Rome is unique in that you have so many foods here that are enjoyed solely within the city walls.
While it’s true that some favorites such as carbonara have made their way across all 20 regions and now are international favorites, there are plenty of other typical Roman foods that you probably haven’t heard of.
There are unique Roman pastas, pork and beef dishes, seasonal vegetables, and sweet breakfast treats.
Let’s take a look at some of Rome’s typical dishes that you should when you visit. If this list seems overwhelming, you may want to skip to my 10 Foods to Try on Your First Visit to Rome.
Eating in Italy Basics: If you are curious to know more about navigating dining in Italy, you may be interested in
How To Order Food In Italian
Tipping In Italy – When & How Much From A Local
What Is A Coperto? All About Italy’s Cover Charge
A Visitor’s Guide To Eating In Italy
How To Order Food In Italian
Italian Meal Structure
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Supplì
Where To Try It: Supplì Roma (Trastevere)
Roman supplì are crispy, golden rice balls stuffed with gooey mozzarella and sometimes ragù or other modern takes such as cacio e pepe, then coated in breadcrumbs and fried to perfection. With a crunchy exterior and a creamy risotto-like center, these are one of my favorite street food snacks to try in Rome.
Good To Know: Supplì are often served as antipasti or appetizers on menus at pizzerie in Rome.
Pizza Bianca con Mortadella
Where To Try It: Antico Forno Roscioli (Historic District)
Pizza bianca, a soft, olive oil-brushed flatbread similar to focaccia, is a staple Roman snack and one of the city’s most popular foods to try. One of the most beloved ways to enjoy it is by filling it with thinly sliced mortadella.
Trapizzino
Where To Try It: Trapizzino (several locations throughout Rome)
A relatively recent culinary innovation, trapizzino was introduced to the Roman food scene in 2009. This triangular pocket of pizza dough combines the best elements of a sandwich and a pizza crust, filled with hearty traditional Roman recipes such as coda alla vaccinara (oxtail stew) or pollo alla cacciatora (chicken cacciatore).
Pecorino Romano
Where To Try It: Markets in Rome
Pecorino Romano is Lazio’s take on Parmigiano Reggiano. This hard, salty cheese is made from sheep’s milk (pecora means sheep in Italian) and is a protected DOP product (meaning of the highest quality).
Renowned for its sharp flavor, Pecorino Romano is essential to traditional Roman pasta dishes like carbonara and cacio e pepe. When shopping at markets, get it vacuum packed and bring it home as a food souvenir to remember Rome by.
Porchetta
Where To Try It: Mordi e Vai (Box #15, Testaccio Market)
The porchetta that you will taste in Rome is from the nearby town of Ariccia. This succulent pork is deboned, seasoned with a blend of herbs like rosemary and fennel, and slow-roasted until tender with irresistibly crispy skin. Enjoy it sliced thin and tucked into a sandwich, or purchase it by weight for a picnic.
Checca
Where To Try It: At Roman trattorie during the summer
Checca is a fresh, uncooked Roman sauce ideal for hot summer days. It consists of chopped firm green tomatoes, parsley, basil, green olives, fennel seeds, salt, and pepper. This simple yet vibrant condiment is used to top pasta or rice.
Fiori di Zucca (Stuffed Zucchini Flowers)
Where To Try It: Taverna Trilussa (Trastevere)
Zucchini flowers are a true Roman delicacy. Stuffed with mozzarella and a touch of anchovy, then deep-fried to crispy perfection, these delicate flowers are a must-try appetizer in Rome.
Gnocchi alla Romana
Where To Try It: Felice a Testaccio
A beloved Roman specialty, gnocchi alla Romana is made from semolina flour, milk, and cheese. Unlike the potato-based gnocchi common in northern Italy, these dumplings are shaped into rounds, sprinkled with Pecorino Romano and baked until golden.
Good To Know: Traditionally gnocchi of any kind are enjoyed on Thursdays in Rome so look at the daily specials.
Pasta alla Gricia
Where To Try It: Osteria di Zi Umberto
A simple yet flavorful pasta dish, pasta alla gricia is often considered the predecessor to carbonara. It’s made with guanciale (cured pork jowl similar to bacon), Pecorino Romano cheese, and black pepper.
The secret lies in perfectly blending the rendered fat from the guanciale with the cheese and enough starchy pasta water to create a silky sauce that clings to each strand of pasta.
Rigatoni con la Pajata
Where To Try It: Checchino dal 1887
One of the more adventurous Roman dishes, rigatoni con la pajata is served with a sauce made from the intestines of unweaned lamb. The natural enzymes within the intestines create a creamy, flavorful sauce when cooked with tomatoes.
Pasta e Ceci
Where To Try It: Armando al Pantheon (Historic District)
Pasta e ceci is a comforting Roman dish that exemplifies the simplicity of la cucina povera. Made by simmering pasta and chickpeas together with anchovies, garlic, rosemary, and olive oil, the result is a thick, hearty dish perfect for chilly days.
Vegan Travelers: This dish, although seemingly vegan, may actually be made with anchovies or pancetta so double check before ordering.
Cacio e Pepe
Where To Try It: Trattoria Da Enzo al 29 (Trastevere)
Translating to “cheese and pepper,” cacio e pepe is the epitome of rustic Italian cuisine. Just three ingredients — Pecorino Romano, black pepper, and pasta (typically tonnarelli or long pasta) — come together to create a creamy, peppery sauce that clings perfectly to each strand of pasta.
Make It: Try making it with my recipe for cacio e pepe but be sure you are cooking the pasta correctly, that is, al dente.
Carbonara
Where To Try It: Roscioli Salumeria (Campo de’ Fiori)
Carbonara is perhaps the most iconic Roman pasta dish and an absolute must-try for visitors. This rich and velvety sauce is made by emulsifying Pecorino Romano cheese, black pepper, egg yolks, and crispy guanciale with starchy pasta water.
Amatriciana
Where To Try It: La Matriciana (Termini Station)
Amatriciana, originally from the town of Amatrice, is one of the “holy trinity” of Roman pasta dishes. This hearty pasta features a sauce made from guanciale, tomatoes, and a pinch of red pepper flakes, all finished with a generous dusting of Pecorino Romano.
Trippa alla Romana
Where To Try It: Trattoria Vecchia Roma (near the Colosseum)
Don’t be intimidated by tripe. Trippa alla Romana is surprisingly mild and delicious (and I think it is a great introduction to tripe if you have never tried it before). Cow’s stomach lining is slow-cooked in a rich tomato sauce with mint and topped generously with Pecorino Romano.
Saltimbocca alla Romana
Where To Try It: Osteria di Zi Umberto (Trastevere)
Saltimbocca, meaning “jump in the mouth,” is a classic Roman dish made from tender veal cutlets wrapped in prosciutto crudo and fragrant sage leaves, then pan-fried until golden. The result is a succulent, savory dish that practically melts in your mouth.
Involtini alla Romana
Where To Try It: Cul de Sac (Historic District)
Involtini alla Romana are flavorful beef rolls stuffed with carrots and celery, then braised in a rich tomato sauce until tender. This rustic, hearty dish showcases the Roman tradition of transforming simple ingredients into an extraordinary meal. The sauce is perfect for mopping up with crusty bread.
Polpette Romane (Roman Meatballs)
Where To Try It: Il Tonnarello
Unlike the American-style spaghetti and meatballs, polpette romane are served without pasta and instead, simmered in tomato sauce. These juicy meatballs are made with a blend of beef and pork, seasoned with garlic, parsley, and Pecorino Romano. They’re a comforting and satisfying dish that embodies Roman home cooking.
Coda alla Vaccinara (Ox-Tail Stew)
Where To Try It: Osteria Nuvolari (near Vatican City)
Coda alla vaccinara is oxtail stew made by slow-braising with tomatoes, red wine, onions, celery, and sometimes raisins and pine nuts until the meat becomes fall-off-the-bone tender.
Rich and flavorful, this dish is best enjoyed with a crusty piece of bread for soaking up every last drop of sauce.
Cicoria Ripassata
Where To Try It: Romanè (near Vatican City)
Chicory, a bitter leafy green from the dandelion family, is boiled and then sautéed with garlic, chili flakes, and olive oil. For a lighter version, try cicoria all’agro, which is simply boiled and dressed with lemon juice and olive oil.
Puntarelle con Acciughe
Where To Try It: Trattoria da Augusto (Trastevere)
Puntarelle is a beloved winter salad made from the curly shoots of Catalonian chicory dressed in a bright anchovy and lemon vinaigrette. This refreshing dish is a staple on Roman tables during the winter and early spring and one of my personal favorites.
Carciofi alla Romana (Roman-Style Artichokes)
Where To Try It: La Matriciana (near Termini Station)
If you visit Rome in the spring, carciofi or artichokes should be at the top of your must-try list. Carciofi alla romana involves splitting the artichokes open and filling them with a mixture of mint, garlic, and parsley. They’re then gently steamed in olive oil, white wine, and water until tender.
Carciofi alla Giudia (Jewish-Style Artichokes)
Where To Try It: Al Pompiere or any restaurant in the Jewish Quarter
A signature dish of Rome’s Jewish Ghetto, carciofi alla giudia are artichokes flattened into a flower-like shape and deep-fried until crispy.The leaves become delightfully crunchy, while the heart remains tender and flavorful.
Vignarola (Spring Vegetable Stew)
Where To Try It: Trattoria Da Cesare al Casaletto
Vignarola is a vibrant Roman vegetable stew that celebrates the bounty of spring. Made with fresh artichokes, broad beans and peas simmered in white wine and lemon juice, it captures the very best of the end of winter and the beginning of spring produce.
Crostata di Ricotta (Ricotta Cheesecake)
Where To Try It: Pasticceria Boccione (Jewish Quarter)
Crostata di ricotta is a classic Roman dessert is a type of ricotta cheesecake. Often enhanced with seasonal fruits or chocolate, it’s a must-try dessert while visiting Rome. Pick it up as a snack in bakeries in Rome for on-the-go treats.
Maritozzi (Whipped Cream Buns)
Where To Try It: Pasticceria Regoli (Esquilino)
Maritozzi are soft yeasted buns filled to the brim with fresh whipped cream. Traditionally enjoyed for breakfast with a coffee, they are a beloved treat that you can pick up as a snack at bakeries across the city.
Tip: Most all bars make maritozzi but when it comes to this typical Roman food, quality does make a difference. Read all about my favorite places in Where to Find the Best Maritozzi in Rome.
Pizza alla Pala
Where To Try It: Panificio Bonci or Pizzarium (near Vatican City)
Pizza alla pala is a Roman specialty defined by how it’s cooked and its shape. Baked on a stone slab and shaped into a large rectangular oval, this pizza has a light, airy crust with a satisfying crunch.
Sold by weight, it’s perfect for sampling different toppings and innovative combinations (fig and prosciutto, anyone?). Grab a few slices and enjoy them on the go while exploring the city.
Pinsa Romana
Where To Try It: La Pratolina (Prati)
Pinsa is a unique variation of pizza with a cloud-like texture and crispy crust. Its dough, made with a blend of flours and high hydration, is left to ferment for a long time, creating a light and easily digestible base. Shaped into a long oval, pinsa is often topped with creative and seasonal ingredients.
Pizza Tonda (Scrocchiarella)
Where To Try It: Alle Carrette (Monti) or my favorite pizzerie in Rome
Pizza tonda, known as scrocchiarella for its crunchy texture, has a paper-thin crust that’s rolled out with a rolling pin rather than stretched by hand.
Visiting Rome? Don’t Miss
Roman Pasta Dishes + Where to Eat Them
Best Pizza in Rome
Best Gelato in Rome
Rome’s Best Desserts
Where to Eat Carbonara in Rome
Where to Get Coffee in Rome
Aperitivo in Rome
Roman Wine Bars
Where to Eat & Drink in Trastevere
Where to Eat Near the Colosseum
Where to Eat Near the Vatican
Where to Eat Near the Termini Train Station
Where to Eat in the Jewish Quarter
Where to Eat in the Historic Center
Rome Street Food to Try
Where to Get Breakfast in Rome
Bakeries in Rome
Where to Eat Maritozzi in Rome
Where to Eat Pinsa Romana
Where Locals Eat in Rome
Typical Roman Foods
Foods to Try on Your First Visit to Rome
Where to Eat with Kids in Rome
Eating Gluten-Free in Rome
Eating in Rome While Pregnant
Eating Vegan in Rome
My Favorite Gelaterie for Dairy-Free Gelato in Rome
A Roman Picnic
Food Markets in Rome
After-Dinner Drinks in Rome
Food Souvenirs from Rome
Traditional Food of Lazio
