10 Must Eat Foods In Rome

This somewhat underappreciated (globally) cousin of pizza Romana is possibly even more delicious! What pizza bianca (white pizza) lacks in toppings it certainly makes up in flavor. This style of pizza omits the classic tomato sauce topping and is instead brushed with olive oil, sprinkled with sea salt, and finished with a generous scattering of fresh rosemary.

This dish represents the simplicity of Roman cuisine and makes for the perfect savory snack. Try yours at Antico Forno Roscioli (via dei Chiavari 21) where it is all about perfecting the flavor of the dough – whether for pizza, bread or sweet treats.

Another family venture, open since the 1970s, generations of Rosciolis, artisans in the dough department, have dedicated their days to keeping the art of the perfect dough alive at this little pizza place.

This intriguing and versatile vegetable has long been an ambassador for Roman food. These days you can find artichokes served in restaurants all year-round, but for a taste of the cherished local globe artichoke (carciofo romanesco) at its best, visit Rome during the cooler months while it’s in season.

This traditional Roman food ranks among the most antioxidant-rich of all vegetables. The most famous, and one of the most delicious dishes to come from the artichoke is carciofi alla giudia (Jewish style fried artichokes), which is a legacy of the Hebrew ghetto in the historic heart of Rome, and was originally a celebration food for the end of the Yom Kippur fast.

While the ghetto has long since been abolished, the Rome’s historic Jewish quarter remains, with this dish as a particular favorite. Head on over and try it for yourself at the picturesque Piperno (via Monte dè Cenci, 9) and stay a while to discover the magic of this historic part of the city with many delightful attractions of its own on offer. 

It’s traditional in Rome to kick off your meal with an array of delicious antipasti, and none are better for this purpose than fritti - which is our way of taking an impressively wide array of ingredients and frying them. The best way to whet your appetite before your main course is with these deep-fried goodies that come in infinite variations, sweet and savory.

Whatever your choice of fritti, whether the contents include yummy seafood or healthy veg, they should be brought to your table straight from the fryer and accompanied (in my opinion) by an ice-cold beer. A classic choice is supplì, a fried rice ball with a tomato ragu and a heart of gooey melting mozzarella.

Over time this delicious starter has evolved with thousands of variations now available, some of the best of which can be found at I Supplì (via di San Francesco a Ripa 137), a takeaway joint in Trastevere perfect for grabbing this dish as a snack to go.

Just like pizza, pasta is worldwide favorite in the realm of comfort food. And when it comes to what to eat in Rome you can be sure pasta will make a prominent appearance on the list. Italians are extremely protective of their traditional pasta recipes and are not afraid to enter into a debate about whose way is the right way.

This is especially true when it comes to Carbonara. Whether you believe the dish should be made with spaghetti or rigatoni, a whole egg or just an egg yolk, guanciale or pancetta, one thing is for sure: this quintessential Roman classic must not be missed during your stay.

Sample a plateful at Trattoria da Danilo (via Petrarca, 13). Try your best to make a reservation to get a good spot, but be warned that all of the focus at this small, out-of-the-way trattoria is on the food so the phone is quite often left to ring.

Perseverance will be awarded a truly delicious carbonara! If you have time, try this dish in more than one restaurant to experience some of the best pasta in Rome and how it differs from place to place. All in the name of research, of course. 

Another specialty of Trattoria da Danilo, cacio e pepe, literally translates to “cheese and pepper” and is another minimalist Roman pasta dish that puts everything into simple but powerful flavor and fresh produce, consisting of locally produced Pecorino Romano – a salty, aged and hard cheese – and of course a liberal sprinkling of black pepper.

The two ingredients are paired with cooked pasta (usually spaghetti), and a spoonful of its cooking water to create a smooth sauce. Sounds easy, right? Wrong. Mastering a dish this simple, with so much riding on perfecting the balance of flavor and texture, is tricky and locals often debate over the proper method of cooking.

Try it at Salumeria Roscioli (via dei Giubbonari, 21/22), and at Cesare al Casaletto (via del Casaletto, 45) – known for a more liquid variation – so you can join the great debate, and decide which style you prefer. 

Maritozzi are delightfully sticky sweet-dough buns, delicately flavored with orange and sliced in half before being stuffed with smooth, fresh whipped cream. Commonly eaten for breakfast, I can hardly imagine a better accompaniment to a smooth Italian espresso to start the day.

The closer you get these goodies to Easter, the more creative the fillings get, with sultanas soaked in port, candied peel and pine nuts making an appearance.

Try these creamy treats at Regoli (via Dello Statuto 60) an historic bakery famous for its outstanding maritozzi heaped with whipped cream and strategically displayed at the entrance making it impossible for you to just walk by without popping in.

Referred to as quinto quarto (the fifth quarter), offal has long been a staple of traditional Roman cuisine. Historically, meat was distributed according to class with the cheapest cuts being given to the fifth tier made up of workers, hence ‘quinto quarto’.

As with so many of the best dishes in Italy, the creativity used in cooking with these cuts once again demonstrates the great ingenuity of the less wealthy of the time. So successful were their culinary inventions that nowadays offal is actively sought out due to the intensity of flavor and heartiness it adds to any dish.

While this might come across as rather an adventurous delicacy, it is in fact quite widely eaten and you’ll find offal on most restaurant menus cooked in stews, pasta dishes, soups and more. For the brave ones out there, give it a try at Il Quinto Quarto (via Flaminia, 638).

There could be no better way to round off the list than with this celebratory dish. This savory dish does great justice to that favorite white meat – pork – serving up a moist and tasty roast that doesn’t let an ounce of juicy fat go to waste.

The carcass is deboned, arranged carefully, and stuffed with liver, and wild fennel, and leaving all the fat and skin still on it is turned on a spit or roasted, traditionally for over wood for over eight hours.

The perfectly cooked pork, with layers of oozy fat and crispy skin, stuffing leaking out, is carved up and served as a traditional feast. This local specialty can be found all over the city in many different forms, but I recommend you try it at Panificio Bonci (via Trionfale, 36) where it is served sandwiched between crisp pieces of pizza bianca.