The Best Traditional Dishes to Try in Rome: A Food Lover’s Guide

Rome, the Eternal City, is not only a treasure trove of history, art, and culture but also a paradise for food lovers. Roman cuisine is deeply rooted in tradition, featuring simple yet flavorful ingredients that reflect its rustic and authentic character. Whether you are strolling through the charming streets of Trastevere or dining in a traditional trattoria near the Colosseum, indulging in Rome’s culinary delights is an experience you cannot miss. In this article, we will explore the must-try traditional Roman dishes that define the city’s rich gastronomic heritage.

1. Pasta Dishes: The Soul of Roman Cuisine

Carbonara

One of the most famous Roman pasta dishes, Pasta alla Carbonara, is a true icon of the city. Made with just a few key ingredients—guanciale (cured pork cheek), eggs, Pecorino Romano cheese, and black pepper—this creamy and flavorful pasta is a must-try. Unlike common variations, the authentic Roman version never includes cream; the creaminess comes solely from the emulsified mixture of eggs and cheese.

Cacio e Pepe

Another simple yet irresistibly delicious dish is Cacio e Pepe. This minimalist recipe consists of just three ingredients: tonnarelli pasta (or spaghetti), Pecorino Romano cheese, and black pepper. The key to achieving the perfect consistency lies in the technique of emulsifying the cheese with starchy pasta water to create a smooth, velvety sauce.

Amatriciana

Originating from the nearby town of Amatrice but deeply ingrained in Roman tradition, Pasta all’Amatriciana is made with guanciale, tomato sauce, Pecorino Romano, and chili flakes. The flavors are rich, savory, and slightly spicy. This combination makes it one of the most beloved pasta dishes in the city.

Gricia

Considered the “ancestor” of Amatriciana, Pasta alla Gricia is a sauce made with guanciale, Pecorino Romano, and black pepper, omitting tomatoes. People often describe it as a richer, more robust version of Cacio e Pepe because of the addition of crispy guanciale.

2. Roman Street Food: Quick and Tasty Bites

Supplì

Supplì, a favorite Roman street snack, consist of deep-fried rice balls with a gooey core of melted mozzarella. These crispy delights are often called “Supplì al telefono” because the melted cheese stretches like a telephone cord. They are commonly found in pizzerias and street food stalls.

Trapizzino

A more recent addition to the Roman street food scene, Trapizzino is a cross between a pizza and a sandwich. It consists of a thick, triangular pocket of pizza bianca filled with traditional Roman stews like Pollo alla Cacciatora (chicken cacciatore), tripe, or oxtail in tomato sauce.

Pizza al Taglio

Rome is famous for its Pizza al Taglio, or “pizza by the slice.” Unlike Neapolitan pizza, Roman pizza has a thin, crispy base and comes with a variety of toppings, from simple Margherita to zucchini blossoms with anchovies. It’s perfect for a quick and delicious meal on the go.

3. Food in Rome: Iconic Roman Meat and Offal Dishes

Saltimbocca alla Romana

A classic Roman meat dish, Saltimbocca alla Romana consists of veal cutlets topped with prosciutto and sage, then cooked in white wine and butter. The name “saltimbocca” means “jumps in the mouth,” referring to its incredibly rich and savory taste.

Coda alla Vaccinara

One of the most traditional Roman stews, Coda alla Vaccinara is a slow-cooked oxtail dish braised with tomatoes, celery, carrots, and red wine. This dish originates from the city’s butchers (vaccinari). They used every part of the animal, ensuring nothing went to waste. This practice made it a hallmark of Roman “cucina povera” (peasant cuisine).

Trippa alla Romana

For those who enjoy offal, Trippa alla Romana (Roman-style tripe) is a must-try. The chef cooks it with tomato sauce, Pecorino Romano, mint, and white wine, resulting in a rich and hearty dish with deep flavors.

4. Food in Rome: Traditional Roman Breads and Side Dishes

Carciofi alla Giudia & Carciofi alla Romana

Roman cuisine has a deep love for artichokes, prepared in two iconic ways:

• Carciofi alla Giudia (Jewish-style artichokes): Deep-fried until crispy and golden, originating from Rome’s Jewish Ghetto.
• Carciofi alla Romana (Roman-style artichokes): Braised with garlic, mint, and olive oil, resulting in a tender and flavorful side dish.

Puntarelle alla Romana

A typical Roman winter salad, Puntarelle alla Romana consists of crunchy chicory shoots dressed with garlic, anchovies, vinegar, and olive oil, offering a fresh and slightly bitter contrast to heavier dishes.

5. Roman Desserts: A Sweet Finale

Maritozzo

A beloved Roman pastry, Maritozzo is a soft, sweet bun filled with whipped cream. Originally a traditional breakfast item, it has become a favorite treat at any time of the day.

Crostata di Ricotta e Visciole

A classic dessert from Rome’s Jewish tradition, this ricotta and sour cherry tart features a delicate balance between creamy ricotta and the tartness of the visciole (wild cherries).

Tiramisu

Although Tiramisu did not originate in Rome, people in the city widely enjoy it. Classic Roman trattorias take pride in making it from scratch with ladyfingers, mascarpone, espresso, and cocoa powder.

Food in Rome: Experience the Authentic Flavors

From its rich, flavorful pasta dishes to its beloved street food and hearty meat stews, Roman cuisine is a true reflection of the city’s history, culture, and passion for good food. Whether you are visiting Rome or looking to recreate these dishes at home, indulging in the city’s traditional recipes is an unforgettable experience. Buon appetito!