Fields, olive groves and pastures in the land of the Etruscans, just a few kilometres from Rome. In this fertile soil that yields outstanding produce (described as ‘Pearls of the Roman Campagna’ in documents dating as far back as the 16th century), the Food and Wine Trail of the Land of the Etruscans and Romans winds it way amid coastline, the Lakes of Bracciano and Martignano and, finally, the wild, picturesque scenery of the Tolfa Mountains.
Not just products of the highest quality, steeped in history, passion and experience, but also an amazing setting, with sites of enormous historical interest – this is an itinerary that should not be rushed. There are precious, endlessly fascinating archeological remains from the Etruscan civilisation in the Necropolis of Banditaccia in Cerveteri, a UNESCO site, along with the Necropolis of Tarquinia; the marine archeological area of the ancient port of Pyrgi at Santa Severa, where a gold tablet was discovered that proved important for interpreting the Etruscan language; the historical centres of Cerveteri and Ceri, the quaint town of Torre in Pietra, the castles of Palo Laziale and Bracciano and the attractive, romantic area around the ancient town of Canale Monterano.
There are also nature reserves and “oases”: Macchiagrande, Palo and Macchiatonda – the final one being like the setting for a western movie, with rugged grasslands and the traditional “butteri”, cowboy/cattle breeders; and the volcanic lakes of Bracciano, charming and dotted with little villages, and of Martignano, an unspoilt miniature jewel.
The main product of the Trail is wine: the two DOC-certified Cerveteri and Tarquinia and the Costa Etrusco Romana (TGI – Typical Geographical Indication) fresh whites and fragrant reds that smack of the nearby sea, which tempers the summer heat and the winter cold. The mild climate also benefits the production of the excellent Ladispoli artichokes (PGI – Protected Geographical Indication) as well as carrots, fennel and courgettes, all particularly tasty, to say nothing of the “caciofiore” of Columella, a cheese that is still produced according to the original description and recipe by its inventor, Columella, from the first century AD, which on its own is worth a long, palate-pleasing visit.