In the hidden heart of Testaccio, among the millennia-old layers of the Monte dei Cocci, a truly unique place has come to life: the first Urban Aging Cave in Europe.
An authentic archaeological site, carved into Rome’s history and steeped in memory, is now home to a visionary project by DOL – Di Origine Laziale by Vincenzo Mancino: an experiential shop where fine cheeses are aged, regional stories are shared, and the food and wine culture of Lazio is celebrated.
Taste’Accio is a true vault of gastronomic and artistic treasures. The project is structured around several complementary activities: cheese aging, a shop of selected products, a tasting area, and exhibitions of contemporary artists.
Every element is designed with an educational purpose and stems from a deep love for the Lazio territory, creating a bridge between culinary tradition, culture, and artistic innovation in a space that celebrates local excellence.
The Cave
Monte dei Cocci – or Monte Testaccio – is a man-made hill composed of millions of fragments of Roman amphorae, neatly stacked during the imperial era. These amphorae, once used to transport oil and other goods by river, were disposed of here with near-engineering precision.
In the centuries that followed, the hill was hollowed out and turned into a dense network of caves and tunnels, repurposed as natural storerooms, wine cellars, and shelters, taking advantage of the tuff’s unique climatic stability.
The cave maintains a constant natural temperature between 10 and 15°C (50–59°F), with high and stable humidity levels—ideal conditions for slow, natural aging.
The walls, covered in spontaneous noble molds, help develop unique aromas and flavors. These noble molds interact with the rinds and penetrate the core of the cheeses, creating a complexity of taste that industrial environments cannot replicate.
The result? Deep and intense pecorino, soft and aromatic cow’s milk cheeses, bloomy rinds,—each cheese tells a story not only of milk, but of the very soil in which it was aged.
“A lacto-hyperuranium of forms and aromas: a place where the very idea of human food takes shape and substance.”
“Taste’Accio, more than an innovative project, could be described as a return to essence and authentic connections. It is located in a place that, for the city of Rome, has long been a crossroads of goods and traditional flavors.”
“A natural gastronomic vault where traditional Lazio products like Conciato di S. Vittore or Prosciutto di Bassiano are aged and preserved.”
“Selector of delicacies, specialized in cured meats and cheeses, Mancino has brought together aesthetics, ethics, and goodness inside one of the Monte dei Cocci caves.”