Region |
Lazio |
Country |
Italy |
Morphology of the land |
Plain: 20%
Hill: 54%
Mountain: 26%
|
Climate and soil |
The coastal part benefits from the sea that mitigates the Winters and refreshes the Summers. In the inner part of the Region Winter is hard and Summer is hot. On the coast and in the plains the rains are scarce, while in the mountains they are very abundant, especially in Winter and Spring.
It is predominantly hilly (54%), for the rest 26% mountainous and 20% flat, it is a fertile region with microclimatic conditions favourable to vine cultivation. |
History |
Even before the birth of Rome, this territory was called Lazio, from the Latin Latium, inhabited by the people of the Latins and was located in the area of the lower Tiber. After the period of the Republican era the borders widened and with the order of Augustus in the Roman era, the Region included both Lazio and Campania. |
Typical products |
Lazio, the region that hosts the capital, is one of the most productive wine districts in Italy. Here we find fresh and light whites like Est! Est! Est!!! And Frascati, mainly made with Malvasia and Trebbiano vines. In the reclaimed marshes of the province of Latina they are doing some very interesting experiments, and Casale del Giglio has succeeded in the undertaking of making high quality wines, reds, whites and rosés. A notable red, Montiano, is produced by Falesco di Riccardo Caterella. |
Typical dishes |
Among the pasta courses we can mention the most characteristic, such as gnocchi alla Romana, considered mandatory on Thursdays, based on flour and boiled potatoes with meat sauce or tomato sauce and basil. And then all the spaghetti dishes: cheese and pepper (cacio e pepe), garlic and oil, bucatini all'amatriciana, whose endless versions see a sautéed onion or garlic, or both, or just oil, creating real currents interpretation, pork cheek , hot pepper and pecorino cheese from local pastures, carbonara macaroni with oil, bacon, pecorino cheese and beaten egg, of Maremma. When it comes to second dishes, lamb cacciatore, artichokes or brodetto triumph. Pecorino romano is one of the best cheeses, followed by pecorino ciociaro, smoked pecorino cheese, provolone, marzolina, goat's cheese, buffalo mozzarella from the Agro Pontino. The desserts are not very numerous, but notable is the tart with ricotta made with shortcrust pastry, ricotta and custard, the one with sour cherries of Jewish-Roman origin and San Giuseppe puffs. |
Red grape varieties |
Aleatico, Cesanese Comune, Cesanese D'Affile, Ciliegiolo, Merlot, Sangiovese, Syrah
|
White grape varieties |
Bellone, Bombino Bianco/Trebbiano d'Abruzzo, Grechetto, Malvasia del Lazio, Malvasia di Candia, Trebbiano, Trebbiano Toscano
|
DOCG |
Cannellino di Frascati
,
Cesanese del Piglio
,
|
DOC |
Aleatico di Gradoli
,
Aprilia
,
Atina
,
Bianco Capena
,
Castelli Romani
,
Cerveteri
,
Cesanese di Affile
,
Cesanese di Olevano Romano
,
Circeo
,
Colli Albani
,
Colli della Sabina
,
Colli Etruschi Viterbesi
,
Colli Lanuvini
,
Cori
,
,
Frascati
,
Genazzano
,
Marino
,
Montecompatri Colonna
,
Moscato di Terracina
,
Nettuno
,
,
,
Tarquinia
,
Velletri
,
Vignanello
,
Zagarolo
|
IGT |
Anagni
,
,
Colli Cimini
,
Costa Etrusco Romana
,
,
|