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THE FOODS
The Eternal City has been a melting pot for foods from other places since the Roman legions began collecting recipes and provisions, and, in some cases, cooks, from the far reaches of the empire. As the national capital, Rome has drawn culinary inspiration from Italian regions north and south, though most substantially from the home provinces of Latium.
Today, in a world center of art, religion, politics and trade, Roman eateries cater to visitors ranging from diplomats and jet-setters to pilgrims and backpackers. This compulsory cosmopolitanism may explain why precious little has been preserved of the epicurism of the ancient Romans or of the papal and princely courts of later eras. Yet what remains of la cucina romana provides some of the most flavorful foods of Italy served in some of its liveliest surroundings. For, beyond purely gastronomic aspects, eating is a social event to Romans, who on Sundays and holidays love to gather family and friends around tables as plates, glasses and bottles multiply with the passing hours.
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THE WINES
Rome's region is intrinsically linked to white wine, to Frascati and Marino and the other golden-hued bianchi of the Castelli Romani, as well as to the fabled Est! Est!! Est!!! from
the northern Latium town of Montefiascone.
The ancient Romans drank white wines, too, though Horace and company reserved their greatest praise for the red Falernian and Caecuban, which were grown along the coast in southern Latium and Campania. Although white wine accounts for an overwhelming share of the region's production, certain of its red wines seem more convincing to connoisseurs.
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