The house flight features three rotating white wines from the Castelli Romani region—typically a Frascati, a Malvasia, and an experimental natural wine. Paired with focaccia and olives. This is the entry point to understanding Lazio's white wine tradition.
Tips from diners
Ask the owner to explain the story of each wine. The regional context makes the tasting more valuable.
A surprisingly simple course that's a Roman classic. High-quality salt-preserved anchovies from Sicily, unsalted Piedmont butter, and thick slices of toasted bread. The simplicity forces reliance on ingredient quality.
Tips from diners
Don't skip this. It teaches you what salt-preserved anchovies can be when sourced properly.
A smooth pâté made with chicken livers, butter, and wine. Spread on lightly toasted bread with fleur de sel. This is traditional Roman osteria food—simple but made with care.
Tips from diners
The bread is sourced from a bakery in Testaccio. It's fresh daily and has a subtle char from wood-fired baking.
A simple pairing that showcases the peppery, nutty character of aged pecorino. The honey balances the salt and brings out subtle caramel notes. This is a classic Roman aperitivo course, made with careful sourcing.
Tips from diners
The pecorino changes based on what's available. In winter, blocks from aging 18+ months are featured.
A charcuterie plate featuring cured pork from nearby Lazio producers, arranged with marinated vegetables—peppers, onions, and mushrooms preserved in vinegar and oil. Light, acidic sides complement the richness of the pork.
Tips from diners
Ask which guanciale producer is featured today. Quality varies significantly between artisans.
Located in the Centro Storico near the Trajan's Column ruins, Enoteca Provincia Romana showcases the wines of the Lazio region with curated small plates. The enoteca focuses on natural wines and biodynamic producers from Castelli Romani and surrounding hills. It's a working knowledge of Roman wine history—both classics and emerging producers.
Come here to learn about Lazio wines rather than international classics. The owner is passionate about regional producers.
Visit late afternoon (5-7pm) for aperitivo with wines by the glass. Fewer tourists, more locals.
Order wine by the glass and rotate through small plates. You can eat well for under 25 euros per person.
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