Three days among makers, markets and open kitchens

Before the morning light breaks over the cobblestones of Regola, step through the side door of Rome's most legendary baking family while the city still sleeps. Inside the warm, wood-fired air of Antico Forno Roscioli, you join the master baker before public opening to work with 50-year-old lievito madre, shaping rustic pizza bianca and fragrant maritozzi as the historic brick ovens reach peak heat. Following the flour-dusted morning, cross the historic quarter to Antica Manifattura Cappelli, where master hatter Patrizia Fabri unlocks her doors for a private workshop session. Among steam, vintage wooden hat blocks, and rare archive sketches, you experience the tactile art of shaping custom felt headwear alongside the hands that keep Rome's oldest hatmaking legacy alive.

Begin the morning immersed in the energetic sights and aromas of the Mercato di Campagna Amica at Circus Maximus. Guided by a private Roman chef, walk through rows of regional produce to meet zero-kilometer Lazio growers, olive oil pressers, and small-batch Pecorino artisans. After selecting seasonal ingredients directly from the makers, step into an open private kitchen space to cook alongside your chef. In the afternoon, transition from market soil to subterranean maturation in the historic Jewish Ghetto. Master affineur Beppe Lorusso opens his private climate-controlled cheese cellar at Beppe e i Suoi Formaggi. Surrounded by raw-milk wheels aging gracefully on mountain pine boards, sample rare artisanal cheeses paired with biodynamic wines while learning the delicate science of traditional affinage.

Travel into the volcanic hills of Frascati during the peak October grape harvest. Here, 9th-generation winemaker Umberto Minardi hosts you across his family vineyard and olive groves. Walk the ripening vines while harvest is underway, taste unreleased DOCG wines directly from the barrels, and enjoy an open-kitchen rustic farmhouse lunch cooked with freshly pressed estate olive oil. Return to central Rome for an evening anchored around Retrobottega's interactive open kitchen food laboratory. Taking your seat directly surrounding the central prep counter, observe chefs Alessandro Miocchi and Giuseppe Lo Iudice as they construct hyper-seasonal, forage-driven Roman dish progressions right before your eyes, with no wall or door separating guests from the culinary line.