Rome Food Guide: Traditional Dishes and Cuisine

Estimated reading time: 10 minutes

Rome’s signature foods include carbonara, cacio e pepe, supplì, and artichokes. Other dishes to try include abbacchio, roast porchetta, and Roman pizza. The Eternal City boasts enchanting culinary traditions, making Rome a must-visit destination for foodies. Roman food embraces simplicity and a no-waste philosophy.

Firmly rooted in the Italian cuisine tradition of cucina povera, or poor cooking, Roman cuisine transforms humble ingredients into gastronomic art worthy of a city that produced the works of Michelangelo, Bernini, and Caravaggio. Let’s explore the best food to eat in Rome so you can make the most of your next food and wine tour to the Eternal City.

What to Eat in Rome: Local Specialties at a Glance

Food or specialty	What to expect	When or where
Classic Roman pasta	Carbonara, cacio e pepe, amatriciana, and gricia, featuring combinations of Pecorino Romano, guanciale, eggs, pepper, and tomato	Traditional Roman trattorias for lunch or dinner.
Artichokes	Carciofi alla Giudia, fried until crisp, or carciofi alla Romana, gently braised with garlic and mentuccia	Particularly good in winter and spring; seek out the fried version around the Jewish Quarter.
Supplì & Roman pizza	Fried rice croquettes filled with mozzarella, and pizza al taglio sold by the slice or weight	Pizzerias and takeaway counters for a quick lunch or sightseeing snack.
Traditional Roman mains	Saltimbocca alla Romana, coda alla vaccinara, and abbacchio alla Romana	Traditional trattorias; lamb is particularly associated with spring and Easter.
Roman sweets	Maritozzi filled with whipped cream, and crostata di ricotta e visciole, a ricotta and sour cherry tart	Maritozzi from bakeries with morning coffee; the tart around the Jewish Quarter.

Cheeses

Cheese is a staple in Roman cuisine. These two local favorites are worth getting to know, both on their own and in the dishes that follow.

Pecorino Romano

Pecorino Romano PDO cheese is made from sheep’s milk in Lazio, Sardinia, and the Tuscan province of Grosseto. It’s known for its salty, sharp, piquant trademark taste. When young, Pecorino Romano has a sweet, aromatic flavor. As it ages, the cheese develops a sharper flavor and becomes more granular and crumbly.

Look for it in Rome’s classic pasta sauces. In spring, fresh fava beans and pieces of Pecorino also make a simple snack, letting you enjoy its flavor without a sauce.

Ricotta Romana

Ricotta Romana is made from sheep’s milk whey, a byproduct of Pecorino production, with a small addition of sheep’s milk permitted. Ricotta Romana is known for its delicate, sweet flavor and should be consumed fresh.

Its soft texture makes it particularly appealing in desserts, including the city’s ricotta and sour cherry tart. The fresh dairy flavor is gentler than the pronounced saltiness of aged Pecorino.

Antipasti and Street Food

Some of Rome’s most enjoyable foods come in small portions. A supplì makes a savory snack between sightseeing stops, while seasonal vegetables are equally welcome before a substantial pasta dish.

Supplì

One of Rome’s street-food gems, supplì echoes the Sicilian arancini. These delectable fried rice croquettes are made with rice flavored with tomato sauce, often with a meat ragù, and generously filled with mozzarella.

Famously known in Rome as supplì al telefono, they are celebrated for the tantalizing strands of melted cheese that stretch like telephone cords when pulled apart. A crisp breadcrumb coating gives way to the savory rice and soft mozzarella inside. Enjoy one while it’s hot, when the cheese is still stretchy.

Wine pairing: Frascati DOC – A dry, fresh white whose acidity balances the fried coating and mozzarella, keeping this rich little snack appetizing.

Carciofi alla Romana

Artichokes, or carciofi, are a popular appetizer in Roman cuisine, and many preparations feature the local variety called Romanesco artichokes, also known as cimarolo or mammola. These artichokes have a round, compact shape and trademark sweet flavor.

Carciofi alla Romana features artichokes gently braised with olive oil, garlic, and mentuccia, a fragrant local herb. The result is a tender artichoke with an aromatic dressing, quite different in texture from the crisp leaves of carciofi alla Giudia. Enjoy them as an antipasto or a vegetable side dish.

Puntarelle

Found seasonally in Rome from late autumn through spring, puntarelle are the shoots of a type of Catalan chicory. They’re thinly sliced and soaked in cold water, which gives them their distinctively curly shape.

Puntarelle are seasoned with a dressing of mashed anchovies, garlic, olive oil, and vinegar for a delectably crunchy, fresh Roman antipasto. Their slight bitterness and sharp dressing are particularly welcome alongside the richer dishes on a trattoria menu. Anchovies are a key part of the usual dressing, so keep them in mind if you don’t eat fish.

Roman Pizza

In Rome, you’ll discover the distinct pizza Romana, known for its thin, crispy base. The round version has a flatter crust than a Neapolitan pizza and makes a satisfying meal on its own.

Another Roman favorite is pizza al taglio, a rectangular pizza with a thicker dough, typically cut to your chosen portion and sold by weight. Toppings vary widely, so you can try a small piece of more than one. Pizza rossa, with tomato sauce and a drizzle of olive oil, is a particularly simple choice.

Additionally, Rome offers pizza bianca Romana, a sauceless variant reminiscent of focaccia. This oven-baked delight is soft and thick, with minimal toppings of salt, olive oil, and occasionally rosemary. Try it filled with mortadella, or enjoy a piece on its own while it’s fresh.

First Courses – Primi Piatti

No trip to Rome is complete without savoring at least one (if not all) of these classic Italian pastas. Small differences in ingredients give each dish its own character.

Pasta alla Gricia

Pasta alla Gricia is made with a humble combination of Pecorino Romano cheese and guanciale. The thick layer of fat on guanciale renders into a flavorful pasta sauce. Grated Pecorino Romano and a few grinds of black pepper complete the dish. With no egg or tomato in the sauce, the cured pork and cheese stand out.

Spaghetti alla Carbonara

While people around the world enjoy many versions of spaghetti alla Carbonara, the authentic Roman version follows a simple yet exquisite recipe. It combines only spaghetti, guanciale, Pecorino Romano, eggs, and black pepper.

The eggs enrich the sauce, giving it a creamy texture without cream. Pieces of guanciale bring a salty, savory contrast to the pasta. Spaghetti is a familiar choice, though you’ll also encounter carbonara made with rigatoni. A good plate should feel silky, with plenty of flavor from the cheese and pepper.

Wine pairing: Frascati Superiore DOCG – Choose a dry white with some body; its freshness balances the eggs and guanciale while standing up to the Pecorino.

Bucatini all’Amatriciana

Bucatini all’Amatriciana takes pasta alla Gricia one step further with the addition of tomatoes. Grated Pecorino Romano further enriches the sauce.

Bucatini is a familiar Roman choice, while spaghetti is the pasta specified in Amatrice’s own recipe. Rigatoni also works well with this robust sauce. The tomato gives the dish a different character from gricia, bringing a lively acidity to the rich guanciale and salty cheese.

Wine pairing: Cesanese del Piglio DOCG – A young, fresh example has red-fruit flavor and enough acidity to accompany the tomato sauce without overwhelming the guanciale.

Cacio e Pepe

Cacio e Pepe is a deceptively simple yet richly flavored dish that requires skillful preparation. Its main ingredients are Pecorino Romano and freshly ground black pepper.

The pasta starch melds with the cheese, creating a luxuriously smooth, glossy sauce. This sauce perfectly clings to the pasta, typically spaghetti or tonnarelli. The cheese gives the sauce its richness, while the pepper adds noticeable warmth.

Gnocchi alla Romana

Gnocchi alla Romana are a wholesome primo piatto from Rome. The gnocchi are made with semolina flour enriched with eggs, Parmigiano Reggiano, milk, and butter. They develop an irresistible, crispy crust as they cook. Served as discs baked until golden, they have a soft interior beneath the browned surface.

Main Courses – Secondi Piatti

Roman main courses are often substantial, so leave room if one of these catches your eye. A vegetable contorno can make a welcome accompaniment to the meat.

Saltimbocca alla Romana

One of the most traditional Roman recipes, saltimbocca alla Romana features tender veal cutlets topped with prosciutto and fresh sage. The cutlets sauté in white wine, creating a flavorful dish.

The combination gives the delicate veal a savory edge, with the sage adding a distinctive aroma. The thin cutlets cook quickly and are served with their pan juices.

Abbacchio alla Romana

Abbacchio is a milk-fed lamb, a springtime delicacy around Easter in Roman cuisine. The lamb is roasted with olive oil, rosemary, sage, and garlic, then finished with a dressing of vinegar and anchovies.

Abbacchio alla Romana offers a succulently tender, aromatic meat with a savory, salty kick, often served with roasted potatoes.

Coda alla Vaccinara

Coda alla vaccinara, a hallmark of Roman cuisine, is a sumptuous oxtail stew deeply rooted in Rome’s ‘quinto quarto’ tradition. This refers to cooking offal and other less-valued cuts. The oxtail is slowly braised with lardo, rich tomato purée, wine and plenty of celery until tender enough to come away easily from the bone.

Some recipes also incorporate raisins, pine nuts and a touch of chocolate. These additions give the sauce a slightly sweeter flavor, though recipes vary. A piece of bread is useful for the sauce left on the plate.

Wine pairing: Cesanese del Piglio DOCG – A fuller-bodied example brings dark-fruit flavor and structure to match the oxtail and its concentrated tomato sauce.

Porchetta di Ariccia

Porchetta di Ariccia is a pork roast that’s become a culinary legend in Roman cuisine. It’s made by seasoning deboned pork with rosemary, garlic, and black pepper. Then oven-roast the pork until the skin is crispy and the meat is juicy and tender.

Porchetta di Ariccia is often served as street food at festivals and markets, with the succulent meat used as a sandwich filling. It comes from nearby Ariccia and is a must-try in Rome. You can also eat it sliced on a plate.

Desserts

Leave a little room for something sweet. Rome’s pastries are worth seeking out beyond the restaurant dessert menu, particularly if your day begins near a good bakery.

Maritozzi

Maritozzi are traditional sweet buns stuffed with whipped cream. Depending on the recipe, you can add citrus zest, raisins, or pine nuts for extra flavor.

Split the soft bun open and fill it generously, making it an indulgent companion to morning coffee.

Crostata di Ricotta e Visciole

Crostata di ricotta e visciole is a Roman-Jewish tart with a shortcrust pastry shell, sweet ricotta filling, and sour cherry jam. The cherries give the creamy filling a welcome sharpness, with the pastry adding a buttery bite.

Look for it in bakeries around the Jewish Quarter, where it’s a specialty worth seeking out by the slice.

Wine pairing: Aleatico di Gradoli DOC, sweet style – Its floral perfume and red-fruit flavors suit the sour cherries, with enough sweetness to accompany the ricotta filling.

Grattachecca

If you’re looking for a refreshing sweet treat in Rome during summer, try grattachecca, shaved ice served with juice, syrup, and occasionally fresh fruit. It’s made by chipping ice shavings off a massive block of ice and is less smooth and refined than Sicilian granita.

Where We Love to Eat in Rome & Lazio

These are some of the restaurants we enjoy sharing with guests on our private food and wine tours. Our selection draws on personal dining experiences, selected itineraries and guest feedback, alongside other noteworthy addresses. Each reflects Rome and Lazio’s culinary traditions, from Roman trattorias and Jewish Quarter cooking to contemporary fine dining and country cuisine beyond the capital.

Armando al Pantheon

Historic Rome · Traditional Roman trattoria

Why we recommend it

Just steps from the Pantheon, the Gargioli family has been serving traditional Roman cooking since 1961. This is the place for rigatoni all'amatriciana, saltimbocca alla romana and abbacchio, alongside more adventurous dishes celebrating Rome's quinto quarto tradition. Its intimate dining room and carefully chosen Italian wines make it a particularly satisfying introduction to Roman gastronomy.

→

Rimessa Roscioli

Regola, Rome · Roman cooking and exceptional wines

Why we recommend it

For anyone who loves wine as much as food, Rimessa Roscioli is an especially rewarding address. Expect carefully selected artisanal cheeses and cured meats, Roman pasta dishes and an extensive cellar that offers plenty of opportunities to discover lesser-known Italian producers. Its convivial atmosphere and knowledgeable sommeliers distinguish it from a conventional trattoria.

→

Aroma

Colosseum, Rome · Contemporary fine dining

Why we recommend it

Few restaurants can rival Aroma's extraordinary setting. The rooftop terrace of Palazzo Manfredi looks directly towards the Colosseum, while chef Giuseppe Di Iorio offers imaginative Mediterranean cooking that combines Roman traditions with contemporary influences. An exceptional choice for a special occasion, particularly when the ancient monument is illuminated at night.

→

Piperno Restaurant

Jewish Quarter, Rome · Historic Roman-Jewish cuisine

Why we recommend it

Tucked into a quiet square near Rome's historic Jewish Ghetto, Piperno has been associated with traditional Roman cooking since 1860. Its famous carciofi alla giudia, fried zucchini flowers and salt cod offer a delicious introduction to the city's Roman-Jewish culinary heritage. The old-fashioned dining room adds to the restaurant's appeal.

→

Ristorante Sora Maria e Arcangelo

Olevano Romano · Traditional Lazio countryside cooking

Why we recommend it

The Milana family's restaurant is a wonderful reason to venture beyond the capital. Its celebrated homemade cannelloni, rich farmyard ragù and several preparations of abbacchio reflect the traditions of rural Lazio. The cellar is another attraction, particularly its selection of local Cesanese wines.

→

Explore our Food & Wine Tour in Rome →