The question many tourist are asking themselves: Is it safe to travel to Italy with the Coronavirus Covid 19 outbreak? Well you should consider these points.
1. It is possible that more cases have been reported because the Italian health authority has carried out more tests than anywhere else. (4000 compared to France's 300)
2. Italians like drama. 
3.Italian media love to gossip instead of reporting.
4. Of the 12 deaths in Italy, most were already very ill with other pathologies.
5. Cases have been reported in Austria, Switzerland, Algeria...France are preparing.
6. One of the reasons it spread in Italy is because the first guy to catch it didn't report to his doctor, even though he had met with a friend who had just returned from China. 
7. The case in Florence, was a Norwegian boy, who had also been in Munich and two weeks before he appeared to have the virus, he had been in his own country. So nothing excludes he didn't catch it in Norway.
​8. There are carriers that have no symptoms, who could be anywhere in the World
9. More deaths occur for any 'normal' flu.
10. Not to mention for cancer, heat attacks, pollution....
11. What is the answer? Use common sense, wash your hands well, avoid people that cough and sneeze, avoid touching handrails at the airport, malls, and maybe stuffy and closed places.

Suggestion; take a nice trip to Frascati, in the fresh, open air, drink wine and make the most of life.

1. It is subjective! You need to think about what your expectations are. Do you just want a day away from the noise of the city, or are you looking for something more in-depth and educational.
2. Consider how long you want your tour to last. Do you want to spend a whole day or are a few hours sufficient. 
3. Are you serious about your wine and fussy about what you drink and look for good wines.
4. Do you need a transfer from your hotel, airbnb, or would you consider a short train-ride.
5. Do you want to visit more than one winery.
6. Do you mind if the tour is run by someone without legal credentials. (In Italy you have to be a licensed tour operator to put just two services together - ie. Transport and guided tour, for example).
7. Do you mind if whoever is running your tour doesn't have insurance.
8. Do you want a private tour just for your own party, or would you like to mingle with other people in a large group.

These are the main things to consider. There are some lovely wineries in Frascati so you have a host of choice to make sure you are getting a quality experience. Enjoy our lovely wine country!

Traditional Regional Cuisine 
The term “Roman Cuisine” doesn’t just refer to culinary specialities of the city of Rome alone, but also to dishes from the surrounding, neighbouring areas that have been strongly influenced by Roman traditional food specialities. Amongst which the nearest is, of course, the Castelli Romani,. An area that has always been the Capital’s pantry, vegetable garden and cellar. Important figures to remember, are the “carrettieri a vino’ that took wine into Rome overnight from the Castelli Romani, to replenish Rome’s Osterias, on their horse-drawn carts.
The “Castellana” cuisine is abundant with famous dishes that are usually attributed to Rome, but which, in the “Castelli” take on new flavours and aromas, with the additional bonus of wonderful panoramas to admire straight out of the restaurant windows. The hospitality of the Castelli is also renowned; top-notch “oste” and restauranteurs bend over backwards to make their guests feel at home, whilst the fresh and crisp air will ensure a healthy appetite!
Practically everywhere in the Castelli you can find dishes that are true to Roman tradition. This means you will easily come across typical pasta dishes such as: gricia, rigatoni cacio e pepe, bucatini all’amatriciana, fettuccine alla papalina, fettuccine con rigaglie di pollo, minestra di broccoli con arzilla, spaghetti alla carbonara, pasta con il cavolo, rigatoni con la pajata. Main courses such as abbacchio scottadito or alla cacciatora, trippa alla romana, coratella d’abbacchio, coda alla vaccinara, pollo alla diavola or with peperoni, saltimbocca alla romana, carciofi alla giudia, are just as common in the Castelli as in Rome.
On the other hand, the most characteristic dishes of the Castelli Romani, are those based on local produce such as mushrooms (be they porcini, galletti or ovuli, gathered by licensed foragers in the local woods), chestnuts, broccoli, ‘regina’ beans, artichokes, fava-beans, asparagus (often of the wild variety), ramoracce (wild radish, charlock), chicory, cabbage, fish from the lakes and of course, game. It is hard to avoid mentioning Fettuccine ai funghi porcini, la Vignarola (a spring vegetable ‘stew’ made with fava-beans, artichokes, peas, spring onions, lettuce and jowl bacon), Regina bean and chestnut soup, matticella artichokes. This is just the tip of the iceberg though!
Dry patisserie can be found in every bakery, restaurant and osteria: biscuits, ciambelline al vino (remember that anything with a hole in it in Italy takes the name of doughnut!), pangiallo (a dense mix of dried fruit, candied peel and nuts), tozzetti (like cantucci but with hazelnuts) and mostaccioli (chewy biscuits, yet again with dried fruits, nuts, spices and honey).
All of the recipes from Rome and the Castelli, including the desserts, should of course be rigorously accompanied with the famous DOP, DOC and DOCG local wines: Frascati, Frascati Superiore, Colli Lanuvini, Colli Albani, Castelli Romani, Cannellino, Velletri, Marino, Monte Compatri-Colonna.

To find out more here is a link to a guide of Typical dishes of the Castelli Romani