You might be surprised to learn that some of the foods Americans think of as classic Italian dishes are not actually served in Italy. (We’re looking at you, spaghetti and meatballs.) Italian cuisine is very regional, so dishes like ragu bolognese and pesto rarely appear on menus in Rome. Instead, the foods Rome is best known for tend to come from the cucina povera (literally meaning “poor kitchen”) tradition. They’re often simple dishes, made using only a few ingredients. Here are 15 must-try foods to look for on your next trip to Rome.
1. Maritozzo
A traditional maritozzo is filled with whipped cream, but some chefs add savory fillings for a fresh take on the Roman classic.
Photo by Cansu Ogurlu/Shutterstock
Italians typically start the day with something sweet. A classic breakfast order is a cappuccino and cornetto (like a richer croissant), but if you want to try Rome’s iconic pastry, order a maritozzo. Traditionally a soft, split bun filled with whipped cream, the recipe is one that chefs like to play with, sometimes stuffing the buns with savory fillings.
Where to try it
Pasticceria Regoli is the best old-school bakery to go to for the traditional version, but Roscioli Caffè sells them too. The pastry chefs at some of our favorite Roman hotels, including Hotel de Russie and Donna Camilla Savelli, also make them, so keep an eye open for the buns on the breakfast buffet.
2. Pizza bianca
Hit up Antico Forno Roscioli for some of the best pizza bianca in town.
Photo by Laura Itzkowitz
Roman pizza bianca resembles focaccia, but it’s a bit thinner. Any bakery worth its salt makes it. You can buy a piece and eat it plain, but Romans love to slice it in half and fill it with mortadella. If you hear Romans asking for pizza e mortazza, that’s what they’re ordering. Join them and you might just find your new favorite sandwich. Also try pizza rossa, made with the same dough but slicked with a thin layer of tomato sauce.
Where to try it
Antico Forno Roscioli makes some of the best pizza bianca in the city, and you can have it stuffed with mortadella right there. Some Romans swear by the Forno Campo de’ Fiori, another traditional bakery in the area.
3. Supplì
Sometimes called supplì al teléfono, these fried rice balls are typically eaten as an appetizer at pizzerias, but you can also get one as a snack at a friggitoria. The classic supplì are made with rice cooked in tomato sauce with a crispy breadcrumb crust and gooey mozzarella in the center, but lots of places make versions inspired by other pasta sauces.
Where to try it
The aptly named Supplì in Trastevere is a classic hole-in-the-wall spot where you can get supplì and slices of pizza to go. Supplizio, a small eatery by renowned chef Arcangelo Dandini, makes a variety of supplì, as well as other fritti like potato croquettes and mozzarella in carrozza (fried mozzarella).
4. Fiori di zucca
Another fried appetizer often found at pizzerias and trattorias, fiori di zucca are zucchini blossoms that have been stuffed with mozzarella and anchovies, then lightly battered and fried. You’ll find them when zucchini is in season, during spring and summer.
Where to try it
Try the traditional version at Checco Er Carettiere in Trastevere or a deconstructed version at Pianostrada.
5. Artichokes
The word for artichoke in Italian is carciofi.
Photo by Laura Itzkowitz
In winter and early spring, when artichokes are in season, they appear on menus all over the city. They’re prepared in two main ways. Carciofi alla romana are first cleaned to remove the hard outer leaves, then stuffed with garlic and mentuccia (a local variety of wild mint), and braised in olive oil and water until they become soft. Carciofi alla giudia originated in Rome’s Jewish quarter. They’re fried twice, so the leaves become crisp and the heart becomes soft and tender.
Where to try it
Ba’Ghetto in the Jewish quarter serves artichokes prepared in both styles. So does Frezza, a modern Roman trattoria owned by actor and director Claudio Amendola near Piazza Augusto Imperatore.
6. Cacio e pepe
The cacio e pepe at De Enzo al 29 uses fresh tonnarelli.
Photo by Laura Itzkowitz
Rome’s quartet of renowned pasta dishes—cacio e pepe, carbonara, amatriciana, and gricia—share one defining ingredient: pecorino. A salty aged sheep’s milk cheese, pecorino romano is the star of cacio e pepe. Combined with freshly cracked black pepper and a bit of pasta cooking water, the pecorino emulsifies into a rich, creamy sauce.
Where to try it
Da Enzo al 29 in Trastevere makes a dependably excellent version of the dish with fresh tonnarelli. Trattoria Da Danilo near Piazza Vittorio tosses its cacio e pepe tableside in a giant wheel of cheese.
7. Carbonara
Every Roman has their favorite place to visit for carbonara.
Photo by Laura Itzkowitz
One of the most iconic foods in Rome, carbonara is pasta (usually spaghetti or rigatoni) tossed with crispy guanciale (pork cheek), pecorino romano, black pepper, and raw egg—nothing more, nothing less. The trick is to add the beaten egg at the end, so it doesn’t scramble but instead coats the warm pasta and helps all the ingredients adhere.
Where to try it
Salumeria Roscioli—a restaurant with a deli counter up front and tables in the back—is famous for its carbonara and rightfully so. Every Roman has their favorite place, though. Some swear by Pommidoro dal 1890 in San Lorenzo, where writer and filmmaker Pier Paolo Pasolini ate his last meal. Others prefer the version by chef Sarah Cicolini at SantoPalato.
8. Amatriciana
Take a carbonara, remove the eggs, add tomato sauce, and you’ve got amatriciana. It’s usually served with bucatini or rigatoni, which soak up the delicious sauce and crisp guanciale. The recipe hails from the little town of Amatrice a few hours from Rome.
Where to try it
La Matriciana dal 1870, across the street from the Opera House, claims to have introduced this dish to Rome, and it’s still one of the best places to try it. Frezza makes an extra saucy version; sop up the sauce with some bread.
Related: Where to Eat in Rome if You Only Have 24 Hours
9. Gricia
Sometimes called a white amatriciana, gricia has all the same ingredients minus the tomato sauce. Try it when you want a lighter version of carbonara. It’s essentially cacio e pepe with some guanciale tossed in.
Where to try it
At La Taverna dei Fori Imperiali in Monti, you can try the traditional version or its take on la gricia with seasonal fruit such as pears or figs. Piccolo Arancio, on a narrow side street near the Trevi Fountain, makes an excellent gricia and other Roman classics too.
10. Abbacchio a scottadito
Abbacchio a scottadito comes with vegetables at Piatto Romano.
Photo by Laura Itzkowitz
A main course available at trattorias all over the city, this dish is simply grilled lamb chops seasoned with a bit of rosemary, salt, and pepper. Abbacchio is the word for lamb in Roman dialect and scottadito means “burn your fingers.” You can eat this dish with a knife and fork, but don’t be surprised to see Romans picking it up with their hands—while trying to, yes, not burn their fingers.
Where to try it
Piatto Romano in Testaccio does this dish well and offers an unusually vast selection of vegetable side dishes to pair with it.
11. Saltimbocca
The word saltimbocca means “jump in your mouth”—that’s how flavorful this classic secondo (second course) is. Thinly sliced veal cutlets are layered with prosciutto and sage, lightly floured, and sautéed in butter and white wine.
Where to try it
Armando al Pantheon has been family-run since 1961 and still keeps traditional Roman recipes like this one alive. At Da Mariolino near the Spanish Steps, the chef has updated the recipe, serving a version made with slightly thicker medallions of veal coated in a butter-sage sauce and topped with a crunchy prosciutto crumble.
12. Coda alla vaccinara
Oxtail stew that’s been simmered in tomato sauce for at least four hours, this dish is a good introduction to Rome’s quinto quarto tradition of eating offal. These dishes were mainly born of necessity, as the butchers at the slaughterhouse in Testaccio were sometimes paid with the cuts of meat that they couldn’t sell.
Where to try it
Checchino dal 1887 is right across the street from the (now defunct) slaughterhouse and still serves classic quinto quarto dishes. At Michelin-starred Ristorante All’Oro, chef Riccardo Di Giacinto makes a playful version of coda alla vaccinara in the guise of a Ferrero Rocher chocolate.
Photo by Ron Dollete/Flickr
13. Porchetta
Pork roast that’s been deboned, seasoned with garlic, rosemary, and sometimes other herbs, then slowly cooked with the skin on, porchetta hails from the town of Ariccia in the Castelli Romani, a collection of hill towns southeast of Rome. You can eat it on its own, thinly sliced, or have it on a sandwich.
Where to try it
Er Buchetto, a hole-in-the-wall sandwich shop near Termini Station, has been serving porchetta sandwiches for more than a century. You’ll also find it at La Norcineria di Iacozzilli in Trastevere, a historic deli known for a variety of pork-based products.
14. Puntarelle
If you’re in Rome during the winter months, puntarelle is a seasonal delight.
Photo by Laura Itzkowitz
Commonly served as an appetizer or a side dish, puntarelle are crunchy chicory shoots that taste a tad bitter. Available between November and April, they’re usually dressed with anchovies, garlic, and olive oil.
Where to try it
You can find puntarelle at trattorias around the city, including many of the ones mentioned above. To see how Romans prepare the chicory shoots using a special tool, stop by the Mercato di Campo di Fiori or the Mercato di Testaccio in the morning.
15. Crostata di ricotta e visciole
Dessert menus in Rome generally include Italian classics like tiramisu, which originated in Treviso. For a local dolce, seek out this treat invented in the Jewish Ghetto. It’s essentially a pie made with shortcrust filled with ricotta and cherry jam.
Where to try it
Occasionally you’ll find this dessert on menus at restaurants, such as Il Bocconcino near the Colosseum, but your best bet is to line up for a slice at Boccione, an old-school bakery in the Jewish Ghetto.
This article was originally published in 2023 and most recently updated on November 20, 2025, with current information.
