Lazio
Destination
4 hours
Duration
Ita-Eng
Language
1+
People

Tour among the flavours of Lake Bracciano

A food and wine tour in Trevignano Romano near Rome to discover local wines and cheeses. Discover where to eat in restaurants on Lake Bracciano wines from Lazio and delicious cheeses such as Ricotta Romana and Roman Countryside Caciofiore (Slow Food Presidium).


What you’ll do

  • Stroll through the vineyards on Lake Bracciano near Rome
  • Visit the farm where local cheeses are produced
  • Lunch at a restaurant on Lake Bracciano

Price per person: € 80


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What to expect

We will start the morning with a walk through the vineyards of our winery, where you will learn about vineyard techniques and the stages of wine production. The wine and cheese tour will continue with a visit to the farm to show you the animals we raise and learn about cheese production techniques. You will also learn the perfect wine and cheese pairing.

You will then discover high-quality restaurants on Lake Bracciano with genuine foods. In fact, we will conclude the wine and cheese tour with a lunch at our restaurant on Lake Bracciano, a bright space surrounded by greenery where the scent of the lake arrives and, above all, we create new menus every day.

An opportunity to taste our wine and cheese in a relaxing and genuine environment. The Chef proposes a simple cuisine with local ingredients such as cheese and wine, which preserve intact all the flavours of the lake and its farms.

Where Trevignano Romano, Rome – 50 min from Rome
When From Monday to Saturday – duration 4 hours
Start time Flexible start time by agreement with the Expert
Important information
  • We suggest that you wear comfortable clothing
  • The experience is suspended every year from the beginning of June to mid-September
What’s included
Vineyard tour
Dairy tour
Lunch
What’s not included
Transport

Price per person: € 80

Italia Delight allows you to book tailor-made food and wine experiences and foodie holidays with top Italian Food Experts.


The Food Expert:

The winery was founded in 1974 in Trevignano Romano, a few kilometres from Rome. With passion and dedication, our family takes care of the vineyards, which extend over the gentle and sunny slopes overlooking Lake Bracciano.
Another excellence of the territory around Lake Bracciano is the production of delicious sheep milk cheeses such as Roman ricotta and Roman countryside caciofiore (Slow Food Presidium). We will welcome you at our restaurant on Lake Bracciano, one of the best restaurants in and around Bracciano, to taste local wine and cheese together.


Cancellation policy: all bookings can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

The winery was founded in 1974 in Trevignano Romano, a few kilometres from Rome.
With passion and dedication, our family takes care of the vineyards, which extend over the gentle and sunny slopes overlooking Lake Bracciano.

We grow native grapevines such as Trebbiano, Greco, Malvasia, Sangiovese, Montepulciano and Cesanese, among the last vines that will soon be available. We have also started growing international grapevines such as Merlot and Syrah for red wines, but also Sauvignon, Chardonnay and Viognier for white wines, obtaining excellent results from the hilly and volcanic soils on which the vineyards stand.

Since 2009, our family has also dedicated itself to the production of extra virgin olive oil, with a delicate taste and the typical aroma of the local variety. Last but not least, we have created a shop with regional food delicacies inside the winery.

Another excellence of the territory around Lake Bracciano is the production of delicious sheep milk cheeses such as Roman ricotta and Roman countryside caciofiore (Slow Food Presidium), that you will taste paired with our wines.

Roman Countryside Caciofiore

Caciofiore can be considered as a kind of ancestor of Pecorino Romano, made by adding vegetable rennet obtained from the flowers of globe artichokes or cardoons to the raw sheep’s milk.The use of vegetable rennet has been a common cheese making practice since Ancient Roman times.

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