14 Must-Try Dishes in Rome, Italy

You may be surprised to find that some foods considered classic Italian in America are not actually found in Italy. (Yes, we’re talking about spaghetti and meatballs.) Italian cuisine varies significantly by region, so dishes like ragù bolognese and pesto are seldom seen on menus in Rome. Instead, Rome is celebrated for its cucina povera (meaning poor cuisine) heritage. These dishes are often simple, with just a handful of ingredients, but when prepared well, they are utterly delicious. Here are 14 foods you must seek out on your next visit to Rome.

1. Maritozzo

Italians often kick off their day with something sweet. A popular breakfast choice is a cappuccino paired with a cornetto (croissant), but for a true Roman treat, opt for a maritozzo. This delightful pastry is typically a soft bun sliced open and filled with whipped cream, though many chefs enjoy experimenting with various savory fillings.

Where to Find It

For the classic version, head to Pasticceria Regoli, the quintessential old-school bakery.

2. Pizza Bianca

Roman pizza bianca is akin to focaccia but thinner. Any reputable bakery will have it. You can enjoy it plain, but locals prefer to slice it open and stuff it with mortadella. When you hear Romans requesting pizza e mortazza, that's what they mean. Join in, and you might discover your new favorite sandwich.

Where to Find It

Antico Forno Roscioli serves some of the best pizza bianca in town, and you can enjoy it filled with mortadella right there.

3. Supplì

Often referred to as supplì al telefono, these crispy fried rice balls are typically enjoyed as an appetizer at pizzerias, though you can also grab one as a snack at a friggitoria. Classic supplì feature rice cooked in tomato sauce, coated in a crunchy breadcrumb shell, with melty mozzarella at the center. Many places also offer variations inspired by different pasta sauces.

Where to Find It

The aptly named Supplì in Trastevere is a beloved hole-in-the-wall where you can pick up supplì and slices of pizza to enjoy on the go.

4. Fiori di Zucca

Another popular fried appetizer found at pizzerias and trattorias, fiori di zucca consists of zucchini blossoms stuffed with mozzarella and anchovies, then lightly battered and fried. These treats are typically available during the zucchini season in spring and summer.

Where to Find It

Experience the traditional version at Checco Er Carettiere in Trastevere, or try a modern twist at Pianostrada.

5. Artichokes

During winter and early spring, when artichokes are in season, you'll find them featured on menus throughout the city. They are typically prepared in two primary styles. Carciofi alla romana involves cleaning the tough outer leaves, stuffing the hearts with garlic and mentuccia (a local wild mint), and then braising them in olive oil and water until tender. Carciofi alla giudia hails from Rome’s Jewish quarter and is fried twice, resulting in crispy leaves and a soft, tender heart.

Where to Find It

You can try both styles at Ba’Ghetto in the Jewish quarter, known for its artichoke dishes.

6. Cacio e Pepe

The four classic Roman pastas revolve around a common ingredient: pecorino. This salty, aged sheep’s milk cheese is the star of cacio e pepe. When combined with freshly cracked black pepper and a splash of pasta cooking water, the pecorino melts into a luxurious, creamy sauce.

Where to Find It

You can enjoy a reliably superb version of this dish at Da Enzo al 29 in Trastevere, made with fresh tonnarelli pasta.

7. Carbonara

One of Rome's most famous dishes, carbonara consists simply of pasta (typically spaghetti or rigatoni) tossed with crispy guanciale (pork cheek), pecorino romano, black pepper, and raw egg—nothing more, nothing less. The secret is to add the beaten egg at the end to ensure it coats the pasta without scrambling, binding all the ingredients together.

Where to Find It

Salumeria Roscioli—a restaurant featuring a deli counter in front and dining tables in the back—is renowned for its exceptional carbonara, and for good reason.

8. Amatriciana

Think of carbonara without the eggs, replaced with tomato sauce, and you have amatriciana. This dish is typically served with bucatini or rigatoni, allowing the pasta to soak up the rich sauce and crispy guanciale bits. The recipe originates from the quaint town of Amatrice, just a few hours from Rome.

Where to Find It

You can try this dish at La Matriciana dal 1870, located across from the Opera House, which claims to have introduced it to Rome and remains one of the best spots to enjoy it.

9. Gricia

La Gricia is often referred to as a white amatriciana because it includes all the same ingredients but skips the tomato sauce. It's a great choice when you’re in the mood for a lighter carbonara alternative.

Where to Find It

At La Taverna dei Fori Imperiali in Monti, you can savor the traditional version or their unique take on la gricia, featuring seasonal fruits like pears or figs.

10. Abbacchio allo Scottaditto

A main course found at trattorias throughout the city, this dish features simply grilled lamb chops seasoned with rosemary, salt, and pepper. In Roman dialect, abbacchio means lamb, while scottaditto translates to “burn your fingers.” While it can be enjoyed with knife and fork, don’t be surprised to see locals eating it by hand—careful not to burn themselves!

Where to Find It

At Piatto Romano in Testaccio, you can enjoy this dish paired with an impressively wide array of vegetable side dishes.

11. Saltimbocca

The term saltimbocca translates to “jump in your mouth”—a testament to the bold flavors of this classic secondo. This dish features thinly sliced veal cutlets layered with prosciutto and sage, lightly floured, then sautéed in butter and white wine.

Where to Find It

Armando al Pantheon has been a family-owned establishment since 1961, preserving traditional Roman recipes like this one.

12. Coda alla Vaccinara

This oxtail stew, simmered in tomato sauce for a minimum of four hours, serves as a great introduction to Rome’s quinto quarto tradition of consuming offal. These dishes originated out of necessity, as butchers at the Testaccio slaughterhouse were often compensated with unsellable cuts of meat.

Where to Find It

Checchino dal 1887 is located directly across from the former slaughterhouse and continues to serve traditional quinto quarto dishes.

13. Porchetta

Porchetta is a deboned pork roast seasoned with garlic, rosemary, and occasionally other herbs, then slow-cooked with the skin intact. Originating from the town of Ariccia in the Castelli Romani— a group of hill towns southeast of Rome—it's delicious on its own, thinly sliced, or served in a sandwich.

Where to Find It

Er Buchetto is a quaint sandwich shop near Termini Station that has been serving porchetta sandwiches for over a century.

14. Puntarelle

Typically enjoyed as an appetizer or side dish, puntarelle are crunchy chicory shoots with a slightly bitter flavor. Available from November to April, they’re usually tossed with anchovies, garlic, and olive oil.

Where to Find It

You can savor puntarelle at trattorias throughout the city, including many of those previously mentioned.