40+ Local Foods in Rome Italy You Can’t Miss to Taste

Hold onto your passports, my lovely travelers, because if you’re asking me “what to eat in Rome,” you are already speaking my language! You’ve booked your flight and hotel, but now comes the most important mission of your entire Roman holiday: Operation Find Authentic Foods in Rome Italy. I totally get it.

The absolute last thing you need is the stress of stumbling into a neon-lit tourist trap serving up sad, microwave-heated pasta. Ugh, the thought alone gives me travel anxiety!

You want the real deal: the most delicious pasta carbonara, amatriciana, and cacio e pepe, but the traditional cuisine to eat in Rome is more than just these three pasta dishes. You want to eat the authentic foods in Rome Itay that go beyond the most well-known dishes.

Well, good news: you’re in luck! As a fellow Italian and a chef myself, I am obsessed with eating locally whenever I travel.

And having been to Rome a glorious four times, my last trip to Rome was last May, I’ve had the supreme pleasure of being dragged, and I mean lovingly dragged, by my Roman friends into some of the most tucked-away, seriously local spots right in the city center.

Every single time, my first question to them is the same: “Okay, tell me the dish. The one I absolutely cannot miss this trip!”

This isn’t just a list; it’s your meticulously organized, stress-free culinary blueprint. I’ve done all the scouting, the vetting, and the happy-dance-inducing eating for you. Forget the worry; just follow this guide, and you will unlock the authentic taste of the Eternal City and conquer your Roman meals fears, one perfect bite at a time!

From hearty pasta classics like carbonara and amatriciana to the crispy allure of supplì, Rome offers a gastronomic adventure at every turn. In this guide, you will learn what to eat in Rome besides pasta and pizza, and indulge in the best food you can eat in Rome, from traditional trattorias to the top restaurants in Rome, and discover why the city’s cuisine is celebrated worldwide.

And don’t forget to save room for a sweet ending, like some ancient Roman desserts, like the ricotta-filled tart, are a decadent finale to any meal.

When available, I also link the dishes to the original Roman recipes, so you can easily make it at home.

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62 Top Drinks & Foods in Rome Italy

Antipasti Romani / Roman Starters

1. Roman Cheeses:

We’re talking Roman cheese as the first food to taste in Rome, the true, creamy, salty, tangy heart of Roman cuisine. And yes, I am that person who almost cried when I first tried the proper, punch-you-in-the-face Pecorino Romano. It’s a dramatic tale for another time, maybe involving a very confused waiter!

Seriously, from the familiar comfort of a rich Mozzarella di Bufala to the local heroes like creamy Roman Ricotta and smoky Provola, these are the edible treasures of the Eternal City. And the best part? You don’t have to be a secret agent to find them!

They are everywhere, stacked like little edible gold bricks in local shops, starring as a magnificent starter in a charming trattoria, and, of course, absolutely drowning your Cacio e Pepe in glorious flavor.

So, grab your imaginary fork, because below is my super-organized, meticulously curated list of Roman cheeses that will make your taste buds do a little jig!

Get ready to explore Rome, one delicious bite at a time. Here is the list of the best cheeses to taste in Rome:

Pecorino Romano: 

The Pecorino Romano is a hard, medium-matured cheese with a long aging period. Its name does not identify the capital of Italy, but its history, particularly that of the Roman army, which cannot be missed inside my Rome food guide.

Pecorino Romano could not be missed in my good guide to Rome. It is made with sheep’s milk in the Lazio and Sardinia regions, as well as the province of Grosseto in Tuscany. The seasoning period is five months, and, in some cases, in Lazio, it takes place in Etruscan-Roman tuff caves.

It has a medium-high aromatic intensity, which is particularly recognizable for its high salty taste. You can also find many other kinds of Pecorino cheese almost everywhere in Italy, so try them and choose your favorite. There is no “best” Pecorino Romano, but Deroma is often referred to as an excellence, especially for its artisanal production and characteristic flavour.

Pecorino is the cheese used to make the famous “pasta cacio e pepe,” and it is one of the best foods in Rome.

I highly recommend purchasing some Pecorino Romano at Antica Caciara food shop, where Lajos and I bought some delicious local cheeses on our last visit to Rome. In case you don’t have room into your luggage, you can purchase pecorino Romano online.

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Provola:  

Provola is a quintessential example of the diverse and flavorful food you should taste in Rome and Italy. This semi-hard cheese, crafted from either cow or buffalo milk, embodies the rich traditions of Lazio’s spun pasta cheesemaking.

While typically enjoyed young and mild, Provola transforms with age, developing a spicy character after six months. For a unique twist, smoked varieties also offer a captivating flavor profile, making it an unmissable food in Rome Italy.

You can easily purchase a good provola cheese in any supermarket, but the best provola cheese I had in Rome was the one I bought at Antica Caciara food shop in Trastevere. Make sure to taste one of the best food to try in Rome.

Formaggio di Capra: 

The Formaggio di Capra, is one of my favorite cheeses to have as a starter. It is a fat, fresh, short-aged, soft, or semi-hard cheese made with goat’s milk. It comes in new and seasoned types and can be flavored with chili. 

Many local Roman restaurants serve it as part of a mix of cheeses and cold cuts on a starter plate. The best formaggio di capra (goat cheese) I had in Rome was at Prosciutteria Cantina dei Papi in Trastevere, served on a warm, toasted bread with some sundried tomatoes.

Caciocavallo: 

The Caciocavallo is another of the Rome typical food to enjoy as a starter. It is a fat cheese with a short, medium, or long maturation and a hard, spun paste. It is a very ancient southern Italian cheese, so old that Hippocrates mentioned it and Cardinal Ruffo consumed it. 

The seasoning time varies from 1 to 6 months; it can also occur in the cave for several years. There are different types of buffalo and cow, and they are seasoned differently and smoked. 

You can easily purchase Caciocavallo cheese online, add it to your recipes, and remember your vacation in Rome.

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Ricotta Romana e di Pecora Romana:

The Ricotta Romana or the Ricotta di Pecora Romana is a low-fat, fresh cheese with a soft and creamy texture part of the cuisine of Rome. 

It is typically produced in Lazio and comes from the whey of sheep’s milk of various breeds. It is a fresh dairy product with a truncated cone shape and a low-intensity pecorino lactic aroma. Try it as a starter with a bit of local honey on top, it is absolutely delicious!

On one of my visits to Rome, I had a delicious Roman ricotta at Antica Osteria Rugantino (a very local restaurant in Rome you cannot miss to dine at) on a bed of rocket. It was the lightest ricotta I had in a long time.

Ricotta Affumicata: 

The Ricotta Affumicata is one of the best vegetarian foods you cannot miss tasting, enjoyed as a starter or as an ingredient in a dish. It is a lean, short-matured, smoked hard cheese. Initially produced in northern Italy, where the sale of fresh Ricotta was complex, this excellent dairy product was placed on metal racks in suitable environments. The smoke from the wood, which burned to heat the environment, slowly dried the product. 

Smoked ricotta is one of my favorite cheeses to grate over pumpkin ravioli or pumpkin gnocchi. One of the best Rome tips for tourists is to try the local cheeses, which you won’t find anywhere else, and are of the same high quality as those found in Italy (but, of course, I am biased).

Caciotta: 

The Caciotta Romana is one of the best cheeses for cheese lovers in Rome. It is a fat, fresh, short- and medium-aged cheese, soft or hard. Made with cow’s or sheep’s milk, it can be consumed as “the first salt” or aged for 6 months. It is one of my favorites. Grilled on toast, it is exactly what you need when you are too tired to cook. 

Stracchino: 

Stracchino is another one of my favorite cheeses (yes, I know, I keep saying it about everything on this list, but it is true: I love it, and it is perfect when on a diet). Stracchino is a fresh, soft cheese that originated in northern Italy, but the recipe was also incorporated in the center of Italy. 

In Lazio, it is made with goat’s milk, but can also be made with cow’s milk. It is perfect for spreading on toasted bread on those hot summer days when you fancy something light and cold for lunch. 

Burrata di Bufala: 

Burrata di Bufala is a fat, fresh, spun paste cheese mixed with cream and is one of the best food you must try in Rome.

It is produced with buffalo milk in limited quantities in the territory of the province of Rome. It is filled with cheese and cream, featuring strips of cheese. Absolutely to try, but be careful because it can create an addiction to how good it is. 

I love Burrata di Bufala spread on toasted bread with caramelized cherry tomatoes, some arugula, and a drizzle of balsamic vinegar from Modena, just as I had it in Rome at Est Artigiani del Gusto, a renowned restaurant in the city.

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Scamorza: 

The Scamorza is a fat, fresh, semi-hard, spun cheese. It was produced in the early 1800s but registered in 1940. The dairy technique is ancient and has remained so. It can be eaten fresh or stuffed with black olives or anchovies. Variations, such as the smoked one, can often be found on pizza or sandwiches. 

So when you are about to order your pizza while in Rome, ask if they have any with smokes scamorza in it or ask if they can add it to your pizza. It is an incredible addition of taste to an already delicious pizza.

2. Salumi Romani / Roman cured meat:

You’ve probably heard of the legendary Guanciale, that rich, magnificent pork cheek that is the non-negotiable, crispy foundation of pasta masterpieces like Carbonara. But we’re not stopping there! Get ready to daydream about the velvety slices of Mortadella, especially when studded with crunchy green pistachios.

And my absolute favorite sidewalk snack? The famous, succulent Porchetta! Imagine sinking your teeth into a crusty roll filled with this herbaceous, slow-roasted pork, it’s the perfect fuel for a long afternoon wandering the charming backstreets.

Seriously, these salty, savory treats are easy to find, they are smiling at you from every alimentari (local food shop) and are ready to anchor a delicious starter plate in any restaurant.

Ready to dive into the list of truly unmissable Roman cured meats? Read my list below:

Guanciale di Maiale: 

The Guanciale is the consequence of processing a pig’s cheek from the throat or neck. It is the true king of the carbonara ingredients, also present in the original recipe for amatriciana pasta. When in Rome, you can’t miss trying the famous Guanciale, one of the best foods in Rome.

La Pancetta: 

Pancetta is obtained from the belly of the pig, which is then salted, spiced, and seasoned. It can be rolled or pickled; its season lasts 50 to 120 days. 

You can find it inside many dishes, or you can eat it on a slice of toasted bread, like I had it for lunch at La Salumeria, a simple but local place where Lajos and I enjoyed some Roman cold cuts and cheeses, before visiting the famous Castel Sant’Angelo, one of the unmissable museums in Rome.

La Porchetta:  

Porchetta is a savory, fatty, and moist boneless pork roast. The meat is deboned and can be stuffed with liver or wild fennel, all fat and skin still on the spit. It is also traditionally roasted over wood for at least 8 hours.

Porchetta is delicious and one of the best foods you can taste in Rome Italy. It is perfect for a sandwich or a second course with roasted potatoes. 

Where to eat a porchetta sandwich in Rome:

We had porchetta in a sandwich at La Rinascita Porchetteria in Rome, a place you must visit if you are looking for a local Porchetta sandwich while exploring the city. You can also find porchetta sandwiches in most local food shops and markets, such as Testaccio Market.

You cannot miss including at least one lunch at the Testaccio market in your itinerary to visit Rome. If planning your visit makes you anxious because of too many choices, I’ve got a complete 3-day itinerary for Rome and a 4-day itinerary for Rome that also includes food stops at local places.

Capocollo: 

Capocollo is a boned neck of pork, flavored and wrapped by hand, with a pronounced and distinctive taste. It can be found in any supermarket in Rome and in most mixed starter plates in restaurants.

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Prosciutto Crudo:  

Prosciutto crudo is cured meat that is seasoned, not stuffed, and almost completely coated. Raw ham comprises the pork leg with bone and the external rind. The raw ham is covered with “lard” at the cutting points as an effective preservative. 

Where to eat prosciutto crudo in Rome:

You can find prosciutto crudo in most Roman trattorias and Restaurants as a starter dish, as well as in every food shop and supermarket.

Prosciutto Cotto: 

Prosciutto Cotto, or Cooked ham, is preserved meat, cooked, not bagged, and partially covered with rind. It is composed of boned pork leg. You can find it in any supermarket and in most starter mix platters in local restaurants.

La Finocchiona: 

The Finocchiona is one of my favorite salame and is a salame flavored with fennel seeds. It tastes different from a normal salame and is worth a try. Buy some Finocchiona and other local cold cuts, a bottle of wine, and some freshly baked bread, and enjoy the sunset in one of the best viewpoints in Rome.

Where to eat la Finocchiona in Rome:

If you are looking for a place to buy a good Finocchiona salame, I tasted one that was very good at Antica Bottega di Norcia in Rome. It was so good that I purchased some to take home and enjoy it with a good glass of local wine.

Lonza di Maiale: 

The Lonza di Maiale is a top-quality, seasoned product. It is obtained with the pig’s best and most genuine parts and represents one of the best-known products for local tasting. Sometimes enriched with wild fennel. 

Il Culatello:  

The Culatello is the most valuable part of the pig’s leg. The national product is boned before seasoning, with an average weight of 5/6 kg and an average seasoning of 12 months. 

Mortadella o Mortazza: 

Mortadella (or Mortazza, as they call it in Rome) is a large Italian sausage made of ground heat-cured pork. It includes at least 15% small cubes of pork fat. It is usually flavored with black pepper grains or, my favorite, pistachios. 

You will typically find cheese and cured meats as starters in any Italian restaurant. But if you want a wider choice and to save money, you can always go to a supermarket at the “salumeria” department (or in a Salumeria shop, where they sell salumi = cured meat/cold cuts). There, you can choose whatever you want to try, and they will cut it on the spot, fresh for you.

Just grab a loaf of bread, find a park or a quiet place to sit, and enjoy! Another option to ask for in a Roman “salumeria” is the mortadella pizza sandwich. It is a sandwich made with simple pizza dough filled with delicious mortadella. 

Where to eat a Mortadella pizza sandwich in Rome:

If you visit the Campo Marzio neighborhood (where the Piazza del Popolo and the famous Via del Corso are located), you cannot miss having a pizza con mortazza as we had for lunch at Da Gino. They sell thousands of mortadella pizza sandwiches per day, making it a worthwhile visit.

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Lardo di Colonnata:

Lardo is a delicious Italian cured meat made from pork back fat. It’s flavored with herbs and spices like rosemary. The best lardo comes from Colonnata, where it’s been made for centuries in special marble basins.

I love to eat lardo on warm toast. The fat melts, making it even tastier! This is absolutely one of the best eats you can taste in Rome so you have to taste it.

You can find it in many local restaurants in Rome as a starter. Lajos and I had some delicious lardo di colonnata on a toasted slice of bread last month at Ristorante la Campana as part of a cold cuts platter.

Le Coppiette Romane:

The Coppiette Romane are thin strips of cured pork seasoned with salt, wine, chili pepper, and fennel seeds. The meat is carefully selected from high-quality Italian pork loins.

They are very famous as one of the cheap eats in Rome and a must-try for any foodies in Rome. I had them for the first time on my last visit to Rome (my fourth one, a month ago) at Cantina dei Papi and found them too dry for my taste, while Lajos liked them very much.

Where to eat Coppiette Romane in Rome:

You can easily find the famous Coppiette Romane in most local food shops, some Osterias, which are perfect for an aperitivo, and in some supermarkets.

Roman Meals Tips: An excellent way to try different kinds of cheese and cured meat in a restaurant is to ask for an “antipasto misto di salumi”(a mixed starter of cured meat).

Vegan / Vegetarian Roman Starters

3. Carciofo alla Giudia fritto:

Carciofi alla Giudia, or Giudia artichokes, are a typical dish of Judeo-Roman cuisine. The original recipe consists of frying an artichoke. This is a real local food to taste in Rome.

Roman artichokes are clean, filled with bread, garlic, and mints, and cooked upside down in a pot with oil, water, and white wine. They are absolutely one of the best food to try in Rome you cannot miss.

The picture above shows the Carciofo alla Giudia I had in Rome last month at Ristorante da Massi; it was so good that I ordered a second portion.

Special diets: Not suitable for those with gluten intolerance (contains wheat in bread; ask for a bread-free version if possible).

Fancy cooking it? Here is a good Carciofo alla Giudia recipe.

Where to eat Giudia Artichokes in Rome:

You can find the famous Carciofi alla Giudia (Jewish-style fried artichokes) as a starter in many local Roman restaurants, but here’s your crucial seasonal intel: to get that perfect, crispy non-frozen crunch, they are truly best during spring (think March-April).

To taste this Roman delicacy at its best, make a bee-line for these fantastic places: La Gattabuia, Ristorante da Massi, and Osteria Pasquino. Trust me, you’ll be glad you followed this tip!

4. Carciofo alla Romana:

The Carciofo alla Romana is one of my favorite Roman recipes to make, perfect as a starter or a side dish. You can have Carciofo alla Romana (Roman Artichoke) as a starter, a side dish, or, as I do, as the main course when making them at home.

You will find Carciofo alla Romana in every Roman Trattoria. You can also have a variation of the Carciofo alla Romana at Da Massi Restaurant, as I did, where they prepare the Carciofo alla Romana and then fry them as the Carciofo alla Giudia.

Fancy cooking it? Here is a good Carciofo alla Romana recipe.

Where to eat Carciofo alla Romana in Rome:

These slow-braised beauties are truly best when the artichokes are in season, which is typically March through May.

To find this tender, comforting Roman specialty at its absolute finest (carciofo alla romana is one of the best traditional food, so don’t miss it), make a reservation at one of these trusted trattorias: Da Tonino Trattoria Bassetti, Fieramosca, and Ristorante La Campana. Enjoy every single soft bite!

5. Fiori di Zucca Fritti:

Fiori di Zucca Fritti is a must-try food when visiting Rome in Italy. It is one of my favorites. You can get Fiori di Zucca Fritti (zucchini flowers) as a starter or side dish. The flowers can be empty or filled with mozzarella and anchovies and deep-fried.

I also had fiori di zucca fritti filled with burrata cheese and sundried tomatoes at La Gattabuia Restaurant. They were absolutely deliciosu so I highly recommend you to book at table at this restaurant.

Special diets: Not suitable for vegans (contains cheese), not suitable for gluten intolerant (batter usually contains wheat).

Fancy cooking it? Here is a good pumpkin flower recipe.

Where to eat pumpkin flowers in Rome:

You can’t leave Rome without tasting the fiori di zucca (fried zucchini flowers)! While the classic filling of mozzarella and anchovy is divine, a true hidden gem is the version at Ristorante La Gattabuia, one of the best restaurants in Rome. They serve a spectacular modern take filled with creamy burrata cheese and sun-dried tomatoes alongside their perfect traditional recipe. Trust me, both are absolutely fantastic!

6. Il Crocchettone:

The Crocchettone is a long potato croquet cut in half and filled with different savory ingredients from Naples, but you can also have it in Rome. I decided to add it to the list because in case you don’t have enough time to visit Naples, you can taste it while visiting Rome as I did.

Lajos and I had it at Romoletto Restaurant at Campo de Fiori Square, and we liked it very much. We had it filled with onions stewed in beer and sausages from the Castle Region (outside Rome), but you can also have it with mortadella and pistachio pesto, smoked provolone cheese and porchetta, and many more.

Special diets: Not suitable for vegans (contains dairy, often meat fillings), not suitable for gluten intolerant (contains potato, often wheat in binding agents or cross-contamination).

Fancy cooking it? Here is a good crocchetta di patate recipe. This is the base recipe for a potato croquette, which you can then fill with whatever you fancy the most.

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7. La Bruschetta:

Bruschetta is a classic Italian dish, perfect for hot days when you don’t want to cook. It’s simple: toasted bread rubbed with garlic, topped with fresh tomatoes, salt, pepper, olive oil, and basil.

But there are endless variations! In Rome, you can find bruschetta with everything from cured meats and cheeses to anchovies and grilled veggies.

Special diets: Suitable for vegans if made with tomatoes (can contain cured meats, cheese, anchovies; check specific toppings), not suitable for gluten intolerant (contains wheat bread).

Where to eat bruschetta in Rome:

We had some delicious Bruschette at La Fraschetteria on one of our visits to Rome, which I highly recommend.

How do Italians pronunce Bruschetta? Bruschetta is pronounced broo-SKEH-tah. The “ch” sound is like a hard “k,” and the emphasis is on the “SKEH” part of the word.

8. Ricotta di Bufala fritta:

I had Ricotta Fritta for the first time on one of my trips to Rome at Ristorante da Massi (I have been to Rome four times so far, and my last visit was a month ago), and I loved it.

Ricotta Fritta is a simple Roman dish served in many restaurants. It’s basically fried ricotta cheese. In Rome, I had it with Buffalo Ricotta!

The ricotta is shaped into small balls or patties, dipped in flour and egg, and then fried until golden brown. The result is crispy on the outside and soft and creamy on the inside. It’s often served as an appetizer or side dish. It’s a must-try for any foodies in Rome.

Special diets: Not suitable for vegans (contains dairy, eggs), not suitable for gluten intolerant (contains wheat in flour).

Fancy cooking it? Here is a good fried ricotta di bufala recipe.

Where to eat fried Ricotta di bufala in Rome:

The only place I saw it on the menu was at Ristorante da Massi, which is also one of my favorite restaurants in Rome, so I highly recommend booking a table.

9. Pecorino Fritto al Miele:

Pecorino Fritto al Miele is a typical Italian dish that you can find in certain Roman trattorias. It’s a simple yet delicious appetizer, perfect as an aperitivo to accompany a good local wine.

It’s made with slices of aged pecorino cheese, dipped in batter, and fried until golden and crispy on the outside while remaining soft and gooey.

The finishing touch that makes it even more delicious is a generous drizzle of honey over the crispy crust of the cheese, creating an addictive sweet and salty contrast.

Special diets: Not suitable for vegans (contains dairy, honey), not suitable for gluten intolerant (batter usually contains wheat).

Where to eat fried pecorino cheese in Rome?

Lajos and I had fried Roman pecorino cheese with honey at Fieramosca restaurant, and it was the best way to start a fantastic dinner.

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Travel Safety Tip: As soon as you book your next adventure, buy good travel insurance in case you need to “unfortunately” delay, extend, or cancel your trip. I usually find good deals on VISITORSCOVERAGE for up to 1 month of trip length and SAFETYWING for longer trips.  They are insurance companies that cover everything related to your travel.

 Roman Street Foods

10. Trapizzino:

In Rome, a Trapizzino is a white triangle pizza pocket and you can have it at Trapizzino restaurant as we did. It is stuffed with the typical dishes of the Roman tradition: eggplant parmigiana, with artichokes, meatballs in tomato sauce (my favorite), tongue in green sauce (Lajos’s favorite), burrata cheese, stracciatella cheese, scapece zucchini, or Roman tripe (another of Lajos’s favorite). 

This is an easy way to eat some of the best meals in Rome without sitting in a restaurant; if the weather is good, this can be an excellent option to eat while exploring Rome. See Trapizzino location.

Special diets: Not suitable for vegans (contains dairy, meat fillings), not suitable for gluten intolerant (contains wheat in pizza pocket).

11. Suppli al Telefono:

Commonly called in the Roman and Lazio tradition “supplì on the phone,” it is one of Rome’s most famous street foods. The name derives from the fact that to eat it hot, as is tradition, it must be opened in two, and the stringy mozzarella creates a “thread” between the two parts of rice, making it look like a phone.

Be careful not to burn your tongue. 

You will find many versions of Suppli al telefono, but the original has tomato risotto and mozzarella inside. You can find different variants (my favorite ones are the Carbonara and the Parmigiana ones), so go for it and think about your diet tomorrow. You are on vacation, after all. Enjoy the cuisine of Rome!

One of the best places to try Suppli in Rome is at Supplizio!

Special diets: Not suitable for vegans (contains dairy, often meat in variants), not suitable for gluten intolerant (contains breadcrumbs in coating; check specific preparation).

Fancy cooking it? Here is a good suppli at telefono recipe.

Where to eat suppli al telefono in Rome:

For a guaranteed, stress-free bite of this Roman perfection, head straight to these fantastic spots for the best suppli at telefono: Supplizio, Bonci Pizzarium, Mercato Centrale, or Appetito Pizza Gourmet. Grab one (or two!) and thank me later!

12. Pizza al Taglio:

If you ask me, “What pizza is Rome famous for?” the answer is the Roman Pizza al Taglio. It is the ultimate grab-and-go top Roman food and one of the best eats you will find in Rome.

With its endless topping options (you can find every possible combination of meat, vegetables, and Italian cheeses on it), rectangular shape, and plenty of pizzerias throughout Rome, it’s the ideal choice for travelers on the go.

You absolutely have to try the famous Pizza Rossa, made with only sweet tomato sauce, the best pizza al taglio I had in Rome was at Casa Manco at Testaccio Market. Whether you’re craving a classic Margherita or something a bit more adventurous, you’re sure to find the perfect slice to satisfy your lunch cravings.

Special diets: Not suitable for vegans (can contain cheese, meat; check specific toppings), not suitable for gluten intolerant (contains wheat in crust).

Where to eat pizza al taglio in Rome:

You can’t talk about having a local lunch in Rome without grabbing a slice of Pizza al Taglio (pizza by the slice)! Avoid those tourist-trap counters and head straight for my personal favorites for the best quality crusts in the city center: Casa Manco, Antico Forno Marco Roscioli, Bonci Pizzarium, and Forno Monteforte. Pay by weight, grab a square, and enjoy the perfect, stress-free Roman street snack!

Valentina’s Note: Wondering how much is a slice of pizza in Rome? A slice of Roman pizza can range in price from €2 to as much as €10. The famous pizza al taglio, or “pizza by the slice,” is called this way because you can choose exactly how much you want. You can ask for a small piece or a large one. It’s usually sold by weight, so the price depends on the quantity you purchase.

13. Pinsa Romana:

The Pinsa Romana is a type of pizza characterized by its distinctive oval shape, crispy outer crust, and soft, chewy interior.

Its easy digestibility is attributed to long fermentation processes and a special blend of flours, including wheat, rice, soy, and sourdough starter. You can find Pinsa Romana in many pizzerias in Rome.

Still, the best one I had was at Fieramosca restaurant, where Lajos and I enjoyed a Pinsa Romana filled with mortadella, stracciatella cheese, and pistachio (guys, you need to try it because it’s absolutely delicious).

Special diets: Not suitable for vegans (can contain cheese, meat; check specific toppings), not suitable for gluten intolerant (contains wheat).

Heads up! Crave Rome’s authentic flavors but are short on time? Ditch the guidebooks and dive into deliciousness with a food tour! Uncover hidden trattorias, savor authentic bites, and skip the tourist traps. Your taste buds (and memories) will thank you! See the best food tour:

• Sunset Food and Wine Tour
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• Tiramisu, Gelato & Espresso Tour

14. Pizza e Mortazza:

Pizza and Mortadella, or Pizza and Mortazza, as Romans call it, is one of the things to eat in Rome. It is a piece of pizza dough cut in half and filled with delicious mortadella.

White pizza with Mortadella is the perfect street food to be eaten while walking. You can find it in many bakeries and local food shops. The most famous place where I had pizza e mortazza is at Gino 1950, where they sell only Pizza and Mortadella.

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant (contains wheat in pizza dough).

Where to eat pizza and mortadella in Rome:

This combo is one of the essential foods you must try! While you can find this divine pairing (usually served on pizza bianca) at many places, the most iconic spot is Gino 1950. For a quick, authentic bite, check out local food markets, specialty food shops, or even the salumeria (cold cuts) section in any Roman supermarket! Easy, stress-free snacking achieved!

15. Polpette di Bollito:

The Polpette di Bollito are a traditional Roman recipe. They are fried meatballs made with tender, shredded boiled meat and mashed potatoes. Seasoned with a flavorful blend of herbs and spices, the mixture is shaped into flat patties before being fried to a golden brown.

The most famous place where I had the Polpette di Bollito is Mordi e Vai in Testaccio Market. Lajos and I shared one because we ate so many of the other local foods of Rome that we had to share everything, or we could never have tasted them all.

You cannot miss having to include at least one lunch at the famous Testaccio Market in your itinerary to visit Rome. If planning your visit makes you anxious because of too many choices, I’ve got a complete 3-day itinerary for Rome and a 4-day itinerary for Rome that also includes food stops at local places.

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant (may contain breadcrumbs or flour in binding; check specific preparation).

Fancy cooking it? Here is a good polpette di bollito recipe.

Where to eat polpette di bollito in Rome:

For the absolute best bites of these delicious Roman meatballs, follow my lead straight to Mordi e Vai (that’s where we snagged ours in the Testaccio Market!), or check out the traditional Roman spots, Hostaria Grappolo d’Oro or Checco er Carrettiere. Trust me, once you taste them, you’ll feel like a true Roman foodie!

16. La Focaccia:

Focaccia, a true Italian all-rounder, comes in various styles. There’s the classic, low, and crispy version, perfect for an aperitivo, and then the Genovese, taller and softer, ideal for a light lunch.

Both are versatile and can be topped or filled like a sandwich with countless Italian ingredients.

Special diets: Not suitable for gluten intolerant (contains wheat).

17. La Schiacciata Romana:

The Schiacciata Romana, also called Scrocchiarella by locals, is an Italian flatbread with a crisp exterior and a soft interior. It can be enjoyed instead of bread or used to make a sandwich.

The Schiacciata Romana is made with flour, extra virgin olive oil, and salt and traditionally baked in a stone oven. I had it in some restaurants in Rome instead of bread, and I liked it so much that I almost ended up filling my stomach only with it, so be careful; it can create addiction. It can be perfect to “fare la scarpetta.”

Special diets: Not suitable for gluten intolerant (contains wheat).

What is the meaning of “fare la scarpetta”? Literally, “fare la scarpetta” means to “make a little shoe” by soaking a piece of bread on the plate to gather the remaining sauce.

18. A Cabullo Sandwich:

At Cabullo, you can have a delicious sandwich made with homemade soft bread filled with authentic Roman dishes.

From Meatballs with tomato sauce, Roman Porchetta, Aubergine Parmigiana, Broccoli, Sausages, and Stracciatella Cheese to a beef burger with many other ingredients, Cabullo is the place you cannot miss if you are hungry during the day or late at night (they are open till 2 am on weekdays and 4 am on weekends).

Primi Piatti Romani / Roman First courses

19. Spaghetti alla Carbonara:

Spaghetti alla Carbonara is one of my favorite pasta dishes and one of the best foods in Rome ( and probably the most famous dish travelers want to eat in Rome, I mean, who doesn’t know about Carbonara?).

Carbonara in Rome (and as it should be everywhere in the world) is made with egg, hard cheese (Pecorino or Parmigiano), cured pork (Guanciale is the best, but if you don’t have it, smoked pancetta will work well, too), and a lot of black pepper.  

The authentic recipe does not use cream; only the yolk is used. If you find it with other ingredients than these, it is not a real Carbonara, so keep an eye on the menu ingredients. One of the best places in Rome where I ate spaghetti alla Carbonara is the Alla Scala Restaurant in the Testaccio neighborhood.

Special diets: Not suitable for vegans (contains eggs, dairy, pork), not suitable for gluten intolerant (contains wheat in pasta).

Fancy cooking it at home? Here is a good pasta alla carbonara recipe.

Where to eat pasta alla carbonara in Rome:

Every traveler has anxiety about finding the real Carbonara, a very traditional food of Rome, the kind made only with egg yolks, Pecorino Romano cheese, guanciale (not bacon!), and black pepper. Forget the traps; I’ve got your meticulously planned route to culinary perfection!

Some of the absolute best places to eat Pasta alla Carbonara in Rome are Cantina e Cucina, Fieramosca Roma, Trattoria Pizzeria da Gino alla Villetta, and Perilli. Dive into these places and let that rich, silky sauce melt away your travel worries!

20. Rigatoni con la Pajata:

Rigatoni (a kind of short pasta) con la pajata is a classic dish of Roman cuisine. You can find it in some traditional trattorias. Pajata is the name for the intestines of an unweaned calf, only fed with its mother’s milk. The intestines are cleaned and skinned, but the chyme is left inside. 

I tried it during one of my visits to Rome when Lajos ordered it for himself at La Gattabuia restaurant. To tell the truth (like I always do to you), I only tried the pasta with the sauce, not the intestine part. I could not add it to the list because it is a typical Roman dish, so let me know if you tried it and liked it.

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant (contains wheat in pasta).

Fancy cooking it? Here is a good pasta alla pajata recipe.

Where to eat pasta alla pajata in Rome:

Pasta alla pajata is one of those deeply traditional, famous dishes in Rome that define the city’s cuisine. To savor this legendary specialty perfectly, head straight to the experts. My super-organized tip is to visit Da Bucatino dal 1956, Checchino dal 1887, or Ristorante Pinseria Da Massi. Embrace the tradition and enjoy this piece of culinary history!

21. Pasta all’Arrabbiata:

Pasta all’arrabbiata is a traditional pasta dish with a sauce made with tomato, oil, garlic, and chili pepper. It is called arrabbiata (angry) because it can be so spicy that your face may turn red after eating a plate, making you seem angry. 

Special diets: Suitable for vegans, not suitable for gluten intolerant (contains wheat in pasta).

22. Spaghetti cacio e pepe:

This is an effortless dish, but you have to try it because it is one of the best foods in Rome. Cacio e Pepe uses spaghetti or tonnarelli pasta with pecorino romano cheese and black pepper. You will find it in most typical Roman restaurants, so try it. 

It doesn’t taste like pasta with Parmigiano if this is what you are thinking about. Trust me, the taste of the pecorino cheese is much stronger. If you like cheese,  you will love it! 

Special diets: Not suitable for vegans (contains dairy), not suitable for gluten intolerant (contains wheat in pasta).

Fancy cooking it? Here is a good pasta cacio e pepe recipe.

Where to eat pasta cacio e pepe in Rome:

If you want to experience the creamiest, dreamiest version of this essential entry on the list of foods to taste in Rome, you must go to a place that treats pasta cacio e pepe like a sacred ritual. You’ll find absolute Cacio e Pepe perfection at Da Tonino – Trattoria Bassetti, Romoletto, and La Scala. Prepare for a bowl of salty, peppery comfort that will instantly make you feel less stressed about everything.

23. Pasta alla Gricia:

The simple but tasty Pasta alla Gricia, sometimes called ‘white Amatriciana,’ is a classic first course from Lazio, Italy. It features pasta tossed with generous amounts of Pecorino Romano cheese (they add Pecorino Romano Cheese almost in every recipe in Rome), a lot of black pepper, and guanciale.

Pasta alla Gricia is the perfect pasta dish when you want something tasty but lack time to cook.

Special diets: Not suitable for vegans (contains dairy, pork), not suitable for gluten intolerant (contains wheat in pasta).

Fancy cooking it? Here is a good pasta alla gricia recipe.

Where to eat pasta alla gricia in Rome:

If you want a truly authentic taste of traditional dishes on your vacation in Rome, you need a spot that honors the simplicity of the Gricia. Forget watery versions and head straight to these kitchens that treat the dish with the respect it deserves.

My super-organized, stress-free recommendations are Est Artigiani del Gusto, Trattoria Da Enzo al 29 (a local favorite!), Osteria Bonelli, Osteria La Sol Fa, and La Scala. Grab a fork and savor the flavor of history!

24. Bucatini alla Amatriciana:

Pasta Amatriciana is one of the best pasta to eat when visiting Rome and a typical dish made with tomato, guanciale (pork cheek), and pecorino cheese (if you like, also with chili, as I do). The best pasta to use is bucatini, but spaghetti or rigatoni are also good. 

The name is derived from the city of Amatrice, a town in the province of Rieti. In Rome, Lajos and I had some of the best amatriciana pasta at Fieramosca restaurant, one of the most local restaurants in Rome.

Special diets: Not suitable for vegans (contains dairy, pork), not suitable for gluten intolerant (contains wheat in pasta).

Fancy cooking it? Here is a good pasta alla Amatriciana recipe.

Where to eat pasta amatriciana in Rome:

If you’re craving that perfect mix of tomato, Pecorino Romano, guanciale, and a gentle kick of chili of the famous pasta amatriciana, you need a spot that treats this classic Roman recipes dish with respect.

You must try the Amatriciana at Mama Eat, the legendary Trattoria Felice a Testaccio, Dar Sor Olimpio al Drago, and Canova Tadolini. Dig in and let the history (and the heat!) of this wonderful sauce make your day!

Fancy some cooking while in Rome? Check out this Pasta-making class to learn how to make homemade pasta in Rome.

25. Tagliatelle alla vaccinara:

One of my favorite pasta dishes to eat in Rome is Tagliatelle alla Vaccinara; I could eat it daily. Pasta alla vaccinara is a Roman pasta dish with a rich, meaty sauce made with slow-cooked oxtail, tomato sauce with garlic and onion, white wine, and dark chocolate (yes, you read it right), giving it a deep flavor.

It’s served over flat, wide tagliatelle pasta (but it can’t go wrong with any other pasta shape) and topped with grated Parmigiano cheese. An absolute must-try for any foodies in Rome!

Rome is a food lover’s paradise, boasting an endless array of culinary delights that make it impossible to narrow down to just a few of the best meals to eat in Rome.

Special diets: Not suitable for vegans (contains meat, dairy), not suitable for gluten intolerant (contains wheat in pasta).

Fancy cooking it? Here is a good pasta alla vaccinara recipe.

Where to eat pasta alla vaccinata in Rome:

For the ultimate, savory, melt-in-your-mouth experience of oxtail pasta, you have to try the unique ravioli stuffed with vaccinara oxtail at La Carbonara in Campo de’ Fiori, a brilliant twist on tradition! You can also find incredible, authentic versions of this dish at both Piperno Restaurant and Romoletto.

And, for a true taste of the traditional Roman neighborhood of Testaccio, make sure to visit Agustarello a Testaccio. Settle in, order a glass of red wine, and let this incredible Roman dish just hug your soul!

Heads up! Craving more than just a taste of Rome? Take your love affair with Rome cuisine to the next level by learning to whip up its magic yourself with a hands-on cooking class! ‍

• Cooking Class near Navona: Fettuccine, Ravioli & Tiramisu
• Traditional Pasta with Cocktails Cooking Class
• Super Fun Pasta & Gelato Cooking Class & Oil tasting by Vatican

26. Ravioli:

Ravioli is an unmissable pasta dish you cannot miss to taste while in Italy, and you will find it made with different ingredients and flour, depending on the Italian region you are visiting. Ravioli are Italian pasta pockets filled with delicious ingredients; they can be with meat, fish, or vegetables.

Ravioli looks like little pillows of pasta. They’re usually square but can also be round or half-moon-shaped. Ravioli are often served with a sauce or in broth.

My favorite Ravioli are filled with ricotta cheese and spinach; for the perfect autumn dish, I like them filled with pumpkin and served with grated smoked ricotta cheese on top.

When in Rome, Lajos and I love to enjoy some ravioli at Trattoria Felice a Testaccio, one of the most famous among locals restaurants in Rome and the favorite Roman restaurant of the renowned actor and movie director Roberto Benigni, where we always order their Ravioli alla Felice, ravioli filled with cherry tomatoes, basil, mint, oregano, thyme, marjoram, and ricotta cheese.

Special diets: Not suitable for vegans (can contain meat, fish, dairy in fillings), not suitable for gluten intolerant (contains wheat in pasta).

27. Pasta con Carciofi, Guanciale e Pecorino:

Pasta with Carciofi (artichoke), Guanciale (pork cheek), and Pecorino Cheese is common in many local Trattorias and Restaurants in Rome. It is basically a pasta alla gricia with artichokes.

Unfortunately, artichokes are unavailable in Rome at any time of the year; their season is from January to April. You will find many dishes made with artichokes in Rome; they are one of the famous local ingredients.

Special diets: Not suitable for vegans (contains dairy, pork), not suitable for gluten intolerant (contains wheat in pasta).

Where to eat pasta alla gricia with artichokes in Rome:

For a guaranteed, delicious taste of pasta alla gricia with artichokes, follow my most recent, super-organized tip to Rome: Lajos and I had an absolutely fantastic version at Romoletto. Keep an eye on the daily specials chalkboard at any local-loved restaurant, and if you see Gricia with artichokes listed, jump on it immediately!

Are Fettuccine Alfredo from Italy? Fettuccine Alfredo is undeniably Italian. While the version commonly served in the United States differs from the original, the dish’s origins trace back over a century to Rome. In 1907, chef Alfredo di Lelio opened his restaurant Alfredo alla Scrofa. When his wife fell ill after a pregnancy, he created a simple pasta dish using egg fettuccine, butter, and Parmigiano cheese to make her feel better. The couple and friends loved this pasta dish, and soon, “Fettuccine all’Alfredo” became a beloved menu item. So, if you find a restaurant in Italy where they make Alfredo pasta in the US version, it is surely a tourist trap!

28. Gnocchi alla Romana:

Roman gnocchi could not be missed in my foodies Rome guide, and are a unique first dish with a long history. Unlike traditional gnocchi made with potatoes, these are made with semolina, milk, eggs, butter, and Parmesan cheese. They’re shaped like flat discs, covered in butter and parmesan cheese, and baked until crispy and golden.

This simple dish is a classic example of Rome’s cuisine, which I love and often prepare during cold winters (I learned how to make it while attending chef school in Italy). My favorite way to eat Roman gnocchi is with some tomato sauce on the side (but this is not the Roman way, just so you know).

I had Gnocchi alla Romana at Ristorante da Massi, where they were perfectly cooked, as my grandma used to make them for me when I was little.

You cannot miss having at least one dinner at Ristorante Da Massi in your itinerary to visit Rome. If planning your visit makes you anxious because of too many choices, I’ve got a complete 3-day itinerary for Rome and a 4-day itinerary for Rome that also includes food stops at local places.

Special diets: Not suitable for vegans (contains dairy, eggs), not suitable for gluten intolerant (contains wheat in semolina).

Fancy cooking it? Here is a good Roman gnocchi recipe.

Where to eat Roman gnocchi in Rome:

For a guaranteed taste of this fabulous, baked comfort dish called Roman gnocchi, you can’t go wrong at these authentic spots: Da Sora Lella, Da Cesare al Casaletto, and Ristorante Da Massi. Find your way to one of these tables and let the golden, cheesy squares melt your stress away!

29. La Lasagna:

Lasagna is an Italian baked pasta dish made with wide, flat pasta sheets (previously cooked in boiling salty water) layered with a rich meat sauce called Ragu alla Bolognese (which is made with beef and tomato sauce), creamy béchamel sauce and grated Parmesan cheese.

These ingredients are in the classic lasagna, but you will find many versions depending on the Italian region you visit. It is not a Roman dish, but it is one of those dishes travelers seek while in Italy, which is why I included it in this list.

Special diets: Not suitable for vegans (contains meat, dairy), not suitable for gluten intolerant (contains wheat in pasta, béchamel).

Fancy cooking it? Here is a good lasagna recipe.

30. Parmigiana di melanzane:

Parmigiana, or Parmigiana di Melanzane as it’s fully known (you probably know it as Aubergine Parmigiana), is an iconic Italian dish from sunny south Italy. You can still find it in many restaurants in Rome.

This vegetarian delight features layers of thinly sliced eggplant, fried to perfection, layered with rich tomato sauce and basil, gooey mozzarella, and grated Parmesan cheese. Baked to golden brown, it’s a beloved classic often found on restaurant menus as a starter.

If I can suggest a place where you can have it is Ristorante la Campana, where Lajos and I share a plate of aubergine parmesan as a starter dish, they don’t have it on the menu every day, but if you are lucky enough to find it, order a portion and thank me later.

Special diets: Not suitable for vegans (contains dairy), suitable for gluten intolerant (check for any flour used in frying, though traditional preparation usually doesn’t).

Fancy cooking it? Here is an aubergine parmigiana recipe.

31. Spaghetti con le vongole:

One of the classic first-course dishes with fish you will find in all seafood restaurants in Rome is the famous spaghetti with clams. You can find it anywhere in Italy if you dine close to the coast. I had it on my last day in Rome a month ago; after two weeks of eating meat for lunch and dinner, I needed some fish.

Special diets: Not suitable for vegans (contains seafood), not suitable for gluten intolerant (contains wheat in pasta).

Fancy cooking it? Here is a good clam pasta recipe.

Where to eat pasta with vongole in Rome:

For a fabulous twist of the classic clam pasta, head to Ristorante La Campana, where they swap out the spaghetti for incredible gnocchi with clams, pure comfort food heaven! Or, for a beautiful flavor profile that feels like a ray of sunshine, check out Il Bucatino, where they prepare their clam pasta with both porcini mushrooms and yellow tomatoes. This is precisely the kind of unexpected culinary delight a super-organized traveler craves!

32. Pizza:

Do I have to explain to you what a pizza is? I don’t think so. Of course, in Italy, you will taste authentic pizza with all the different Italian versions, so go ahead and eat and try everything, but please don’t ask for BBQ sauce or ketchup because it would be a shame to ruin a delicious dish like this. 

The most famous pizza in Rome is “pizza al taglio,” which means “pizza by the slice.” There are many places to eat pizza al taglio in Rome. If you like spicy food, ask for some “olio piccante” (chilly oil) and enjoy! 

Special diets: Not suitable for gluten intolerant (contains wheat in crust), for other dietary restrictions, check the toppings added.

Where to eat pizza in Rome:

If you’re craving a true, delicious Roman pizza experience—whether it’s thin-crust or something a little more adventurous—you can’t go wrong with this perfectly curated list:

• L’Elementare Trastevere: Not only is the pizza fantastic, but you can also enjoy local street food here, like supplì! They even make crazy-delicious twists, like the lasagna supplì—a true foodie adventure.
• Seu Pizza Illuminati: Consistently known as one of the best pizzerias in Rome. If you’re looking for innovation and flawless execution, this is your spot!
• Piccolo Buco: This place takes their dough seriously—they actually use water from the Dolomiti mountains to make their incredible pizza! That’s dedication we can get behind.
• Allegrìo: A reliable, local favorite that delivers classic Roman flavor without any fuss.

Pick any one of these, and your pizza-based stress will instantly vanish!

See a fantastic pizza-making class!

Travel Tip: If you arrive in Rome too early for your check-in or your departure time is too many hours after your check-out, and you need a place to store your luggage, check out Radical Storage in Rome, a website that shows you all the safe places to keep your bags while still exploring Rome.

33. Pomodori Gratinati Ripieni:

Another typical Roman dish is stuffed tomatoes au gratin. Enjoying alone or with other grilled or baked vegetables is a summer delight. It is not exactly a first course but rather a single dish. 

Stuffed tomatoes, a beloved staple of Roman cuisine, are typically filled with a savory mixture of boiled rice, potatoes, and a fragrant blend of basil, oregano, parsley, salt, pepper, and olive oil. This classic dish is just one example of the diverse and flavorful food you are going to taste in Rome, with countless variations incorporating ingredients like ham, mortadella, minced meat, or even bread.

You can have gratin tomatoes as a second dish or a side dish. A restaurant where we had them in Rome as a side dish is Ristorante la Campana. They made them gratin with breadcrumbs, but they were the perfect side dish to enjoy with some local tomatoes.

Special diets: Not suitable for vegans (can contain ham, mortadella, minced meat, cheese; check specific filling), not suitable for gluten intolerant (can contain bread, check specific filling).

Fancy cooking it? Here is a good tomato gratin recipe.

Where to eat tomato gratin in Rome:

You won’t find gratin tomatoes in fancy restaurants. Instead, follow my super-organized tip and head to local food sanctuaries: look for them in the glass display counters of the neighborhood gastronomie (food shops) or at local hubs like the Testaccio Market ( I have seen them there). These are the places that serve food like mama makes it!

Heads up! Are you short of time and craving more than Colosseum crowds? Rome’s food scene simmers with secrets. Uncover hidden gems & mouthwatering eats on a guided food tour!

Secondi Piatti Romani / Roman Second courses 

34. Saltimbocca alla Romana:

Saltimbocca alla Romana means “jump in your mouth Roman style.” Saltimbocca alla Romana is a second meat dish typical of Lazio cuisine (the region of  Rome). They are slices of veal covered with prosciutto crudo and sage cooked for a few minutes with white wine! 

Saltimbocca alla romana is one of the best foods in Rome that “jumps in your mouth” because of how good it is! On my last visit to Rome, I had saltimbocca alla romana at Osteria Pasquino.

Special diets: Not suitable for vegans (contains meat), suitable for gluten intolerant.

Fancy cooking it? Here is a good saltimbocca alla romana recipe.

Where to eat saltimbocca alla romana in Rome:

For guaranteed perfection of the saltimbocca alla romana, put these authentic Roman spots on your list: Cantina e Cucina, Osteria Pasquino (where Lajos and I ate them), Fieramosca Roma, and Dar Sor Olimpio al Drago. Ordering this dish ensures a delicious, traditional experience that your meticulously planned itinerary deserves!

After all these incredible dishes, don’t you fancy some refreshing Italian gelato? You are in Rome after all, remember to taste some of the best gelato in Rome, the perfect dessert after an extraordinary dinner.

35. Allesso di Bollito:

Allesso di bollito is a Roman treasure trove for meat lovers (Romans love their meat). This classic dish features tender, slow-cooked beef chunks transformed into a sublime sandwich.

Freshly baked bread soaks up the rich, meaty juices, creating a symphony of flavors in every bite. It’s a culinary experience that showcases the true essence of Roman cuisine.

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant (contains wheat in bread).

Where to eat alesso di bollito in Rome:

Lajos and I tasted Allesso di Bollito in a food stall inside the famous Testaccio Market called Mordi e Vai. By the way, I highly recommend visiting the famous Testaccio Market to try some of the most authentic local dishes in Rome.

36. Abbacchio alla Scottadito:

Scottadito lamb is a typical Easter recipe from Lazio. The lamb chops, which are tender and tasty (if possible, cooked on the grill), are best served very hot. For this reason, they are called “scottadito” because you burn your fingers. 

So, after your trip to Rome, and someone asks you what the local foods in Rome, Italy, make sure to let them know about this incredible dish.

Special diets: Not suitable for vegans (contains meat), suitable for gluten intolerant.

Where to eat abbacchio alla scottadito in Rome:

We had Abbacchio alla Scottadito at Antica Osteria Rugantino, which is one of my favorite restaurants in Rome, and Lajos told me it was the most delicious lamb he had ever had.

You cannot miss having at least one dinner at Antica Osteria Rugantino in your itinerary to visit Rome. If planning your visit makes you anxious because of too many choices, I’ve got a complete 3-day itinerary for Rome and a 4-day itinerary for Rome that also includes food stops at local places.

37. Pollo alla Romana con i Peperoni:

Roman-style chicken with bell peppers is a hearty and rustic main course. This classic Lazio dish features tender chicken slow-cooked with sweet and colorful bell peppers, resulting in a flavorful and satisfying meal.

Lajos had Roman chicken with peppers at one of our last dinners in Rome at Fieramosca restaurant, and I have to say that even if it is such a simple dish to prepare, it was so tasty that I stole some from Lajos’ plate.

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant.

38. Abbacchio Fritto Panato:

Abbacchio fritto is another delicacy and one of the best foods in Rome made of deep-fried lamb chops. I don’t usually eat fried food, but breaded deep-fried lamb chops are a must in Rome. 

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant (breaded, so contains wheat).

Where to eat abbacchio fritto panato:

Lajos and I shared a portion of abbacchio fritto panato you see innthe picture above at Ristorante da Massi in Rome, and it was so good that we ordered a second portion.

39. Coniglio alla Cacciatora:

Coniglio alla cacciatora is a quintessential dish of to eat while in Rome, although it’s beloved nationwide.

Coniglio alla cacciatora is a hearty rabbit stew, simmered in a rich tomato sauce infused with olives, is a classic example of some of the local foods in Rome Italy you cannot miss to taste when seeking comforting and flavorful fare. Perfect for warming up on cooler days, this dish embodies the soul of Roman cuisine.

Special diets: Not suitable for vegans/vegetarians (contains meat), ideal for those with gluten intolerance.

Where to eat Coniglio alla Cacciatora in Rome:

Last time I had coniglio alla cacciatora was at Da Tonino – Trattoria Bassetti, a well-known trattoria in Rome, and it was made exactly as it was supposed to be.

40. Coda alla vaccinara:

Coda alla Vaccinara is another one of my favorite foods in Rome Italy, part of the cuisine of Rome (yes, I know I keep saying it about all the dishes in this list, but all the food you are going to eat in Rome is so tasty, I should move to Rome).

The vaccinara tail is a typical dish of Roman cuisine, consisting of stewed bovine tails (usually ox) topped with various vegetables. 

It is a bit of a heavy dish to eat at dinner, especially if accompanied by an “antipasto” and a “primo piatto”, so I highly recommend having it at lunch or make sure not to overeat during that meal. Still, you will be in Rome on vacation, so I suggest you walk around the center after dinner and maybe stop for an excellent liqueur to digest. 

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant.

Where to eat Roman oxtail in Rome:

A place in Rome where I had a great coda alla vaccinara is Da Tonino – Trattoria Bassetti (a great trattoria in Rome where locals love to dine). The meat was so tender it melted in my mouth. This is a dish you must try while in Rome.

Make sure to include a dinner at this restaurant in your itinerary to visit Rome. If planning your visit makes you anxious because of too many choices, I’ve got a complete 3-day itinerary for Rome and a 4-day itinerary for Rome that also includes food stops at local places.

Heads up! Are you looking for some fantastic Rome sightseeing tours? Check these out: 

• Walking Tours
• Ghosts and Legends Tour
• Square and Fountains Tour
• Angels and Demons Tours  
• Tours in Fiat 500

41. Polpette al Sugo:

Meatballs in tomato sauce (polpette al sugo) are a timeless classic with a special place in many hearts, especially children’s. My mom used to make them for me all the time when I was little, and even today, when I visit my family in Trieste, my mom’s familiar question, ‘What do you want me to cook?’ is often met with my immediate reply, ‘Meatballs in tomato sauce!’

There are countless ways to prepare meatballs in Italy, and every mom and grandma has her secret recipe.

In Rome, they even stuff meatballs in tomato sauce into the famous Trapizzino (which we had at Trapizzino in Trastevere) or serve them in a sandwich.

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant (may contain breadcrumbs or flour in meatballs).

Where to eat Italian meatballs in Rome:

In Rome, you’ll find meatballs in tomato sauce in countless trattorias and restaurants. Some of the best meatballs in tomato sauce that Lajos and I had in Rome were at Felice a Testaccio, one of the most famous local restaurants in Rome, which has been open since 1936 and serves traditional cuisine.

42. Bollito alla Picchiapo:

Crafted from a flavorful combination of beef, onions, carrots, white wine, tomatoes, and a spicy kick of red pepper flakes, this dish is enriched with the aromatic warmth of marjoram, cloves, and black peppercorns.

Bollito alla Picchiapò is a delicious beef stew, one of the classic foods often found gracing the menus of street food vendors.

Where to eat bollito alla picchiapo in Rome:

Typically enjoyed as a hearty sandwich filling, it can also be savored as a standalone stew, as we had at Fieramosca restaurant, one of the unmissable restaurants in Rome, where you can taste authentic Roman cuisine.

Limited time in Rome but big appetite? A food tour is your answer! Uncover hidden trattorias, indulge in local delicacies, and create unforgettable memories. Experience the best of Rome’s food scene without the hassle. Book now!

• Guided City Food Tour by Vespa and Tastings
• Hidden Gems of Trastevere with Dinner & Wine
• Walk Your Way Around Rome

43. Maialino al Forno con Patate:

Maialino al Forno con Patate, or baked pork with potatoes, is a classic of traditional dish you’ll find on menus in Rome. This hearty dish is a must-try when considering what to eat in Rome besides pasta and pizza. Tender pork shin and flavorful potatoes are slow-roasted to perfection with a simple yet aromatic blend of salt, pepper, rosemary, and garlic.

The result is a comforting and satisfying dish with crispy exteriors and tender interiors.

Where to eat maialino al forno con patate in Rome:

A very well-known place among locals to eat a delicious baked pork with potatoes is Ristorante La Tavernaccia Da Bruno, where you can also enjoy some of the best Roman oxtail with local wines in Rome.

44. Ossobuco alla Romana:

Ossobuco is a quintessential Italian dish featuring cross-cut veal shanks, slow-cooked to tender perfection, and guess what? You got it right; it is one of my favorites, and my mom still makes it for me sometimes.

The Ossobuco alla Romana cannot be missed when visiting Rome, so make sure to include a dinner at one of the best restaurants in Rome that prepare this delicious dish in your itinerary to visit Rome.

This cut of the veal, taken from the leg beneath the knee or shoulder, is naturally tough, making braising essential to transform it into the melt-in-your-mouth delicacy Osso Buco is renowned for. When I make it, I usually slow-cook it for four hours, resulting in something from another planet.

There are different recipes for the Ossobuco in Italy and the Roman version is made with green peas.

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant.

Where to eat Roman ossobuco in Rome:

I ate Ossobuco alla Romana twice in Rome, once at Osteria Pasquino and the second at Alla Scala Restaurant in the Testaccio neighborhood, where it was made with peas and mushrooms.

45. Straccetti ai Carciofi:

Straccetti ai carciofi or straccetti alla Romana is a quintessential example of Rome’s ability to transform simple ingredients into extraordinary flavor. This traditional food of Rome features thinly sliced beef swiftly cooked with tender artichoke hearts, creating an elegant and satisfying dish.

A staple on many local menus, it’s considered one of the best foods to eat while in Rome Italy. A squeeze of lemon and a sprinkle of cheese elevate this classic to new heights.

A place I highly recommend for dining is Antica Trattoria Polese, a hidden gem located overlooking the picturesque Piazza Sforza Cesarini, where Lajos and I enjoyed the Straccetti alla Romana. You will surely enjoy the authentic Roman cuisine, as we did.

Special diets: Not suitable for vegans (contains meat).

Where to eat straccetti ai carciofi in Rome:

You will find straccetti with artichokes in many local restaurants in Rome, but the place I liked them the most was at Antica Trattoria Polese, where Lajos and I shared a portion of it as a second dish.

Quinto quarto / Roman Offal dishes

46. Trippa alla Romana:

Trippa alla Romana is one of the very local things to eat in Rome and throughout the rest of Italy. It is one of my father’s favorites (Lajos loves it, too). It was a poor dish prepared with less valuable cuts of beef. Tripe (trippa) is obtained from the belly, consisting of the three forestomachs of the bovine. 

In ancient Rome, tripe was eaten for lunch on Saturdays, and “Saturday Tripe” can still be read in some restaurants. 

In addition to the main ingredient, there is also tomato puree, fresh mint, and a generous sprinkling of grated pecorino romano. Another ingredient that can be added to enhance its flavor even more is a bit of pancetta, which will make everything even tastier. 

Special diets: Not suitable for vegans (contains meat, dairy), suitable for gluten intolerant.

Where to eat Roman tripe in Rome:

I’m not a big fan of tripe, but Lajos loves them. We ordered Roman tripe at Antica Osteria Rugantino, and I have a video of Lajos enjoying it so much that I absolutely have to share on my social media.

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46. Coratella di Agnello:

Lamb offal, or ‘coratella,’ is a traditional dish from the heart of Italy. Often considered peasant food (but it is one of the best foods in Rome, in my opinion), it’s made from the internal organs of a young lamb. This hearty dish is particularly popular in regions like Tuscany, Umbria, Lazio, and Marche.

While there are many variations of coratella, the Roman version is renowned for its inclusion of artichokes, which add a delightful contrast of flavors and textures.

Special diets: Not suitable for vegans (contains meat), suitable for gluten intolerant.

Where to eat coratella di agnello in Rome:

Lajos and I had Coratella di Agello at La Gattabuia restaurant, one of our favorite restaurants in Rome (see picture above), and it was cooked so well that I still remember the taste of it.

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47. Fritto di Coratella:

Fried lamb offal cannot be missed on my list of traditional food or Rome, and is one of the most loved Easter dishes. It’s so beloved that you can enjoy it all year round at authentic Roman restaurants. It has a pretty strong taste, but if you like offal as much as Lajos and I do, you will surely love it.

Special diets: Not suitable for vegans (contains meat), not suitable for gluten intolerant.

If, after all these delicious savory meals in Rome, you fancy something sweet, why not have a relaxing walk while eating some of the best tiramisu in Rome? You can purchase it in some tiramisu shop in the city center.

Piatti di pesce Romani / Roman Fish dishes

48. Il Baccala’ Fritto in Pastella:

Baccala Fritto in Pastella, or buttered fried cod, is a quintessential example of what Romans eat when on the go. This beloved street food is a must-try for anyone seeking the best food experience.

Whether enjoyed at a local trattoria or savored while exploring the city’s enchanting streets, this crispy and flavorful treat is a delight. Just be wary of the city’s opportunistic seagulls, as they have a keen eye for delicious food!

Special diets: Not suitable for vegans (contains fish), not suitable for gluten intolerant (batter usually contains wheat).

Where to eat fried cod in Rome:

I had a great Baccalà fritto in Rome at Dar Filettaro a Santa Barbara, one of the most well-known spots among locals to enjoy this local dish. It is a simple place to eat on a budget, with some of the best food to try in Rome among locals.

49. Calamari alla Romana:

Calamari alla Romana is another Roman dish made with artichokes. Yes, Romans love their artichokes, and if you like them too and decide to visit Rome between January and May, you will eat a lot of them.

Calamari alla Romana is a squid stew with artichokes. I did not find it on any menus in Rome, but I must admit that I mostly dine in local restaurants that serve meat dishes. If you find yourself immersed in the cuisine of Rome, be sure to savor the iconic calamari alla Romana.

This Roman classic is a must-try for any food lover visiting the Eternal City. I’m eager to hear your thoughts on this delectable dish!

Special diets: Not suitable for vegans (contains seafood), suitable for gluten intolerant.

50. Baccala alla Romana:

Baccalà alla Romana is a classic Roman dish featuring stewed cod with tomatoes and potatoes. While traditionally enjoyed during the Christmas season, it can be savored year-round.

What truly sets it apart is the inclusion of sultanas and pine nuts, essential ingredients for an authentic Roman recipe. This simple yet satisfying meal is a testament to the region’s culinary heritage.

Special diets: Not suitable for vegans (contains fish), suitable for gluten intolerant.

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51. Zuppa di pesce alla Romana:

Roman fish soup (zuppa di pesce alla Romana) is a rich red dish with Mediterranean flavors (after all, you are in Italy, so let’s also enjoy some fresh fish). The Zuppa di Pesce alla Romana is seasoned with a light sauté of vegetables in extra virgin olive oil and infused with the aromatic notes of bay leaf and sage.

They call it “all Romana” Roman style, but I can guarantee you that you will find the same delicious fish soup in almost every seafood restaurant near the coast in Italy.

Special diets: Not suitable for vegans (contains fish), suitable for gluten intolerant.

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Contorni Romani / Roman Side Dishes

52. Insalata di Puntarella:

Puntarelle are Catalonian chicory sprouts mainly grown in Lazio and some areas of Campania. They are excellent raw with tiny anchovies. You can find them in many Roman recipes. Try them because they are delicious; after all this meat, your body needs some vegetables. 

Special diets: Not suitable for vegans (can be dressed with anchovies), suitable for gluten-intolerant.

Where to eat insalata di puntarelle in Rome:

You will find insalata di puntarelle in every trattoria and restaurant in Rome as a side dish in winter and springtime.

53. I fagioli con le cotiche:

Fagioli con le cotiche, a hearty stew featuring beans and pork rinds, is a quintessential food perfect for the colder months. This warming dish evokes the flavors of ancient meals, offering a comforting and satisfying meal after a day of exploring the city’s historic sites.

Special diets: Not suitable for vegans (contains pork), suitable for gluten-intolerant individuals.

Where to eat fagioli con le cotiche in Rome:

One of the places where you will surely have some delicious fagioli con le cotiche is at Fieramosca restaurant, where they serve them as a side dish.

54. Cicoria Ripassata:

Cicoria Ripassata is one of my favorite side dishes, and I have it every dinner in Rome. I’m not joking, guys; ask Lajos. I had it every single dinner. Cicoria ripassata is chicory sautéed with olive oil, salt, pepper, garlic, and chilly flakes, absolutely delicious!

Special diets: Suitable for vegans, suitable for gluten-intolerant.

Where to eat cicoria ripassata in Rome:

You will find cicoria ripassata in almost every local trattoria and restaurant in Rome, as it is one of the most popular side dishes.

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Bevande Romane / Roman Drinks

55. Grattachecca:

Grattachecca is a cold drink originating in Rome. You can buy it in some kiosks and bars. It consists of hand-shaven ice flavored with various flavors of sweet syrup. Nowadays, some grattachecca vendors use a mechanical ice crusher rather than shaving or grating the ice by hand. 

It is a perfect solution for the hot summers in Rome, a way to refresh yourself after exploring and walking.

Special diets: Suitable for vegans, suitable for gluten-intolerant.

Where to drink grattachecca in Rome:

There are many famous places to get it. I bought it at “La Sora Mirella“. I found it delicious. It is located on Lungotevere degli Anguillara, opposite Tiberina Island, near Trastevere. 

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56. Italian Coffee:

Italy boasts some of the world’s finest coffee. From the bold shot of espresso to the creamy cappuccino, there’s a perfect cup for every moment. However, one golden rule is never to order a cappuccino with your meal.

It’s a cardinal sin in Italian cuisine and coffee culture. To truly savor the flavors of Rome, pair your food with a glass of local wine (if you can drink). This is how Italians enjoy a meal, so while in Italy, do as Italians do!

57. Wines:

You will be in Italy, and hopefully, you like wine. Ask your waiter or sommelier which wine goes best with your meal, and you will drink delicious Italian wine paired with the best local foods you will find in Rome Italy. 

58. Natural Wine:

Natural wines offer a pure expression of the grape and its terroir. Unlike conventional wines, which often add sugars, artificial colors, and flavorings to mask imperfections, natural wines embrace a hands-off approach.

Natural wine grapes are cultivated with minimal chemical intervention, and the winemaking process doesn’t allow the addition of additives. This results in a wine that is a true reflection of the vineyard.

59. Aperol Spritz:

The Aperol Spritz is a refreshing and vibrant aperitif that has recently captured the world’s palate. Initially created in 1919 in Padua, Italy, this sparkling cocktail has become a global sensation. I have been drinking Aperol Spritz as an aperitivo for over 20 years, and I’m very happy now that I can find it almost anywhere in the world.

The only thing I don’t like is that in my city, Trieste, it costs me 4,50 euros while in London they charge me between 10 to 15 pounds for a glass, I found this completely insane.

An Aperol Spritz, or Spritz Aperol as we call it in Italy, is composed of Aperol, a bittersweet orange liqueur, Prosecco, a splash of soda water, and a slice of orange. It is perfect as an aperitivo on those hot summer days.

You can also order a Campari spritz, made with the Campari drink. In the picture above, you can see that we ordered one each at Les Etoiles terrace bar, one of the best rooftop restaurants in Rome.

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60. Italian Beers:

Forget the usual image of Italy being all about wine – while a glass of Chianti with pasta is divine, sometimes you just crave a cold one. And guess what? Italy’s brewing scene is seriously stepping up its game! While not as widely known as their wine, Italian craft beers are a delightful surprise.

Think crisp, refreshing lagers perfect for battling that Roman heat after a day of traipsing around ancient ruins (trust me, you’ll need it!).

But it’s not just about easy-drinking lagers; Italian brewers are also getting creative with IPAs, stouts, and even beers infused with local ingredients like chestnuts or citrus.

So, if you find yourself needing a break from the vino (gasp!), don’t hesitate to explore the local birra. You might just discover your new favorite brew, and earn some serious bragging rights back home for discovering this hidden gem of Italian culture.

61. Hugo Spritz:

Years ago, I was all about the Aperol Spritz; now, I cannot avoid ordering the Hugo Spritz whenever it is available. The Hugo Spritz is a refreshing drink from the beautiful Dolomites in northern Italy. Unlike its famous cousin, the Aperol Spritz, the Hugo Spritz doesn’t taste bitter.

Instead, it’s made with a sweet elderflower syrup. This special syrup is often homemade in the area, letting elderflowers and sugar sit in the sun. The result is a light and bubbly drink perfect for sunny days.

62. Liquori tipici Laziali/Local Lazio’s Liqueurs:

There are many typical liqueurs of the Lazio region, the region of beautiful Rome. Trying my mom’s favorite gentian liqueur is inevitable at the end of a meal in Rome. It is made with gentian roots and has an amber color and an intensely bitter taste. I honestly don’t like it; it is too strong for my taste.

My favorite is the strawberry liqueur, which is made with Italian strawberries. The Nocino liqueur is made with walnuts. The Mistra is made with star anise and other natural flavors, and the Sambuca liqueur has an aniseed flavor. 

Of course, you will also find the famous Limoncello, which is originally from southern Italy. If you travel only with your carry-on luggage, remember that you can purchase many local wines and liquors at any of the airports in Rome.

FAQs about Food in Rome