The Oldest Wood Oven in Trastevere, and the Wine Never Stops

Four hours, four venues, more than twenty tastings, fifteen people at most. You meet on Piazza Trilussa, though not in the square itself: the guide waits outside Trapizzino, round to the left of the fountain staircase and past the green newsstand.

Trastevere means across the Tiber, and it stayed a separate place for most of its history, a working quarter of tanners and boatmen with its own dialect and its own opinion of the rest of Rome. The eating still reflects that.

The pizza comes from the oldest wood-fired oven in the neighbourhood, which matters more than it sounds: a brick oven that has been fired continuously for generations holds heat differently from a new one, and the base is what changes.

The rest runs through handmade pasta, thirty-year aged balsamic, truffles, cheeses and cured hams, all with wine, and finishes with gelato at Fonte della Salute on Via Cardinale Marmaggi.

The operating principle is that nothing is rationed. Food and wine are unlimited for anyone who wants more, which is unusual at any price and is why the tour reads as it does.

Guided in English, wheelchair accessible, suitable for all fitness levels. Water and alcohol included. Note that the address listed as the endpoint is the last stop, not the meeting point.