Frascati has pressed grapes on volcanic tufa since the second century BCE, when Roman senators planted vines across the slopes of the Alban Hills and cooled amphorae in underground caves that honeycomb the town's foundations. The white wine that bears the town's name — a crisp, mineral-driven blend of Malvasia Puntinata and Trebbiano — earned Denominazione di Origine Controllata status in 1966, one of the first DOC designations in Lazio, and remains the daily table wine of Rome's trattorie. Today Frascati anchors the Castelli Romani wine route, a fourteen-commune district where forty-nine registered cellars produce six million bottles annually, many still fermented in terracotta orci and aged in century-old chestnut barrels. The town's culinary identity runs parallel to its viticulture. Pasta-making workshops held in family-run agriturismi and estate kitchens teach the hand-rolling techniques that produced fettuccine, tonnarelli, and gnocchi long before industrial extrusion. Local semolina flour, milled from durum wheat grown in the surrounding plains, forms dough that visitors knead, stretch, and cut under the guidance of home cooks whose recipes descend through generations. These sessions pair the tactile craft of pasta with the geology of Frascati's terroir — volcanic soil that imparts the saline edge to the wine and nourishes the kitchen gardens supplying basil, sage, and San Marzano tomatoes for the sauces prepared after the rolling is done. Frascati wine tasting and pasta making experiences merge both traditions into half-day and full-day itineraries that move from vineyard to table. Cave tours descend into the tufa cellars where temperature holds steady at fourteen degrees Celsius year-round, allowing malolactic fermentation without refrigeration. Tasting flights progress from the pale straw Frascati Superiore to the amber-hued Cannellino, a late-harvest passito style revived in the 1990s, while guides explain the pruning systems — Alberello and Cordone Speronato — still practiced on slopes too steep for mechanical harvest. The pasta segment follows, staged in estate kitchens or open-air courtyards where wood-fired ovens bake bread and roast porchetta. Participants leave with flour on their hands, wine in their glass, and recipes written on cards that smell faintly of yeast and anchovies.