Rome is a city that does not mess around—from the awe-inspiring museums to the grand architecture and, most importantly, the food. Everything is bold, from the passionate personalities to the bustling traffic and the incredible flavors of Rome foods.
Our Salt & Wind Travel team consists of Italian food and travel experts who regularly plan to travel to Italy. We’ve eaten at classic trattorias, Michelin-starred restaurants, bustling street food stalls, and modern enotecas, so we know a thing or two about food in Rome.
However, our clients often prefer to experience traditional Rome foods, so we’re sharing the must-try dishes here.
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What Are Classic Rome Foods?
Rome foods are rooted in simplicity, seasonality, and pungent flavors, with dishes that date back centuries. Many classic Roman dishes are made with just a few high-quality ingredients, often featuring Pecorino Romano cheese, guanciale (cured pork cheek), fresh vegetables like artichokes and zucchini, and classic pasta types such as bucatini and rigatoni.
Romans deeply appreciate fried foods and offal-based dishes, known as “quinto quarto.” Whether indulging in a plate of Cacio e Pepe pasta or savoring a crispy Supplì, Rome foods reflect a resourcefulness and flavor-forward cooking tradition that continues to define the city’s culinary scene.
More Than 15 Rome Foods To Try
There’s no shortage of incredible dishes when experiencing Rome foods. But here, we’ll focus on 15 classic Rome foods you won’t want to miss.
Abbacchio
Traditionally associated with Roman cuisine, Abbacchio is a dish made from lamb, often roasted with herbs and spices or cooked alla cacciatora (hunter’s style) with garlic, rosemary, anchovies, and sometimes vinegar or white wine, highlighting the delicate flavor of the meat. This dish is often a centerpiece for Romans cooking Italian Easter food.
Amatriciana Pasta
Originating from the town of Amatrice, Amatriciana is a hearty pasta sauce based on guanciale (cured pork cheek), pecorino cheese, tomato, and red chili peppers.
It’s most commonly served with bucatini pasta and is cherished for its spicy, rich flavors. This pasta has a sauce made with guanciale (smoked pork jowl — tastes similar to bacon), tomatoes, and a salty sheep’s cheese from Amatrice. FYI, this is one of the classic Roman pasta dishes that the famed Salumeria Roscioli does really well!
Cacio E Pepe
The most basic (in terms of ingredients, not taste) of the Roman pasta (see below) is made with Pecorino Romano cheese and black pepper. The name translates to “cheese and pepper” in the local dialect. Try this version from the famous Trattoria da Cesare, or contact us to help you book a table there on your next trip to Rome.
Carciofi alla Romana
Also known in Italian as carciofi alla giudia (aka Jewish style artichokes), this dish of fried artichoke hearts is one of the most traditional foods you’ll come across in Rome. As the name “jewish artichokes” implies, said to have originated in Rome’s Jewish quarter.
The area was historically known as the Jewish ghetto (because it was a means to confine the Jewish people in the city); the silver lining is that some very creative specific dishes like these artichokes come from this area.
To taste this dish in Rome, head to the traditional Roman trattoria Da Enzo Al 29 in the Trastevere neighborhood or Piperno in the Jewish quarter.
Fried Zucchini Blossoms
You’ll notice that there’s a lot of fried and street food in Rome. One of our favorite fried foods is fried zucchini blossoms (fiori di zucca), usually stuffed with a light cheese like ricotta, then battered and fried.
Gnocchi alla Romana
Unlike the more familiar potato gnocchi, Gnocchi alla Romana is made from semolina flour, resulting in soft, round discs baked with butter and Parmesan cheese. This dish is comforting and rich, often served as a primo (first course) in Roman cuisine.
Pasta Alla Gricia
Argued by some to be the original version of Amatriciana, this pasta is made with crispy guanciale and Pecorino Romano cheese. Some add black pepper, but others argue that it is not authentic!
Maritozzi
Maritozzi are sweet buns traditionally enjoyed in Rome, especially during Lent. These soft, plump rolls are filled with whipped cream, making them a delightful breakfast or snack option, particularly popular among those with a sweet tooth.
Enjoy them with espresso for a morning treat! FYI, many locals consider Pasticerria Regoli one of the classic places to eat this Roman pastry.
Pane e Mortazza
A classic Roman street food, Pane e Mortazza consists of a simple sandwich with crusty bread filled with slices of mortadella and a large Italian sausage made of finely hashed or ground, heat-cured pork. This snack is beloved for its simplicity and the mortadella’s flavorful, slightly spicy kick.
Pasta alla Carbonara
Probably the most common of the classic Roman pasta, this is also the most often botched pasta. A proper carbonara has a creamy sauce — made from an emulsion of egg yolk, salty Pecorino Romano cheese, and pepper — tossed with guanciale.
Subpar versions might have cream added or even peas and are just plain unacceptable. As you can see, this is like a souped-up version of “Cacio e Pepe” pasta.
Pizza alla Romana
Yes, Neapolitan pizza is the most famous pizza in Italy, but Romans eat a ton of pizza, too. Topped traditionally with tomato sauce, mozzarella cheese, anchovies, and oregano, Pizza alla Romana is often a quick and satisfying meal in Roman pizzerias.
The style of pizza in Rome is pizza al taglio, which is served by the slice, either teglia — a square pie cooked on a sheet tray — or alla pala — oblong and cooked on the oven floor; both are usually sold by weight.
Pizza tonda refers to whole, round pies with matzo-thin crusts cooked in a wood oven and served in sit-down restaurants.
Pizza Bianca
A reason alone to travel to Rome is to eat the salty, crispy bread that is pizza bianca at Forno Roscioli! It’s called “white pizza” because pizza dough has no tomato sauce, but we assure you, it is delicious.
Porchetta
Porchetta is a savory, fatty, moist, boneless pork roast with a pork belly. It is seasoned with garlic, rosemary, fennel, and other herbs, then slow-roasted to crispy perfection on the outside while remaining tender inside.
This classic Italian food is commonly served sliced in a sandwich or as part of a larger meal, so it’s often seen as a part of an Italian Christmas Food spread.
Quinto Quarto
Not so much as a term, quinto quarto is a catchall phrase for all the offal cuts (internal organs).
Yes, they’re rich and filling, but they’re used in a ton of dishes, from trippa alla Romana (tripe served in a rich tomato sauce) to coda alla vaccinara (oxtail stewed for hours) and pajata (below).
Rigatoni Con La Pajata
The most adventurous pasta on this list is made by tying the intestines of baby calves into small rounds and cooking them until the milk they’ve been fed becomes like cheese. This is most often served in a tomato-based sauce and served with rigatoni.
Not only is it one of the things you must eat in Rome, but it’s also probably going to be one of the most interesting and unique dishes you’ve ever had. FYI, one of the best restaurants to try this dish is Trattoria da Cesare.
Saltimbocca
Saltimbocca is a classic Roman dish consisting of veal slices topped with prosciutto and sage, fastened with a toothpick, and sautéed in a pan until golden. It’s often cooked with white wine, which adds a rich depth of flavor to the dish, making it a favorite for its tender texture and savory taste.
Supplì Al Telefono
Said to have been created to use leftover risotto, these are croquettes of risotto that are often breaded and fried. Romans describe supplì as “al Telefono” because when you pull one of the rice croquettes apart, long strings of mozzarella stretch between halves, much like an old-school telephone.
These are similar to the Sicilian street food known as arancini (or little oranges). Still, in true Italian fashion, Romans and Sicilians are adamant that they’re not similar! One of the best places to try this Roman classic is Supplizio in the Rione Regola neighborhood.
Trappizzini
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 the last time we traveled to Rome.
Frequently Asked Questions About Rome Foods
Rome's culinary scene is rich with a variety of dishes that reflect its ancient traditions and local flavors:
- Pasta dishes: Iconic Roman pasta include Cacio e Pepe (cheese and pepper), Carbonara (guanciale, egg, Pecorino Romano, and black pepper), Amatriciana (guanciale, tomato, and Pecorino Romano), and Gricia (the precursor to Amatriciana, without tomato).
- Pajata: A traditional Roman dish made from the intestines of an unweaned calf, cooked with tomato sauce and often served with rigatoni.
- Trapizzini: A relatively modern street food invention, trapizzini are pockets of pizza dough filled with classic Roman stews like oxtail or chicken cacciatore.
- Supplì: Fried rice balls coated with breadcrumbs, typically filled with tomato sauce, mozzarella, and sometimes minced meat or organs.
- Saltimbocca alla Romana: Veal cutlets topped with prosciutto and sage, cooked with white wine and butter.
- Artichokes: Prepared in two main styles in Rome: Carciofi alla Romana (Roman artichokes, stewed with herbs and olive oil) and Carciofi alla Giudia (Jewish-style artichokes, deep-fried to a crisp).
Rome is renowned for several pasta dishes that are staples of the city’s traditional cuisine:
- Cacio e Pepe: Simple yet flavorful, this dish combines pasta (typically tonnarelli or spaghetti) with a sauce made from Pecorino Romano cheese and lots of freshly ground black pepper.
- Carbonara: Eggs, Pecorino Romano cheese, cured pork cheek (guanciale), and black pepper. The heat from the freshly cooked pasta combines with the raw eggs and cheese to create a creamy sauce.
- Amatriciana: Originally from Amatrice, this dish uses guanciale, tomato, chili, and Pecorino Romano cheese.
- Gricia: Considered the ancestor of Amatriciana, this pasta is made with guanciale and Pecorino Romano cheese, and it omits the tomato, highlighting the rich flavors of the pork and cheese.
To truly immerse yourself in Roman food culture, consider these tips:
- Eat at local trattorias and osterias: These establishments often serve traditional Roman dishes prepared in time-honored ways.
- Visit local markets: Markets like Campo de' Fiori or Testaccio Market offer fresh ingredients used in Roman cooking and sometimes feature small eateries where you can tastedishes made on the spot.
- Food tours: Join a food tour to explore a variety of foods, from street snacks like supplì to classic pastas, guided by local experts. We can, of course, help connect you to some of our favorite local Rome foods experts.
- Seasonal and fresh: Opt for dishes that utilize seasonal and locally sourced ingredients for the best taste and authenticity.
- Cooking classes: Participate in a cooking class to learn how to make classic Roman dishes from local chefs.
Classic Italian Recipes
Want to cook up some flavors of Italy? Here are a few of our readers’ favorite classic Italian recipes:
The Most Convenient Area to Stay In Rome
Rome’s culinary scene is a feast for the senses, with classic dishes like Amatriciana pasta, creamy Carbonara, and tender Carciofi alla Romana showcasing the city’s rich food traditions. Whether indulging in a plate of Cacio e Pepe or savoring a slice of Pizza al Taglio, Roman cuisine is best experienced in the heart of the Eternal City.
To make the most of your food-filled adventure, check out our guide to the most convenient area to stay in Rome. Explore neighborhoods like the historic city center, Rione Monti, Prati, and Trastevere to find the perfect base for discovering Rome’s iconic flavors.
How To Avoid Tourist Traps In Italy
From crispy supplì to a perfectly executed Cacio e Pepe, indulging in Roman cuisine is a must—but knowing where to eat is just as important.
To avoid the tourist traps, check out our tips for avoiding a bad meal when dining in Italy. Learn insider tips on spotting authentic restaurants, reading menus like a local, and ensuring every meal is an authentic Italian experience.
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