Delicious Culinary Experiences in Rome
Rome’s cuisine is as legendary as its monuments, and sampling the city’s classic dishes is just as quintessential to a Roman experience as visiting the Colosseum. This guide to the Italian capital’s most beloved eats will help you differentiate between your carbonara and your amatriciana, guiding you to mouth-wateringly delicious culinary experiences.
Decadent Carbonara at Roscioli
Forget the unnecessary cream, peas, and onions found in some versions of carbonara; the true recipe for this Roman pasta thrives on just a handful of ingredients. Spaghetti is tossed with silky egg yolks, crisped guanciale (pork cheek), a generous showering of pecorino romano cheese, and a twist of black pepper. The secret to Roscioli’s masterful carbonara may lie in its selection of eggs, gathered from hens fed a diet of goat’s milk, or its choice of pepper (Sarawak, which is more aromatic than spicy). You’ll be too busy enjoying the dish to wonder.
Saucy Amatriciana at Da Enzo
One of the most hotly debated dishes in Roman culinary tradition is amatriciana. Purists flock to Da Enzo, a family-run trattoria on the outskirts of Trastevere, for its straightforward approach to this classic dish. Tomato, pecorino romano, and savory pork cheek come together in a rich sauce that pairs beautifully with rigatoni. The cubes of guanciale get caught inside the wide pasta tube, creating a perfect bite.
Airy Maritozzi at Il Maritozzaro
Start your day like a local with a maritozzo. This sweet, yeasty bun is often filled with lavish dollops of whipped cream. The confection has surprisingly romantic origins: grooms-to-be historically gifted them to their fiancées. Enjoy yours with a freshly brewed cappuccino at old-school cafe Il Maritozzaro (Via Ettore Rolli 50).
Crumbly Crostata Ricotta e Visciole at Forno Boccione
This double-stuffed crostata is a standout dessert in Rome. Sweet ricotta and tart visciole (sour cherries cooked into a sticky jam) create a delightful balance beneath a buttery crust. The recipe is rooted in the Roman-Jewish gastronomic tradition. The best version can be found at Forno Boccione in the Jewish Quarter—look for the line winding out the front door during peak hours.
Creamy Cacio e Pepe at Flavio al Velavevodetto
Cacio e pepe proves that simplicity can lead to exceptional flavors. This pasta dish is made with pecorino romano, black pepper, and a splash of pasta water, resulting in a velvety sauce that clings luxuriously to tonnarelli noodles. The cacio e pepe at Flavio al Velavevodetto is remarkable, set in a dining area built inside Monte Testaccio, an ancient landfill site.
Gooey Supplì at I Supplì
An iconic Roman street food, supplì is a rice croquette filled with tomato and beef ragù, featuring a molten mozzarella core. I Supplì in Trastevere serves these delicacies freshly rolled and fried to order. The melted mozzarella creates a delightful visual reminiscent of a telephone cord, earning the nickname supplì al telefono.
Golden Carciofi alla Giudia at Ba’Ghetto
The carciofo alla giudia originated in the 1500s in Rome, serving as an inexpensive fried food option for the impoverished Jewish ghetto. Today this appetizer, featuring whole artichokes deep-fried to a golden hue, can be found in many trattorias. Few prepare them as well as Ba’Ghetto, which has refined their recipe since 1923, offering it on both their meat and dairy menus.
Savoury Saltimbocca at Armando al Pantheon
Saltimbocca translates delightfully as ‘jump in your mouth’. This staple of Roman meat dishes features thin slices of veal prepared with sage and prosciutto, then cooked in butter and white wine. You can order it at Armando al Pantheon, a rare restaurant located steps from the famous Pantheon, famed for its authentic offerings. It’s advisable to visit early or make reservations, as securing a table can be quite challenging.
Crisp, Thin-Crust Pizza at Da Remo
Classic Roman pizza boasts an ultra-crispy crust that shatters upon biting, a contrast to its thicker Neapolitan counterpart. This unique recipe began during WWII when soldiers rolled the dough thin to yield more pizza. The no-frills pizzeria Da Remo is celebrated for its toppings, which range from creamy buffalo mozzarella to earthy mushrooms and smooth prosciutto. Be prepared to arrive early, as they do not take reservations.
Hearty Coda alla Vaccinara at Agustarello
Pondering why tripe, liver, and intestines share the menu with pasta and pizza? The city was once home to the continent’s largest slaughterhouse, leading to a tradition of utilizing offal. A trademark dish representative of Roman cucina povera (peasant cuisine) is coda alla vaccinara, a hearty oxtail stew slow-cooked with tomatoes, celery, pine nuts, and raisins. The rustic Agustarello serves this delicious comfort food in the Testaccio neighborhood, offering a version enhanced with white wine and bittersweet cocoa.
