companies know the secrets handed down over the centuries, preserving the quality, tastes, and authenticity of their products. In the Fabulous Wine Cellar, the wine and food tasting menus result from years of research to select and match the best products with the best wines to offer an exclusive and unforgettable service. (Tours in Rome)
Rome Deluxe Wine Tasting | The “Fabullus” wine cellar offers, in a welcoming environment, a perfect tasting through a menu consisting of several courses with a selection of wines chosen by our sommelier.
Upon request, we can also satisfy customers who want an exclusive gastronomic tasting, which includes D.O.C.G. wines reserve of prestigious wineries such as Amarone, Brunello di Montalcino, Chianti Riserva, Barolo, barrel-aged Aglianico, Chardonnay, Verdicchio, Vermentino, Malvasia, etc. Rome Tour wine Tasting.
In short, do not hesitate to book one of our tastings or send us a request to personalize your food and wine experience in Rome immersed in history and the most accurate and most genuine tradition; our staff will be happy to satisfy every wish and welcome you into our wine cellar.
TODAY’S ROMAN GASTRONOMY COMES FROM MANY SOURCES, STARTING WITH THE FOOD OF THE Etruscan shepherds and swineherds who populated the region 3000 years ago.
Like many other centers of the cuisine of southern Italy and the Mediterranean islands, many Roman lamb and pork recipes popular today derive from this tradition, including grilled or roasted lamb with wild rosemary or fennel and spit-roasted herb-stuffed porchetta (whole pig ).
Only a few traces of Imperial Rome’s complicated cuisine are left in Roman home and trattoria cooking. If you dine at one of the city’s trendy or international-style restaurants, where postmodern fusion is in fashion, you can understand how Apicius and other foodies ate.
Wine Tasting Rome | Food tasting in Rome with wine pairing experience in a charming location | Trastevere
The so-called barbarian hordes swept away the excesses of Rome’s emperors, and the elaborate pan-European cuisine of the papal court that followed never caught on among the Romans, changing with culinary fashions and the succession of countless cardinals and popes. The main culinary legacy of the Vatican is the so-called canonical calendar of dishes (see below) and the division of each week and various year periods into lean days and public holidays. For centuries, on Fridays, Christmas Eve, and during the 46 days of Lent, the strictest Roman Catholics ate (and continue to eat) fish or other “lean” foods, while during Carnival, everything was (and is) permitted (carne vale means “meat is permitted”). However, the primary source of contemporary Roman cuisine is cuisine povera, the food of poor peasants and city dwellers.
Rome’s version is sui generis, descending partly from the city’s paradoxical isolation. After the decline of the Roman Empire and until the mid-1800s, Rome was ruled by the Vatican, and the Romans lived behind the imposing Vatican City Walls connected to the ancient city walls of Marcus Aurelius. In general, the Romans ate what they grew, raised, harvested, or fished within the walls: chicory and field vegetables, wild herbs, capers, figs, plums, almonds and cherries, poultry and rabbit, perch, sturgeon and eels. Trastevere Rome Food Tasting with wine pairing experience, exclusive customized food, and wine tasting in Trastevere.
Goats, sheep, and cattle were grazed until the end of the nineteenth century in the Forum, nicknamed Campo Vaccino, “cow pasture.” With complete Italian unification in 1870, Rome was freed from the shackles of the Vatican and became the nation’s capital. Industrialization led to large-scale meat processing, and in the 1880s and 1890s, slaughterhouse workers in the Testaccio neighborhood in the southern part of the city created their cooking style with the cryptic name Quinto Quarto. Workers were paid partly in kind with oxtails, organs, nerves, and heads, parts that other classes rejected and amounting to about a quarter of an animal’s weight, the fifth quarter often unwanted and difficult to sell.
Romans cling to what is tried and true in food, especially when consumed at home. Many family-run homes and trattorias – an extension into the public arena of the Roman dining room – follow an informal and unscientific weekly recipe calendar. It was established centuries ago and is based partly on religious principles – eating fish or other lean foods on Fridays, for example – or simply on long-forgotten practicalities such as the limited availability of certain ingredients. The Romans called the foods served following this calendar canonical dishes.
Monday is the day of riso e “Indivia” in broth (rice and curly endive in chicken broth) or boiled meat (boiled beef or chicken); Tuesday, pasta and chickpeas, pasta and beans, oxtail or fish; Wednesday, everything is fine; Thursday potato gnocchi; Friday pasta and chickpeas, pasta and broccoli, or “Minestra di Arzilla” (ray soup) and cod; Saturday is “tripped” alla Romana (tripe with mint and pecorino romano); and on Sundays, fettuccine alla Romana precedes lamb (fettuccine with hearty meat, livers, and tomato sauce). , and baked suckling lamb). Respecting traditions does not mean that Romans are retrograde provincials obsessed with the past: the city’s most publicized chef, Heinz Beck, is a Germanic import specializing in imaginative “author” cuisine, interpreting variations on Lazio and other Italian themes. Instead, respect for traditions suggests that Romans strive to pass on from generation to generation the best foods and eating habits and a lifestyle worth preserving. Trastevere Food Tasting.
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