If I had to pick just one city to eat in for the rest of my life, Rome would win, hands down. I’ve been back plenty of times, and every trip is an excuse to eat my way through the city.
Roman food is nothing like what you’ll find in Venice, Florence, or Sicily. The dishes here are bold, simple, and packed with flavor.
When you’re picking a restaurant, steer clear of those with plastic tourist menus or waiters trying to wave you in. Do your research or follow the Romans.
Today, the Romans love to make reservations for dinner.
So you should as well to get the best eats! I usually use The Fork when in Europe.
There’s no way to try everything in one visit. But I’ve found that a food tour is a great way to sample a little bit of everything.
I’ve done three—Trastevere, the Jewish Ghetto, and Testaccio—all excellent. If you’d rather get hands-on, a cooking class is another great way to dive into Rome’s culinary scene.
Best Things To Eat In Rome
Pasta Carbonara
There are four classic Roman pasta dishes to try. Carbonara may be the most famous. It’s actually a WWII-era creation.
The classic version is made with guanciale (pork jowl), black pepper, egg, and cheese—usually pecorino romano, parmigiano-reggiano, or a mix of both.
The result is a creamy, flavorful dish without a drop of actual cream.
Outside of Rome, especially in other parts of Italy, restaurants often add cream. But the original version is so much better.
Pasta Amatriciana
Amatriciana is the Roman pasta that will probably look the most familiar to first-time visitors. It’s the only one of Rome’s four classic pastas with a red, tomato-based sauce.
The ingredients are simple but bold: tomatoes, pecorino romano, guanciale, and sometimes onion. The guanciale gives it a rich, slightly smoky flavor, while the cheese adds a sharp, salty kick.
Some versions include a touch of chili, making it a bit spicier than the other Roman pastas.
It’s a dish with deep roots, originally from the town of Amatrice but now a staple in Roman trattorias. It’s served with bucatini or rigatoni, and is one of the best comfort foods you’ll find in the city.
Pasta Gricia
A close cousin to carbonara is gricia. It’s a Roman pasta with ancient origins, invented around 400 AD. Many think it was a meal eaten by shepherds.
It has the same black pepper, guanciale, and pecorino romano but without the egg. Fewer ingredients, just as much flavor.
Some variations add chili pepper, garlic, or herbs.
Pasta Cacio e Pepe
Cacio e pepe is one of Rome’s simplest and most beloved pasta dishes. The name literally means “cheese and pepper,”which are the main ingredients along with pasta and a bit of pasta water.
The dish is made by tossing tonnarelli or spaghetti with pecorino romano cheese and black pepper, creating a creamy sauce.
No butter, cream, or oil is used. The magic happens when the starchy pasta water emulsifies the cheese, coating every strand in a rich, peppery sauce.
It’s a no-frills dish that relies entirely on technique and high-quality ingredients. When done right, it’s incredibly flavorful despite having just a few components.
You’ll find cacio e pepe on almost every traditional Roman trattoria menu, and it’s a must-try if you’re in the city.
Saltimbocca
Veal, prosciutto, and sage come together in saltimbocca, one of Rome’s most traditional dishes. The name means “jumps in the mouth,” a nod to how flavorful and tender it is.
Thin slices of veal are layered with prosciutto and fresh sage, then lightly pan-fried in butter and white wine. The result is a dish that’s both rich and delicate, with the salty prosciutto balancing the mild, buttery veal.
Some versions are rolled. Others are served flat. But the flavors are always unmistakably Roman.
Saltimbocca isn’t always at the top of visitors’ must-try lists, but it’s a staple in many traditional trattorias. If you’re looking to go beyond pasta and try a classic Roman second course, this is a great one to order.
Coda alla Vaccinara
Oxtail stew is another one of Rome’s heartiest and most traditional dishes. It’s slow-cooked until the meat is fall-off-the-bone tender.
Known as coda alla vaccinara, it started as a working-class meal in the city’s old slaughterhouse district, Testaccio. The butchers would use leftover cuts to create rich, flavorful dishes.
The stew is made by braising oxtail in tomatoes, celery, and a mix of other vegetables. That might include carrots, onions, and garlic, depending on the recipe.
Some versions add a splash of red wine. Others include cinnamon or cocoa powder for a subtle sweetness that balances the dish’s deep, savory flavors.
You’ll find this dish on the menu at many traditional Roman trattorias, especially in Testaccio, where it has been served for generations. It’s a perfect for anyone looking to try an old-school Roman specialty.
Trapizzino
Trapizzino may be a newcomer to Rome’s food scene. But it’s quickly become one of the city’s most popular street foods.
Invented in 2008 by Roman pizza maker Stefano Callegari, it’s a clever mash-up of pizza and a sandwich, designed to be eaten on the go.
Made from thick, fluffy pizza dough, trapizzini are cut into triangular pockets and stuffed with classic Italian fillings.
Traditional options include chicken cacciatore, Roman-style tripe, meatballs in tomato sauce, and eggplant parmigiana. But you’ll also find seasonal and creative variations. The bread is slightly crispy on the outside, soft inside, and perfect for soaking up all the rich flavors.
It’s easy to find trapizzini in Rome, especially at the original Trapizzino locations in Testaccio and Trastevere.
>>> Click here to book a street food tour
Porchetta
Porchetta is a slow-roasted, boneless pork roast packed with flavor.
It’s stuffed with liver, fennel, garlic, and a mix of spices. It’s cooked for at least eight hours until the skin is crispy and the meat is melt-in-your-mouth tender.
This dish is a Roman favorite. And while it can be served on its own, it’s most often enjoyed in a sandwich. Slices of porchetta are piled onto fresh, crusty bread.
It’s a must-try if you’re looking for something hearty and traditional. You’ll find porchetta at markets, food stalls, and sandwich shops all over Rome, especially in the city’s more casual spots.
Abbacchio alla Scottadito
This classic Roman dish consists of young lamb (abbacchio) chops, grilled until crispy and served hot.
So hot, in fact, that the name scottadito literally means “burns your fingers.”
Traditionally seasoned with olive oil, salt, pepper, and sometimes rosemary, these lamb chops are meant to be eaten with your hands, straight off the grill.
It’s a staple of Roman cuisine, especially around Easter.
Roman Pizza
While I think Naples has the best pizza in Italy, you can also get amazing pizza in Rome.
Roman pizza is nothing like the soft, chewy Neapolitan pizza from Naples. Instead, it has its own distinct styles, each with a unique twist.
One of the most popular is pizza al taglio, or pizza by the slice. It’s baked in large rectangular trays, then cut into pieces and sold by weight.
You choose how much you want, and the vendor slices it to order. This style was invented in Rome, though you’ll find it in takeaway shops across Italy.
The crust is light, crispy, and airy. Toppings range from simple tomato and mozzarella to potatoes, prosciutto, and even zucchini flowers.
Then there’s pizza tonda, Rome’s sit-down version of pizza. It has an ultra-thin, almost cracker-like crust, stretched out to the edges of the plate and baked until crisp.
Unlike the soft, charred edges of Neapolitan pizza, Roman-style pizza is all about crunch.
Suppli
Supplì are one of Rome’s most popular street snacks, a crispy, golden bite of comfort food. They look like Sicilian arancini, but they have their own distinct Roman twist.
These deep-fried rice balls are made with risotto-style rice cooked in tomato sauce. Gooey melted mozzarella is the most common filling. Once shaped, they’re dipped in egg, rolled in breadcrumbs, and fried until perfectly crispy on the outside.
Biting into a fresh supplì reveals its best feature: the cheese pull. In fact, the classic version is called supplì al telefono because when you break one open, the stringy mozzarella inside looks like an old-fashioned telephone cord.
You’ll find supplì in pizzerias, street food stalls, and casual Roman eateries, often served alongside pizza al taglio. They’re cheap, delicious, and an essential snack when eating your way through Rome.
Artichokes
I cannot resist artichokes! And they are a staple of Roman cuisine, especially in winter and early spring when they’re in season.
If you’re in Rome during this time, you’ll find them everywhere, from markets to trattorias, prepared in two distinct styles.
At first glance, Roman-style artichokes (carciofi alla romana) and Jewish-style artichokes (carciofi alla giudia) might look similar. But they’re completely different.
Jewish-style artichokes are fried whole until the outer leaves turn golden and crispy, almost like potato chips. The inside stays soft, creating the perfect contrast in texture.
This dish dates back centuries and comes from Rome’s Jewish Ghetto, where it remains a signature specialty.
Roman-style artichokes, on the other hand, are braised in a mix of olive oil, water, garlic, and fresh herbs. They’re stuffed with parsley and mint, then slowly cooked until tender.
Unlike the crispy Jewish-style version, these are soft and flavorful, soaking up every bit of the seasoned broth.
Both styles are delicious. If you’re in Rome during artichoke season, trying both is a must.
Cornetti
Cornetti are Italy’s answer to the croissant. But they have their own distinct flavor and texture.
The classic French croissant is flaky and buttery. Conversely, a cornetto is slightly softer, sweeter, and less buttery, with a delicate chewiness that makes it perfect for dipping into a cappuccino.
This pastry is the go-to Italian breakfast at coffee bars across the country. It’s usually eaten standing at the counter, paired with an espresso or cappuccino.
Cornetti come in several varieties. Some are plain (cornetto semplice), while others are filled with Nutella (often just called chocolate), vanilla cream, or Sicilian bitter orange marmalade.
There’s even a whole wheat version, cornetto integrale. It’s slightly heartier but just as delicious.
Gelato
Gelato may not have been invented in Rome, but it’s everywhere in the city today. No trip to Rome is complete without stopping for a scoop—or several—of this creamy, flavorful treat.
Not all gelato is created equal, though. The best places serve it from metal containers, with the gelato sitting flat inside the case, not piled high in giant, airy mounds.
High-quality gelato also has muted, natural colors. For example, pistachio should be a soft, earthy green, not neon. And banana should be pale, not bright yellow.
If a shop’s gelato is piled into fluffy peaks and glowing with artificial colors, it’s a sign they’re using preservatives and lower-quality ingredients.
Rome has some of the best gelaterias in Italy, and trying different flavors is part of the fun. Whether you go for classic stracciatella, rich dark chocolate, or seasonal fruit flavors, a stop for gelato is a must.
Tiramisu
Italy’s iconic tiramisu blends mascarpone cheese, ladyfingers, eggs, sugar, and coffee into a rich and indulgent dessert.
This dessert is a relatively modern addition to Italian cuisine, dating back only to the 1960s. Yet, it’s quickly become one of the country’s most famous exports.
Outside Italy, tiramisu often leans toward a more cake-like texture. But in Rome, it’s typically creamier, almost like a pudding—and all the more delicious for it.
Panna Cotte
Panna cotte is a silky-smooth dessert made from sweetened cream and gelatin. It may not have originated in Rome, but it’s undeniably popular in the Eternal City.
This delicate, custard-like treat is loved for its light yet indulgent texture. It’s a decided staple on dessert menus across the city.
You’ll find panna cotte served in a variety of ways. It’s often topped with fresh fruit, rich caramel, or a bold coffee sauce. Its simplicity allows the flavors to shine.
Spritz
The spritz didn’t originate in Rome. But it’s a staple of the city’s aperitivo culture.
The most popular version is the Aperol Spritz, though the much dryer Campari Spritz is common too. This refreshing cocktail combines Aperol or Campari, Prosecco, and a splash of soda water.
It’s the perfect way to ease into the evening. You’ll find it in lively piazzas, rooftop bars, and cozy wine bars. Its bright color and light bubbles make it a classic pre-dinner drink.
I hope you’ve enjoyed my guide to must eat food in Rome. You may find these other Rome travel guides useful:
- 2 day itinerary for Rome
- 3 day itinerary for Rome
- 4 day itinerary for Rome
- 5 day itinerary for Rome
- Hidden gems in Rome
- Best museums in Rome
- Guide to Palatine Hill
- Guide to the Roman Forum
- Guide to the Colosseum
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