The story
Nestled in the Comino Valley at 600 meters, Antica Tenuta Palombo is a family-owned winery founded in 1980, specializing in mountain viticulture and Cabernet under the Atina Cabernet denomination. Its modern restaurant turns the estate into a destination for both wine and food lovers, serving creative local cuisine alongside standout wines like the Atina Cabernet Riserva 2018 Duca Cantelmo.
Gambero Rosso highlights the kitchen’s confident, seasonal approach, singling out the Maiale Marinato con Crema al Kumquat, Friggitelli e Salsa ai Frutti Rossi—a dish that balances pork with bright citrus, peppers, and berry sauce. For a taste of Lazio’s high-altitude character, this is a hidden gem worth seeking out.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
“This is the flagship wine of Antica Tenuta Palombo, a Cabernet from the Atina denomination. It comes from vineyards at 600 meters altitude in the Comino Valley. After five years of aging in French oak, it shows a balance of Mediterranean fruitiness and a slight vegetal edge. The acidity cuts through the richness of the pork dish perfectly, and the wine and food really play off each other with the red fruit and freshness.”
What creators say
1 creator has covered Antica Tenuta Palombo. Most active: Gambero Rosso
Antica Tenuta Palombo is a family-owned winery founded in 1980, located in the Comino Valley of Lazio at 600m altitude. It is a mountain viticulture area, specializing in Cabernet under the Atina Cabernet denomination. The estate also features a modern restaurant that serves creative local cuisine, making it a destination for both wine and food lovers.
Dishes mentioned
Atina Cabernet Riserva 2018 Duca Cantelmo
This is the flagship wine of Antica Tenuta Palombo, a Cabernet from the Atina denomination. It comes from vineyards at 600 meters altitude in the Comino Valley. After five years of aging in French oak, it shows a balance of Mediterranean fruitiness and a slight vegetal edge. The acidity cuts through the richness of the pork dish perfectly, and the wine and food really play off each other with the red fruit and freshness.
Maiale Marinato con Crema al Kumquat, Friggitelli e Salsa ai Frutti Rossi
The chef marinated the pork with mustard, BBQ sauce, honey, garlic powder, and brown sugar, then cooked it sous-vide for 14 hours. The result is incredibly tender. It's served with a creamy kumquat sauce, crispy fried friggitelli peppers, and a red fruit sauce. The acidity from the fruit cuts the fat of the meat perfectly, and the pork comes from local pigs. I love how the fresh and acidic elements mirror the wine, making this a very easy-to-eat main course with a great pairing.
