THE SECRETS OF SABINA
Sabina is a rather unknown, very picturesque hilly area north east of Rome. A spectacular, unspoiled region, untouched by mass tourism and one of the best-preserved Italian rural areas. Sabina has been inhabited since prehistoric times and was the location of events that changed the history of ancient Rome and of all Italy. It was also the site of the famous " Rape of the Sabine Women" when Rome was first founded. It is a land of gently hills clad with olive groves, adorned with Roman villas, medieval castles, churches and ancient abbeys, and perfectly intact medieval villages where you will be welcome by the locals and have an opportunity to appreciate the relaxing rural and magical atmosphere.
The Sabina region is celebrated for simple and genuine ( and abundant ) cuisine based on the flavours of local produce and exquisite extra virgin olive oil which is one of the best produced in Italy. The Sabina olive groves were already mentioned by Cato, Horace and Cocumella and Sabina's extra virgin olive oil, characteristic of a smooth consistency and a fruity aroma, was the first in Italy to get DOP certification. Grape growing and wine making were well known to the Romans who have produced red and white wines in Sabina since Imperial times. However, the excellent Sabina olive oil has often stolen the stage at the expense of the local wines.
Wines from this region may not get the publicity that Piedmont or Tuscan products do but they rank high in quality thanks to recent investments by local producers which have led to improvements in the planting of vines and an expansion of the production structure. As a result, there has been a general increase in the quality of the wines. In 1996, a D.O.C. appellation was obtained for Sabina's wines.
ROME AND LATIUM FOR GOURMETS
The typical Roman food has its roots in the past and reflects the culinary traditions inherited from ancient times (some of the dishes still served are dated back to the Imperial Rome), survived throughout centuries nourished by an immensely rich and solid cultural inheritance.
Roman food is a popular, simple, not sophisticated or elaborate, rich in flavours and character, and offers a big choice of dishes and recipes based on wonderful products offered by nature.
From bread to appetisers, followed by extraordinary soups and pasta, and meat (mainly baby lamb and not expensive cuts of meat - the so called quinto quarto" - meaning mainly innards, cooked in a special way), fish and fantastic vegetables (but the king is definitely the artichoke, whether deep fried, simmered in olive oil with garlic and mint, or alla giudia") and end with desserts and renowned wines - this is a magnificent repertoire you will find in Rome. Sharp pecorino" ewe milk cheese from the nearby countryside is a very important ingredient in many recipes together with fresh ricotta" cottage cheese.
Winegrowing in the Latium region has roots in truly ancient times, dating as far back as to the Etruscans, who were known to have grown vines in what's currently the Viterbo province. During the Roman times, vine growing was further developed and spread throughout the whole region.
Vine and olive groves found their ideal environment in the volcanic soil of the Castelli Romani (Roman Castles) area, where their cultivation was mentioned in works by the poets, Tibullo, Orazio and Catullo, as well as in the Naturalis Historia (Natural History) by Plinio the Elder.
After the fall of the Roman empire, it was the Benedictine monks who kept the wine-making tradition alive. Wine was necessary in order to celebrate mass, of course, but it was also drunk with meals in the monasteries. The popes of the Renaissance liked their wine, too, and ensured that Rome was kept well supplied.
Currently, Latium is the third DOC wine producing region, following Piedmont and Tuscany, for a total of 26 DOC and IGT denominations.
Rome region is intrinsically inclined to white wines - from Frascati and Marino wines and the other golden-hued bianchi" of the Castelli Romani wine district to the EST EST EST from Viterbo area. These wines were traditionally abbocato", mouth filling though not sweet, easy everyday wines not designed to last long or travel, "cheap and cheerful", available on tap in the taverns of Rome and the surrounding towns. Thanks to the introduction of modern technologies, the wines have been transformed into dryer, crisper, lighter and more durable wines, pleasantly fresh and fruity that go well with a great range of foods and are complement to region's cuisine. Tough white wines predominate in region's production, Latium's red wines seems to be more convincing to connoisseurs.
