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You’ll be eating in Rome if you’re visiting Rome. You won’t be disappointed by the delicious food in Rome, the capital of Italy.
You’ll be surprised to see that Rome is so popular with tourists that many restaurants offer “Italian” cuisine that’s not fresh, seasonal, or even Roman.
What is Roman food? These are the Roman and Lazio foods that you should try.
To truly experience the best food Rome offers, take our Rome food tour.
It is possible that it was invented in Tuscany or Rome. It doesn’t matter what, bruschetta is still a popular Roman dish. It’s a simple dish. The original recipe is from 15th century olive oil producers who toasted their bread on a fire to warm it in winter. They then used the fire to taste-test their olive oil. The recipe is the same today: Good bread, lightly rubbed with garlic (this isn’t garlic bread… it doesn’t exist in Italy). Topped with olive oil. Bruchetta al Pomodoro (with tomatoes) is one of the most loved varieties. It’s important to pronounce it correctly.
Pecorino, Lazio’s answer for parmigiano-reggiano is a sheep’s milk cheese (the name derives from pecora which means “sheep”) D.O.P.-protected Pecorino, which is hardy and salty and delicious, is a staple in many Roman pasta dishes and will often be served instead of parmigiano.
Porchetta is not just a dish from Umbria or Tuscany; it’s pork cut from a young, stuffed pig. It can be served as an antipasto or in a panino at noon.
Carciofi alla giudia
It is very popular to eat artichokes in Italy. There are two ways to cook artichokes in Rome. This method, which means “Jewish Artichokes,” comes from Rome’s ancient Jewish community. It involves crisping the artichokes. Our blog on how Jews created Roman food provides more information about the Jewish cuisine in Rome. If you are a fan of artichokes, there is also…
Carciofi alla romana
Artichokes here are slow-cooked to make them buttery and tender. These two types are great for anyone who doesn’t like artichokes. They are not the same as your artichokes at home.
Fiori di Zucca
These are called “zucchini flowers” and can be found in Roman cuisine in many different ways. Some pastas even include them. However, the most traditional and popular way to use them is as a fried side or antipasto. They will then be stuffed with mozzarella cheese and usually one or two anchovies before being deep-fried.
Fave al guanciale
Favo (broad) or fave beans are often featured on Roman menus. They should only be ordered when they are in season, which is usually the spring. They’re served as a side dish with guanciale or pork jowl in this popular contorno.
Another traditional antipasto or contorno from Rome that should be enjoyed (and eaten!) Only when it is in season, from November to February. These chicory green shoots can be used as a salad and are dressed with olive oil vinegar, anchovies, garlic, and other seasonings.
This is codfish. You can see it prepared in many different ways in Rome. It is usually served fried if you see it on the fritti list.
You can find pizza anywhere in Italy, but Roman pizza is the best. Roman pizza is not fluffy and thick. Instead, it’s paper thin and crisp. It’s always baked in a wood-oven.
Gnocchi alla romana
These soft and delicious dumplings are usually served on Thursdays. They are made from semolina, and come with a sauce.
This pasta is slightly thicker than spaghetti and has a meaning of “little holes”. It does have a tiny hole in its center. There are many pastas in Italy, but bucatini is the most popular. This will be made in-house by most trattorie that are worth their salt (“fatto a casa”) but make sure to ask. Fresh pasta is the best! This is often served with alla gricia or amatriciana (see below).
This is a thicker version and popular Roman pasta.
Pasta e ceci
Pasta with chickpeas This is a simple and delicious recipe that’s both easy to make and very tasty. It’s also very nutritious. This pasta is a great example of a legume that’s often called the meat for the poor. Serves grandmothers (or nonne) throughout Italy. It provides a healthy amount of carbohydrates and protein in a simple, affordable dish.
Pasta alla gricia
This is a very basic, but old Roman pasta. It’s just pasta (hopefully homemade!) With pecorino and black pepper and guanciale.
This pasta is literally “angry”, meaning it’s a spicy one. This pasta is made with tomatoes, minced garlic, and lots of peperoncino (red chili Peppers )…). It’s also known as “angry”.
Cacio e pepe
This is one of the “holy” Roman pastas. It is made with grated pecorino cheese and black pepper. It is simple but delicious. It’s like spicy macaroni with cheese.
This is the third and most famous Roman pasta. It’s made with guanciale sauce, tomato, red pepper, pecorino, and a bit of wine. The dish is named after Amatrice, a Lazio town believed to have invented it. While the sauce may contain a little garlic, most people don’t like onions.
Pasta alla carbonara
This is the second most loved pasta in Rome. The authentic Roman carbonara is made with diced guanciale and eggs.
Check out the fun video below to learn more about how Romans make carbonara. ).
Rigatoni con pajata
Pajata pasta. You might be asking what pajata is. It’s the intestine from an unweaned (read milk-fed) lamb, or calf. The intestines of these animals are removed and cleaned. However, the partially digested milk (called “chyme”) is still retained. It becomes thick and creamy when it is cooked. It is usually served in tubes with a red sauce and pasta. Although it sounds disgusting, we promise you that it’s delicious. This is one of Rome’s cucina povera recipes, which are dishes made from offal by people who can’t afford any other food.
Saltimbocca alla romana
Wrapped in prosciutto crudo, sage and then quickly fried. The name means “jump in-mouth” in Roman dialect. It is tender and delicious.
Coda alla vaccinara
Oxtail, another member the cucina povera family, is slow-cooked until it falls off of the bone. It’s usually served with a hearty tomato stew.
Involtini alla romana
Rolls of beef with vegetables and celery, served in a tomato-based sauce.
Tripe: This is the stomach lining. It’s often simmered with tomato sauce. It’s a little like eating pasta.
Crostata di ricotta
This is a classic Roman dessert that’s made with ricotta. It is sweet enough and usually finished with chocolate or a seasonal fruit (we love it when cherries can be found!). ).
Learn how to cook like a Roman! This video shows our fun pasta-making class in Rome with a professional chef!
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