← All ports on the Italy cruise
Curated by Michele Edington, Certified Sommelier
Rome has wine country surprisingly close to the city. Southeast of the capital, the hill towns of the Castelli Romani sit among vineyards, volcanic lakes, olive groves, and old stone villages where Frascati has been poured for generations. Farther north, Montefiascone rises above Lake Bolsena on volcanic soils of its own. This is really the kind of region where a simple cold white wine beside pasta, artichokes, pecorino, or a long Roman lunch feels exactly right under the warm sun.
Grapes
white: Malvasia, Trebbiano, Bellone
red: Cesanese
Wines & pairings
Frascati
Starters
- Porchetta di Ariccia — If you are anywhere around the Castelli Romani, this is one I’d look for. Porchetta di Ariccia is packed with garlic, rosemary, and herbs with crisp skin wrapped around juicy pork. Frascati brings citrus and freshness to all that savory richness, while its herbal side feels right at home with the rosemary.
- Supplì al telefono — Hot supplì with tomato rice and a center of melted mozzarella are ridiculously good with a cold glass of Frascati. The wine’s acidity works beautifully with the tomato and fried coating, while the soft fruit gives all that gooey cheese a little brightness.
- Fave e Pecorino Romano — Fresh fava beans and Pecorino Romano are such a simple Lazio combination, especially in spring. The salty cheese brings out Frascati’s fruit, while the fresh green flavor of the beans picks up the wine’s floral and herbal side.
Entrées
- Cacio e pepe — Pecorino Romano, black pepper, and silky pasta are fantastic with Frascati. The wine brings citrus and fresh herbs into all that salty, peppery richness, and I’d happily order a carafe of it with a big bowl of pasta in Rome.
- Gnocchi alla Romana — These baked semolina rounds are covered with butter, Parmigiano, and Pecorino before going into the oven until the top turns golden. Frascati works beautifully here because its freshness lifts the buttery texture while the wine’s gentle almond note fits right into all that toasted cheese.
- Pollo con i peperoni — Chicken with sweet peppers is a Roman summer classic, and Frascati is exactly the kind of local white I’d put beside it. The wine’s citrus and floral character brighten the roasted peppers, while its softer texture works beautifully with the chicken and olive oil.
Desserts
- Maritozzo con la panna — A soft Roman maritozzo filled with an almost ridiculous amount of whipped cream is such a fun way to finish a meal. Frascati’s citrus and flowers make the cream feel even lighter, while the soft brioche brings out a rounder side of the wine.
- Crostata di ricotta e visciole — Ricotta and sour cherry are such a good Roman combination. The creamy filling gives Frascati some richness to work with, while the tart cherries pull forward the wine’s fresh fruit and keep the pairing lively.
- Pangiallo Romano — This old Roman sweet is packed with nuts, dried fruit, honey, and warm spice. I like it with a rounder Frascati because the almonds and hazelnuts connect with the wine’s subtle nutty side while the dried fruit brings forward its softer orchard-fruit flavors.
Est! Est!! Est!!! di Montefiascone
Starters
- Coregone crostini — Lake Bolsena is famous for coregone, and a simple crostino made with the local fish, olive oil, lemon, and herbs is exactly where I’d start. Est! Est!! Est!!! brings fresh citrus and white flowers that make the fish taste even brighter, while that gentle savory side works beautifully with the toasted bread.
- Frittelle di borragine — Borage fritters are one of those wonderfully simple foods you find around Tuscia. The crisp batter, fresh herbs, and slightly earthy greens are so good with a cold glass of Est! Est!! Est!!!, especially when everything comes to the table hot with a squeeze of lemon.
- Acquacotta della Tuscia — Acquacotta comes from the old country cooking of northern Lazio, usually built around vegetables, tomatoes, bread, olive oil, and egg. I love it with this wine because all those rustic flavors bring out its herbal side while the citrus and freshness keep the whole bowl lively.
Entrées
- Coregone alla bolsenese — Local coregone prepared simply with olive oil, herbs, garlic, and lemon lets Est! Est!! Est!!! show off its citrus, flowers, and gentle mineral character. It's the kind of lunch that makes complete sense when you can see the lake from the table.
- Sbroscia — Sbroscia is a traditional fishermen’s soup from Lake Bolsena made with freshwater fish, potatoes, tomatoes, onions, herbs, and olive oil. Est! Est!! Est!!! works beautifully here because the wine stays fresh beside the broth while its citrus and herbal flavors seem to fit right into the dish.
- Lombrichelli alla Viterbese — These thick hand-rolled noodles are a Tuscia specialty and often come with tomato, garlic, herbs, and a little chile. The wine has enough freshness for the tomato while its softer fruit and floral notes give the rustic pasta a really nice lift.
Desserts
- Tozzetti di Viterbo — These crunchy Tuscia cookies are packed with hazelnuts and have exactly the kind of gentle sweetness I’d want beside Est! Est!! Est!!!. The toasted nuts bring out the wine’s softer savory side while the citrus and floral notes keep the pairing feeling light.
- Ciambelline al vino — These little wine cookies are crisp, lightly sweet, and traditionally made with olive oil and wine. They are simple in the best possible way, and Est! Est!! Est!!! brings enough fruit and freshness to make the whole combination feel very northern Lazio.
- Maccheroni con le noci — This old Tuscia sweet layers pasta with walnuts, sugar, cinnamon, and sometimes cocoa or breadcrumbs. It is wonderfully unusual, which is exactly why I’d include it. The nuts and warm spice pull out a rounder side of the wine while keeping the pairing tied specifically to the food traditions around Viterbo.
Featured along
- Italy — Civitavecchia
Common questions
- What wine is Lazio known for?
- Lazio, in Italy, is known for Frascati, Est! Est!! Est!!! di Montefiascone, made from grapes such as Malvasia, Trebbiano, Bellone, Cesanese.
- What grapes are grown in Lazio?
- Malvasia, Trebbiano, Bellone, Cesanese.
- What food pairs with Lazio wines?
- Classic local pairings include Tozzetti di Viterbo, Coregone alla bolsenese, Coregone crostini, Maritozzo con la panna, Cacio e pepe.