A Local’s Guide To The Best Food To Eat In Rome

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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In Rome, a city celebrated for its profound history and vibrant culture, food is an integral part of daily life, deeply rooted in tradition and local customs. This guide steers clear of tourist traps and misconceptions (say goodbye to Fettuccine Alfredo, a dish virtually unknown among Romans) and instead focuses on the real Roman dishes that grace the tables of local families showing you the best food to eat in Rome.

Crafted with insights from those who have lived and breathed the essence of Roman cuisine, this local guide explores the city’s authentic tastes. Roman food is characterized by its straightforward yet robust flavors, reflecting the city’s history; each recipe tells a story of past centuries. It’s about the art of transforming simple, fresh ingredients into dishes that Romans have relished for generations.

In this guide, I will uncover the staples of a true Roman kitchen, from the classic pasta dishes that are the backbone of local dining to the street foods that are the lifeblood of Roman quick eats. I invite you to join us in discovering the culinary delights that locals love, steering away from the typical tourist fare to embrace Rome’s real, unadulterated flavors. Prepare to indulge in a culinary adventure that takes you into the heart of Roman dining, where every meal celebrates history, culture, and the sheer joy of good food.

Cacio e Pepe

Cacio e Pepe - spaghetti with cheese and pepper

Cacio e Pepe, meaning “cheese and pepper” in Italian, is a quintessential Roman pasta dish known for its simplicity and depth of flavor. The dish uses just a few key ingredients – pasta (traditionally tonnarelli or spaghetti), Pecorino Romano cheese, and freshly ground black pepper. The magic of Cacio e Pepe lies in its technique: the pasta is cooked al dente, and its starchy cooking water is skillfully mixed with the grated cheese to create a creamy, emulsified sauce that clings to the pasta. The dish is then generously seasoned with cracked black pepper, adding a warm, spicy kick that perfectly balances the sharp, salty cheese.


Carbonara is a beloved Roman pasta dish that has gained international fame for its rich flavors and comforting qualities. This dish requires precision, made with eggs, Pecorino Romano cheese, pancetta (or guanciale), and black pepper. The eggs and cheese are beaten together and then combined with the hot pasta, which is just enough to cook the eggs slightly and create a creamy sauce without scrambling. Crisp pancetta adds a salty, savory depth, while freshly ground black pepper provides a spicy undertone. The key to a perfect Carbonara is in the balance of its creamy texture and the richness of its flavors.


Grano Dublin Amatriciana

Amatriciana is a robust pasta dish originating from the town of Amatrice. It has become a staple in Roman cuisine. The sauce is a tantalizing blend of guanciale (cured pork cheek), tomato, Pecorino Romano cheese, and a hint of chili pepper, creating a harmony of savory, tangy, and slightly spicy flavors. Traditionally served with bucatini pasta, the guanciale is rendered until crispy, then simmered with tomatoes to create a rich, flavorful sauce. This dish not only tantalizes the taste buds but also reflects the historical culinary exchange between Rome and the regions of Italy.


Gricia, often considered the precursor to Carbonara, is a classic Roman pasta dish that combines the richness of guanciale with the sharp tang of Pecorino Romano cheese. The dish is simple yet bursting with flavor. The guanciale is cooked until it’s crispy, releasing its savory fat, which becomes the base for the sauce. The cooked pasta is tossed in this rendered fat, allowing it to absorb the flavors, and then mixed with grated Pecorino Romano, which melts into the pasta, creating a creamy coating. Finished with a generous grinding of black pepper, Gricia is a testament to the beauty of Italian cuisine’s simplicity.

Saltimbocca alla Romana

Saltimbocca alla Romana is an exquisite Roman dish that showcases the elegance of Italian cooking. The name “saltimbocca” translates to “jumps in the mouth,” reflecting the burst of flavor this dish offers. It’s made with thin slices of veal, topped with prosciutto and sage leaves, and fastened with a toothpick. The veal is then lightly pan-fried in butter and white wine, creating a rich, savory sauce. The combination of tender veal, salty prosciutto, and aromatic sage results in a harmonious blend of flavors that indeed seem to dance in the mouth.

Trippa alla Romana


Trippa alla Romana is a traditional Roman dish that transforms the humble tripe into a culinary delicacy. This hearty dish features tripe simmered slowly in a rich tomato sauce, seasoned with herbs and enriched with Pecorino Romano cheese. The tripe becomes tender and flavorful, absorbing the tangy, aromatic sauce. Often garnished with fresh mint, this dish offers a unique textural and taste experience, showcasing the Roman talent for turning simple ingredients into extraordinary meals.

Coda alla Vaccinara

Coda alla Vaccinara, a celebrated Roman oxtail stew, embodies the rich culinary tradition of using every part of the animal. This dish features oxtail pieces slowly braised in a tomato-based sauce, infused with celery, carrots, onions, and a medley of herbs. The slow cooking process tenderizes the oxtail, allowing it to imbibe the flavors of the sauce, resulting in a succulent, fall-off-the-bone meat. This hearty and comforting dish is a testament to the depth and complexity of Roman cuisine.

Carciofi alla Romana

Carciofi alla romana

Carciofi alla Romana, or Roman-style artichokes, is a dish where simplicity and flavor converge beautifully. Fresh artichokes are trimmed, stuffed with a fragrant mixture of garlic, mint, and breadcrumbs, and then braised until tender. The cooking process allows the artichokes to soak up the flavors of the stuffing and the olive oil, creating a dish that is subtly aromatic and deeply satisfying. This dish not only highlights the artichoke’s natural flavors but also reflects the Roman love for fresh, seasonal vegetables.

Carciofi alla Giudia

Carciofi alla Giudia is a classic Roman Jewish dish that showcases the art of frying to perfection. This dish involves deep-frying whole artichokes until they are crispy on the outside and tender on the inside. The artichokes bloom like flowers during frying, creating a beautiful as well as delicious dish. The result is a unique combination of textures and flavors – a crispy exterior giving way to a soft, flavorful heart. Carciofi alla Giudia is not just a dish but a culinary experience, representing the fusion of Roman and Jewish culinary traditions.



Puntarelle is a distinctive and refreshing Roman salad made from the shoots of the chicory plant. These shoots are thinly sliced and then soaked in cold water, which curls them and tempers their bitterness. The salad is dressed with a vibrant anchovy and garlic dressing, offering a bold contrast to the crisp, slightly bitter greens. Puntarelle salad is a celebration of texture and flavor, and its unique preparation method showcases the creativity of Roman cuisine.

Minestra di Ceci

Pasta e Ceci

Minestra di Ceci is a comforting Roman soup that combines chickpeas’s nuttiness with pasta’s heartiness. This rustic dish is often flavored with rosemary and garlic, creating a warm and inviting aroma. The soup is a beautiful blend of textures, with the softness of the chickpeas complementing the firmness of the pasta. It’s a humble yet satisfying meal, perfect for colder days, and exemplifies the Roman knack for creating nourishing, flavor-packed dishes from simple ingredients.

Abbacchio Scottadito


Abbacchio Scottadito is a traditional Roman dish whose name intriguingly translates to “burnt fingers” lamb. This name derives from the customary way of eating the dish – hot off the grill, using one’s fingers, often leading to a playful burn due to the eagerness to savor the dish. The lamb used is typically young, tender, and full of flavor, cut into chops or small pieces. These chops are marinated in a mixture of olive oil, garlic, rosemary, and sometimes lemon, infusing the meat with aromatic flavors. The marinated lamb is then grilled to perfection, achieving a crispy exterior while maintaining a succulently juicy interior. Abbacchio Scottadito is a beloved Roman specialty, celebrated for its simple yet robust flavors and the convivial experience it brings to the dining table. This dish not only satisfies the palate but also embodies the spirit of Roman dining culture, emphasizing freshness, simplicity, and communal enjoyment.



Maritozzi are delightful sweet buns that hold a special place in Roman pastry traditions. These soft, plump buns are traditionally filled with whipped cream, contrasting the light, airy cream and the denser, slightly sweet bread. Maritozzi is often enjoyed as a breakfast treat or a mid-afternoon snack, embodying the sweet simplicity of Italian dolce vita. Their history dates back to ancient Rome, where they were part of marital celebrations, hence the name “maritozzi” (little husbands).

Crostata di Ricotta

Crostata di Ricotta is a classic Roman dessert that showcases the delicate flavor of ricotta cheese. This tart features a crisp pastry crust filled with a smooth, sweetened ricotta mixture, often flavored with lemon zest, vanilla, or chocolate chips. The ricotta filling is creamy yet light, offering a delightful contrast to the crunchy crust. This dessert is a staple in Roman bakeries and is cherished for its simple elegance and satisfying texture, making it a perfect end to a meal.

Check the best places where to eat in Rome recommended by locals.

Dining Etiquette and Local Customs

In Rome, dining is not just about the flavors; it’s a cultural experience steeped in traditions and unspoken rules that locals effortlessly navigate. To truly enjoy Roman cuisine like a local, it’s essential to understand and respect these dining etiquettes:

  1. Timing is Key: Romans typically dine late. It’s common for dinner to start around 8 PM or even later. Adjusting your dining schedule will ensure you experience the authentic ambience of Roman eateries.
  2. Respect the Pace: Meals in Rome are rarely rushed. Dining is a leisurely affair meant to be savored. Each course is enjoyed at a relaxed pace, with ample time for conversation.
  3. Bread Etiquette: Bread is often placed on the table, but it’s not meant to be eaten with pasta! You can eat while waiting or, if you’re in a local trattoria, you can use it to ‘fare la scarpetta’ – a delightful practice of mopping up the remaining sauce on your plate.
  4. Cappuccino Conundrums: Ordering a cappuccino after a meal, especially lunch or dinner, is a tourist giveaway. Italians usually enjoy it only in the morning, with breakfast.
  5. Tipping: Tipping in Rome isn’t obligatory as the bill often includes a service charge (‘coperto’). However, leaving a small tip for excellent service is appreciated.
  6. Local Wines: When selecting wine, opt for local varieties. Romans take pride in their regional wines, which perfectly complement their cuisine.

How Locals Enjoy Their Meals

Understanding how Romans enjoy their meals adds another layer to appreciating Roman cuisine. Here are some insights:

  1. The Art of ‘Antipasto’: Meals often begin with ‘antipasto’ – a starter that sets the tone. This could range from cured meats to cheese or bruschetta.
  2. Pasta as ‘Primo’: Pasta is the first course (‘primo’), not the main. It’s enjoyed in modest portions, paving the way for the next course.
  3. Seasonality in Selections: Locals eat what’s in season. Ingredients are chosen based on what’s fresh and available, ensuring every dish is flavorful.
  4. Communal Dining: Meals are a communal affair. Sharing food is common and adds to the experience. It’s not unusual to see large groups enjoying meals together, especially on weekends.

Embracing these dining etiquettes and customs is a significant step towards experiencing Rome’s culinary world like a local. It’s an invitation to slow down, savor each moment, and immerse in the rich tapestry of Roman dining culture.

Take Part In a Food Tour In Rome

rome food tours

Engaging in local food tours in Rome offers a rich, immersive experience of the city’s diverse culinary landscape. Guided by local food experts or chefs, these tours take you through various neighborhoods, each boasting its unique culinary character.

From exploring vibrant local markets like Campo de’ Fiori or Testaccio to sampling iconic street foods such as supplì and porchetta, these tours provide a real taste of Roman life. They often include interactions with local food artisans, revealing the secrets behind traditional cheese-making, pasta production, and baking.

Additionally, many tours feature wine tastings, pairing exquisite local wines with regional delicacies, encapsulating the essence of Roman gastronomy.

If you want to taste the best food in Rome, join a food tour with a local and you won’t be disappointed!

Check our 9 locally picked food tours in Rome and book yours to discover the best food to eat in Rome while strolling around the city.
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