Drink the table wine. It is cheap. It may even be produced by the restaurant itself. Many Roman restaurants are generations-old establishments that have little farms out in the countryside which help to supply the produce for the meals. And of course, they also supply the grapes for the wine and sometimes the olives for the olive oil.
Vagabondish is reader-supported. When you buy through links on our site, we may earn a small affiliate commission. Read our disclosure.
This is an ancient Roman custom which is pervasive throughout Italy. Michelangelo Buonarroti, Italy’s great artist, owned farmland which supplied much of his wine as well as the vegetables and grains for his family to eat. But the custom dates back to the ancient Roman Empire and beyond. In a large city, land used to grow food is very expensive. But in the country, it is much cheaper. So, anyone who could afford it bought land in the country to raise their own food.
Italian Wine © Angela Nickerson
Take, for example, Il Pontifice. The restaurant’s owner used to be part of the pope’s motorcade. When he retired, he joined his family’s land with a restaurant that serves amazing food. The wine and olive oils both come from his family farms. And while they have a wine list, few people actually order anything but the vino da casa, the house wine.
Fresh Produce at Market © Angela Nickerson
Additionally, many restaurants in Rome are part of the Slow Food movement. Look for a “Slow Food” sticker by the restaurant’s entrance. Amongst other things, the restaurant creates dishes using local produce and other ingredients ensuring the freshest and highest quality possible.
Roman Rule of the Day
Table wine, vino di tavolo, generally is served by the liter: a liter, a half liter, and a quarter liter. A liter serves 4-6 people. A half liter is good for 2-3 people. And a quarter liter is a glass and a half for one person.