Rome is one of the world’s great food destinations. No matter where you are in the city, you are never far from something delicious that will have you salivating like a hungry dog. But with so many incredible dishes hailing from Rome and the Lazio region, where do you even start your culinary journey through the Eternal City?

If you know me in real life – or have spent even a little time exploring this blog – you probably already know that Rome is one of my favourite places in the world. There’s so much to love: the grand architecture, the layers of history, the beautiful chaos of it all. But if I had to choose one thing that keeps pulling me back time and time again, it would be the food. Roman cuisine is rustic, comforting, and bursting with flavour. From celebrated classics to lesser-known gems, I’m here to share the must-try dishes in Rome that will leave you just as smitten with the city’s food scene as I am.

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Carbonara

We’ll start with one of Rome’s most popular dishes, the legendary Carbonara. One of Rome’s four classic pasta dishes, carbonara is a glorious concoction of crispy pieces of guanciale (cured pig cheek), eggs, copious amounts of grated Pecorino Romano (a salty, hard cheese), and a healthy sprinkling of crushed black peppercorns.

This paste is then mixed together with a type of pasta (usually spaghetti or rigatoni), creating a creamy, and super indulgent dish. Its origins are wildly debated, although many think it dates back to the Second World War. Whoever is responsible for creating this divine dish, I remain forever grateful!

Cacio e Pepe

The second classic Roman pasta dish on this list is one for all you cheese addicts. Cacio e Pepe. It has very few ingredients: grated Pecorino Romano, toasted and crushed black peppercorns, and a little bit of starchy pasta water to bring it together. This paste is then tossed together with pasta (typically tonnarelli or pici) until the sauce has a perfectly creamy consistency.

Although it sounds simple on paper, it’s one of the more difficult dishes to produce at home as getting the right temperature right is key to avoiding clumpy cheese. If you’d rather leave it to the experts, head to Labottega Pastificio con Cucina Roma where they cook it to perfection.

Amatriciana

Hailing from the small nearby town of Amatrice, Amatriciana uses the fantastic ingredients of guanciale and Pecorino Romano, but this time with a tomato-based sauce. The fat from the guanciale and the saltiness of the grated Pecorino blend spectacularly with the tomato, giving this dish a wonderfully rich sauce that clings to the pasta. It is traditionally made with bucatini, but it can also be found with rigatoni or spaghetti. This is one of my husband’s favourite dishes, and one he makes often at home. Make sure you have napkins ready as this is a messy one!

Alla Gricia 

The last of the Rome’s famous pasta dishes: alla Gricia. It’s similar to cacio e pepe in that it is made with Pecorino cheese and black peppercorns, but with the delightful inclusion of guanciale. This means you get the sharp and powerful cheese taste you crave, but with the added bonus of pig fat! I personally don’t think alla Gricia gets the love it deserves, as it’s often overshadowed by carbonara and cacio e pepe. It may be controversial but I actually prefer alla Gricia to carbonara! Look out for seasonal variations, such as Gricia con i carciofi (artichokes) during the spring months.

Fiori di Zucca ripieni alla Romana

Fiori di Zucca ripieni alla romana is one of my favourite Roman antipasti: pretty zucchini flowers stuffed with mozzarella and anchovy. They are then twisted closed, dipped in a light batter, then deep-fried to perfection and sprinkled with sea salt. I’m a big fan of pretty much anything that is deep-fried and as it’s a vegetable, you can kid yourself that it’s almost like eating a salad!

Pizza Tonda Romana

A list of food to try in Italy wouldn’t be complete without Pizza! While you might be more familiar with Neapolitan-style pizza, with its characteristic bubbling crust and sloppy middle, Rome has its own style that is equally great. Traditional Roman-style pizza is thin and crispy, with an almost cracker-like quality. It is lighter to eat and comes loaded with a variety of tasty toppings. One of my favourites is Capricciosa, as seen above with tasty artichokes, olives, mozzarella, egg, and prosciutto. A great place to have Roman-style pizza is Pizzeria Ostiense, which is one of the best pizzerias in Rome in my humble opinion.

Rigatoni con la Pajata

Pajata (pronounced pai-yah-tah) is a tomato-based pasta dish with an interesting component – slow-cooked lamb or calf intestines that have curdled milk still inside them. This curdled milk (known as chyme) then mixes with the tomato sauce, creating a divine creaminess and flavour. Sprinkled with some Pecorino Romano, this dish is *chef’s kiss*.

I know it sounds a bit gross, but I encourage you to try it nonetheless. It’s one of my favourite dishes in Rome, and something I order every time I’m back there. You can find it on the menu of rustic trattorias throughout the city, like Piatto Romano in Testaccio.

Trippa alla Romana

Another of Rome’s offal dishes, Trippa alla Romana is the lining of a cow’s stomach that has been simmered slowly in a thick tomato sauce. Now I’ll be honest, I was a bit grossed out by this when my husband first introduced me to it, but I must admit it is tasty! Just don’t think about what you’re eating and enjoying the flavours, especially as the addition of Pecorino Romano and mint sprinkled on top really brings the whole thing together nicely.

Trippa alla Romana is usually served as a hearty main course, but it can also be found as a filling for a messy sandwich. It may not be the most photogenic dish on a Roman menu, but it’s a lovely and comforting dish that is a staple of cucina Romana. A great place to try this is at Giulio Passami L’olio in the historic centre. 

Baccalà alla Romana

Cod is a popular ingredient in Rome, with several fantastic dishes making use of this tasty and meaty fish. One of my favourite ways it is prepared is Baccalà alla Romana, a classic trattoria secondi (second course) consisting of salt cod, tomatoes, potatoes, olives, pine nuts, and raisins. The combination of these ingredients gives this dish a lovely sweet and savory taste, and an interesting mix of textures. Baccalà alla Romana is one of the Rome’s many dishes linked to the city’s Jewish community, so the best place to try it is the Jewish Quarter.

Supplì

Anyone familiar with Italian cuisine is probablyfamiliar with arancini, the delicious deep-fried cheesy rice balls from Sicily. Well, Supplì are the Roman equivalent! Filling, tasty, affordable and perfect for snacking on the go, the most popular type is Supplì al Telefono. These include risotto rice in a meat sauce, wrapped in a crunchy breading with a cube of mozzarella in the middle. When fried, the cheese melts and becomes stringy, which apparently resembles a telephone wire.

As well as serving up classic flavours, more and more eateries in Rome are creating experimental versions of supplì that celebrate Rome’s famous pasta dishes, such as cacio e pepe, carbonara, and amatriciana. These can be found in more modern pizzerias and places specializing in supplì, like Eroi Della Pizza and Supplizio .

Filetti di Baccalà

Filleti di Baccalà are another of Rome’s delectable deep-fried snacks. Often found in pizzerias on the antipasti section of menus, these naughty little treats are deep-fried salt cod fillets.  When done properly, the batter should come out crunchy, bubbly, and perfectly light owing to the use of sparkling water rather than still. As a Brit who grew up eating fish and chips, these are right up my street! Finished with a nice squirt of lemon, Filetti di baccalà is a perfect way to start a meal. 

Coda alla Vaccinara

Coda alla Vaccinara (oxtail stew) is a warm, comforting dish that makes a perfect secondi at a local trattoria. There are various ways of preparing this dish, but it typically includes chunks of oxtail, celery, passata sauce, guanciale, seasonings like cinnamon and cocoa powder, and chilli for a bit of a kick.

The ingredients are cooked together for several hours until the meat is so gorgeously tender, it falls off the bone. The chunks of oxtail are piled up on your plate covered in the rich tomato sauce. Make sure to mop up the leftover sauce with some nice crusty bread and wash it all down with a glass of red wine.

Porchetta

When it’s cooked right, Porchetta is a thing of beauty! Pork is rolled up with a mix of seasonings and spices (like garlic, black pepper, fennel and rosemary) then roasted until it is wonderfully juicy. It usually comes with some brilliantly crunchy pork crackling (*swoon*)

Porchetta is usually served as a nice big slab with some roast potatoes on the side, in a big sandwich (such as at Mercato di Campagna Amica), or as slices on a meat board. It can be found all over Rome, but if you want the true porchetta experience, head on over to the nearby town of Ariccia where this dish originates. There you will find an abundance of places serving this traditional Lazio delicacy. 

Maritozzi con Panna

You may have noticed that I’ve not included any sweet dishes so far, and that is mainly because Rome is most well-known for its savoury delights. However, for a famous Roman pastry, look no further than Maritozzi con Panna. These are sweet soft buns that are sliced in half from the top, opened up, and stuffed with a beautifully light and fluffy cream.

If you want to be even more indulgent, opt for some with a drizzle of chocolate or pistachio cream on top (I can never say no to pistachio!). Most pasticcerie (bakeries) sell them, but one of my favourite places is Il Maritozzaro in Trastevere. You will most likely end up with some cream on your nose (or if you are like my husband all over your beard) so have some napkins at the ready. 

Gelato

Ok, ok, Gelato isn’t exactlya Roman delicacy, but the city does have some of the best gelaterias in the world. Much like pizza, a food list without this Italian classic would be madness! While we’ve all had ice cream before, Italian gelato is truly something special. It’s beautifully creamy, light, and packed full of flavour, often made using fresh, seasonal ingredients. But be warned, not all gelato is created equally. Check out my guide to the best gelaterias in Rome so you know where to go and what to avoid.

Some of my favourite flavours include pistachio di Bronte and coconut, but my absolute favourite is Seadas, inspired by a honey & Pecorino cheese dessert from Sardinia, which you can try at Fatamorgana Gelateria. Gelato can be enjoyed day and night in Rome, and no one will judge you if you have multiple scoops a day. It’s just that good!

Puntarelle alla Romana

If you are a fan of bold, punchy flavours, keep an eye out for this fantastic side dish. Shredded juicy Puntarelle (a slightly bitter green from the chicory family) is tossed together in an incredibly powerful and umami-rich dressing of anchovies, vinegar, garlic, and olive oil. It goes perfectly with lamb dishes, and is also incredibly tasty on top of a classic pizza margherita.

Puntarelle is sadly only available from late autumn to early spring, so be sure to look for it if you are in Rome during this period. As it is an intensely fishy dish, Puntarelle alla Romana may not be the best option if you plan on kissing someone after your meal, but it’s a true Roman classic.

Pollo alla Cacciatora

Rounding off our list is one of my favourite Roman stews. Pollo alla cacciatora (“hunter’s style chicken”, also known as chicken cacciatore) is a hearty stew which has earned its place on almost every trattoria’s menu. It is usually served in a rich tomato-based sauce, but my favourite variation is made with white wine, white wine vinegar and aromatic herbs. A great place to try the white wine version is Trapizzino, one of the best street food sellers in Rome.

If you’re a fan of Pollo alla Cacciatora, keep your eyes out for Coniglio alla cacciatora (rabbit) and Abbacchio alla cacciatora (lamb). These nourishing, filling stews are perfect if you’re visiting during the winter months and celebrate some great local ingredients like black olives, pine nuts, and fresh herbs.

Top Food Tours in Rome

If you’d like some help navigating Rome’s incredible food scene, I suggest joining a food tour. Here are some well-rated tours for different budgets:

• Guided Food Tour in Trastevere – Sample local Roman dishes and ingredients in the popular foodie neighbourhood Trastevere, all washed down with Italian wine from the Lazio region
• Winner 2024 Food Tour: Campo de’ Fiori, Ghetto & Trastevere – Discover what makes Roman cuisine so spectacular with this award-winning tour, which includes 15 regional samples, and 3 quality wine tastings
• Guided Food and Wine Tour with 20+ Tastings – Explore the charming Trastevere neighbourhood and its beloved food scene by visiting local restaurants, a bakery and wine bar
• Trastevere or Jewish Quarter Street Food Tour – Choose between Trastevere and Tiber Island or the Jewish Quarter & Campo dei Fiori to experience the best of what these neighbourhoods have to offer
• Food Tour with Unlimited Food and Barolo Wine – How can you resist a tour offering unlimited food samples? Indulge yourself on Roman-style pizza, pasta, cheese, cured meat, street food, gelato and much more!

I hope this list has sparked plenty of ideas for what to eat in Rome and which regional specialties to keep an eye out for. Don’t forget to check out my guide Where to Eat Like a Local in Rome, Italy, where I share my favourite restaurants -many of which serve up the delicious dishes mentioned here.

If you adore any Roman dishes that I’ve not mentioned, please share them in the comments below so I can try them on my next visit to Rome!

Ciao for now

Izzie, the Curious Sparrow