Regional cuisine

What to eat in Rome

12 typical dishes of Rome with cultural context, origin story and verified restaurants.

Regional cuisine

Abbacchio chops alla scottadito arrive at the table still sizzling, golden from the grill and fragrant with rosemary.…

Bucatini all’Amatriciana appear as long strands of hollow pasta wrapped in a glossy, fragrant, deep-red sauce. Crispy…

A pasta dish with a simple, radiant appearance: spaghetti or tonnarelli wrapped in a velvety cream of Pecorino Romano…

Jewish-style artichokes appear like large golden flowers, opened by frying until they become crisp and spectacular.…

Roman-style artichokes are tender and glossy, their leaves opened like a dark flower soaked in fragrant olive oil.…

Coda alla Vaccinara is a dark, glossy stew in which pieces of oxtail cook slowly until they become meltingly tender.…

The maritozzo with whipped cream is a soft, sweet bun, golden and slightly glossy, split down the middle and filled…

Pasta alla Gricia appears simple and radiant: pasta coated in a glossy cream of Pecorino Romano, dotted with black…

Saltimbocca alla Romana are thin slices of veal topped with prosciutto and a sage leaf, quickly sautéed in a pan and…

A golden tangle of spaghetti coated in a velvety cream of eggs and Pecorino Romano, dotted with crispy cubes of…

Golden and crispy on the outside, supplì al telefono reveals at the first bite a soft heart of tomato rice and melted…

Roman-style tripe is soft and enveloped in a thick, fragrant tomato sauce, dotted with the fresh green of mentuccia…

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