All the Must-Eats of Rome, Italy!

Street Food

Supplì

Fried tomato sauce-based rice ball with a heart of mozzarella.

Fior di Zucca alla Romana

Fried squash blossom stuffed with anchovy and mozzarella

Pizza al Taglio

"Pizza by the Cut" - This type of pizza tends to have a thicker, fluffy dough with a thin and crunchy bottom.

Trapizzino

 A triangle-shaped pocket of pizza dough filled with a variety of savory fillings

Porchetta

A savory and juicy Italian roast made from a whole pig, seasoned with various herbs and spices.

Filetti di Baccalà

Fried salted cod

Cald'Arroste (Roasted Chestnuts)

Roasted chestnuts. You will find these all around the city of Rome!

Pasta Dishes

Carbonara

This pasta dish contains guanciale and a sauce made with egg yolk, grated pecorino cheese, salt, and black pepper.

Amatriciana

This pasta dish contains a tomato-based sauce with guanciale, pecorino cheese, and red pepper flakes.

Cacio e Pepe

This pasta dish contains a simple “sauce” made of pecorino romano cheese and black pepper.

Meat-Based Dishes

Saltimbocca alla Romana

“Jumps in the mouth, Roman style". This dish features thin slices of veal, prosciutto, and sage leaves, all sautéed in butter and white wine.

Trippa alla Romana

This dish features tender strips of tripe, simmered with tomatoes, onions, garlic, and aromatic herbs.

Vegetarian Dishes

Gnocchi alla Romana

This dish features a "gnocco" made with semolina flour, butter, milk, and cheese, then baked until golden and creamy. This is not a typical "gnocco/gnocchi".

Carciofi alla Giudia

"Jewish-style Artichokes". These are deep-fried artichokes. (Artichoke season is the best season to be in Rome, simply for the food).

Carciofi alla Romana

"Roman-style Artichokes". These tender artichokes are braised with garlic, fresh herbs, and olive oil. 

Pastries & Desserts

Maritozzi

Buttery dough flavored with orange zest and vanilla that is filled with fresh whipped cream.

Tiramisù

Not originally from Rome, but still a must-eat! This dessert contains layers of coffee-soaked ladyfingers, mascarpone, and a dusting of cocoa powder.

Bignè di San Giuseppe

Deep-fried choux pastry filled with cream and topped with powdered sugar. This is a typical dessert on March 19th, for Father’s Day and St. Joseph’s Day. 

Crostata con Visciole e Ricotta

Tart combining the tangy sweetness of sour cherry (Visciole) and the creamy richness of ricotta.

Grattachecca

Refreshing made of crushed ice and fruit syrup that is typically made from fresh fruits like strawberries, or watermelon

To read the in-depth descriptions of each food, read my blog post!☺️👇

Rome's Food: Must-Eats & Everything You Need to Know

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