Rome is a town that does not mess around from the museums to the architecture and, our favorite, food. Everything in this city is on full volume from the personalities to the traffic and even the food -- prepare to go big or go home.
There's a lot of local food in Rome that has serious history -- but here are five Roman bites we insist you try next tim you find yourself in Rome:
Classic Roman Pastas
There's all sorts of good pasta in Rome but five are classically Roman — Carbonara, Cacio e Pepe, Gricia, Amatriciana, and Pajata (see below) — and you should totally try each one at least once.
We could go on and on just about all the fried food in Rome but we're partial to fried zucchini blossoms and suppli (a fried risotto bite)—preferably from Supplizio and eaten hot while walking the streets
From encouraging you to make it before you travel to eating it at Forno Roscioli, we clearly have a thing for the salty, crispy bread that is pizza bianca
If a pizza and a panini crossed, you'd end up with a trappizzino (the name being a hybrid of the words trammezzino (a triangular sandwich) and pizza). This is a relatively recent creation by the folks over at the namesake Trappizzino but everyone insisted we try it last time we were in town.
More than a dish this is the term for all the offal cuts from the butcher. Yes, they're rich and filling but they're used in a ton of dishes from tripa alla Romana (tripe served in a rich tomato sauce) to coda alla vaccinara (oxtail stewed for hours) and la pajata (intestines of baby calves most often served in a tomato based sauce and served with rigatoni pasta).
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