The 19^th Hole

Rome's culinary soul lives in its trattorias — cacio e pepe, amatriciana, carbonara, and supplì served without ceremony but with centuries of tradition. Beyond the capital, the Castelli Romani hills produce crisp Frascati whites, while the coast from Anzio to Gaeta delivers some of the finest seafood in central Italy. Golf in Lazio means playing historic courses like Olgiata and Marco Simone, then sitting down to a Roman table that hasn't changed its mind in 200 years.

Rolling hills draped in vineyards produce some of the world's most celebrated wines — Brunello di Montalcino, Chianti Classico, Vino Nobile. Pair them with bistecca alla fiorentina, hand-rolled pici al ragù, and pecorino aged in tufa caves. Every fairway here leads to a table worth remembering.

The Langhe hills are a UNESCO treasure and Italy's most refined gastronomic region. Barolo and Barbaresco reign supreme alongside Alba's legendary white truffle. Expect tajarin al tartufo, vitello tonnato, and bagna càuda — paired with views of vine-terraced slopes between rounds.

Volcanic soils on Etna's slopes yield extraordinary Nerello Mascalese wines, while the coastline delivers the freshest seafood in the Mediterranean. Arancini, pasta alla Norma, and cannoli are only the beginning — Sicilian cuisine is a living archive of Greek, Arab, and Norman influence.

Sardinia's rugged interior hides one of Italy's most distinctive food cultures — suckling pig roasted on juniper wood, hand-rolled fregola, bottarga di muggine, and Cannonau wines linked to the island's famous longevity. Golf here comes with flavours found nowhere else on earth.

From the Prosecco hills of Valdobbiadene to the shores of Lake Garda, the Veneto offers Amarone, Valpolicella, and Soave alongside risotto al radicchio, baccalà mantecato, and tiramisù. Elegant lakeside dining between rounds at some of Northern Italy's finest courses.