Rome's Best Travel Routes

In Rome, wine isn’t a luxury—it’s a rhythm. It flows easily at lunch, glows at dinner, and lingers after, turning conversations into rituals. Romans drink not to impress, but to accompany—to let a meal breathe and to give company a soundtrack. Forget prestige labels and collectors’ vintages; what matters here is balance: the right wine for the right plate, the right moment, the right sun in the sky.

When dining out, skip the impulse to settle for the vino della casa (house wine). Sometimes it’s decent; often it’s forgettable. Instead, take a moment with the wine list—most trattorie proudly serve regional bottles that rarely disappoint. In Rome, even modest wines tend to be honest, well made, and surprisingly affordable.

• Frascati DOC – A crisp, dry white grown in the volcanic hills south of Rome. Bright and slightly floral, it pairs perfectly with fried artichokes, frittura di pesce, or a simple plate of cacio e pepe. Romans call it a “summer wine,” meant for open windows and long lunches.
• Cesanese del Piglio DOCG – Lazio’s signature red, light-bodied yet expressive, with notes of cherry and spice. Ideal with amatriciana, grilled meats, or slow-roasted lamb. It’s one of the few Italian reds that feels just as good in warm weather.
• Chianti Classico DOCG – Tuscan by birth, Roman by adoption. Served everywhere, from elegant restaurants to humble taverns, it complements the city’s love of red meat—abbacchio alla scottadito, steaks, or even a slice of porchetta.
• Vermentino & Falanghina – Elegant whites from central and southern Italy, widely available in Rome. Vermentino offers minerality and citrus; Falanghina brings ripe fruit and softness—both beautiful partners for seafood or carciofi alla Romana.
• Malvasia Puntinata – A hidden gem of Lazio, aromatic and slightly sweet on the nose, dry on the palate. Excellent with antipasti, cheeses, and lazy afternoon conversations.
• Merlot di Lazio – Often overlooked, local Merlots are round, medium-bodied, and food-friendly—a safe choice when you’re unsure what to order.

📝 Local Tip: If you want to blend in, order by saying “un quarto di rosso” (a quarter liter of red) or “mezzo litro di bianco” (half-liter of white). It’s how locals drink—casual, unpretentious, and affordable. 

Spirits and Digestivi

Romans rarely finish dinner without something to “close the stomach.”

• Limoncello Romano – Sharper and less syrupy than its southern cousin; homemade versions are everywhere, served icy cold in tiny glasses. Sip, don’t shoot.
• Amaro Lucano or Amaro del Capo – Bitter herbal liqueurs that balance a heavy meal. Locals swear they help digestion, though science remains silent.
• Grappa – The boldest farewell, distilled from grape skins. Choose grappa di Moscato for something smooth, or barricata for aged warmth.