Over the last year, Leonardo da Vinci International Airport in Rome has revamped its food and wine offerings. Today it is one of most varied and interesting hubs for gourmand travelers. Let's begin our explorations at Terminal 3, Gate D with Obikà, a mozzarella bar. The show revolves around products from buffalo raised in the Campania region, a big circular Japanese-style counter and an open kitchen. Enthusiasts  can opt for a tasting: Paestum, Pontina and smoked.

There's also a classic caprese salad, pasta dishes, and a good selection of half-bottles of wine. Packages of mozzarella to take on the plane (500 grams, a little more than a pound) make great presents. If your timing is right, brunch is served. We move a few meters and find Antica Focacceria San Francesco, one of the oldest and best Sicilian tavole calde, specialists in hot, cafeteria-style, ready-to-eat dishes. The original location is in Palermo, and the airport branch opened in January 2011.

Don't miss out on an arancino al ragù, a glorified rice croquette. Sample classic pasta (anellini) with eggplant and a perfect mini ricotta cannolo. A good selection of Sicilian wines by the glass are available. From Sicily, we move on to Tuscany, the Wine Bar Frescobaldi. Raw fish, steak tartare, and selections of cured meats pair well with these top-ranking labels. Ever wished for Ornellaia by the glass? You can get it here. Waiting for a flight at the Fiumicino airport has never been this pleasant.

Lorenzo Ruggeri

May 2012