What to Eat in Rome: 25 Delicious Traditional Roman Dishes

Curious about what to eat in Rome? In the Italian capital, you won’t want for delicious food. But what is traditional Roman food? Here is some advice on how to find the best places and foods of Rome and the Lazio region that you just have to order “when in Rome”!

These are the Roman dishes you have to try while in Rome.

What To Eat in Rome

Your Mini Glossary

First things first – obviously, you don´t have to be able to speak fluent Italian to enjoy the delicious cuisine. However, understanding a few key terms will help you navigate any Roman menu with confidence! Here are some pointers to help get you started…

• Antipasto – Starter or appetiser
• Primo – First course (usually pasta, rice, or soup)
• Secondo – Main course (meat or fish)
• Contorno – Side dish (vegetables, salad, etc.)
• Fritti – Fried dishes
• Dolce – Dessert
• Coperto – Cover charge (small fee per person for bread/service)
• Fatto a casa – made in-house

Insider Tip: Italians don’t usually order everything at once, you can choose just a primo, or a secondo with a contorno, depending on how hungry you are. Ordering this way means that you can suss out how big the portions are first. And of course, you can always order extra dishes later if you are still peckish, or want to try more flavours!

Must-Try “Antipasto”

Bruschetta

Perhaps it was first invented in Tuscany, perhaps in Rome. Either way, bruschetta today is a staple on the menu of most Roman restaurants. A very simple dish, it’s said that it came about when 15th-century olive oil makers would toast their bread over a fire that they used to keep warm in the winter, then would taste-test their own olive oil on it. 

Today, the recipe is pretty much the same: A good bread, rubbed with a bit of garlic and topped with olive oil. One of the most popular varieties, of course, is bruschetta al pomodoro (with tomatoes). Just make sure you pronounce it correctly: it’s “broo-SKETT-ah,” NOT “broo-shet-ah.”

Bruschetta is perfect until the last bite.

Pecorino romano

Lazio’s answer to parmigiano-reggiano, pecorino is a cheese made from sheep’s milk (the name comes from pecora, meaning “sheep”). Hard, salty, and delicious, D.O.P.-protected pecorino is the staple of many Roman pasta dishes, and what you’ll often be offered instead of parmigiano-reggiano.

Pecorino romano is an important ingredient in Roman pasta dishes.

Porchetta

Not just a food of Umbria and Tuscany, porchetta is also served in Rome; it’s the pork carved from a stuffed, herbed young pig.  It’s served either in a panino (sandwich) at lunchtime or as an antipasto (starter) option at dinner.

Porchetta, served as an antipasto in Rome is a must.

Carciofi 

Carciofi, is Italian for artichoke, which are very popular in Italy, and one of the top suggestions of what to eat in Rome! 

Fried artichokes? Yes, please!

There are two classic ways to cook them:

Carciofi alla giudia, “Jewish artichokes,” is a recipe from Rome’s ancient Jewish community; it involves frying artichokes to a delicious crisp. 

Carciofi alla romana, “Roman Artichokes” are slow-cooked so they’re buttery and tender.

Even if you don’t like artichokes, this is a traditional Roman food you’ll want to try. We promise they’re not like the artichokes back home. 

Fiori di Zucca

These are “zucchini flowers,” and they show up in Roman cuisine in all different ways; some pastas will even incorporate them. The most popular (and traditional) way, though, is on the fritti menu as a fried antipasto or a side. That’s when they’ll be stuffed with mozzarella cheese, usually an anchovy or two, and deep-fried.

One way to try fiori di zucca? On a pizza.

Fave al guanciale

You’ll see fave, or fava (broad) beans, often on Roman menus. Only order them when they’re in season, in the spring. In this popular contorno (side dish), they’re served with guanciale, or pork jowl.

Puntarelle

These crunchy green chicory shoots are served as a salad, dressed with olive oil, vinegar, anchovies and garlic. This is another typical Roman contorno or antipasto that should be served (and eaten) only when it’s in season: from November through February. 

Popular Primo – Roman Pasta Dishes

There’s nothing like fresh pasta, and obviously this is top of the list of what to eat in Rome. Two of the city’s most iconic pasta dishes, amatriciana and alla gricia, are both from Rome and closely connected in flavour and history. Both are deeply traditional and showcase the simplicity of Roman cuisine, where just a few high-quality ingredients are used to create bold, unforgettable flavours.

Pasta alla gricia

Pasta alla gricia is considered the original version, made simply with guanciale (pork jowl), pecorino cheese, black pepper, and pasta, without any tomato.

Pasta alla gricia—delicious!

Pasta all’amatriciana

Amatriciana builds on the recipe above by adding tomato sauce, creating a richer and slightly tangier dish.  It’s named after Amatrice, the Lazio town that’s said to have come up with the dish. And while the sauce might have a bit of garlic, most frown on there being any onions.

Bucatini al’ Amatriciana – does it have guanciale or salt beef? Hard to tell without taking a bite.

Bucatini

Meaning “little holes,” this is a long pasta, slightly thicker than spaghetti. And yes, it’s got a (tiny) hole in the center. You can find dozens of varieties of pasta around Italy, but bucatini is most closely associated with Rome. Most trattorie worth their salt will make this themselves, in-house (“fatto a casa”), but always ask to be sure.Bucatini pasta is used for a variety of dishes.

Pasta e Ceci

Pasta with chickpeas. A very old, simple, and delicious recipe, that is also nutritious. Legumes are often known as the meat of the poor, and this pasta was no different. Served by nonne (grandmothers), throughout Italy to give a healthy dose of both carbohydrates and protein in one simple, inexpensive dish.

Gnocchi alla romana

Usually served on Thursdays, these soft, tasty dumplings are made of semolina and served in sauce.

A beautiful plate of gnocchi, a popular Italian dish!

Pasta arrabbiata

Literally “angry” pasta, this is one for the spice-lovers.It’s a pasta with a sauce of tomatoes, chopped garlic and a lot of peperoncino (red chili peppers)… hence the “angry”.

Pasta alla carbonara

The second of Rome’s most popular pastas, this is not as it’s made back home: Although the sauce is creamy, there’s no cream in it at all. Instead, the proper Roman carbonara is made of diced guanciale, eggs, and either parmesan or pecorino… and that’s it.

For more insider info on carbonara, check out where to find the best carbonara in Rome! And don´t miss our fun video below to find out how the Romans make carbonara:

Cacio e Pepe

One of the “holy” Roman pastas, this is a pasta served with grated pecorino cheese, black pepper, and is mixed with some of it’s own boiling water. It’s simple, but surprisingly delicious. Think of it as a spicy macaroni and cheese.

Rigatoni con pajata

A pasta with pajata. What’s pajata, you say? Well, it’s the intestine of an unweaned (read: milk-fed) lamb or calf. Those intestines are cleaned and skinned, of course, but that partially-digested milk, called “chyme,” is left inside. When it’s cooked, it becomes thick and creamy. This, by the way, is one of Rome’s many cucina povera dishes, food created from offal by people who couldn’t afford anything else. 

It’s usually served in small tubes with a red sauce in pasta. And while all of that might sound disgusting, believe us – it’s delicious. 

You can’t go wrong with traditional Roman food.

Popular Secondo – Main dishes in Rome

Roman Pizza

Of course, you can get pizza Italy-wide, but Roman pizza is among the best and a typical Roman dish you have to try. Don’t expect thick, fluffy pizza here; instead, Roman pizza is paper thin, crisp, and always baked in a wood oven.

Every pizza in Rome is a personal pizza.

Baccalà

A codfish, you see this prepared many ways in Rome. If you see it on the fritti menu, then the fish is served up fried. You also find it as a popular antipasto, or a contorno with some pizza.

Some of Rome’s best fritti, including baccala (left) and fiori di zucca (right).

Saltimbocca alla romana

Veal wrapped in prosciutto crudo and sage, then rapidly fried. So tender and flavorful, the name literally means “jump-in-mouth” in the Roman dialect.

Saltimbocca… doesn’t it look like it wants to “jump in your mouth”?

Coda alla vaccinara

Oxtail, slow-cooked until it falls off the bone and usually served in a hearty tomato stew.

Involtini alla romana

Another typical Roman dish you don’t want to miss is rolls of beef which are stuffed with carrots and celery and served in a tomato sauce.

Trippa

Tripe: Yes, that’s stomach lining, often served simmered and finished with a tomato sauce. The texture is a bit like pasta, and if nobody tells you what you’re eating, you might not even know.

Trippa—also known as tripe. A Roman specialty.

What to eat in Rome for desserts

Crostata di ricotta

A classic Roman dessert, this is a cheesecake made with ricotta.  It’s just sweet enough, and often finished with chocolate or a fruit of the season; we particularly love it when fresh cherries are available.

Maritozzo

Another must-try dessert in Rome. The maritozzo is a soft, slightly sweet brioche-style bun filled generously with whipped cream. Traditionally eaten for breakfast, it has become a popular treat at any time of day. The name comes from the word “marito” (husband), as it was once a sweet gift given by suitors to their future brides. Light, indulgent, and unmistakably Roman, it’s the perfect way to end, or start, your food journey through the city.

Gelato

Of course, no meal in Rome is truly complete without gelato. Unlike standard ice cream, authentic Italian gelato is made fresh daily, with natural ingredients and less air, giving it a richer flavour and smoother texture. Whether you opt for classic flavours like pistachio and stracciatella or something more adventurous, enjoying a scoop after dinner is one of the simplest (and most delicious) pleasures!

Insider tip: Keep an eye out for gelaterias that use seasonal ingredients and avoid overly bright, artificial colours, those are usually signs of lower quality.  Check out where to find the best gelato in Italy.

FAQs – What to Eat in Rome

How do we find good restaurants and avoid tourist traps?

Unfortunately, because Rome has so many visitors, many eateries now focus on catering to tourists. These places serve up “Italian” food that isn’t traditional, seasonal or fresh. Here’s a useful checklist on how to spot (and avoid) tourist traps, and how to  find authentic local restaurants offering traditional dishes!

AVOID:

• ❌ Staff standing outside trying to lure you in
• ❌ Menus with lots of photos of the dishes
• ❌ “Tourist menus” with fixed low prices and generic options
• ❌ Restaurants located right next to major landmarks with inflated prices

Instead, LOOK FOR:

• ✅ Lots of Italian locals dining there
• ✅ Shorter menus written in Italian, not in numerous languages
• ✅ Seasonal menus or special dishes (often handwritten)
• ✅ Independent places that are not on the “main strip”, walking just a few streets away from main attractions, can make a huge difference.

When in doubt, don’t hesitate to ask for recommendations. Locals, hotel staff, and even shop owners are often the best source of honest advice on where to eat, and they’ll usually point you toward places they actually go themselves. In addition, checking recent online reviews can be helpful, especially to confirm consistency and quality, but it’s best to look for places with a strong local following rather than just high tourist ratings.

Which restaurants/areas are recommended to try these traditional dishes?

Here’s a curated list of authentic, locally recommended Roman restaurants where you can try traditional dishes like carbonara, cacio e pepe, amatriciana, and gricia, without falling into tourist traps. These are places widely known for real Roman cooking and strong local followings in Rome:

1. Da Enzo al 29 (Trastevere) – A tiny, no-frills trattoria famous for some of the best traditional Roman pasta in the city. Expect dishes like carbonara, amatriciana, and fried artichokes, always packed with locals, so arrive early.

2. Trattoria Da Teo (Trastevere) – A classic neighbourhood spot serving seasonal Roman dishes in a relaxed setting. Known for excellent pasta and fresh antipasti, with a menu that changes based on local produce.

3. Felice a Testaccio (Testaccio) – One of Rome’s most iconic trattorias. Famous for its cacio e pepe (mixed tableside in a cheese wheel), it combines tradition with a slightly more polished dining experience.

4. Flavio al Velavevodetto (Testaccio) – Built into the old Monte Testaccio, this is a true Roman favourite. Expect generous portions of all the classic pasta dishes, especially amatriciana and gricia.

5. Da Bucatino (Testaccio) – A traditional, slightly old-school restaurant loved by locals for hearty Roman dishes like bucatini all’amatriciana and oxtail stew.

6. Armando al Pantheon (Centro Storico) – Close to major landmarks but still highly respected by locals for authentic Roman cuisine and consistent quality. Booking is essential.

7. Osteria Bonelli (Prenestino area) – A lesser-known neighbourhood gem where Romans go for honest, affordable food and classic dishes without tourist influence.

8. Cesare al Casaletto (Outskirts of Trastevere area) – A favourite among food lovers for exceptional pasta and fritti. Many consider it one of the best modern Roman trattorias.

What Italian phrases should I learn to order in a restaurant?

Italians appreciate politeness, and even using a few basic Italian phrases can go a long way in making your dining experience more enjoyable.

• “Vorrei…” – “I would like…” (e.g. Vorrei una carbonara)
• “Posso avere…?” – “Can I have…?”
• “Per favore” – Please
• “Grazie” – Thank you
• “Il conto, per favore” – “The bill, please”
• “Buonissimo!” = “Delicious!”

Ready to Cook Like a Real Roman?

After discovering 25 of the most iconic dishes in Rome, why not go one step further and learn how to make them yourself? Join our hands-on Rome Cooking Class and step into the kitchen with a local expert chef who will guide you through the secrets of authentic Roman cuisine.

You’ll learn how to prepare fresh homemade pasta like fettuccine and ravioli, and master classic sauces such as carbonara and cacio e pepe, all using traditional techniques passed down through generations. This is more than just a cooking lesson, it’s a chance to experience Roman food culture from the inside out, using fresh, local ingredients and learning the skills you can take home with you.

Book your Rome Cooking Class today and bring the flavours of Italy back to your own kitchen.