What to Eat in Rome: 10 Iconic Dishes You Can’t Miss

1. Carbonara

• Description: The undisputed king of Roman pasta, Carbonara is a creamy (without cream!) and intensely savory dish made with guanciale (cured pork jowl), egg yolks, Pecorino Romano cheese, and black pepper. The magic happens when the hot pasta emulsifies with the eggs and cheese, creating a rich, glossy sauce.
• Origins: While its exact origins are debated, it likely emerged post-WWII, possibly from a fusion of American GIs’ bacon and eggs with Italian pasta. It’s now a fiercely protected Roman classic.
• Where to Try It:
  • Roscioli Salumeria con Cucina: Famous for its gourmet take and high-quality ingredients.
  • Da Enzo al 29: A beloved Trastevere institution known for its traditional Roman dishes.
  • Flavio al Velavevodetto: Serves excellent, authentic versions in a unique setting within Monte Testaccio.
• Affiliate Angle: Look for Roman pasta cooking classes to master the art of Carbonara.

2. Cacio e Pepe

• Description: The epitome of Roman simplicity and elegance. “Cacio” means cheese (specifically Pecorino Romano) and “Pepe” means black pepper. This deceptively simple dish relies on the perfect emulsion of pasta water, grated Pecorino Romano, and freshly cracked black pepper to create a velvety, intensely cheesy sauce that coats every strand of pasta.
• Origins: A true ancient Roman staple, likely a hearty and portable meal for shepherds.
• Where to Try It:
  • Da Felice a Testaccio: A legendary spot, often cited as having one of the best Cacio e Pepes in Rome (often mixed table-side).
  • Roscioli Salumeria con Cucina: Another excellent choice for its precise execution.
  • Trattoria da Cesare al Casaletto: A bit further out, but consistently ranked for its impeccable Roman dishes.
• Affiliate Angle: Many Rome food tours will feature this dish on their itinerary.

3. Amatriciana

• Description: A vibrant red pasta sauce made with guanciale, Pecorino Romano, San Marzano tomatoes, and a touch of chili. It’s hearty, tangy, and boasts a wonderful balance of savory pork and sweet tomato.
• Origins: Hails from Amatrice, a town in Lazio, but has become a beloved Roman classic. It’s believed to have evolved from Gricia (see below), with the addition of tomatoes.
• Where to Try It:
  • Armando al Pantheon: A historic trattoria right near the Pantheon, known for its traditional Roman dishes.
  • Trattoria Perilli a Testaccio: An old-school, no-frills place serving reliable Roman fare.
  • Checchino dal 1887: A historic restaurant in Testaccio, famous for classic Roman dishes.
• Affiliate Angle: לַחקוֹר local dining guides that highlight traditional trattorias in Rome.

4. Gricia (Aglio e Olio di Guanciale)

• Description: Often called “Amatriciana in bianco” (white Amatriciana), Gricia is essentially Amatriciana without the tomatoes. It combines guanciale, Pecorino Romano, and black pepper, creating a rich, savory, and subtly spicy pasta dish that predates its red cousin.
• Origins: Considered the true ancestor of Amatriciana, a dish of shepherds and rural Lazio.
• Where to Try It: Many places that do a good Carbonara or Amatriciana will also excel at Gricia.
  • Taverna Romana: Known for its classic Roman pasta dishes.
  • Hostaria da Giggi Er Fochettaro: Authentic Roman experience, often praised for its Gricia.

5. Carciofi alla Romana / Carciofi alla Giudia

• Description: Two distinct, equally delicious ways to prepare artichokes, a seasonal Roman delicacy.
  • Carciofi alla Romana (Roman-style): Artichokes trimmed, stuffed with a mixture of garlic, mint, and parsley, then braised slowly in white wine until incredibly tender.
  • Carciofi alla Giudia (Jewish-style): Whole artichokes are deep-fried twice until the outer leaves crisp up like petals and the heart remains tender and flavorful.
• Origins: Both preparations are deeply rooted in Roman culinary tradition, with alla Giudia originating from the Jewish Ghetto.
• Where to Try It:
  • Carciofi alla Giudia: Head to the Jewish Ghetto area. Ba’Ghetto ו Da Giggetto al Portico d’Ottavia are excellent choices.
  • Carciofi alla Romana: Widely available in traditional Roman trattorias, especially during spring (artichoke season). ארמנדו אל פנתאון אוֹ רוסיולי סלומריה קון מטבח are good bets.
• Affiliate Angle: Look for Rome food tours that specifically explore the Jewish Ghetto’s culinary heritage.

6. Saltimbocca alla Romana

• Description: Translating to “jumps in the mouth,” this dish lives up to its name. It consists of thin slices of veal, topped with a slice of prosciutto and a fresh sage leaf, pan-fried in butter and white wine. The combination is savory, aromatic, and incredibly tender.
• Origins: A classic Roman second course, highlighting simple, high-quality ingredients.
• Where to Try It:
  • Hostaria Romana: Known for its traditional Roman main courses.
  • Armando al Pantheon: A reliable choice for well-executed classics.
  • Trattoria da Cesare al Casaletto: Another consistently high-quality option.

7. Supplì

• Description: Rome’s answer to arancini, these are fried rice balls, typically filled with tomato sauce, rice, and a piece of mozzarella. When broken open, the mozzarella stretches, resembling a “supplì al telefono” (telephone cord).
• Origins: A popular street food and appetizer, dating back to the 19th century.
• Where to Try It:
  • Supplì Roma: A small, unassuming shop dedicated to perfect supplì.
  • Pizzeria Ai Marmi (Panattoni): A lively pizzeria known for its fried Roman specialties.
  • Pizzarium Bonci: While primarily famous for pizza, they often have excellent supplì.
• Affiliate Angle: Look for Roman street food tours to sample supplì and other local bites.

8. Fiori di Zucca Fritti

• Description: Delicately fried zucchini flowers, often stuffed with mozzarella and sometimes an anchovy. They are light, crispy, and the slight saltiness from the anchovy (if present) perfectly complements the sweetness of the zucchini flower and the gooey cheese.
• Origins: A popular Roman appetizer, especially in spring and summer when zucchini flowers are in season.
• Where to Try It:
  • Pizzeria Ai Marmi (Panattoni): Excellent fried appetizers (fritti).
  • Da Enzo al 29: Often features them on their menu when in season.
  • Most traditional Roman trattorias will offer them as an appetizer when available.

9. Coda alla Vaccinara

• Description: A rich, slow-braised oxtail stew, cooked with a robust tomato sauce, vegetables (like celery, carrots, onions), and aromatic herbs. The meat becomes incredibly tender and falls off the bone, offering a deeply savory and comforting experience.
• Origins: A classic “quinto quarto” (fifth quarter) dish, meaning it utilizes less noble cuts of meat, traditionally eaten by the working class in areas like Testaccio.
• Where to Try It:
  • Checchino dal 1887: A historic restaurant in Testaccio, famous for its Roman offal dishes.
  • Flavio al Velavevodetto: Another Testaccio gem known for traditional Roman cuisine.
  • Trattoria Perilli a Testaccio: Reliable for authentic Roman dishes.
• Affiliate Angle: לַחקוֹר Testaccio food tours to delve into Rome’s “quinto quarto” traditions.

10. Maritozzi con la Panna

• Description: A sweet, soft, slightly citrus-flavored bun, sliced open and generously filled with freshly whipped cream. It’s a delightful, indulgent pastry, perfect for breakfast or a sweet treat.
• Origins: A traditional Roman sweet, historically made for Lent (without cream) or as a romantic gift (the name “maritozzi” comes from marito, meaning husband, as young men would give them to their fiancées).
• Where to Try It:
  • Pasticceria Regoli: A legendary Roman bakery, often cited as having the best maritozzi.
  • Er Maritozzaro: A popular spot specifically known for its maritozzi, often open late.
  • Most good local pasticcerie (pastry shops) will offer them.