Best Street Food - The Roman Edition

Zia Rosetta is a cozy spot located in the heart of the Monti district, a tribute to the Rosetta, the traditional Italian bread roll, reimagined with a modern twist. It’s available in both mini and classic sizes, with sweet and savory options.

With 300,000 fans on TikTok, 500,000 on Instagram, and over 400,000 likes on Facebook, All’Antico Vinaio is taking social media by storm. Their success is fueled by their signature schiacciate recipes, made even more popular by the owner’s charm and his now-famous catchphrase, “Bada come la fuma!” (“Look how it steams!”) as he cuts the piping hot schiacciata in half.

Trapizzino is the Roman street food loved throughout Italy and in the world, with premises in Rome, Milan, Turin, Florence, Trieste and New York. Trapizzino was invented 10 years ago by Stefano Callegari, professional pizza maker. It is a white triangle-shaped pizza pocket closed on the sides and made with the same dough of soft wheat flour and yeast, stuffed with condiments of the Roman gastronomy and other cuisines, also international. Ranging from tongue in green sauce to braised oxtail, from meatballs in their sauce to zighinì (spicy met stew), from picchiapò to pork belly Roman style and much more.

Serving flavor since 1930. Their bakery offers pizza by the slice, traditional Roman fried foods, a hot table with main courses, sides, and desserts (both dry and fresh) available all day, along with alcoholic and non-alcoholic beverages. Located near the Colosseum and the Cavour metro stop, it's the perfect spot to savor authentic Roman pizza and traditional dishes between tours of the city’s magic. They strike the perfect balance between quality and price. Add to this nearly 100 years of professionalism and friendly service!

Right in the heart of Rome, where History absolutely and magically matches with the new trends of young people from all over the world, there is since 1970 “Il Forno” (Bakery) of Campo de’ Fiori, where tradition has never surrendered to easy shortcuts and where a team of expert bakers every day hardly works to produce and propose to its customers the same bread, the same pizza and the same specialties which are successful and which delight the tastes of old and new visitors since more than 30 years by now. The highly selected ingredients, the rigorously extra virgin olive oil, the butter of best quality, the most exclusive jams and the wise hand of who loves, respects this job and continues it despite the easy earnings are the unique secret of this thirty-year success, all together consciously mixed by the only principles which allow to be Great: “Passion and seriousness.

Thought you had seen and tasted everything China has to offer, with the new wave of lamian, dumplings, and buns? Think again! Get ready to open your mouth for jia mo, a traditional sandwich from the central-northern regions of China. The basic recipe uses a flour-based dough baked in the oven and filled with meat that's been stewed for hours and seasoned with a variety of spices. The result is a bun that resembles a Neapolitan sfogliatella riccia, filled with incredibly tender meat. In Rome, the pioneer of this delicacy is JiaMo Lab, located near Piazza Fiume.

At the Testaccio Market, veteran stalls sit alongside more innovative offerings, showcasing an authentic Rome that enchants and experiments. Ideal for those seeking fresh, authentic, and genuine products, it’s the ultimate spot for street food lovers, delicious dishes, and excellent ingredients. A place full of surprises, with a variety of options, including clothing, shoes, accessories, and all kinds of household items. This is what makes it a special market: filled with light, colors, smiles, and stalls for every budget and taste.