Stone farmhouses and vineyards with ruby-red clusters of grapes.
An ode to beauty

Just stop for a moment and observe the rows on these hills. There is a regularity that enraptures the eye, like photo frames that always reproduce the same form of beauty. The landscape changes and moves, but the colours are still the same: deep green, vital yellow, and ruby red. You begin to understand that there are people who love this land, and who work on it with true passion and sacrifice. An abundance of stone farmhouses and vineyards. An ode to the beauty of taste.

In the Land of the Cesanese: smooth taste, simple soul, intense fragrance.
A promise kept

Cesanese, Lazio's only DOCG red wine. Smooth taste, simple soul, intense fragrance. A mainstay of an area that is rife with products, along the route of the old stations that runs through Paliano, Serrone, Piglio, Acuto,and Anagni.
The vineyards become a Monet painting, with the work in the fields, the harvesting of the grapes, the voices in the village, and pedestrians on the hunt for excitement. Young farmers and pioneers, organic farming and ancient barrels, tractors and iPads in the fields.
Then everything stops. It happens at sunset, when colours melt together, eyes meet, and the glasses rise up. There it is, the instantaneous perception of a fleeting moment of happiness.

Olive oil cities and a prized cultivar.
When extra virgin becomes quality and tradition

Photograms depict a geography of food and wine based on the products of the earth.
Like the olive oil cities: Acuto, Alatri, Paliano, Piglio, Serrone, and Veroli. Where the golden intensity of a prized cultivar produces quality extra-virgin olive oil. You’ll find ancient oil mills; memories of a tradition that must be protected. Bread and oil, and then in the evening tasty dishes to cure tired muscles. Polenta, bread soups, sagne and beans, and fini fini al sugo. Local meats such as abbacchio, field chicory and sheep's milk cheese. The best of the ciociara cuisine.

Wood-fired bread, hand-cut prosciutto. Ciambelle and salame.
The kitchen is open

These are the products that the Ciociaria, Rome's larder, made for the sumptuous tables of the ancient Romans, and which - even during the wars of the 1900s - guaranteed food sustenance for the population of the eternal city. Kneading hands, bread baked in a wood-fired oven, hand-cut ham, e doughnuts from Serrone and Veroli. They alone are worth the trip. This is what is still found in the local markets. Outspoken but welcoming people, with theircontemporary humanity that makes this land a rare jewel.