Rome's food is famous for being simple. Most traditional recipes use only a handful of ingredients, yet they have become some of Italy's most beloved dishes.
Many Roman recipes were created as everyday meals rather than luxury cuisine. Shepherds, workers, market traders, and ordinary families often relied on inexpensive local ingredients, turning simple foods into dishes that are now recognised around the world.
If it is your first visit to Rome, these are the foods worth trying.
Carbonara
Few dishes are more closely associated with Rome than Carbonara.
The traditional recipe contains only a few ingredients:
- pasta
- egg yolks
- Pecorino Romano cheese
- guanciale (cured pork cheek)
- black pepper
Despite its worldwide popularity, traditional Roman carbonara does not contain cream. The creamy texture comes from the eggs and cheese mixed together at the correct temperature.
One popular theory links the dish to American soldiers stationed in Italy after World War II, who introduced eggs and bacon that later influenced the recipe, although historians still debate its exact origins.
Cacio e Pepe
Perhaps the simplest Roman pasta dish of all.
Its name literally means "cheese and pepper."
Made with Pecorino Romano, black pepper, and pasta water, it demonstrates an important principle of Roman cooking: a few excellent ingredients can create something extraordinary.
The dish likely originated among shepherds who carried aged cheese and pepper because both lasted well during long journeys.
Amatriciana
One of Rome's most iconic pasta dishes, Amatriciana combines:
- guanciale
- tomato
- Pecorino Romano
- pasta
The recipe originally came from the nearby town of Amatrice before becoming firmly adopted into Roman cuisine.
Although it appears simple, Romans often debate where to find the city's best version.
Suppli
Rome's answer to a street-food snack.
A suppli is a fried rice ball filled with tomato rice and mozzarella. When opened, the melted cheese stretches between the two halves.
The nickname suppli al telefono ("telephone suppli") comes from this long string of cheese, which supposedly resembled old telephone wires.
They are commonly found in pizzerias and takeaway shops throughout the city.
Carciofi alla Romana
Artichokes have been part of Roman cooking for centuries.
Carciofi alla Romana are artichokes slowly cooked with olive oil, garlic, mint, and herbs until tender.
The dish is especially popular during spring, when Roman artichokes are in season.
Carciofi alla Giudia
One of Rome's most famous Jewish-Roman dishes.
Originating in the historic Jewish Ghetto, these artichokes are flattened and fried until crisp and golden.
The result is surprisingly crunchy and completely different from the softer Roman-style version.
The dish reflects the influence of Rome's Jewish community, one of the oldest in Europe.
Saltimbocca alla Romana
The name means "jump in the mouth."
This classic Roman dish consists of veal topped with prosciutto and sage before being cooked in wine and butter.
It has been served in Roman restaurants for generations and remains one of the city's most traditional meat dishes.
Trapizzino
A more modern Roman creation.
Invented in Rome in 2008, the trapizzino combines pizza dough with fillings inspired by traditional Roman recipes such as chicken cacciatore, meatballs, or oxtail stew.
It has become one of the city's most popular street-food options.
Pizza al Taglio
Unlike the round pizzas many visitors expect, Roman pizza al taglio is baked in large rectangular trays and sold by weight.
Popular toppings include:
- potato and rosemary
- mozzarella and tomato
- zucchini flowers
- mortadella
- seasonal vegetables
It is perfect for a quick lunch while exploring the city.
Gelato
Although found throughout Italy, enjoying a gelato while walking through Rome remains one of the city's simple pleasures.
Traditional flavours often include:
- pistachio
- hazelnut
- stracciatella
- lemon
- coffee
Look for gelaterias using natural ingredients rather than brightly coloured artificial displays.
Foods Many Visitors Miss
Some of Rome's most interesting dishes are less famous internationally:
Coda alla Vaccinara
A rich oxtail stew slowly cooked with tomatoes, vegetables, and herbs.
Trippa alla Romana
Roman-style tripe cooked in tomato sauce and topped with Pecorino cheese.
Puntarelle
A crunchy chicory salad traditionally served with anchovy dressing.
Porchetta
Slow-roasted pork seasoned with herbs and garlic, often served in sandwiches.
These dishes provide a deeper look into traditional Roman cooking beyond the famous pasta recipes.
What To Drink In Rome
Espresso
Romans usually drink coffee quickly while standing at the bar rather than sitting for long periods.
Cappuccino
Traditionally consumed in the morning rather than after lunch or dinner.
Local Wines
The Lazio region produces wines such as:
- Frascati
- Cesanese
- Bellone
Often served alongside traditional Roman dishes.
Aperitivo
Before dinner, many Romans meet friends for a drink and small snacks. Popular choices include:
- Aperol Spritz
- Campari Spritz
- Negroni
- local wine
Simple Ordering Tips
- Bread is usually not served with olive oil for dipping as it often is in some countries.
- Restaurant bills may include a coperto (cover charge).
- Tap water is safe to drink and many public fountains provide fresh drinking water.
- Lunch is often served from around 12:30-2:30pm, while dinner commonly begins after 7:30pm.
What To Skip On Your First Visit
Rome has excellent international restaurants, but for a first trip, focus on dishes that are truly Roman.
If you only try five things, make them:
- Carbonara
- Cacio e Pepe
- Amatriciana
- Suppli
- Carciofi alla Giudia
Together they tell the story of Rome's food culture better than almost any other meal.