Is your cruise ship stopping in Rome for the day? It's very easy to get to Rome from the port. Although you could hire a driver to escort you into Rome, it's just as easy to take the train and a lot more affordable! Watch this video for easy directions on how to go to Rome's central station, Roma Termini, from the Civitavecchia Port.

For Presto Tours Guests joining us for our 'Rome in a Day' Tour we suggest the following:

Take the train directly from Civitavecchia into Rome (8:41 AM) and our guide meets you right at your arrival platform at Rome Termini (9:50). The Civitavecchia train station is about a minute 10 minute walk from the Civitavecchia port and the walk is very easy!

As soon as you meet your guide at Termini at 9:50, your Presto guide is yours for the day. He/she will take you to any of the sites you'd like to visit. Normally this includes the Vatican, Sistine Chapel, St. Peter's Basilica, the Colosseum, and the Pantheon. However, we customize our tours to your liking so if there are any other museums, sites, or topics of interest that you would like to explore in the 6 hours with your guide, just let us know and we'll make it happen!

At the end of the day, our guide escorts you on foot to the train station, leads you directly to the correct train and sees you off for the 4:29 PM train which gets you back to Civitavecchia at 5:13 PM. The cost of the train ticket is 9 Euro/person roundtrip. This also includes unlimited public transportation use for the day in Rome. 

  Ahhh risotto….a culinary delight and a typical ‘primo piatto’ in Italian cuisine.  It’s also a good alternative if you would like a first plate without pasta (whether you are pastaed-out or you don’t eat gluten/wheat).  While you’ll find it all over the Boot, it is a bit more common in the Northern regions.  Here are some different types and some recipes if you’re feeling adventurous, you might try making some at home (it’s usually fairly simple,jst a bit time-consuming and you will work up some arm muscle stirring).  Ps- A lot of these can be altered to be vegetarian or vegan friendly too by substituting veggie broth and substitutions for things like butter and cheese. To go to a recipe, just click on the links!

The Basic Ingredients to most risotto dishes are: butter/olive oil, garlic/onion,  wine (usually white), broth, rice, and salt. 

Risotto alla Parmagiana: basic ingredients are + parmesan cheese.

Risotto alla Milanese: basic ingredients + saffron + beef bone marrow + parmesan cheese.

Risotto ai Funghi: basic ingredients + mushroom sauce + mushrooms + parmesan cheese. 

Risotto al Pescatore: basic ingredients + seafood (usually clams, oysters, and shrimp)

Risotto al Radicchio: basic ingredients + red radicchio leaves + scallion + parmesan cheese

Risotto alla Zucca: basic ingredients + cooked squash + nutmeg + grated parmesan cheese

Risotto al Barolo: basic ingredients + red wine + sausage + borlotti beans

Risotto al Nero: basic ingredients + cuttlefish (it gets it’s black color from the ink from the cuttlefish)

 A few weeks ago we had lunch in the town Cori.   While we were driving home we stopped by the cantina of Marco Carpineti and tasted a few of his wines and bought a case of Tufaliccio.  Mr. Carpineti was extremely hospitable and generous, and we enjoyed the visit to the winery.  As I am on a mission to promote all that is good in the region of Lazio outside of Rome,  I am happy to write about wines that we encounter thatgo beyond Cabernet Sauvignon.  I also really want to like these wines but I am afraid, sometimes, they fall short.  The vineyards of Carpinetiare certified organic, which is wonderful because when you drink the wine you are not going to be ingesting pesticides or fertilizers.  The grapes grown are all native Laziale grapes, meaning, they are native to the area. He is not planting grapes for the international market, instead, he is trying to market wines made from grapes of the region.  My type of wine, it seems.  I'll take  a raw, earthy, and volcanic Lazio wine over an industrial California Cab any day of the week!  I wanted so badly to be in love with this wine and for it to be the next big thing coming from Italy, but it fell short.  it is not that it is a bad wine that I never want to drink again, on the contrary, it is wine I would drink almost every day, but I wouldn't walk on fire for.  It is great table wine for people who eat the foods of Lazio. It cost me €12 a bottle, it is a good deal for a decent table wine made with native grapes using organic farming methods.

What is unclear, even after our visit, is what are the exact wine making methods.  I found Mr. Carpineti very friendly and open to questions regarding his wines but not very straight forward with his answers.  For example I asked about use of natural yeast and his answer was,  “Sometimes we do and sometimes we don’t, it just depends.”  Well, this is an important question.  Natural wine making is a dying art, people.  I want to know who is maintaining these traditions so I can support them and drink their wines.  While we were there the enologist came in briefly.   I quite liked him as he was dirty and looked like a farmer.  He was laughing and not trying to seduce us with conversation, in fact, I think he barely said hello.  Mr. Carpineti gaveus great historical information about the grapes used, all native to Lazio.  These grapes include arciprete(W) which is a Cori native, bellone(W) which my dog is named after, malvasia(W), nerobuono(R), cesanese(the laziale star of the moment), and a few others.    When we visited they were completely sold out of all their white wines,so we were unable to taste those.  This was not a problem as I have actually used Carpineti white wines for guided tastings I lead.  Tufaliccio is made of 70% Montepulciano and 30% Sangiovese.  Montepulciano is the most used black grape in the region ofAbruzzo, and cesanese is used in Lazio's first DOCG designated wine, Cesanese del Piglio. 

This wine has a lovely ruby red color that is quite clear without sediment.  It had very lovely tones of blackberries, dark red roses, hints of licorice, and an earthiness that seemed to convey mushrooms or even walnuts.  I found it very herbal, earthy and meaty.  By this I mean it really had an undertone of something animal, like wet dog, but not in an inviting manner.  I find all of Lazio wines are very mineral, and this was no exception.  The earth here is very volcanic.  I also felt like I could smell the sea, it was somewhat saline.    The wine was dry, medium-full bodied, slightly fresh with nice clean tannins.  There was no vanilla or oak, and it maintained its dignity in that respect, it ferments  in stainless steel. It was also not overtly fruity, either.    I wouldn’t say this is a particularly well rounded wine.  I found it lacked freshness and a good back bone, but then again, this is clearly a wine that is ready to drink.   It also had a slight bitterness that I found appealing.  What I liked about this wine is that it is not sterile or perfect.  It has its flaws, but they are upfront.    This is a quality I find is a thread between many of Lazio’s wines.  I think it pairs well with mushrooms dishes, field greens, and even a simple pasta.   

The next time I visit Cori, I will again make a stop at the Marco Carpineti vineyard and buy a few cases of different wine for daily consumption. As they say, if it grows together, it goes together.  I eat as much food as I can from Lazio, and I would like my home drinking to be as much from Lazio as possible. 

Sarah Grunwald is a sommelier certified by the Associazione Italiana Sommelier Roma.  Sarah is also a Presto Tour Guide available for wine consultation and leads Presto's Rome Wine Tour.

• Main
• Archives
• Albums
• Links

• Roma Pass or Pass?
• Just Say No To Horse Drawn Carriages!
• DON'T PANIC! Tips on how to handle disappearing documents/etc!
• Hidden Places: Civita' di Bagnoregio
• Hidden Places: Bomarzo's Parco Dei Mostri (Monster Park)
• Torino: Museum Must-See!
• Kiddie Activity: Vatican Museums
• Museum Mania
• Caravaggio Exhibit: The Colors of Darkness
• Italy "Antipasto Misto"

• General [22]

• RSS 0.90
• RSS 1.0
• RSS 2.0
• Atom