20 Foods You Have To Try In Rome
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Eating in Rome is less about elaborate Cordon Bleu techniques and more about straightforward, powerful flavors derived from excellent, fresh ingredients. Roman cuisine, known as cucina romana, has deep roots in peasant traditions, often utilizing simple, seasonal produce, local cheeses like Pecorino Romano, cured pork cheek (guanciale), and lesser cuts of meat known as the quinto quarto or ‘fifth quarter’. It’s hearty, satisfying food meant to be enjoyed without fuss.
Wandering through neighborhoods like Trastevere, Testaccio, or the historic center, you’ll find countless trattorie, osterie, and pizzerie serving up these time-honored dishes. Dining here is woven into the fabric of daily life, a time for connection and pleasure. Forget chasing trends; focus on the classics done well, and you’ll understand why Roman food is loved worldwide. Let’s explore some essential tastes you shouldn’t miss.
Pizza al Taglio (Pizza by the Slice)
This isn’t your typical round pizza. Pizza al Taglio means ‘pizza by the cut,’ sold in rectangular or square slices, priced by weight (al peso). The crust is often slightly thicker and focaccia-like, with a huge variety of toppings available, from simple rossa (tomato sauce) or margherita to potato and rosemary, prosciutto, or seasonal vegetables.
It’s the ultimate Roman street food, perfect for a quick, cheap, and delicious lunch or snack. You’ll find pizza al taglio shops everywhere. Just point to what you want, indicate the size of slice you desire, and they’ll cut it, weigh it, and often warm it up for you. It’s ideal fuel for exploring sights like the Colosseum or Vatican City.
Supplì
These little fried balls are Rome’s favorite street food snack. Traditionally, they are made of risotto rice cooked with tomato sauce and minced meat, surrounding a piece of mozzarella. When you break one open hot, the melted cheese stretches out, supposedly resembling a telephone wire, leading to the nickname supplì al telefono.
Find supplì at pizza al taglio places, dedicated friggitorie (shops selling fried foods), or as appetizers (antipasti) in pizzerias and trattorias. They’re inexpensive, satisfying, and utterly addictive. Many modern versions offer different fillings, but trying the classic tomato and mozzarella version first is a must.
Carciofi alla Romana (Roman-style Artichokes)
Artichokes (carciofi) are beloved in Rome, especially the local romanesco variety which appears in spring. Carciofi alla Romana involves slowly braising trimmed artichokes with garlic, parsley, mint (mentuccia), and olive oil until they are incredibly tender. They absorb all the herbaceous flavors and become melt-in-your-mouth delicious.
This preparation is typically served as an appetizer or side dish (contorno). Look for it on menus in traditional trattorias, particularly during artichoke season (late winter through spring). It showcases the Roman talent for elevating simple vegetables into something special.
Carciofi alla Giudia (Jewish-style Artichokes)
This is another famous Roman artichoke preparation, originating from the historic Jewish Ghetto. The artichokes are opened up like a flower, then deep-fried twice. The first frying cooks them through, the second makes the outer leaves incredibly crisp like potato chips, while the heart remains tender. They are seasoned simply with salt and pepper.
You absolutely have to try these in the restaurants of the Roman Ghetto, nestled near the Teatro Marcello. They are a stunning example of Roman Jewish cuisine. Eating one feels like consuming a crispy, edible flower – a unique and delicious experience.
Fiori di Zucca Fritti (Fried Zucchini Flowers)
These delicate blossoms are a seasonal treat, usually available in spring and summer. They are typically stuffed with mozzarella and sometimes an anchovy, then dipped in a light batter and deep-fried until golden and crisp. The subtle flavor of the zucchini flower pairs beautifully with the salty anchovy and melting cheese.
Fried zucchini flowers are often served as an antipasto in pizzerias and trattorias. They need to be eaten hot and fresh for the best texture contrast between the crisp batter and soft filling. They are a delightful, light bite before a pasta dish or pizza.
Pasta Cacio e Pepe (Cheese and Pepper Pasta)
This is Roman pasta in its purest form, seemingly simple but requiring skill to perfect. It consists of pasta (often tonnarelli or spaghetti) tossed with Pecorino Romano cheese, black pepper, and a little starchy pasta water to create a creamy, emulsified sauce without any actual cream.
Nearly every Roman trattoria serves Cacio e Pepe. It’s one of the cornerstones of the local pasta quartet. The key is the balance between the sharp, salty cheese and the pungent pepper. When done right, it’s remarkably flavorful and satisfying.
Pasta alla Carbonara
Perhaps Rome’s most famous pasta dish globally. True Carbonara is made with guanciale (cured pork jowl), eggs (mostly yolks), Pecorino Romano cheese, and black pepper. The heat of the freshly cooked pasta cooks the eggs and melts the cheese, creating a rich, creamy sauce. Crucially, authentic Carbonara contains no cream.
You’ll find Carbonara everywhere, but quality varies. Look for places that explicitly state they use guanciale, not pancetta, for the authentic smoky flavor. It’s a rich dish, often made with spaghetti, rigatoni, or mezze maniche pasta shapes.
Pasta alla Gricia
Often considered the ancestor of Amatriciana (before tomatoes arrived in Italy), Gricia uses the same core ingredients as Carbonara minus the egg. It features pasta tossed with crispy guanciale, Pecorino Romano cheese, black pepper, and pasta water to bind it all together.
Sometimes called ‘white Amatriciana’, Gricia lets the flavors of the high-quality guanciale and sharp Pecorino shine. It’s simple but incredibly flavorful. You’ll find it in most traditional Roman eateries, often using rigatoni or spaghetti.
Pasta all’Amatriciana
Completing the classic Roman pasta quartet, Amatriciana takes Gricia and adds tomatoes (usually San Marzano). The sauce is a beautiful marriage of rich guanciale, tangy tomato, spicy chili (peperoncino), and salty Pecorino Romano cheese, typically served with bucatini or spaghetti.
Named after the town of Amatrice (though Rome claims it as its own), this dish is beloved throughout the city. Like its cousins, its success relies on quality ingredients. Find a traditional trattoria and savor this robust, slightly spicy pasta.
Saltimbocca alla Romana
Meaning ‘jumps in the mouth,’ Saltimbocca is a classic Roman secondo (main course). Thin slices of veal are topped with a slice of prosciutto and a fresh sage leaf, secured with a toothpick, then quickly pan-fried in butter and white wine. The combination of flavors is savory and aromatic.
This quick and flavorful dish is found on many trattoria menus. It’s light yet satisfying. The name perfectly captures how the flavors pop. It’s often served alongside roasted potatoes or a simple salad.
Abbacchio Scottadito (Grilled Lamb Chops)
Abbacchio refers to young, milk-fed lamb, a Roman specialty particularly popular around Easter. Scottadito means ‘finger-burning,’ because these small, tender lamb chops are grilled and traditionally eaten so hot you might burn your fingers picking them up by the bone. They are usually simply seasoned with salt, pepper, and maybe garlic or rosemary.
Look for abbacchio scottadito in traditional Roman restaurants, especially those specializing in grilled meats. They are cooked quickly over high heat, resulting in juicy meat and a slightly charred exterior. It’s a simple preparation that highlights the quality of the lamb.
Coda alla Vaccinara (Oxtail Stew)
A classic example of quinto quarto cooking, Coda alla Vaccinara is a hearty stew made from oxtail braised slowly for hours in a rich tomato sauce, often with celery, onions, carrots, wine, and sometimes cloves or even a hint of cocoa or pine nuts for complexity. The meat becomes incredibly tender and falls off the bone.
This dish is a specialty of the Testaccio neighborhood, historically home to the city’s slaughterhouse workers who creatively used the less desirable cuts. Many traditional trattorias, particularly in Testaccio, still serve excellent versions. It requires patience to cook but is deeply rewarding to eat.
Trippa alla Romana (Roman-style Tripe)
Another quinto quarto staple, Trippa alla Romana features beef tripe (stomach lining) cooked slowly in a rich tomato sauce with onions, carrots, celery, white wine, fresh mint (mentuccia), and generous amounts of Pecorino Romano cheese stirred in at the end. The mint adds a distinctively Roman freshness.
Like oxtail stew, this is a dish found in very traditional Roman trattorias, especially in working-class neighborhoods like Testaccio. It might seem challenging to some, but when prepared well, the tripe is tender and the sauce is incredibly flavorful.
Filetti di Baccalà Fritti (Fried Salt Cod Fillets)
Salted cod (baccalà) needed to be soaked to rehydrate and remove excess salt before cooking. In Rome, fillets of baccalà are often dipped in a simple batter and deep-fried until golden and crisp. They are served piping hot, usually just with a wedge of lemon.
This is a popular street food snack and antipasto. Look for little shops specializing in fried foods (friggitorie) or stalls near markets like Campo de’ Fiori. There’s a famous spot near Campo de’ Fiori, ‘Dar Filettaro’, dedicated almost entirely to this delicacy.
Porchetta (Roast Pork)
While originating from Ariccia in the nearby Castelli Romani hills, porchetta is hugely popular in Rome. It’s a whole, deboned pig, generously seasoned with salt, pepper, garlic, rosemary, and wild fennel, then rolled up tightly and slow-roasted until the skin is incredibly crisp (croccante) and the meat is moist and succulent.
You can find porchetta sold from dedicated food trucks or stalls at markets, often sliced thickly and served in a simple bread roll (panino). It’s also sometimes available at pizza al taglio places or delis. Getting a warm porchetta panino is a quintessential Roman experience.
Bruschetta (Grilled Bread with Toppings)
The simplest Italian appetizer. Slices of good bread are grilled or toasted, rubbed with fresh garlic while still warm, drizzled with extra virgin olive oil, and seasoned with salt. Classic toppings include fresh chopped tomatoes and basil, but variations abound.
Almost every restaurant will offer bruschetta as an antipasto. The key is good quality bread and olive oil. The classic tomato version is perfect for tasting ripe, seasonal tomatoes, especially during summer.
Cornetto (Italian Croissant)
The Italian counterpart to the French croissant, a cornetto is a breakfast pastry, often less buttery and slightly sweeter than its French cousin. They come semplice (plain) or filled with jam (marmellata), pastry cream (crema), or chocolate (cioccolato).
Italians typically have a cornetto and a cappuccino or espresso for breakfast (colazione), often standing at the counter of a local bar (which serves coffee and pastries, not just alcohol). Grabbing a cornetto from a neighborhood pasticceria (pastry shop) or bar is the typical Roman way to start the day.
Maritozzo con la Panna (Sweet Bun with Whipped Cream)
A traditional Roman sweet bun, soft and slightly sweet, sliced open and generously filled with lightly sweetened whipped cream (panna). Historically associated with Lent or gifted by suitors (maritozzo relates to marito, meaning husband), they are now enjoyed year-round, often for breakfast or as a snack.
You’ll find maritozzi in traditional Roman pasticcerie and some bars. They look deceptively simple, but a good one is heavenly – the contrast between the soft bun and the cloud of fresh cream is wonderful.
Gelato (Italian Ice Cream)
Italian gelato differs from American ice cream; it has less fat, is churned slower incorporating less air, and is served at a slightly warmer temperature, resulting in denser texture and more intense flavors. Romans adore gelato, enjoying it year-round, day or night.
There are countless gelaterie in Rome, ranging in quality. Look for places using natural ingredients (avoid bright, unnatural colors), storing gelato in covered metal containers (pozetti), and offering seasonal fruit flavors. Trying classic flavors like pistachio, hazelnut (nocciola), or stracciatella alongside seasonal specialties is a must.
Caffè (Espresso)
Coffee culture in Rome (and Italy) revolves around espresso. Whether it’s a simple caffè (a single shot of espresso), macchiato (espresso ‘stained’ with milk foam), cappuccino (espresso, steamed milk, foam – generally consumed only in the morning), or caffè lungo (more water), it’s usually drunk quickly while standing at the bar.
Ordering coffee at a Roman bar is an essential experience. Prices are often lower if you stand at the counter (al banco) versus sitting at a table (al tavolo). Don’t be intimidated; just state your order clearly. It’s the perfect pick-me-up any time of day (though milky coffees after 11 am might raise an eyebrow from traditionalists!).
