Recent findings from traditional Roman clay pots used to both ferment ... Romans added a sweet form of lead, known as sapa, to wine and food, created by boiling fermented grape juice in lead ...

More information: Dimitri Van Limbergen et al, Making wine in earthenware vessels: a comparative approach to Roman vinification, Antiquity (2024). DOI: 10.15184/aqy.2023.193 ...

Known as the birthplace of iconic staples like Parmigiano Reggiano, prosciutto di Parma, and balsamic vinegar, this region is full of flavours & traditions.

This informal, busy little restaurant and wine bar near the river has outdoor seating that’s perfect for those balmy nights. Don’t be distracted by the risqué black-and-white pictures from the 1930s; ...

Romans believed that wine was a daily necessity ... To meet demand, grain fields near Rome were uprooted to plant grapes, causing a food shortage a decade later. In 92 AD the Roman empire Domitian ...

When in Rome, you’d be remiss not to try the local ... which includes samples of premium food and wine, such as 30-year aged balsamic vinegar, truffles and Barolo. According to reviewers ...

PBS host Kathy McCabe provides tips and restaurant suggestions for visitors to Rome during the Jubilee of 2025 and suggests ...

Roman cuisine seems to be having its moment in New York with new trattorias and older restaurants all featuring dishes like ...

along with tips on how to find and make the best Roman cuisine on your own. Reviewers praise the guides for their insider knowledge and gush about the quality of the food and wine featured on the ...