Welcome to the culinary heart of Italy: Rome. This bustling city, rich in history and culture, offers a vibrant culinary landscape as vibrant as its ancient architecture. In this article, you will embark on a delicious journey through the must-try dishes that define Roman cuisine. Prepare to uncover hidden gems and local favourites that will tantalise your taste buds and leave you craving more of the Eternal City’s gastronomic delights.
Rome is a culinary haven where traditional recipes and local ingredients combine to create unforgettable dishes. From classic pasta to iconic desserts, here’s a guide to the must-try foods in the Eternal City.
What are some of the foods to Try in Rome?
1. Carbonara
Carbonara is believed to have originated in the Lazio region of Italy, particularly in Rome, during the mid-20th century. The dish is thought to have been created by Italian charcoal workers, or “carbonari,” hence its name. Some food historians suggest that the traditional pasta dishes of the region may have inspired it.
Others believe it was influenced by American soldiers stationed in Italy after World War II, who introduced bacon and eggs to the local cuisine. Despite its recent emergence, carbonara has become a staple of Italian cooking and is now enjoyed worldwide.
One of Rome’s most famous pasta dishes, carbonara is a rich and creamy delight. Made with eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper, it’s a simple yet decadent dish.
Perfect For: Pasta lovers seeking authentic Roman flavours.
2. Cacio e Pepe
Cacio e Pepe, which translates to “cheese and pepper,” embodies Roman cuisine’s simplicity and rusticity. Its origins are rooted in the region’s pastoral traditions, where shepherds prepared it with basic ingredients they had on hand while tending to their flocks.
When stirred together, spaghetti, Pecorino Romano cheese, and freshly cracked black pepper create a creamy sauce, highlighting the mastery of transforming minimal ingredients into a satisfying meal. Over the years, cacio e pepe has evolved from a humble shepherd’s dish to a beloved staple of Roman dining, cherished by locals and visitors alike for its bold flavours and straightforward elegance.
Perfect For: Those who appreciate simplicity and bold flavours.
3. Amatriciana
Amatriciana is a traditional Italian pasta dish that originated in Amatrice, located in the region of Lazio. Its roots date back to the 18th century when it was traditionally made with simple ingredients like guanciale (cured pork cheek), pecorino cheese, tomato, and pasta, usually bucatini.
The dish was initially called “write gricia” (pronounced GREE-cha) before tomatoes became widely used. While it has evolved, the essence of Amatriciana remains a comforting meal that showcases the rich flavours of its few key ingredients. Today, it is a celebrated staple in Italian cuisine, enjoyed by people worldwide.
Perfect For: Fans of hearty, flavourful pasta dishes.
4. Supplì
Supplì originated in Rome and is a popular street food made from risotto rice, often combined with tomato sauce and mozzarella cheese. The dish is thought to have been inspired by Sicilian arancini, which are similar to rice balls but typically have a breadcrumb coating.
Supplì are traditionally shaped into oval balls and deep-fried until golden and crispy on the outside. They are a delicious snack everyone enjoys, often served as an appetiser in restaurants or sold from food stalls.
Perfect For: Snacking on the go or as a starter before your main meal.
5. Roman Artichokes (Carciofi)
Artichokes are a Roman speciality, served in two traditional styles:
- Carciofi alla Romana: Braised with garlic, parsley, and mint.
- Carciofi alla Giudia: Deep-fried and crispy, a dish rooted in Jewish-Roman cuisine.
Carciofi alla Romana and Carciofi alla Giudia are two iconic dishes that showcase the art of Roman cooking. Carciofi alla Romana features artichokes braised slowly with garlic, parsley, and mint, resulting in a savoury and aromatic dish that highlights the freshness of its ingredients.
This style of preparation reflects traditional Roman techniques, emphasising simplicity and flavour. In contrast, Carciofi alla Giudia is a deep-fried dish celebrated for its crispy texture and golden colour. This recipe has roots in Jewish-Roman cuisine, dating back to the Jewish community in Rome, which has long influenced the city’s culinary landscape. Both dishes represent a rich heritage, combining local produce with cultural traditions.
Perfect For: Vegetable lovers and adventurous eaters.
6. Saltimbocca alla Romana
Saltimbocca alla Romana is a classic Italian dish originating in Rome. “saltimbocca” means “jumps in the mouth,” referring to the dish’s bold, savoury flavours. Traditionally, it consists of thin slices of veal, topped with prosciutto and sage, then cooked in butter and white wine.
The combination of tender veal, salty prosciutto, and aromatic sage creates a delicious balance of flavours. While veal is the most common meat used, variations with chicken or pork can also be found. Saltimbocca alla Romana is often served as a simple yet elegant dish, showcasing the simplicity and richness of Roman cuisine.
Perfect For: Meat lovers and those seeking traditional Italian flavours.
7. Porchetta
Porchetta is a tasty Italian dish from Central Italy, especially in Lazio and Abruzzo. It consists of a whole pig that is carefully prepared, seasoned with herbs like rosemary and garlic, and then slow-roasted until the skin is crisp and the meat is juicy.
Traditionally, it has been part of Italian celebrations since ancient times, where it was served at feasts and festivals. Today, porchetta is popular as a street food, often enjoyed in sandwiches, and many people love it for its rich flavour and delightful texture.
Perfect For: Street food fans and carnivores.
8. Gelato
No trip to Rome is complete without sampling authentic Italian gelato. Look for artisanal gelaterias that use natural ingredients. Gelato in Rome is a must-try treat, and the city is famous for its rich, creamy, and flavourful varieties. Unlike regular ice cream, gelato is made with more milk and less cream, resulting in a denser, smoother texture.
Roman gelaterias offer a wide range of traditional flavours, from the classic pistachio and hazelnut to more adventurous options like ricotta and fig. Many gelaterias also use fresh, local ingredients to craft their offerings, making each scoop a unique experience.
Perfect For: Everyone—because who doesn’t love gelato?
9 Pizza al Taglio
Pizza al Taglio, which translates to “pizza by the cut,” is a popular style of Roman pizza known for its rectangular shape and thick, fluffy crust. Originating in the early 20th century, it was initially sold by bakeries and street vendors as a convenient snack for locals.
The dough is prepared in large quantities and baked in ovens, allowing easy portioning and serving. Traditionally, it is topped with various ingredients and sold by weight, making it a versatile and affordable option. This style of pizza has since gained widespread popularity, with many pizzerias offering unique toppings and flavours, reflecting the vibrant culinary landscape of Rome.
Perfect For: Casual diners and those wanting to sample different flavours.
10. Grattachecca
Grattachecca is a traditional Italian shaved ice treat originating in Rome. This refreshing dessert is typically made from finely shaved ice soaked with various flavoured syrups, often crafted from fresh fruits or sweetened extracts. The name “grattachecca” comes from the Roman dialect, where “grattare” means to scrape, referring to the technique used to create the finely shaved ice.
Its history dates back to the late 19th century, when street vendors popularised it in the city’s bustling neighbourhoods, particularly during the hot summer months. Today, grattachecca remains a beloved summer indulgence enjoyed by everyone. It is often topped with chunks of fruit, condensed milk, or even a sprinkle of nuts for added texture and flavour.
Perfect For: Cooling off on a hot day.
Tips for Enjoying Food in Rome
- Avoid tourist traps: Seek out trattorias and osterias frequented by locals.
- Timing matters: Many restaurants close after lunch and reopen for dinner.
- Eat seasonally: Try artichokes in spring and grattachecca in summer.
Rome’s culinary delights reflect its rich history and vibrant culture. Sample these dishes during your visit to truly taste the soul of the Eternal City.
Thanks for taking the time to read this article. I hope this post has given you the information you need. If you have any recommendations, tips or advice, I would love for you to share them in the comment section below!
This post may contain affiliate links, meaning we may receive a commission at no extra cost if you purchase through a link. Please see our full disclosure for further information.
Check out my Instagram page or join the Truly Expat Facebook group.
Pin it for later
