The Best Food to Eat in Rome

If you’re traveling to Rome… then you’ll be eating in Rome! And there’s lots of great food in Rome, so that’s a good thing.

While you’re here, though, you’ll notice that Rome has so many visitors, not all of its restaurants are truly “Roman.” Many cater to tourists, serving up “Italian” food like spaghetti bolognese that aren’t Roman at all… and that, sadly, are often microwaved to boot!

So what is Roman food? Here, the foods of Rome and the Lazio region that you just have to order. Print this out and take it with you to Rome to make sure you don’t miss out! (And to experience the best food Rome has to offer, don’t miss our Rome food tour!).

Bruschetta al pomodoro, a popular antipasto in Rome

Bruschetta. Perhaps it was first invented in Tuscany, perhaps in Rome. Either way, bruschetta today is a staple on the menu of most Roman restaurants. A very simple dish, it’s said that it came about when 15th-century olive oil makers would toast their bread over a fire that they used to keep warm in the winter, then would taste-test their own olive oil on it. Today, the recipe is pretty much the same: A good bread, rubbed with only a bit of garlic (this is not garlic bread… which doesn’t exist in Italy!), and topped with olive oil. One of the most popular varieties, of course, is bruschetta al pomodoro (with tomatoes). Just make sure you pronounce it correctly: “broo-SKETT-ah,” not “broo-shet-ah!”

Pecorino romano. Lazio’s answer to parmigiano-reggiano, pecorino is a cheese made from sheep’s milk (the name comes from pecora, meaning “sheep”). Hard, salty, and delicious, D.O.P.-protected pecorino is the staple of many Roman pasta dishes, and what you’ll often be offered instead of parmigiano.

One of our favorite Roman foods

Porchetta, here served as an antipasto in Rome

Porchetta. Not just a food of Umbria and Tuscany, porchetta is also served in Rome; it’s the pork carved from a stuffed, herbed young pig. It’s served either in a panino at lunchtime or as an antipasto option at dinner.

Carciofi alla romana, a food of Rome

When in Rome, you have to try carciofi alla romana

Carciofi alla giudia. Artichokes are popular in Italy. In Rome, there are two classic ways to cook them. This way, meaning “Jewish artichokes,” is a recipe from Rome’s ancient Jewish community; it involves frying artichokes to a delicious crisp. Then there’s…

Carciofi alla romana. Here, artichokes are slow-cooked so they’re buttery and tender. Even if you don’t like artichokes, try one of these two types. We promise they’re not like the artichokes back home.

(Don’t miss our video on Roman artichokes, below!).

One way to try fiori di zucca? On a pizza!

Fiori di zucca. These are “zucchini flowers,” and they show up in Roman cuisine in all different ways; some pastas will even incorporate them. The most popular (and traditional) way, though, is on the fritti menu as a fried antipasto or a side. That’s when they’ll be stuffed with mozzarella cheese, usually an anchovy or two, and deep-fried.

Fave al guanciale. You’ll see fave, or fava (broad) beans, often on Roman menus. Only order them when they’re in season—the spring. In this popular contorno (side dish), they’re served with guanciale, or pork jowl.

Puntarelle. Another typical Roman contorno or antipasto that should be served (and eaten!) only when it’s in season: from November through February. These crunchy green chicory shoots are served as a salad, dressed with olive oil, vinegar, anchovies and garlic.

Baccalà. A codfish, you see this prepared many ways in Rome. If you see it on the fritti menu, then the fish is served up fried—as a popular antipasto or a contorno with some pizza.

Fried foods of Rome, including baccala and fiori di zucca

Some of Rome’s best fritti, including baccalà (left) and fiori di zucca (right)

Pizza. Of course, you can get pizza Italy-wide—but Roman pizza is among the best. Don’t expect thick, fluffy pizza here; instead, Roman pizza is thin, crisp, and always baked in a wood oven.

Gnocchi alla romana. Usually served on Thursdays, these soft, tasty dumplings are made of semolina and served in sauce.

Bucatini. Meaning “little hole,” this is a long pasta, slightly thicker than spaghetti. And yes, it’s got a (tiny) hole in the center. You can find dozens of varieties of pasta around Italy, but bucatini is most closely associated with Rome. Most trattorie worth their salt will make this themselves, in-house (“fatto a casa”), but always ask to be sure. There’s nothing like fresh pasta! You often see this served with amatriciana or alla gricia (see below).

Tonnarelli. A thicker version of spaghetti, and another popular Roman pasta.

Pasta e ceci. Pasta with chickpeas. A very old, simple, and delicious recipe!

One of the most classic Roman pasta dishes

Pasta alla gricia—delicious!

Pasta alla gricia. A very simple, and old, Roman pasta: It’s simply pasta (hopefully handmade!) with pecorino, black pepper, and guanciale (not really “bacon” and not pancetta, but pork jowl).

Pasta arrabbiata. Literally “angry” pasta, this is one for the spice-lovers. It’s a pasta with a sauce of tomatoes, chopped garlic and a lot of peperoncino (red chili peppers)… hence the “angry”!

Cacio e pepe. One of the “holy” Roman pastas, this is a pasta served with grated pecorino cheese, black pepper, and is mixed with some of it’s own boiling water. It’s simple, but surprisingly delicious. Think of it as a spicy macaroni and cheese! (Want to make it at home? Two of our favorite Romans show you how, below!).

A great food of Rome

Pasta alla carbonara—creamy, but without any cream!

Pasta all’amatriciana. The third classic Roman pasta (of three), this is pasta in a sauce of guanciale, tomato, a little red pepper, a bit of wine, and pecorino. It’s named after Amatrice, the Lazio town that’s said to have come up with the dish. And while the sauce might have a bit of garlic, most frown on there being any onions.

Pasta alla carbonara. The second of Rome’s most popular pastas, this is not as it’s made back home: Although the sauce is creamy, there’s no cream in it at all! Instead, the proper Roman carbonara is made of diced guanciale, eggs, and either parmesan or pecorino… and that’s it.

(Check out our fun video below to find out more about how the Romans make carbonara!).

Rigatoni con pajata. A pasta with pajata. What’s pajata, you say? Well, it’s the intestine of an unweaned (read: milk-fed) lamb or calf. Those intestines are cleaned and skinned, of course, but that partially-digested milk, called “chyme,” is left inside. When it’s cooked, it becomes thick and creamy. It’s usually served in small tubes with a red sauce in pasta. And while all of that might sound disgusting, believe us: It’s delicious. This, by the way, is one of Rome’s many cucina povera dishes, food created from offal by people who couldn’t afford anything else.

One of the best foods of Rome, Italy

Saltimbocca… doesn’t it look like it wants to “jump in your mouth”?

Saltimbocca alla romana. Veal wrapped in prosciutto crudo and sage, then rapidly fried. So tender and flavorful, the name literally means “jump-in-mouth” in the Roman dialect.

Coda alla vaccinara. Oxtail, another member of the cucina povera clan, slow-cooked until it falls off the bone and usually served in a hearty tomato stew.

Involtini alla romana. Rolls of beef stuffed with carrots and celery and served in a tomato sauce.

Trippa. Tripe: Yes, that’s stomach lining, often served simmered and finished with a tomato sauce. The texture is a bit like pasta, and if nobody tells you what you’re eating, you might not even know!

Trippa—also known as tripe. A Roman specialty!

Crostata di ricotta. A classic Roman dessert, this is a cheesecake made with ricotta. It’s just sweet enough, and often finished with chocolate or a fruit of the season (we love it when cherries are available!).

Want to learn to cook like a real Roman? Check out this video of our fun pasta-making class with a chef in Rome!

You might also like:

Is Prosciutto Crudo Raw? Italian Food Facts

Where to Find the Best Gelato in Italy

Six Tips to Know Before You Go to Venice

, , ,

13 Responses to The Best Food to Eat in Rome

  1. Liz September 21, 2011 at 2:01 am #

    I loved all the food in Rome, everything is so fresh :-) We had the Pasta alla carbonara when we were there and it was delish.

  2. eggnostriva January 5, 2012 at 1:47 am #

    Romans, and most italians prefer dried pasta, even if they make it themselves. if you are buying dried pasta, look for the cheaper brands. The more expensive stuff is pressed through stainless steel dies, which makes the surface of the pasta smooth. This means the sauce will noit stick to the pasta. If you check out cheaper pasta. It tends to come from smaller makers, with older bronze dies in their machines. This makes the pasta rougher, so the sauce sticks.

  3. Kerri March 13, 2012 at 2:00 pm #

    A bad idea to read this post just before lunchtime! I am yet to travel to Rome but the more I read, the more I want to go…. especially for the food, yum! :-)

  4. Capodanno a Roma October 18, 2012 at 5:03 am #

    Delicious foods there! I can’t help visiting Rome and taste these foods. Oh, I am so hungry now!

  5. Balfie April 17, 2013 at 8:22 pm #

    Hi, this is a great post. We just got back from Rome, the food was amazing, only one disapointing meal the whole time we were there. :-)
    I dont know if you can help, they have bottles of olive oil and what we thought was balsamic vinegar on the tables. However now we are home we realise it cant have been balsamic vinegar. Would you know what the condiment is? I am having trouble finding out looking online, and it was such a simple tasty dressing to add would love to use it now we are back home. Hope you can help.

    • Walks of Italy May 1, 2013 at 8:07 pm #

      Hi Balfie,
      Hmm! Was it a dark liquid? If so, it probably *was* balsamic vinegar; it’s just that it tends to be different (and actually the real deal) in Italy, while in the US it’s often the watered-down version! Check out this blog post we wrote on balsamic vinegar to see if that does, indeed, fit. If not… we’re as stumped as you are! :-) Let us know if we can help with anything else!

  6. jye May 28, 2013 at 2:30 am #

    food from italy is so nice i 3> it


  1. The Best New Year’s Traditions in Italy - December 26, 2011

    [...] The Best Food to Eat in Rome [...]

  2. Información de interés antes de viajar a la región de Lazio | eViajando - February 27, 2012

    [...] The Walks of Italy [...]

  3. But, is the Food Good in Rome? » My Lens Abroad - February 18, 2013

    [...] the layers of a city rich in history, culture and cuisine.  For food tips, check out a listing on Walks of Italy, or places from Elizabeth Minchilli and Katie Parla.  You can check out hard to find burgers and [...]

  4. How to Read An Italian Menu - October 14, 2013

    […] or alla carbonara (pork jowl, pecorino or parmigiano, and egg) (don’t miss our post on the best food to eat in Rome); and in Emilia-Romagna, ragù alla bolognese (ground meat and tomato) (here are more specialties […]

  5. 11 Incredible Restaurants In Rome, Italy | Wakanow Blog - March 6, 2014

    […] The Best Food to Eat in Rome […]

Leave a Reply