Tasting Rome: A Guide to the Eternal City's Traditional Cuisine

What to eat in Rome: Learn about the best food of the Eternal City's Culinary Traditions

A food lover’s trip to Italy isn’t complete without exploring Rome’s rich and diverse cuisine. Despite its imperial history, Rome’s culinary scene is relaxed and rooted in cucina povera — "cuisine of the poor," a collection of hearty, traditional dishes enjoyed by the common people for centuries. This authentic Roman gastronomy is the heart and soul of the city’s food scene and a must-try for any visitor.

1. Pass the Antipasto: Roman Starters and Appetizers

No meal in Rome begins without a flavorful antipasto. As you wander through the city’s winding streets, you’ll encounter baskets of artichokes, a Roman delicacy with a history stretching back hundreds of years.

Carciofi alla Giudia (Jewish-style artichokes): Deep-fried until crispy, these artichokes are a Jewish Ghetto specialty enjoyed for nearly 400 years.

Carciofi alla Romana: Oven-roasted with breadcrumbs, garlic, mint, and olive oil, this lighter preparation highlights the artichoke’s green, tender goodness. Other Roman fried favorites include:

Fiori di Zucca Fritti: Stuffed zucchini flowers, crispy and melty with mozzarella cheese and anchovies. Beware: they are highly addictive!

Supplì: Fried rice balls filled with beef ragout and mozzarella.

Filetti di Baccalà Fritto: Crispy fried cod, perfect for a snack.

2. Primi: The Classic Roman Pasta Dishes

Once appetizer plates are cleared away, out comes the pasta. Traditional Roman trattorias serve the trifecta of Roman pasta dishes: Carbonara, Cacio e Pepe and Bucatini all'Amatriciana. Although the plates are served across Italy, these pastas call Rome home and have been perfected here, in the country's capital.

Carbonara - Carbonara is easy to come by in the States, but trying the dish in its hometown is a whole new experience. Even if American recipes stay loyal to traditional ingredients – raw egg yolk, black pepper, guanciale (pig’s cheek) and grated Pecorino Romano cheese – something about pasta al dente (minimum cooking time, for a firmer noodle) while eating under the glow of the Colosseum elevate the taste to divine. For a truly authentic twist, look for the dish served with the short bombolotti pasta.

Cacio e Pepe - May be one of the simplest recipes, Cacio e Pepe certainly ranks as one of the best. Ingredients are sparse. A dash of pasta water, Pecorino Romano (cacio cheese), pepper (pepe) and cooked pasta spin together, before serving. It’s mindboggling how such a simple dish can taste so good.

Amatriciana - Years ago when beef was sparse, tiny chunks of meat (pancetta or guanciale) were added to give a pasta-dish substance. One of the best examples, Bucatini all’Amatriciana, originates from this humble tradition. A thicker noodle, Bucatini, makes the dish heartier than regular spaghetti. Literally, bucatini means little holes, as the pasta shaped mimics thick spaghetti, but with a hole running through it. However, like Carbonara, the dish is often served with bombolotti pasta. A heavenly mix of tomatoes, hot pepper, onions, guanciale and grated Pecorino Romano complement the hefty pasta, always leaving customers craving more. For eaters looking to take a break from tomato-based sauces, ask for a similar version pasta alla gricia that waives the red acidy plant.

Gricia - For a lighter alternative option, try Pasta alla Gricia, which omits the tomatoes but keeps the rich flavor of guanciale, Pecorino, and black pepper.

3. Secondi: Meat Galore and the Quinto Quarto

Adventurous meat-eaters will savor the city’s quinto quarto (fifth quarter) cooking scene. The cuisine quinto quarto was born in Testaccio, Rome’s blue-collared neighborhood, historically home to slaughterhouses, and takes its name from the type of meat quarter- quarto- used. Years ago, carcasses were divided into 5 quarters and distributed according to rank: the first and best quarto went to nobility, the second to clergymen, third to bourgeoisie, fourth to soldiers, and the "fifth quarter" of offal to the remaining populace.

Consisting of heads, tails, hearts, lungs intestines, feet and esophagus, the working class derived creative and tasty ways to enjoy their given share. Today quinto quarto menus incorporate: cervello (brain), zampe (feet), la pajata (pig intestines), testarelle (head, normally roasted), trippa (stomach), coratella (esophagus, heart and lung sautéed with artichoke), coda (tail), animelle (sweatbreads), milza (spleen) and fegato (liver). The must-haves are:

Coda alla Vaccinara: a hearty oxtail stew cooked slowly with tomato, celery, and spices, resulting in tender, fall-off-the-bone meat packed with deep flavor.

Rigatoni con la Pajata: pasta tossed with the milk-fed veal intestines, cooked until tender in a savory, spicy sauce — an iconic Roman delicacy rooted in tradition.

Abbacchio alla cacciatora: For less daring eaters, opt for this delicious lamb dish, - lamb chops cooked in oil and vinegar spiced with garlic, sage and wine.

Saltimbocca alla Romana: Tender veal cutlets topped with fresh sage leaves, then wrapped in prosciutto and sautéed to perfection. The name means "jumps in the mouth," reflecting its flavorful, melt-in-your-mouth quality.

4. Contorno: The Perfect Side Dish

Once the meat is chosen, don’t forget a contorno, side. When in Rome, order as the Romans do, and ask for puntarelle, Roman chicory. This bitter vegetable, served with an anchovy, lemon juice and olive oil dressing may raise a wave of skepticism— but trust us, it’s worth a try!

5. And to finish it off: il dolce

No Italian meal can be considered complete without il dolce, the dessert. Although in Rome you will find many desserts that are very popular and derived from other regions, like maritozzi and cannoli, the most typical Roman desserts are:

Crostata con visciole: combines flaky pastry with sweet-tart cherry filling (visciole), perfect with a dusting of powdered sugar

Ciambelline al Vino: are soft, ring-shaped, wine-flavored cookies with cinnamon and anise, enjoyed with a glass of wine from Castelli Romani

Eating in Rome is about more than just the food—it’s about engaging with centuries of local tradition and savoring genuine flavors. From street food markets to family-run trattorias, Roman cuisine offers a hearty, flavorful journey through Italy’s history and culture.

Discover more about Italy’s incredible regional cuisines and traditional dishes by exploring the other chapters in our culinary series. Buon appetito!