Around Italy: Lazio, Rome, Ancient Empires, Castelli Romani, Seaside Towns, and the Powerful Cuisine of Central Italy

Around Italy: Lazio, Rome, Ancient Empires, Castelli Romani, Seaside Towns, and the Powerful Cuisine of Central Italy

Lazio is one of the most historically important regions in the world. At its center stands Rome, but beyond the capital are volcanic lakes, medieval hill towns, coastal landscapes, archaeological sites, wine country, and agricultural communities.

Rome, the Eternal City

Rome shaped law, language, architecture, religion, politics, engineering, and culture across continents. Ancient ruins, Renaissance palaces, Baroque churches, and modern neighborhoods coexist in layers that make the city unique.

The Colosseum and Roman Forum

The Colosseum remains one of the world’s most recognizable ancient monuments. Nearby, the Roman Forum preserves the political, religious, and commercial center of the ancient city.

Palatine Hill and the Pantheon

The Palatine contains remains of imperial palaces, while the Pantheon preserves one of antiquity’s most extraordinary concrete domes.

Piazza Navona and Trevi Fountain

Baroque Rome transformed ancient urban spaces into theatrical public architecture. Piazza Navona follows the shape of a Roman stadium, while the Trevi Fountain combines sculpture, water, mythology, and architecture.

Vatican City

Within Rome sits Vatican City, home to St. Peter’s Basilica, the Vatican Museums, and the Sistine Chapel. Michelangelo, Bernini, Bramante, Raphael, and many others left defining works here.

Trastevere and Testaccio

Trastevere preserves narrow streets and neighborhood life, while Testaccio is essential to understanding working-class Roman cooking and the city’s historic offal traditions.

Cacio e Pepe

Pasta, Pecorino Romano, black pepper, and cooking water form one of Rome’s purest dishes. Correct technique creates creaminess without cream.

Carbonara

Traditional Carbonara relies on eggs, Pecorino Romano, guanciale, black pepper, and pasta. The sauce forms through controlled heat and emulsification.

Amatriciana and Gricia

Amatriciana combines guanciale, tomato, Pecorino Romano, and pasta. Gricia removes the tomato and is often considered the older foundation of the dish.

Saltimbocca alla Romana

Veal, prosciutto, and sage are cooked quickly, producing a dish built on clarity and balance rather than heavy sauce.

Carciofi

Carciofi alla Romana are gently cooked with herbs, while Carciofi alla Giudia are fried until crisp and belong to Rome’s historic Jewish culinary tradition.

Coda alla Vaccinara and Trippa

Oxtail and tripe represent the resourcefulness of traditional Roman cooking, especially around Testaccio.

Supplì and Pizza al Taglio

Fried rice croquettes and rectangular tray pizza are two essential forms of Roman street food.

Pecorino Romano

This salty sheep’s milk cheese defines many of Rome’s most famous pasta dishes and remains one of Lazio’s foundational ingredients.

Castelli Romani

The volcanic hills southeast of Rome contain Frascati, Ariccia, Castel Gandolfo, and other historic towns surrounded by vineyards, lakes, forests, and villas.

Frascati Wine

White wines based on Malvasia and Trebbiano-related varieties have long been part of Roman dining culture.

Ariccia and Porchetta

Ariccia is one of central Italy’s great centers of porchetta, seasoned pork roasted until tender inside and crisp outside.

Castel Gandolfo and Lake Albano

The hill town overlooks a volcanic crater lake and is associated with the traditional papal summer residence.

Tivoli

Tivoli contains two of Lazio’s great villa complexes: Hadrian’s Villa, an immense Roman imperial residence, and Villa d’Este, famous for Renaissance gardens and fountains.

Ostia Antica

The ancient port of Rome preserves streets, apartment buildings, warehouses, baths, temples, taverns, mosaics, and a theater, offering an extraordinary view of everyday Roman life.

Sperlonga and Gaeta

Southern Lazio contains beautiful Tyrrhenian coastlines, whitewashed towns, beaches, fortifications, and maritime traditions.

Viterbo

Northern Lazio preserves a medieval city deeply connected with the papacy. The Palazzo dei Papi remains one of its defining monuments.

Civita di Bagnoregio

The fragile hill town sits above eroded valleys and is connected to the surrounding landscape by a long pedestrian bridge.

Tuscia and the Etruscans

Tarquinia and Cerveteri preserve painted tombs, necropolises, and major evidence of the Etruscan civilization that preceded Roman domination.

Lake Bolsena

One of Europe’s largest volcanic lakes, Bolsena is surrounded by historic towns, vineyards, agriculture, and freshwater fish traditions.

Amatrice

Amatrice gave its name to one of Rome’s most famous pasta traditions. Its older mountain culture is central to understanding Amatriciana’s origins.

Ciociaria and Montecassino

Southeastern Lazio contains hill towns, mountain landscapes, agricultural communities, and the great Benedictine monastery of Montecassino.

Seasonal Vegetables

Artichokes, puntarelle, chicory, fava beans, peas, and Romanesco broccoli are essential to Roman seasonal cooking.

Maritozzo

The soft Roman sweet bun filled with whipped cream has become one of the city’s most recognizable pastries.

Cesanese

Cesanese is one of Lazio’s important indigenous red grapes and can produce aromatic, structured wines with red fruit, herbs, and spice.

When to Visit

Spring and autumn are ideal for Rome and the countryside. Summer suits the coast and lakes, while winter offers quieter cultural travel and hearty Roman cuisine.

What Makes Lazio Special

Rome gives Lazio extraordinary historical weight, but the wider region adds Etruscan tombs, volcanic lakes, medieval papal towns, vineyards, beaches, mountain communities, and agricultural traditions. The cuisine works the same way: famous pasta dishes sit beside artichokes, porchetta, offal, lake fish, vegetables, and local wine.

Around Italy by ZAFFERANO & CO.

Chef Gianluca