Rome is not just a city—it’s a living, breathing experience made of golden light, ancient stones, and the irresistible aroma of sizzling garlic in olive oil. You’ll find its soul not only in the Colosseum or the cobbled streets of Trastevere, but in the first bite of pasta that melts on your tongue, in a warm pastry savored under morning sun, or in a crispy fried supplì shared at sunset.
Whether you’re planning your first Roman holiday or reliving a beloved trip through flavor, this guide will take you on a journey through eight traditional Roman dishes—each one steeped in history, made with simple ingredients, and packed with unforgettable taste. From creamy Carbonara to sweet Maritozzo, these are the flavors that define the Eternal City, one forkful at a time.
Spaghetti alla Carbonara
Legend has it that carbonara was born by chance, the result of simple ingredients and Roman culinary creativity. Crispy guanciale (cured pork cheek), eggs, Pecorino Romano, and black pepper come together in a flavor symphony that wins you over at the first bite.
Traditional Recipe for 4 People
Ingredients:
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale (cured pork cheek), diced
- 4 large egg yolks
- 100g (3.5 oz) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt (for pasta water)
Instructions:
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions.
- Cook the Guanciale: In a large skillet over medium heat, cook the diced guanciale until it becomes crispy and golden. Remove from heat and set aside.
- Prepare the Sauce: In a bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous amount of freshly ground black pepper until well combined.
- Combine Pasta and Sauce: Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta. Immediately add the hot pasta to the bowl with the egg mixture, tossing quickly to coat the pasta and prevent the eggs from scrambling. Add reserved pasta water a little at a time to achieve a creamy consistency.
- Add Guanciale: Stir in the crispy guanciale and mix well. Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.
Where to Try It in Rome:
- La Carbonara
Located in the Monti district, La Carbonara is renowned for its authentic Roman cuisine, especially its namesake dish.
Address: Via Panisperna, 214, 00184 Roma RM, Italy
Cacio e Pepe
This dish embodies the simplicity and perfection of Roman cuisine. Just three ingredients—pasta, Pecorino Romano, and black pepper—create a creamy, rich sauce that coats each strand of pasta perfectly.
Traditional Recipe for 4 People
Ingredients:
- 400g (14 oz) spaghetti
- 200g (7 oz) Pecorino Romano cheese, finely grated
- 2 teaspoons freshly ground black pepper
- Salt (for pasta water)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
- Prepare the Sauce: While the pasta cooks, toast the black pepper in a large skillet over medium heat until fragrant. Add a ladle of pasta cooking water to the skillet.
- Combine Cheese and Pepper: In a bowl, mix the grated Pecorino Romano with a small amount of pasta water to create a thick paste.
- Combine Pasta and Sauce: Drain the pasta, reserving some cooking water. Add the pasta to the skillet with the pepper and water, then remove from heat. Quickly stir in the cheese paste, adding more pasta water as needed to achieve a creamy sauce that coats the pasta evenly.
- Serve: Plate the pasta and garnish with additional Pecorino Romano and black pepper.
Where to Try It in Rome:
- Felice a Testaccio
A historic restaurant known for its exceptional cacio e pepe, where the dish is expertly mixed at your table.
Address: Via Mastro Giorgio, 29, 00153 Roma RM, Italy
Trippa alla Romana
A dish that comes from Rome’s working-class roots, tripe is slow-cooked in tomato sauce with onions, carrots, and celery. It’s hearty, flavorful, and rich in history, often served on Saturdays in traditional Roman trattorias.
Traditional Recipe for 4 People
Ingredients:
- 1 kg (2.2 lbs) pre-cooked beef tripe, cut into strips
- 100g (3.5 oz) pancetta, diced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 small red chili pepper, chopped (optional)
- 1 cup dry white wine
- 500g (17.6 oz) tomato passata
- 50g (1.8 oz) Pecorino Romano cheese, grated
- Fresh mint leaves
- Olive oil
- Salt and pepper to taste
Instructions:
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add pancetta and cook until slightly crispy. Add onion, carrot, celery, and chili pepper, sautéing until vegetables are soft.
- Add Tripe: Incorporate the tripe into the pot, stirring to combine with the aromatics.
- Deglaze: Pour in the white wine, allowing it to evaporate while stirring.
- Simmer: Add the tomato passata, season with salt and pepper, and bring to a simmer. Cover and cook on low heat for about 1.5 to 2 hours, stirring occasionally.
- Serve: Garnish with grated Pecorino Romano and fresh mint leaves. Serve hot with crusty bread.
Where to Try It in Rome:
- Checchino dal 1887
A historic establishment in Testaccio, renowned for its traditional Roman dishes, including trippa alla Romana.
Address: Via di Monte Testaccio, 30, 00153 Roma RM, Italy
Saltimbocca alla Romana
The name says it all—“saltimbocca” means “jumps in the mouth.” Thin veal slices with prosciutto and sage, cooked in butter and white wine, make this dish both elegant and full of flavor.
Traditional Recipe for 4 People
Ingredients:
- 8 veal cutlets, thinly sliced
- 8 slices of prosciutto crudo
- 8 fresh sage leaves
- 50g (1.8 oz) butter
- 1/2 cup dry white wine
- All-purpose flour for dusting
- Salt and pepper to taste
- Toothpicks
Instructions:
- Prepare Cutlets: Lay a slice of prosciutto and a sage leaf on each veal cutlet. Secure with a toothpick.
- Flour Cutlets: Lightly dust each cutlet with flour, shaking off excess.
- Cook: In a large skillet, melt butter over medium heat. Add the cutlets, cooking for about 2 minutes on each side until golden brown.
- Deglaze: Pour in the white wine, allowing it to simmer until reduced by half. Season with salt and pepper.
- Serve: Remove toothpicks and serve the cutlets with the pan sauce.
Where to Try It in Rome:
- Saltimbocca
A highly-rated restaurant in Rome, celebrated for its authentic preparation of saltimbocca alla Romana.
Address: Via di Tor Millina, 5, 00186 Roma RM, Italy
Bucatini all’Amatriciana
Originating from the town of Amatrice, this pasta dish is now a Roman icon. With crispy guanciale, tomato sauce, and Pecorino Romano, it’s a rich and flavorful meal perfect for any occasion.
Traditional Recipe for 4 People
Ingredients:
- 400g (14 oz) bucatini pasta
- 150g (5 oz) guanciale, diced
- 400g (14 oz) canned peeled tomatoes
- 50g (1.8 oz) Pecorino Romano cheese, grated
- 1 small red chili pepper, chopped (optional)
- Olive oil
- Salt to taste
Instructions:
- Cook Guanciale: In a large skillet, heat a small amount of olive oil over medium heat. Add guanciale and cook until crispy. Remove and set aside.
- Prepare Sauce: In the same skillet, add chopped chili pepper and peeled tomatoes, breaking them up with a spoon. Simmer for about 15 minutes.
- Cook Pasta: Meanwhile, cook bucatini in salted boiling water until al dente. Reserve some pasta water before draining.
- Combine: Add the cooked guanciale back into the sauce. Toss in the drained pasta, mixing well. Add reserved pasta water if needed to loosen the sauce.
- Serve: Plate the pasta and sprinkle with grated Pecorino Romano.
Where to Try It in Rome:
- Da Checchino dal 1887
A historic restaurant in Testaccio, known for its authentic Roman dishes, including bucatini all’Amatriciana.
Address: Via di Monte Testaccio, 30, 00153 Roma RM, Italy
Maritozzo
This sweet Roman pastry is a breakfast favorite. A soft bun enriched with raisins and orange zest, sliced open and filled with whipped cream. A true morning indulgence.
Traditional Recipe for 4 People
Ingredients:
- 500g (17.6 oz) all-purpose flour
- 100g (3.5 oz) sugar
- 2 eggs
- 200ml (6.8 fl oz) milk
- 25g (0.9 oz) fresh yeast
- 50ml (1.7 fl oz) olive oil
- 1 tablespoon honey
- Zest of 1 orange
- 100g (3.5 oz) raisins (optional)
- Whipped cream for filling
Instructions:
- Prepare Dough: Dissolve yeast in warm milk. In a large bowl, combine flour, sugar, eggs, olive oil, honey, orange zest, and the milk-yeast mixture. Mix until a smooth dough forms. Add raisins if using.
- First Rise: Cover the dough and let it rise in a warm place until doubled in size, about 2 hours.
- Shape Buns: Divide the dough into equal portions and shape into oval buns. Place on a baking sheet lined with parchment paper.
- Second Rise: Cover and let the buns rise again until doubled, about 1 hour.
- Bake: Preheat oven to 180°C (356°F). Bake the buns for 15-20 minutes until golden brown. Let cool completely.
- Fill: Slice each bun lengthwise without cutting all the way through. Fill generously with whipped cream.
Where to Try It in Rome:
- Pasticceria Regoli
A historic pastry shopAddress: Via dello Statuto, 60, 00185 Rome
Supplì (Roman Rice Croquettes)
Crispy outside, cheesy inside—supplì are Rome’s most beloved appetizer. These fried rice balls, filled with ragù and mozzarella, are named after the French word “surprise,” thanks to their gooey center.
Traditional Recipe for 4 People
Ingredients:
- 8 veal cutlets, thinly sliced
- 8 slices of prosciutto crudo
- 8 fresh sage leaves
- 50g (1.8 oz) butter
- 1/2 cup dry white wine
- All-purpose flour for dusting
- Salt and pepper to taste
- Toothpicks
Instructions:
- Prepare Cutlets: Lay a slice of prosciutto and a sage leaf on each veal cutlet. Secure with a toothpick.
- Flour Cutlets: Lightly dust each cutlet with flour, shaking off excess.
- Cook: In a large skillet, melt butter over medium heat. Add the cutlets, cooking for about 2 minutes on each side until golden brown.
- Deglaze: Pour in the white wine, allowing it to simmer until reduced by half. Season with salt and pepper.
- Serve: Remove toothpicks and serve the cutlets with the pan sauce.
Where to Try It in Rome:
Friggitoria gourmet a Roma
Il Supplizio is a true point of reference for Roman street food, located right in the center of Rome. The ideal place to stop and savor all the flavors of traditional Roman “street food.”
Address: Via dei Banchi Vecchi, 143 – 00186 – Rome
Filetti di Baccalà
A classic Roman street food, especially in the Jewish Ghetto, these fillets are battered and deep-fried until golden and crispy—best enjoyed hot with a squeeze of lemon.
Traditional Recipe for 4 People
Ingredients:
- 800g (28 oz) desalted cod fillets (baccalà)
- 200g (7 oz) all-purpose flour
- 200ml (7 fl oz) cold sparkling water
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, for frying
- Lemon wedges, for serving
Instructions:
- Desalting the Cod:
- At least 24 hours before cooking, place the salted cod in a large bowl and cover with cold water. Change the water every 6 hours to remove excess salt.
- After 24 hours, the cod should be rehydrated and ready for use.
- Preparing the Batter:
- In a mixing bowl, combine the flour with a pinch of salt and freshly ground black pepper.
- Gradually add the cold sparkling water, whisking until the batter reaches a smooth, silky consistency.
- Let the batter rest for at least 30 minutes to allow the flavors to meld.
- Frying the Cod:
- Heat a generous amount of olive oil in a deep skillet or frying pan over medium-high heat. The oil should be hot but not smoking.
- Pat the desalted cod fillets dry with paper towels to remove excess moisture.
- Dip each fillet into the prepared batter, ensuring it is evenly coated.
- Carefully lower the battered fillets into the hot oil, frying in batches to avoid overcrowding.
- Fry the fillets for about 4-5 minutes on each side, or until golden brown and crispy.
- Using a slotted spoon, remove the fillets from the oil and drain on paper towels.
- Serving:
- Arrange the fried cod fillets on a serving platter.
- Serve immediately with lemon wedges on the side for squeezing over the fillets.
Where to Try It in Rome:
Dar Filettaro a Santa Barbara
Located in the heart of the Jewish Ghetto, Dar Filettaro is a historic eatery renowned for its dedication to serving only fried salt cod fillets. With its no-frills approach and focus on quality, it’s a must-visit for anyone seeking an authentic taste of Roman street food. Address: Largo dei Librari, 88, 00186 Roma RM, Italy
Conclusion:
Food in Rome isn’t just nourishment—it’s ritual, heritage, and emotion passed down through generations. These eight dishes are more than just meals; they are edible postcards from a city that cooks with its heart.
So whether you’re wandering the alleyways of Campo de’ Fiori or cooking from your own kitchen thousands of miles away, let each bite bring you closer to the rhythm of Roman life. Let the guanciale sizzle, the cheese melt, the sauce simmer, and discover the true flavor of Rome—one that lingers long after the last bite.