Rome’s culinary identity is bold, unfussy and deeply rooted in history. Built on humble ingredients, sharp technique and centuries of tradition, the city’s cuisine reflects its working-class neighborhoods, Jewish heritage, and pastoral surroundings in the Lazio countryside.
As the saying goes: “When in Rome, do as the Romans do”. Here are 10 traditional dishes you shouldn’t miss out on when visiting the Eternal City.
- Cacio e Pepe – Perhaps the purest expression of Roman cooking, cacio e pepe translates simply to “cheese and pepper.” Made with pasta (usually tonnarelli or spaghetti), Pecorino Romano and freshly cracked black pepper, the magic lies in emulsifying the cheese with pasta water to create a creamy sauce… without any cream at all. It’s minimalist perfection.
- Carbonara – Authentic Roman carbonara is a far cry from other, cream-heavy imitations. The classic version combines guanciale (cured pork cheek), egg yolks, Pecorino Romano and black pepper, tossed with pasta – typically rigatoni or spaghetti. The result is rich, silky and incredibly tasty.
- Amatriciana – Originally from Amatrice but fully embraced by Rome, amatriciana pairs guanciale with tomatoes and Pecorino Romano. The sauce is slightly spicy, often with a touch of chili, and traditionally served with bucatini. It strikes a perfect balance between smoky, salty and tangy.
- Gricia – Considered the ancestor of both carbonara and amatriciana, gricia is made with guanciale, Pecorino Romano and black pepper – no eggs, no tomatoes. It’s a masterclass in simplicity, relying entirely on quality ingredients.
- Saltimbocca alla Romana – Meaning “jumps in the mouth,” saltimbocca features tender veal cutlets topped with prosciutto and sage, then cooked in white wine and butter. The flavours are delicate yet savoury, and it’s often served with sautéed greens or potatoes.
- Carciofi alla Romana – Artichokes are a Roman obsession, especially in spring. Carciofi alla Romana are stuffed with garlic and herbs, then braised in olive oil and water until meltingly tender. You’ll find them throughout the city’s trattorias during artichoke season, which typically runs from February to
April/May. - Carciofi alla Giudia – From Rome’s historic Jewish Quarter near Campo de’ Fiori, carciofi alla giudia (Jewish-style artichokes) are flattened and deep-fried until crisp and golden. The result is crunchy on the outside, soft inside – almost like a savoury flower.
- Supplì – Rome’s answer to arancini, supplì are fried rice balls filled with tomato sauce and mozzarella. Break one open and you’ll see the melted cheese stretch like a phone wire, hence the nickname supplì al telefono. They’re a classic street snack.
- Abbacchio alla Scottadito – Lazio is known for its lamb, and abbacchio alla scottadito (literally “burn your fingers”) refers to grilled lamb chops served piping hot. Seasoned simply with olive oil, garlic and rosemary, they’re best eaten straight off the bone.
- Trippa alla Romana – Tripe may not be for everyone, but in Rome it’s a beloved comfort dish. Slow-cooked in tomato sauce with mint and Pecorino Romano, trippa alla Romana is hearty, fragrant and deeply traditional.
Roman food isn’t about elaborate presentation; it’s about technique, seasonality and respect for ingredients. Whether you’re dining within ogling distance of the Colosseum or ensconced in a trattoria in Trastevere, these dishes tell the story of Rome’s past and present. Arrive hungry, order boldly, and remember: in Rome, simplicity is sacred.
