22/07/2026
Just outside Rome, in the volcanic hills of the Castelli Romani, four friends are rewriting the story of Lazio wine. ICARO began with a simple idea: find great old vineyards, work with growers who know every row by heart, and let native grapes like Bellone, Malvasia, Trebbiano, and Nero Buono speak for themselves. To this end, they rely on spontaneous fermentations, no filtration, and no tricks to smooth away the edges. The result is wine with real energy, salty minerality, and the unmistakable stamp of volcanic soils.
For years, the Castelli Romani was known for cheap, forgettable wine sold by the liter. But that reputation has outlived the reality. A new generation of producers like ICARO is proving this historic wine region has far more to say. ICARO wines are sold in Rome and beyond, but the best place to drink them is in the vineyard alongside a picnic of local cheeses, crusty country bread, warm porchetta, and cured meats from the surrounding hills.
Experiences like this are at the heart of my new Rome Deep Dives. We’ll make short excursions beyond the city to explore the landscapes that have sustained Roman cooking for centuries, meeting the farmers, winemakers, and artisans whose work is inseparable from the capital’s food culture. Because if you want to understand how Romans eat and drink, you have to spend time where it all begins.
October 25-31: 1 spot left
March 14-20, 2027: on sale now
May 23-29: on sale now
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