What to Eat in Rome: Complete Guide to Traditional Roman Food & Best Restaurants

The best traditional foods to eat in Rome are carbonara, cacio e pepe, amatriciana, gricia, Roman artichokes, supplì, saltimbocca, abbacchio, coda alla vaccinara, trippa, maritozzi, crostata ricotta e visciole and pizza by the slice. Rome’s food is simple, seasonal and deeply local, so the best meals usually happen in trattorias, bakeries, pizzerias, markets and neighborhood restaurants rather than in restaurants built only for tourists.

Quick Answer: What Should You Eat in Rome?

If you only have a few meals in Rome, start with the four classic Roman pastas: carbonara, cacio e pepe, gricia and amatriciana. Add supplì as a snack, carciofi alla giudia or carciofi alla romana in artichoke season, and one Roman dessert such as maritozzo or crostata ricotta e visciole.

For traditional Roman restaurants, look at Testaccio, Trastevere, the Jewish Quarter, Campo de’ Fiori, Prati and San Lorenzo. For quick food, use bakeries, pizza al taglio shops and market stalls. For a full food-focused evening, book a trattoria or a food tour rather than trying to snack randomly near major monuments.

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Traditional Roman Food at a Glance

Dish	What It Is	Best For	Where to Try It
Carbonara	Pasta with egg, pecorino, guanciale and black pepper	First Roman pasta	Da Enzo, Roscioli, Flavio, Grappolo d’Oro
Cacio e pepe	Pasta with pecorino and black pepper	Classic simplicity	Felice a Testaccio, Flavio, Da Cesare
Amatriciana	Pasta with tomato, guanciale and pecorino	Rich tomato-based pasta	Armando al Pantheon, Flavio, Da Cesare
Gricia	Pasta with guanciale, pecorino and black pepper, no tomato	Roman pasta lovers	Flavio, Da Enzo, Osteria Bonelli, Circo
Carciofi alla giudia	Jewish-Roman fried artichoke	Spring and Jewish Quarter food	Nonna Betta, Giggetto, Ba’Ghetto
Carciofi alla romana	Braised artichokes with herbs	Lighter artichoke dish	Flavio, Tram Tram, Armando
Supplì	Fried rice ball with tomato and mozzarella	Street food snack	Supplizio, pizzerias, pizza al taglio shops
Coda alla vaccinara	Roman oxtail stew	Deep traditional Roman cuisine	Cecchino, Da Enzo, Armando, Tram Tram
Maritozzo	Sweet bun filled with whipped cream	Roman breakfast pastry	Roscioli Caffè, Regoli, Il Maritozzo Rosso
Crostata ricotta e visciole	Ricotta and sour cherry tart	Jewish-Roman dessert	Forno Boccione, Jewish Quarter bakeries

Roman Pasta Dishes You Should Try

Carbonara

Carbonara is Rome’s most famous pasta dish. The classic version is made with pasta, egg, pecorino Romano, guanciale and black pepper. There is no cream in a proper Roman carbonara.

You will often see carbonara with rigatoni, mezze maniche or spaghetti. Rigatoni and mezze maniche work especially well because the sauce clings to the tubes.

• Best places to try it: Da Enzo al 29, Roscioli, Flavio al Velavevodetto, Grappolo d’Oro.
• Best area: Trastevere, Testaccio or Campo de’ Fiori.
• Good to know: a good carbonara should be creamy from the egg and cheese, not from cream.

Cacio e Pepe

Cacio e pepe is one of Rome’s simplest and most difficult dishes. The ingredients are pasta, pecorino cheese, black pepper and pasta water, but the texture depends on technique.

The best versions are creamy, peppery and intense without becoming heavy or clumpy.

• Best places to try it: Felice a Testaccio, Flavio al Velavevodetto, Da Cesare al Casaletto.
• Best area: Testaccio.
• Good to know: Felice is especially famous for cacio e pepe and tableside mixing.

Gricia

Gricia is sometimes described as carbonara without egg or amatriciana without tomato. It is made with guanciale, pecorino, black pepper and pasta water.

This is one of the best Roman pastas for people who like savory, salty, pork-rich flavors without tomato sauce.

• Best places to try it: Da Enzo al 29, Flavio al Velavevodetto, Osteria Bonelli, Circo.
• Best area: Trastevere, Testaccio or residential Rome.

Amatriciana

Amatriciana comes from Amatrice but is deeply loved in Rome. It is made with tomato, guanciale, pecorino and pasta, usually bucatini or rigatoni.

Choose amatriciana if you want a tomato-based pasta that still feels Roman and pork-rich.

• Best places to try it: Armando al Pantheon, Flavio al Velavevodetto, Da Cesare al Casaletto.
• Best area: Pantheon area, Testaccio or Trastevere.

Gnocchi alla Romana

Gnocchi alla romana are not potato gnocchi. They are semolina discs baked with butter, milk and cheese until soft inside and golden on top.

This dish is comforting, simple and very Roman. It is not always on every menu, so order it when you see it.

• Best place to try it: Matricianella.
• Best for: travelers who want a Roman dish beyond the four famous pastas.

Traditional Roman Meat and Offal Dishes

Saltimbocca alla Romana

Saltimbocca alla romana is made with thin veal, prosciutto and sage, cooked quickly so the meat stays tender.

The name means “jumps in the mouth,” and a good version should be fresh, savory and served immediately rather than sitting around on a buffet.

• Best places to try it: Il Grappolo d’Oro, Da Cesare al Casaletto.
• Good to know: order it in a proper restaurant kitchen, not from a tourist display counter.

Abbacchio Scottadito

Abbacchio is Roman lamb, and scottadito refers to lamb chops served so hot you might “burn your fingers.” The dish is usually grilled or cooked simply with olive oil and herbs.

It is especially associated with Easter, but many Roman restaurants serve lamb year-round.

• Best places to try it: Cecchino dal 1887, Da Cesare al Casaletto, Felice a Testaccio.
• Best area: Testaccio or traditional trattorias.

Coda alla Vaccinara

Coda alla vaccinara is Roman oxtail stew, slowly cooked until the meat becomes tender and the sauce is rich. It is one of the most important dishes in Rome’s quinto quarto tradition, which uses the less glamorous cuts of meat.

Order bread with it. The sauce is one of the best parts of the dish.

• Best places to try it: Cecchino dal 1887, Da Enzo al 29, Armando al Pantheon, Tram Tram.
• Best for: travelers who want deep traditional Roman cooking.

Trippa alla Romana

Trippa alla romana is tripe cooked with tomato, mint, pecorino and vegetables. It is more delicate than many people expect, but it is still an adventurous dish if you are not used to offal.

• Best places to try it: Flavio al Velavevodetto, Cecchino dal 1887, SantoPalato, Cul de Sac.
• Best for: confident eaters and traditional Roman food fans.

Artichokes and Roman Vegetable Dishes

Carciofi alla Giudia

Carciofi alla giudia are Jewish-Roman fried artichokes. The artichoke is opened like a flower and fried until crisp outside and tender inside.

This dish is strongly connected with Rome’s Jewish Quarter and is best when artichokes are in season, usually winter to spring.

• Best places to try it: Nonna Betta, Giggetto al Portico d’Ottavia, Ba’Ghetto.
• Best area: Jewish Quarter.
• Good to know: ask what is seasonal and fresh rather than ordering it automatically in every month.

Carciofi alla Romana

Carciofi alla romana are Roman-style braised artichokes cooked with olive oil, garlic, herbs and mint. They are softer and gentler than fried Jewish-style artichokes.

• Best places to try it: Flavio al Velavevodetto, Tram Tram, Armando al Pantheon.
• Best for: a lighter seasonal starter or side dish.

Puntarelle alla Romana

Puntarelle are crisp chicory shoots, usually served with anchovy, garlic, vinegar and olive oil. The flavor is fresh, bitter, salty and sharp.

They are especially common in cooler months and are one of the best Roman vegetable dishes to order when available.

Roman Street Food and Snacks

Supplì

Supplì are fried rice balls with tomato sauce and mozzarella inside. They are smaller than Sicilian arancini and are one of the essential Roman street foods.

The best moment is when the mozzarella stretches after the first bite, which is why classic supplì are sometimes called supplì al telefono.

• Best places to try it: Supplizio, pizzerias, pizza al taglio shops, La Gatta Mangiona.
• Best for: snack, appetizer, casual lunch.

Filetti di Baccalà

Filetti di baccalà are fried salted cod fillets. They are especially associated with Rome’s historic center and Jewish-Roman food routes.

• Best place to try it: Dar Filettaro a Santa Barbara, near Campo de’ Fiori.
• Good to know: this is simple fried food, not a polished restaurant dish.

Pizza Bianca

Pizza bianca is a Roman bakery classic: flatbread with olive oil and salt, often eaten plain or filled with mortadella.

Try it at bakeries or market stalls rather than waiting for a formal restaurant.

Pizza in Rome

Pizza deserves its own Rome food plan because there are several styles to try.

• Pizza tonda: round sit-down pizza, often thin and crisp in the Roman style.
• Pizza al taglio: pizza by the slice, usually sold by weight.
• Pizza bianca: bakery flatbread, often eaten plain or filled.
• Pinsa: oval, lighter pizza-like flatbread popular in Rome.

For detailed recommendations, use the best pizza in Rome guide.

Roman Sweets and Pastries

Maritozzo

A maritozzo is a soft sweet bun filled with whipped cream. It is usually eaten for breakfast or as a sweet morning treat.

It is delicious but messy, so do not choose it right before a formal museum visit unless you have napkins and time.

• Best places to try it: Roscioli Caffè, Regoli, Il Maritozzo Rosso.

Crostata Ricotta e Visciole

Crostata ricotta e visciole is a Jewish-Roman tart made with ricotta and sour cherries. It is one of Rome’s best traditional desserts.

• Best place to try it: Forno Boccione in the Jewish Quarter.
• Good to know: lines can form, and opening hours are limited.

Grattachecca

Grattachecca is a Roman summer treat made with shaved ice and syrup, sometimes with fruit. It is especially good on hot days.

Look for traditional kiosks along the Tiber or in residential areas during the warmer months.

Best Areas to Eat Traditional Roman Food

Area	Best For	Good Food Plan
Testaccio	Traditional Roman food, offal, cacio e pepe, markets	Lunch at the market, dinner at a trattoria
Trastevere	Trattorias, carbonara, pizza, lively evenings	Early dinner or late-night food walk
Jewish Quarter	Artichokes, ricotta and sour cherry tart, baccalà	Lunch or dinner plus Portico d’Ottavia walk
Campo de’ Fiori / Regola	Supplì, baccalà, bakeries, central restaurants	Snack route between Piazza Navona and the Tiber
Prati	Vatican-side restaurants, bakeries, food tours	Lunch after Vatican Museums or St. Peter’s
San Lorenzo	Student energy, trattorias, casual Roman food	Informal dinner away from tourist Rome

Where to Eat Traditional Roman Dishes

Restaurant / Food Stop	Best For	Area	Notes
Da Enzo al 29	Carbonara, gricia, oxtail, artichokes	Trastevere	Popular; expect lines or book if available
Flavio al Velavevodetto	Cacio e pepe, gricia, tripe, artichokes	Testaccio	Good traditional Testaccio choice
Felice a Testaccio	Cacio e pepe	Testaccio	Famous for tableside cacio e pepe
Armando al Pantheon	Amatriciana, oxtail, artichokes	Pantheon	Book online early
Roscioli	Carbonara, Roman ingredients, wine	Campo de’ Fiori	Reserve ahead
Da Cesare al Casaletto	Saltimbocca, lamb, Roman classics	Monteverde / Casaletto	Worth the tram ride for food-focused visitors
Cecchino dal 1887	Oxtail, lamb, Testaccio tradition	Testaccio	Historic Roman restaurant
Tram Tram	Roman classics and San Lorenzo atmosphere	San Lorenzo	Good for travelers going beyond the center
Nonna Betta	Carciofi alla giudia and Jewish-Roman food	Jewish Quarter	Check artichoke season
Supplizio	Supplì and Roman street food	Via dei Banchi Vecchi	Best as a snack stop
Roscioli Caffè	Maritozzo and coffee	Piazza Cairoli	Good breakfast or sweet break
Forno Boccione	Ricotta and sour cherry tart	Jewish Quarter	Historic bakery; hours can be limited

If you want to cook rather than only eat, you can also compare Rome cooking classes on GetYourGuide
.

Tips for Eating Traditional Food in Rome

• Book popular trattorias ahead. Armando, Roscioli, Felice and other well-known places can fill quickly.
• Do not eat every meal beside a landmark. Walk a few streets away from the Pantheon, Trevi and Colosseum when possible.
• Order seasonally. Artichokes, puntarelle and some vegetables are best in the right months.
• Try one pasta at a time. The four Roman pastas are rich; you do not need all of them in one meal.
• Use bakeries and pizza al taglio for lunch. Save sit-down restaurants for dinner.
• Ask about allergens clearly. Roman food uses egg, cheese, pork, anchovies, wheat and nuts in many dishes.
• Eat earlier with kids. Roman dinner hours can be late and busy.

Common Food Mistakes to Avoid in Rome

• Ordering carbonara with cream. Traditional Roman carbonara does not use cream.
• Only eating pasta. Add artichokes, supplì, pizza bianca, baccalà, sweets and seasonal vegetables.
• Ignoring Testaccio. It is one of the best neighborhoods for traditional Roman food.
• Expecting every restaurant to serve pizza at lunch. Many sit-down pizzerias are better for dinner.
• Assuming every “traditional” menu is good. Look for seasonal dishes, local diners and menus that are not trying to serve everything.
• Forgetting reservations. Famous trattorias and small restaurants can be hard to access last minute.

What to Eat in Rome FAQ

What food is Rome most famous for?

Rome is most famous for carbonara, cacio e pepe, amatriciana, gricia, Roman artichokes, supplì, coda alla vaccinara, pizza by the slice, maritozzi and Jewish-Roman desserts.

What are the four classic Roman pastas?

The four classic Roman pastas are carbonara, cacio e pepe, gricia and amatriciana.

Where should first-time visitors eat in Rome?

First-time visitors should try a traditional trattoria in Testaccio or Trastevere, a food stop in the Jewish Quarter, pizza by the slice during a sightseeing day, and a good central restaurant near Campo de’ Fiori or the Pantheon.

What is the best Roman pasta to try first?

Carbonara is the best first pasta if you want Rome’s most famous dish. Cacio e pepe is best if you want the purest version of Roman simplicity.

What should vegetarians eat in Rome?

Vegetarians should look for carciofi alla romana, seasonal artichokes, puntarelle without anchovy if available, vegetable contorni, pizza marinara, pizza al taglio, gnocchi alla romana and some cacio e pepe versions if cheese is acceptable.

Is Roman food good for gluten-free travelers?

Rome has gluten-free restaurants and pizzerias, but traditional Roman food uses a lot of pasta, bread and fried items. Gluten-free travelers should choose restaurants carefully and confirm cross-contact procedures.

What is the best Roman street food?

Supplì are the essential Roman street food. Pizza al taglio, pizza bianca, filetti di baccalà and maritozzi are also worth trying.

Where should you eat artichokes in Rome?

Eat carciofi alla giudia in the Jewish Quarter, especially when artichokes are in season. Try carciofi alla romana in traditional trattorias such as Flavio, Tram Tram or Armando.

Do you need restaurant reservations in Rome?

Yes for popular trattorias, food-focused restaurants and small places with famous reputations. For pizza by the slice, bakeries and casual snacks, reservations are not needed.