Exploring Rome’s culinary scene is like taking a step back in time to savor a piece of history with every bite.
The Eternal City not only offers an impressive array of ancient sites but also a gastronomic experience deeply intertwined with centuries-old traditions.
When you wander the cobblestone streets, you’ll encounter flavors that have been perfected over generations, making eating one of the true highlights of any trip to Rome.
As you dive into the local cuisine, you’ll find dishes that embody the heart of Italian cooking, where simplicity allows the quality of ingredients to shine.
From al dente pasta kissed with just cheese and pepper in the classic cacio e pepe to the crispy, golden exterior of a freshly fried supplì, each dish tells a story of Rome’s rich culture and history.
Whether you’re dining at a bustling trattoria or grabbing a quick bite at a street food stall, the food in Rome is as much an experience as it is a meal.
Restaurants in Rome offer more than sustenance; they serve as social hubs where food and culture merge.
While eating your way through the city, you’ll not only satisfy your appetite but also gain insight into la cucina romana, witnessing firsthand how food is a cornerstone of Italian life.
Whether it’s a slice of pizza bianca grabbed on the go or a leisurely multi-course meal in a piazza, each meal is a chance to live as the Romans do, making the act of eating another beautiful way to experience Rome.
The Heart of Roman Cuisine
Roman cuisine is a feast for your senses, characterized by its traditional recipes that have stood the test of time.
Expect to indulge in an array of pasta dishes, savor different pizza varieties, explore vegetarian options with a flavorful twist, and dive into the rustic world of meat and offal preparations.
The cornerstone of Roman pasta is its simplicity, relying heavily on quality of ingredients rather than complexity.
You’ve got to try cacio e pepe, literally translating to cheese and pepper, which combines pecorino cheese with a healthy dose of black pepper.
Then there’s spaghetti carbonara, a heavenly mix of eggs, pecorino cheese, guanciale (cured pork jowl), and plenty of black pepper.
Don’t miss out on pasta alla gricia, the ancestor of carbonara, sans the eggs but just as rich. Lastly, bucatini or tonnarelli loaded with tomato sauce and guanciale make an Amatriciana that’s hard to forget.
- Cacio e Pepe: Spaghetti, Pecorino Romano, Black Pepper
- Carbonara: Spaghetti/Tonnarelli, Pecorino Cheese, Guanciale, Eggs, Black Pepper
- Gricia: Pasta (usually rigatoni), Guanciale, Pecorino Cheese, Black Pepper
- Amatriciana: Bucatini, Tomato Sauce, Pecorino Cheese, Guanciale
Roman Pizza Varieties
Your taste buds are in for a treat with Roman pizza, which is distinct with its thin and crispy crust.
Keep an eye out for pizza topped with fresh ingredients like salted anchovies or baccalà (salt cod), drizzled with rich tomato sauce, and a sprinkle of Sea Salt.
Even without the meat, you’re not missing out. Vegetables hold their ground in Roman cuisine, particularly with dishes like cicoria ripassata, a sautéed chicory side that’s bursting with garlicky goodness.
Or try gnocchi alla romana, semolina dumplings baked with cheese and butter until golden.
Meat and Offal Traditions
If you’re feeling adventurous, Rome’s offal dishes offer a unique taste experience.
Local preparations of tripe, pig’s cheeks, and other off-cuts are seasoned and cooked to perfection, enriching the fabric of Roman culinary tradition.
They’re not just food; they’re a story of Rome’s history on your plate.
Street Foods and Snacks
Rome’s street food scene offers an array of quick bites that are integral to the culinary culture of the city.
From savory treats fried to perfection to iconic slices of pizza, each option reflects Rome’s rich gastronomic heritage.
When in Rome, you’re in for a treat with the Supplì, a traditional Roman fried snack.
Picture a ball of rice with tomato sauce and mozzarella, all coated in breadcrumbs and deep-fried until crispy.
Another fried delicacy, Filetti di Baccalà, features salt cod that’s been soaked, battered, and fried, creating a perfect crunchy exterior and flaky interior.
- Supplì: Rice ball with mozzarella, deep-fried.
- Filetti di Baccalà: Salt cod, battered and fried.
Sandwiches and Slices
Sandwiches like the Trapizzino offer a modern twist on classic Roman flavors.
Envision a pocket of pizza dough filled with everything from chicken cacciatore to tender meatballs.
Don’t miss out on Pizza al Taglio, the quintessential Roman street food; it’s pizza by the slice that’s sold in rectangular pieces, giving you the chance to sample various toppings.
- Trapizzino: A pocket of pizza dough with savory fillings.
- Pizza al Taglio: Pizza by the slice, with a choice of toppings.
End your street food exploration on a sweet note with Maritozzo, a soft pastry filled with whipped cream.
For a cool delight, savor a scoop of Gelato, Italian ice cream known for its dense texture and rich flavors.
If you’re looking for something authentically Roman, indulge in Pizza Bianca—a type of lightly salted and oiled bread often enjoyed with coffee in the mornings.
- Maritozzo: Whipped cream in a sweet bun.
- Gelato: Italian ice cream with a variety of flavors.
- Pizza Bianca: A light and salty bread, perfect with coffee.
Distinctive Roman Ingredients
When you’re in Rome, the local cuisine is a treasure trove, thanks to some distinctive ingredients that define its rich culinary character.
Cheeses and Cured Meats
Cheese in Rome isn’t just an afterthought; it’s a key player. Pecorino Romano, a hard, salty cheese, is a staple in Roman kitchens.
You’ll find it grated over classic dishes like pasta carbonara. For cured meats, guanciale is essential.
This pork jowl is the star in dishes like pasta all’amatriciana.
Deli counters also boast prosciutto and mortadella, sliced thin and perfect for antipasto platters.
- Pecorino Romano: Hard, salty, aged sheep’s milk cheese
- Others: Various types used in salads, sandwiches, and as table cheese
- Cured Meats
- Guanciale: Pork jowl, cured and seasoned with pepper
- Prosciutto: Dry-cured ham, served in thin slices
- Mortadella: Large Italian sausage or cold cut made from pork
Fresh Produce and Herbs
Rome’s markets are colorful displays of fresh produce, where artichokes reign supreme.
Carciofi alla Romana—artichokes Roman style—are a testament to this love affair.
You’ll also find puntarelle, a type of chicory with a bitter kick, often dressed in an anchovy sauce.
Herbs like pepper and other regional spices play up the flavors of these fresh ingredients.
- Artichokes: Both in Carciofi alla Romana and Jewish-style fried artichokes
- Puntarelle: Chicory shoots, typically served in a salad with a garlicky dressing
Essential Roman Condiments
In Roman cooking, condiments add depth and richness. Olive oil is the lifeblood of local cuisine, used for cooking and finishing dishes.
Meanwhile, white wine often finds its way into reductions and sauces, infusing them with subtle acidity.
These essential condiments elevate even the simplest ingredients, bringing out a harmony of flavors in Roman dishes.
- Olive Oil: Used liberally in cooking, drizzling over dishes, and in dressings
- White Wine: Commonly used in cooking to add a layer of complexity to sauces
Iconic Roman Dishes
When in Rome, you’re in for a culinary adventure marked by bold flavors and rich history.
Here you’ll discover dishes that have been savored for centuries and contemporary plates that have become the pride of Roman cuisine.
Culinary History Classics
Amatriciana: Traditionally prepared with bucatini, a thick spaghetti with a hole running through the center, this robust sauce features cured pork cheek (guanciale), tomato, Pecorino Romano cheese, and pepper. It’s a hallmark of Roman fare.
Carbonara: A creamy and comforting classic, often made with spaghetti, this dish combines eggs, Pecorino Romano, black pepper, and guanciale. The heat from the cooked pasta creates a rich sauce without the need for cream.
Cacio e Pepe: Literally “cheese and pepper,” this minimalist pasta shines with its Pecorino Romano and freshly ground black pepper, tossed typically with tonnarelli, a thicker type of spaghetti.
Gricia: Think of it as the ancestor of carbonara, sans eggs. Gricia boasts a peppery, cheesy sauce accented by the crispy, fatty bites of guanciale, frequently mingling with rigatoni.
Saltimbocca Alla Romana: Veal lined with prosciutto and sage, cooked in butter and wine; literally, the name means “jumps in the mouth” — an experience you really shouldn’t miss.
Trippa Alla Romana: This traditional Roman food is a hearty stew of tripe simmered in a savory tomato sauce, often enriched with carrots, onions, and a generous sprinkling of pecorino.
Coda Alla Vaccinara: Oxtail stew is a testament to Rome’s nose-to-tail eating tradition. Braised till tender in a tomato-based sauce, this dish carries a depth of flavor that truly embodies the soul of Roman cooking.
New dishes may come and go, but Rome’s contemporary favorites are signs of a cuisine that’s always evolving while respecting its roots.
Rigatoni con la Pajata: A testament to authentic Roman tastes, this pasta dish uses the intestines of milk-fed veal or lamb, cooked in a tomato sauce. It’s a bold choice often featured on food tours showing off the city’s gastronomic bravado.
Eggplant Parmesan: While not originally from Rome, this dish has been embraced with a Roman twist, layering fried eggplant with rich tomato sauce and mozzarella, Parmesan, or Pecorino cheese.
Food tours in Rome offer a unique insight into both the historical and modern food scene. You’ll get to taste a variety of dishes, like an aficionado, understanding the subtle nuances that make Roman cuisine so special.