Rome, the immortal city, where you count more ruins than inhabitants, and the most amazing culture and history can be greeted as one of the food lover’s paradises. Rome, a city with thousands of years of culinary tradition, will show numerous flavours that point towards a long and fascinating history. Sticking to classic recipes, eclectic twists, and earthly local produce from the rustic trattoria to the animated market city food certainly goes all the way. Treating yourself to pasta, a hefty plate of Pasta alla Carbonara or a creamy gelato Roman food is an indulgence waiting to tempt the taste buds. Discovering the local gastronomic traditions is one of the most important things in eternal Rome, and every meal in the capital is a journey into the history of the city. 

What are some typical meals in Rome?

Iconic Roman dishes include pasta alla carbonara, cacio e pepe, supplì (fried rice balls), and e carciofi alla romana (Roman-style artichokes).

Where can I find the best gelato in Rome?

The capital of Rome is well-known for its traditional gelaterias. For the top flavours, test out Gelateria del Teatro, Gelateria dei Gracchi, and Fatamorgana.

Is the Roman kitchen vegetarian-friendly?

Of course, Roman cuisine has a lot of vegetarian dishes like cacao e pepe and carciofi alla Romana, not to mention countless very meat-light dishes in local trattorias or restaurants.

These foods you must try in Rome.

Pasta alla Carbonara:

When people think of Italian food, Pasta alla Carbonara is one of the quintessential Roman dishes that perfectly encapsulates the simplicity and complexity of Italian cuisine. Fuelled among others by hungry coal miners (Carbonari) in need of solid food and or cobblers filling the cheeks of overfed GIs, with the result that I have found, the name was known in the trattoria of Roman and Porchetta (again the saltimbocca) and so often and widely distributed until it minus hibernating to German.

Name	Details
Pasta alla Carbonara	The simple, full-proof recipe requires eggs, Pecorino Romano cheese, guanciale (cured pork jowl) and black pepper.
	Lots of pasta dishes do, but carbonara doesn’t have cream (a creamy sauce is made with eggs and cheese, along with the rendered fat from the guanciale; notes which Angel tweaks in his nationwide version on the show).
	The method yields an indulgent blush sauce that coats the pasta intimately.

• This requires a luxurious, silken sauce that will simply envelop the warm noodles.
• Guanciale can be used for its strong flavour, but pancetta works, too. 
• The cheese contributes a salty, sharp aroma, while the cracked black pepper delivers its characteristic spicy bite. 
• Typically prepared with spaghetti, other versions may use fettuccine, rigatoni or bucatini instead.

Pasta alla Carbonara is so much more than a dish; it is an ode to Rome itself and its tradition of turning humble products into high-quality food.

Cacio e Pepe:

Cacio e Pepe is one of the most iconic Roman pasta dishes, celebrated for the depth of its flavour and simplicity. Its name translates to “cheese and pepper,” named after its two core components, which are Pecorino Romano cheese and black pepper. Normally, this type of pasta is made with tonnarelli or spaghetti, but long, fine pasta can be used.

Name	Details
The Carnivore of Cacio e Pepe	What makes Cacio e Pepe so special is that it is a creamy pasta sauce with no cream. It is the starchy pasta water that is everything.
	When the pasta comes together with the grated cheese and some pasta water, the cheese melts into the water, creating a rich sauce that coats every strand of pasta.
	Cacio e Pepe originates from the shepherds of the countryside, who used easy and non-perishable ingredients for their long treks.

• The hard, salty Pecorino Romano cheese and black pepper would travel with ease and not go off.
• For such simple ingredients, the making of the perfect Cacio e Pepe is in the technique. 
• Grate your cheese finely so it melts into the creamy sauce easily, but be sure it’s at room temperature and the pasta water is hot enough to make an emulsion. 

And what you end up with is the embodiment of Roman cooking: uncomplicated, true to its roots, and full of flavour.

Amatriciana:

Amatriciana, also widely known as Sugo all Amatriciana, is a quintessential Italian pasta dish that comes from a small town in Lazio called Amatrice. It is well known for its simplicity and its flavour. Guanciale (pig’s cheek), ripe tomatoes, and chilli pepper are widely used, and they give the sauce a characteristically mildly spicy taste.

Name	Details
Sugo all Amatriciana	The pasta is cooked al dente and then brought together in the sauce for all the flavours to permeate each bit.
	The dish is finished with a hearty dusting of fresh Pecorino Romano, generously grated over the top and the edges, to give the dish a sharp, salty bite.
	Not only is Amatriciana delicious, but it also carries cultural significance. A real Roman classic and the symbol of the Italian culinary tradition.

• you can provide the basic building blocks for the flavour by rendering the fat from the guanciale to start with. 
• Then I go to the tomatoes to cook and cook until they melt into a thick, fragrant sauce.
• Originally, they were served with bucatini pasta, though spaghetti or rigatoni could also be used.
• The dish is the epitome of Italian cooking, which is all about letting good, seasonally-obtained ingredients shine to create a dish that is simply satisfying. 

The enduring appeal of Amatriciana is a testament to both its timelessness and the sense of comfort that it imparts to those who eat it.

Supplì:

You might be familiar with supplì, a beloved Roman street food dish of fried rice balls that pop into a burst of flavour with every mouthful. They’re most often a combination of creamy leftover risotto and a luscious tomato sauce for a savoury, slightly fresh-tasting foundation, traditionally. 

 

Name	Details
Supplì	A chunk of mozzarella cheese is tucked into the centre of each rice ball, leaving luscious, melty pockets for each bite.
	The cheese-stuffed rice balls then get breaded and deep-fried until they’re a perfect golden brown, creating a crispy coating and a tender, cheesy middle.
	Supplì are often compared to Sicilian arancini, but supplì are differentiated by their use of tomato sauce and the fact that there is no meat layered around the mozzarella.

• These are usually consumed as an appetiser or a fast lunch, so it is common to find them in the pizzerias, on the stalls, and in the trattorias of all of Rome.
• Its name, supplì, is translated to mean “surprise” in French, which explains the nice surprise of finding hot mozzarella inside. 
• They should be enjoyed warm so that the cheese is gooey and the outside is crispy and golden! 

Whether twirled alongside a glass of Italian wine or on their own, they are the very essence of Roman culinary heritage.

Carciofi alla Romana:

Carciofi alla Romana or Roman-style artichokes, is celebrated for its simplicity in seasoning and unparalleled elegance. Fresh artichokes, usually the “mammole” variety, are good for this recipe as they are young and have a small, spiky choke. The artichokes are cleaned and trimmed; they are kept as whole hearts with a bit of stem. 

Name	Details
Carciofi alla Romana	This is followed by stuffing the slits with a mixture of garlic, fresh mint and parsley, giving them a flavorful and aromatic boost.
	Prepared artichokes go stem-side up into a pot with water and a healthy dose of olive oil and are then braised until full of flavour and shatteringly tender.
	Carciofi alla Romana speaks to that Roman sensibility of taking the simplest of ingredients, treating them with respect, and starting with a good product, then doing just enough to transcend it.

• This technique maintains the artichokes’ taste, which is naturally slightly carbonised by the char yet doubly enhanced by the herbaceous as well as the fresh. 
• Warm or at room temperature, Roman-style, these artichokes are a classic antipasto and a sterling example of the ageless allure of Roman vegetable preps.

Are Carciofi alla Romana seasonal?

Carciofi alla Romana is best enjoyed in the spring, especially from February to May, when artichokes are most in season and at their freshest.

Carciofi alla Romana without mint is it possible?

Well, mint does give a distinct flavour, but you may replace it with basil or skip it entirely if you want. Even if you omitted everything but the garlic and parsley, the dish would still be great.

Carciofi alla Giudia:

Carciofi alla Giudia (Jewish-style artichokes) is a famous Roman dish that comes from the ancient Jewish Quarter or Ghetto. Dating back to the 16th century, this dish has a centuries-long history in Roman Jewish cuisine. 

Name	Details
Carciofi alla Giudia (Jewish-style artichokes)	This one calls for the large, round artichokes, usually Romanesco, in the season from February into May.
	The artichokes are scrubbed, trimmed, and slightly smashed, then seasoned with lemon juice, salt and pepper.
	Next, they are double-fried in olive oil once to cook them and secondly at higher heat to give them a golden and crispy exterior.

• What you get is a lovely texture, with the outer leaves being crispy and crunchy and the heart still being soft and succulent. 
• Carciofi alla Giudia is a fine example of the kind of deeply satisfying approach to cooking that comes from poverty and the hard work of a resilient and talented culinary community.

When is the best time to go to Rome to have a taste of the Carciofi alla Giudia?

Carciofi alla Giudia should be made (and enjoyed) in the artichoke season, which lasts from February to May and will guarantee the best and tenderest yield of artichokes.

Carciofi alla Giudia in Rome: Where to Find the Real Deal?

You can also order Carciofi alla Giudia in one of the restaurants or trattorias inside the Jewish Ghetto in Rome, like Da Giggetto or Nonna Betta.

Saltimbocca alla Romana:

Saltimbocca alla Romana is a dish of extraordinary simplicity and goodness in the tradition of Roman cuisine. Its name is even “saltimbocca,” which translates to “jump in the mouth,” a quaint reference to the bold, unexpected flavour.

Name	Details
Saltimbocca alla Romana	This dish is made from a thin slice of veal, then topped with prosciutto and fresh sage leaves.
	After threading the two ingredients on with a toothpick, the chops are dredged in a little flour and pan-fried in a combination of butter and olive oil until golden.

• This is topped off by taking the pan with white wine (a type of wine that has a tad more sweetness) and straight up deglazing all their flavours down, resulting in a super savoury sauce that amps up the flavour to another level.
• Saltimbocca alla Romana is an Italian dish with Swiss or French precursors, historians claim. 
• In its simplicity, this plate captures the very best of Roman culinary tradition: the simple preparation of high-quality ingredients.

Is it possible to use another type of meat to create the Saltimbocca alla Romana?

True; a couple of versions utilising chicken or pork instead of the traditional veal are to be found. Having said that, it is the traditional taste that is perfected by veal.

What to serve with Saltimbocca alla Romana?

Serve with some sauteed (garlicky) spinach, roasted potatoes, or a nice simple green salad. Its rich, savoury flavour is best balanced by sides that serve as a compliment, not a distraction.

Maritozzo:

Maritozzo, a cherished Roman treat, is well known for its softness and its generous filling of whipped cream. This sweet bun is traditionally bread and rolls enriched with eggs, butter, and sugar, making a golden, tender crumb. 

Name	Details
Maritozzo, a cherished Roman treat	The bun, once baked, is sliced and stuffed with a rich, delightful whipped cream.
	Maritozzi are staple items in almost every cafe and bakery in Rome and are commonly enjoyed as a breakfast meal or as a dessert that is paired with a cappuccino.
	Whether its filling is sweet or savoury, the contrast between the delicate, crisp breading and the rich cream it usually contains makes Maritozzo an excellent pleasure.

• Maritozzi were traditionally a gift that young men would give to their girlfriends on the first Friday of March to acknowledge their love for them and sometimes they might put a ring or little charm on the inside, a bit like the modern-day Russian piping with a gift inside concept. They are an all-round favourite today.
• The simple whipped cream filling in the classic version is not the only variation; other versions involve pastry cream, chocolate or even gelato. 

Where Can I Get the Best Maritozzo in Rome?

In Rome, some of the notable places to get a taste of Maritozzi include the legendary Pasticceria Regoli, Roscioli Caffè, and Il Maritozzaro, all of whom put their spin on this still-popular delicacy.

Are there Maritozzo variants?

Yes, in addition to the whitened cream samples, Maritozzi can also be filled with pastry cream, chocolate, or gelato, providing a variety of flavours to suit different tastes.

Pizza al Taglio:

Pizza al Taglio (pizza by the cut) is a Roman-style pizza that is perfectly convenient and delicious. The main difference between traditional round pizzas and pizza al taglio is the fact that the pizza al taglio is cooked in large rectangular bake trays and sold by weight, so you can choose the size of your slice. 

Name	Details
Pizza al taglio (pizza by the cut)	The dough is both thick and airy, resulting in an almost crispy crust (if you can use that term with pizza) on the outside with fluffy, soft perfection on the inside.
	The lightness of the crumb, together with its remarkable hole structure, is achieved with a high-hydration dough and a long fermentation, which improves the flavour.
	One can usually pick up pizza al taglio as a snack or a casual meal, which is a perfect choice for those who need something quick and easy to eat.

• You can find everything from classic Margherita (tomato, mozzarella and basil) to zucchini with goat cheese, potato, and rosemary or prosciutto with fig on pizza al taglio.
• You can pretty much top it however you like, and it is suitable for most dietary specifications.
• Typically, it’s from bakeries and pizzerias in Rome, where it’s sitting front and centre in glass cases and cut to order with scissors. 
• This type of pizza is a mainstay of Roman street food.

Where to Eat the Best Pizza al Taglio?

If you want to find good pizza al Taglio in Rome, you could try Pizzarium by Gabriele Bonci, Antico Forno Roscioli, or Forno Campo de Fiori.

What Makes Pizza al Taglio Not the Same as Traditional Round Pizza?

Pizza al Taglio makes use of large rectangular trays with a thick and airy crust, and it is sold by weight. The traditional round pizza is a flatbread with a thicker crust baked around the perimeter and served cut into an arc from an even circle of whole pies, most typically in one or more rigid individual pieces.

Trapizzino

A modern street food hit from Rome is the trapezing. A lattice-style pocket, this creative dish is a unique twist on a traditional stuffed pizza turnover. The trapezing (tramezzino “pizza”) gets its name from its creation and its heritage.

Name	Details
Trapizzino (tramezzino “pizza”)	Fillings are often pollo alla cacciatora (a kind of braised chicken cacciatore), meatballs in tomato sauce and tongue with green sauce or tongue sauce.
	The crispy outsides are countered by the soft, savoury filling on the inside with every bite.
	The simplicity of Trapizzino is part of what has endeared so many; the other is the sheer convenience of them as fast food above all an ideal, if unintended, property for a street food celebrated in a city as fast-moving as this one.

• Conceived in 2008 by Stefano Callegari, the owner of Trapizzino, this Roman street food is a twist on traditional Roman flavours stuffed into a pocket of pizza bianca.
• For my trapezing, I used dough similar to that of classic Roman pizza, light and airy but crisp on the outside. Then it is filled with anything you want, usually typical Roman stews and preparations.
• In a way, it has become a stand-in for Roman cuisine in that it mirrors how Roman food is at once comically unchanging and always in a liquified state of flux; innovation and tradition fluidly intermingle with the ebb and flow of Roman food trends.

Where can I get the best trapezing in Rome?

A must-visit: the original Trapizzino shop in the Testaccio neighbourhood. There are two branches in Trastevere and possibly more across the city.

Trapizzino does have a vegetarian option, right?

Many restaurants serve vegetarian fillings like eggplant parmigiana, braised greens, and chickpea stew, the lineup of which will tantalise even the most rabid carnivore.

Which food can I also try in Rome?

These foods you can try in Rome.

Gnocchi alla Romana, Bucatini all’Amatriciana, Fiori di Zucca, Puntarelle alla Romana, Gelato

In the end,

Here, diving into the foods you simply must try while in Rome is akin to pulling on a new thread of the cultural tapestry that weaves throughout the city. From the creamy comfort of pasta alla carbonara to the crunchy temptation of pizza al taglio, Roman cuisine will please any appetite. This is where every dish narrates itself as the ambassador of a tradition, a voice of creativity, and a passion for sourcing the finest quality ingredients. While dining at this table, you not only have the opportunity to drink mouthwatering foods but also to get in touch with the heart of Rome so that it will be available and quiet living.