What to Eat in Rome: The Best Food and Where to Try It

Rome might be overflowing with ancient ruins and marble masterpieces, but let’s be honest — most of us land here with one thing on our minds: the food. Every trip I’ve taken to the city (I’m on visit number four now) has slowly turned into a pasta-hopping, gelato-sampling adventure where I promise myself I’ll “pace it this time”… and then immediately fail.

My Roman food education really kicked off during a Testaccio market tour. One minute I was learning the difference between pizza bianca and pizza rossa, the next I was burning my tongue on a fresh supplì because patience isn’t my strongest trait. A few days later, a Trastevere guide introduced me to the joy of Roman pasta arguments — the kind where locals passionately debate which version of carbonara is the “real” one while you sit there twirling forkfuls of absolute perfection.

What I love most about eating in Rome is how simple everything is. Three ingredients can taste like magic, a crispy slice of pizza al taglio counts as lunch, and a casual gelato stop somehow becomes a twice-a-day ritual. You don’t need fancy restaurants or elaborate recipes — just honest, bold flavours made the Roman way.

So if you’re wondering what to eat in Rome, here’s a full list of all the dishes you’ll want to try: classic pastas, Jewish-Roman favourites, street food legends, slow-cooked meats, desserts worth flying for, and the best places to eat them. Bring an appetite. You’ll need it.

You’ll find this article linked from my Italy Travel Guides, where I cover Italy’s cities alongside the food that defines them.

The Must-Eat Traditional Roman Dishes

Roman food is simple, bold, and unapologetically filling. Forget fancy sauces and endless ingredients — here it’s all about making humble staples taste unforgettable.

The Pasta Quartet

Cacio e Pepe

If Rome had a signature personality trait, it would be this pasta — simple, bold, and a little dramatic. My best one was in Testaccio, where the waiter tossed it right at the table until clouds of Pecorino clung to every strand like they had somewhere important to be. It’s just pasta, cheese, and black pepper, but somehow it tastes richer and creamier than sauces with twenty ingredients. Every time I eat it, I wonder why I even bother making complicated pasta at home.

Where I love it:

• Da Enzo, Trastevere – tiny, always busy, and absolutely worth the wait.
• Felice a Testaccio – the legendary table-side toss and a divine peppery sauce.

Carbonara

Roman carbonara has a way of resetting your expectations for the dish entirely. My favourite was on a Trastevere evening food tour, served at that perfect moment when the streets start winding down and everything tastes better than it should. The sauce was silky without being heavy, the guanciale had just the right crunch, and the whole bowl disappeared far too quickly.

For a seriously good carbonara:

• Da Teo, Trastevere – cosy, relaxed, and exactly where you want to eat comfort pasta done properly.
• Roscioli – polished, lively, and famous for a reason. Their guanciale is next-level.

Amatriciana

If you love a bit of heat with your pasta, Amatriciana is the one that sneaks up on you. I first had it near Campo de’ Fiori after a slightly chaotic morning weaving through market stalls and trying (and failing) not to buy all the sun-dried tomatoes. The sauce was bright and peppery, the guanciale added that perfect salty crunch, and the hint of chilli gave it just enough attitude. It’s the kind of dish that feels both comforting and energising — very Roman, in other words.

A great place to order it:

• Osteria da Fortunata – busy, loud, and known for fresh pasta made right in the window.
• Taverna Trilussa – big portions, classic atmosphere, and a sauce with real depth.

Gricia

Gricia is the quiet achiever of Roman pasta. No tomato, no egg — just guanciale, Pecorino, black pepper, and a whole lot of confidence. I tried my favourite version in Testaccio on a weekday lunchtime when the place was filled with office workers ordering the same thing without even looking at the menu. One forkful in and I understood why: it’s rich without being heavy, salty in all the right ways, and proof that Romans really don’t need many ingredients to make something unforgettable.

Where it’s especially good:

• Da Remo, Testaccio – unfussy, local, and the kind of place where Gricia is practically a religion.
• Trattoria Perilli – old-school Roman cooking with flavours that haven’t changed in decades (in the best way).

Roman Food Traditions: The Quinto Quarto

Roman cuisine isn’t just about flavour — it’s about resourcefulness. One of the city’s most fascinating food traditions is the quinto quarto, or “fifth quarter.” When Testaccio was home to the city’s slaughterhouses, the prime cuts were sent off to wealthy families, leaving butchers and workers with everything else: oxtail, tripe, sweetbreads, liver, lungs, and all the bits most people didn’t want.

Out of necessity came creativity. These leftover cuts became the heart of Roman home cooking, slow-cooked into rich stews and comforting dishes that still appear on menus today. You’ll see this heritage in classics like coda alla vaccinara and trippa alla Romana — dishes that tell their own story about the city’s working-class roots.

Iconic Roman Meat & Slow-Cooked Dishes

Roman cooking isn’t all about pasta — some of the city’s most memorable meals come straight from the pot or pan. These are the dishes locals grew up with: slow-cooked stews, rich sauces, and old family recipes that haven’t changed in generations. They’re hearty, comforting, and packed with the kind of flavour that makes you want a glass of wine and a basket of bread within reach.

Saltimbocca alla Romana

Saltimbocca is one of those dishes that never shouts for attention but always delivers. Thin slices of veal, prosciutto, and sage simmered in white wine until everything melts together — it’s the kind of plate that feels both comforting and elegant at the same time. I ordered it in a tiny trattoria on a rainy afternoon, and I swear the whole table went quiet for a moment. It’s soft, savoury, aromatic, and the name genuinely fits: it really does “jump in the mouth.”

A lovely place to try it:

• Osteria dell’Ingegno – a modern twist on Roman classics with perfectly tender veal.
• Piccolo Arancio – cosy, welcoming, and known for its rich, glossy pan sauce.

Abbacchio alla Romana (Roast Spring Lamb)

Abbacchio is one of those dishes that instantly feels like Rome. It’s lamb, cooked simply with garlic, rosemary, and white wine — the kind of meal you picture families tucking into on a Sunday afternoon. Depending on the season, you’ll see it roasted, braised, or served as abbacchio allo scottadito: grilled lamb chops with just enough char and herbs to make them impossible to resist. The grilled version is often easier to find on menus, and honestly, it’s just as delicious.

For a good plate of Abbacchio:

• L’Oasi della Birra (Testaccio) – relaxed, local, and great for slow-cooked dishes with big flavour.
• Ristorante Piperno (Jewish Ghetto) – an old-school favourite where the lamb comes out tender with a proper herby kick.

Pollo alla Romana (Chicken with Peppers & Tomatoes)

Pollo alla Romana is one of those comforting dishes that feels like home cooking in the best possible way. It’s chicken simmered slowly with red and yellow peppers, tomatoes, garlic, and a splash of wine until everything softens into a rich, colourful sauce. I had it once near Campo de’ Fiori after a morning wandering the market, and it hit that perfect balance of sweet peppers and savoury sauce — the kind of plate you mop up with bread without thinking twice.

Where it’s worth ordering:

• Osteria Barberini (Barberini area) – friendly, unfussy, and known for generous portions and honest Roman flavours.
• La Matriciana (near the Opera House) – one of the city’s older trattorias, serving classic dishes without overcomplicating anything.

Coda alla Vaccinara (Roman Oxtail Stew)

Coda alla Vaccinara is Roman comfort food at its richest. It’s oxtail slow-cooked for hours with tomatoes, celery, wine, and cloves until it’s so tender it practically falls off the bone. I tried it during one of my colder Rome trips, and it’s exactly the kind of dish that warms you from the inside out. The sauce is deep and a little sweet, the meat is ridiculously soft, and it’s one of those plates that makes you understand why Romans take their stews so seriously. Bread is non-negotiable here — you’ll want every last drop.

A great spot for coda:

• Checchino dal 1887 (Testaccio) – legendary for quinto quarto dishes and one of the best places in Rome for slow-cooked classics.
• Flavio al Velavevodetto (Testaccio) – cosy, unpretentious, and known for long-simmered oxtail with proper Roman flavour.

Trippa alla Romana (Roman-Style Tripe Stew)

Trippa alla Romana is one of those dishes that shows just how inventive Roman cooking can be. It’s tripe simmered slowly with tomato, pecorino, and mint until it becomes tender and surprisingly comforting. I’ll admit it’s not something I automatically go for, but plenty of locals swear by it — especially older Roman families who grew up eating it on Sundays. Even if you don’t order it, it’s one of those dishes that teaches you a lot about Rome’s quinto quarto traditions and the city’s no-waste approach to food.

Where it’s worth trying:

• Trattoria Perilli (Testaccio) – famous for its quinto quarto dishes and a go-to spot for the classic Roman version.
• Checchino dal 1887 (Testaccio) – one of the historic homes of offal-based Roman cooking; the tripe here is slow-cooked and full of flavour.

Jewish–Roman Specialities

Rome’s Jewish community has shaped the city’s food culture for more than 2,000 years, and some of the most memorable things you can eat here come straight from those traditions. The dishes are simple, seasonal, and full of character — the kind of food that tells a story before you even take a bite. Think crispy fried artichokes, creamy ricotta desserts, and humble ingredients turned into something unforgettable. If you want to taste a different side of Roman cooking, this is where to start.

Carciofi alla Giudia (Jewish-Style Fried Artichokes)

Carciofi alla Giudia is one of those dishes you think about long after you’ve left Rome. It’s a whole artichoke fried until the outer leaves turn golden and crisp, while the centre stays soft and almost creamy. I first tried one on New Year’s Eve in the Jewish Ghetto — simple table, nothing fancy, just this beautiful bronze flower on a plate. The leaves snap like the world’s best crisps, the heart melts in your mouth, and it’s impossible not to fall a little bit in love with it.

Where they’re especially good:

• Nonna Betta (Jewish Ghetto) – crisp, golden, and beautifully seasoned every single time.
• Ba’Ghetto Milky (Jewish Ghetto) – slightly lighter and just as delicious, with a devoted local following.

Crostata Ricotta e Visciole (Ricotta & Sour Cherry Tart)

This is one of those Roman desserts that doesn’t try too hard but still steals the show. A sweet shortcrust base, a layer of tangy visciole (sour cherry jam), and a creamy ricotta filling that somehow tastes both rich and light at the same time. I’ve always had a soft spot for this tart — it feels homemade in the best possible way, the kind of thing you’d happily eat for breakfast with a cappuccino. If you only try one dessert beyond gelato, make it this one.

Where it’s worth ordering:

• Pasticceria Boccione (Jewish Ghetto) – tiny, iconic, and famous for this exact tart. It often sells out, which says it all.
• Nonna Betta – a generous, comforting version that’s perfect after a plate of carciofi.

Roman Street Food Favourites

Rome does street food exceptionally well, and most of it involves grabbing something delicious and eating it on the move — usually while dodging a scooter or leaning against a fountain. These are the quick bites that fuel your days between museums and piazzas: pizza sliced with scissors, gooey supplì straight from the fryer, and porchetta sandwiches so juicy you’ll need extra napkins. Street food is where Rome feels most alive, and some of my best meals here have come from tiny counters or market stalls rather than sit-down restaurants.

Gnocchi alla Romana (Baked Semolina Gnocchi)

Gnocchi alla Romana is pure comfort on a plate — soft semolina rounds baked with butter, milk, and plenty of cheese until they turn golden at the edges. It’s nothing like the potato gnocchi most people picture. These are lighter, creamier, and feel a bit like the Roman version of a cosy baked gratin. I’ve always loved how simple they are: a few ingredients, a quick bake, and suddenly you’ve got something warm and delicious that tastes like home cooking.

A lovely place to try them:

• Hosteria Grappolo d’Oro (Campo de’ Fiori) – simple, well-executed, and exactly how Romans like them.
• Osteria dell’Ingegno (Pantheon area) – a slightly more modern take but still comforting and full of flavour.

Roman Street Food Favourites

Some of the best things you’ll eat in Rome don’t come with tablecloths or wine lists — they come in paper trays, on plastic plates, or handed over a counter with a smile. Street food is where Rome feels its most fun and chaotic: pizza sliced with scissors, gooey supplì that burn your fingers in the best way, and porchetta sandwiches so juicy you genuinely need napkins on standby. I’ve had some of my favourite bites in the city standing up in markets, leaning against fountains, or wandering through Trastevere with something delicious wrapped in paper. If you want quick, affordable, and full-flavour Roman food, start here.

Pizza al Taglio

Pizza al taglio is the true fuel of Rome — huge trays of pizza cut with scissors, sold by weight, and eaten wherever you can find a spare ledge. I’ve lost count of how many slices I’ve eaten on the go, usually while weaving through a crowd or leaning against a fountain. The beauty of it is the variety: paper-thin slices topped with potatoes, zucchini flowers, sausage, or even just olive oil and salt. Simple, affordable, and ridiculously easy to get hooked on.

Where to grab a great slice:

• Pizzarium Bonci (Vatican area) – creative toppings and a cult favourite for good reason; this is the one everyone talks about.
• Antico Forno Roscioli (near Campo de’ Fiori) – crisp base, classic flavours, and the perfect quick stop when you’re exploring central Rome.

Pizza Bianca (Olive Oil Flatbread)

Pizza bianca is one of the simplest things you can eat in Rome, and somehow one of the most satisfying. It’s basically fluffy, salty flatbread brushed with good olive oil — nothing more — but if you split it open and stuff it with mortadella, you suddenly understand why locals grow up on this. I had one near Campo de’ Fiori once and immediately went back for a second. It’s the kind of street snack you can eat at any time of day.

A great place to try it:

• Forno Campo de’ Fiori – fresh batches throughout the day and still warm when you buy it.
• Panificio Bonci (Prati) – slightly thicker and wonderfully chewy, with a generous hit of olive oil.

Supplì (Roman Fried Rice Balls)

Supplì are one of Rome’s greatest little pleasures — crisp on the outside, molten mozzarella on the inside, and always eaten too quickly. They’re Rome’s answer to arancini, but smaller, crunchier, and usually filled with tomato-soaked rice and that iconic cheese pull. My first one was from a stall in Testaccio Market, straight from the fryer, and I still remember nearly burning my tongue but refusing to wait for it to cool. If you love street food, this is your gateway snack.

Where to get a brilliant supplì:

• Supplizio (Centro) – entirely dedicated to supplì, with classic and creative versions; crunchy, rich, and always freshly fried.
• Panificio Bonci (Prati) – rustic, generous, and perfect if you’re already nearby for pizza bianca.

If you’re curious about its origins, supplì has a fascinating history behind it.

Trapizzino (Stuffed Pizza Pockets)

Trapizzino is Rome’s modern street-food superstar — a triangular pocket of pizza bianca stuffed with slow-cooked classics like chicken cacciatore, meatballs, or even tongue in green sauce. It’s messy, hearty, and completely addictive. The first time I tried one in Trastevere I ended up standing on the pavement with sauce running down my wrist, absolutely delighted. It’s the kind of snack that feels both nostalgic and new, and once you know it exists, you’ll spot locals carrying them everywhere.

Where to find the real deal:

• Trapizzino Piazza Trilussa – great location, lively vibe, and ideal for grabbing one before wandering by the river.
• Trapizzino (Trastevere) – the original shop and still the best; a must-stop if you’re in the neighbourhood.

Filetti di Baccalà (Roman Fried Salt Cod)

Filetti di baccalà is one of those Roman snacks that looks deceptively simple but tastes incredible. Thick strips of salted cod are dipped in a light batter, fried until crisp, and handed over still sizzling. It’s the kind of snack you eat standing up — usually surrounded by locals doing exactly the same. My first one was near Campo de’ Fiori, and I remember thinking, “Why don’t more cities fry fish like this?” Salty, crunchy, tender in the middle… It’s everything you want in a quick bite.

Where to enjoy it:

• Mercato di Testaccio – several stalls do a brilliant version, ideal if you’re grazing your way through the market.
• Dar Filettaro a Santa Barbara (near Campo de’ Fiori) – an institution; no-frills, a little chaotic, and the perfect spot to grab one fresh from the fryer.

Porchetta (Herb-Rolled Roast Pork)

Porchetta is the kind of street food that stops you in your tracks. Juicy slices of slow-roasted pork belly, rolled with rosemary, garlic, fennel, and crackling that shatters when you bite into it. I still remember my first porchetta sandwich in Rome — juices running everywhere, me desperately trying to keep it together with three napkins, and absolutely no regrets. It’s rich, aromatic, and best when piled inside warm bread so all the flavours mingle.

Where to try a great porchetta sandwich:

• Mercato di Testaccio – several butchers and food stalls offer beautifully seasoned slices; ideal if you’re snacking your way through the market.
• Er Buchetto (Termini area) – tiny, old-school, and famous for porchetta served straight into crusty rolls.

Desserts & Sweet Treats

You should definitely leave room for dessert in Rome — or better yet, make dessert its own stop altogether. From gelato to cloud-soft maritozzi and seasonal pastries that appear just once a year, Roman sweets are simple, comforting, and dangerously easy to fall in love with. I’ve lost count of how many times I’ve said, “Just one more gelato for research,” and meant every word. Here are the treats worth hunting down.

Gelato (the real stuff)

Real gelato in Rome is a joy — smooth, rich, and made in small batches without the neon colours or giant fluffy mountains you’ll see in tourist traps. I usually end up having at least two a day (strictly for research), and the flavours always surprise me. From sage and raspberry to deep, dark chocolate, good gelato is reason enough to wander down another side street.

Where to get the good stuff:

• Gelateria del Teatro (my personal favourite, especially sage & raspberry).
• Fatamorgana (wild flavours like pear and gorgonzola).
• Otaleg (gelato backwards, serious chocolate forwards).

Maritozzo (Cream-Filled Sweet Bun)

Maritozzi are impossible not to love — soft brioche buns split open and stuffed with an unapologetically generous amount of whipped cream. They look dramatic but taste light and sweet, and they’re a classic Roman breakfast, usually eaten standing at the bar with a cappuccino. The first time I tried one, I thought there was no way I’d finish it… then somehow it disappeared in about three bites. It’s that kind of pastry.

Where to grab a great maritozzo:

• Roscioli Caffè (Campo de’ Fiori area) – polished, modern, and just as delicious.
• Regoli Pasticceria (Esquilino) – old-school, beloved, and famous for maritozzi piled high with cream.

Crostata di Ricotta (Ricotta Tart)

Crostata di ricotta is one of those Roman desserts that doesn’t shout for attention but completely wins you over. A simple shortcrust base filled with lightly sweetened ricotta, sometimes with a hint of citrus or chocolate chips mixed through. It’s the kind of tart Roman families make at home, comforting rather than flashy, and perfect with an afternoon coffee. I always think of it as Rome’s version of a hug on a plate.

Where it’s especially good:

• Pasticceria Barberini (Testaccio) – generous slices and a proper neighbourhood feel.
• Pasticceria Regoli (Esquilino) – creamy, not too sweet, and wonderfully old-fashioned.

Tiramisu (Coffee-Soaked Classic)

Yes, tiramisu is technically Venetian, but Rome does a brilliant version — creamy, coffee-soaked, and dangerously easy to finish even after a big meal. You’ll find everything from classic recipes to playful twists, and it’s the kind of dessert that feels right at any time of day. I’ve popped into cafés “just for a look” and walked out with a slice more times than I care to admit.

Where to get a great tiramisu:

• Two Sizes (Piazza Navona area) – generous portions and a lovely creamy texture.
• Pompi (multiple locations) – the classic Roman favourite, with both traditional and fun flavours.

Maritozzo Salato (Savory Maritozzo)

Maritozzo isn’t just a sweet treat anymore — the savoury version has taken over Rome in recent years. Think the same soft brioche bun, but filled with things like whipped ricotta, smoked salmon, burrata, or roasted vegetables. It feels modern and a little indulgent, and it’s a fun twist if you’ve already tried the classic cream-filled version.

Where to try it:

• Maritozzo Rosso (Trastevere) – the go-to spot for creative savoury fillings.

Where to Eat in Rome

Knowing what to eat in Rome is only half the fun — the real joy is finding the places that make these dishes unforgettable. From neighbourhood markets to tiny trattorias, these spots are where Roman food is at its best.

Food Markets

• Testaccio Market – Local, lively, and packed with stalls serving everything from supplì to porchetta. My first Rome food tour stopped here, and I left happily full and slightly overwhelmed by how many delicious things you can eat in one place.
• Campo de’ Fiori –Touristy, yes — but colourful and full of morning energy. My second food tour started here before crossing the river into Trastevere for pasta and wine.
• Mercato Centrale (Termini)– A modern food hall with endless choice under one roof. Great if you’re travelling with a group or feeling indecisive.

Classic Trattorias

• Da Enzo al 29 (Trastevere) – A tiny, atmospheric trattoria that’s absolutely worth the queue. Their cacio e pepe is legendary, and it’s almost impossible to walk out without ordering “just one more” dish.
• Roscioli – Part deli, part wine bar, part trattoria — and incredible at all three. Their carbonara is one of Rome’s best, and the cheese and salumi selection could tempt anyone into a long, lazy lunch.
• Armando al Pantheon – A family-run institution serving classic Roman dishes since the 1960s. Nothing fancy, just hearty, beautifully cooked plates in a spot that feels frozen in time.

Food Tours in Rome

Food tours are one of my favourite ways to experience Rome — a shortcut to the best bites and the stories behind them.

• Testaccio Food Tour – We grazed our way through the market, tasting supplì, pizza bianca, and porchetta while locals did their shopping. Testaccio is where you really feel the roots of Roman food culture.
• Campo de’ Fiori & Trastevere Tour – Starting among the market stalls before crossing into Trastevere for pasta, wine, and a late-night carbonara that ruined me for bad versions forever.

➡️ If you want to try even more Roman food, I’ve rounded up the best food tours in Rome — the ones that are genuinely worth booking.

Tips for Eating in Rome

• Eat where the menu is short. A handful of dishes usually means they’re cooked well and cooked often.
• Avoid anywhere with giant neon gelato piles. Real gelato melts quickly — it shouldn’t look like a colourful mountain.
• Book popular trattorias in advance. Places like Da Enzo and Roscioli fill up days ahead, especially in high season.
• Stand at the bar for breakfast. It’s cheaper, faster, and feels wonderfully local — perfect for maritozzi and cappuccinos.
• Look for “coperto” on the bill. Many restaurants charge a small per-person cover fee; totally normal in Rome.
• Don’t expect dinner before 7:30pm. Many restaurants won’t open earlier unless they cater heavily to tourists.
• Markets are best in the morning. Testaccio and Campo de’ Fiori buzz with locals before lunchtime.
• House wine is usually great. Affordable, easy drinking, and exactly what locals order with their pasta.
• Carry small cash. Some bakeries and small street-food spots still prefer coins over cards.
• Walk-ins for lunch. If you couldn’t get a dinner reservation, aim for a lunchtime visit instead — same food, fewer crowds.

➡️If you enjoy understanding local food culture, my guide to traditional English foods gives a proper look at the dishes England is known for.

FAQs About Food in Rome

What is Rome’s most famous dish?
Carbonara and cacio e pepe usually battle for the top spot. Ask a local and they’ll proudly argue for their favourite.

What do Romans eat for breakfast?
A cappuccino and a cornetto at the bar — or a maritozzo if you’re feeling indulgent. Breakfast is quick, light, and always eaten standing up.

Where do locals actually eat in Rome?
Neighbourhoods like Testaccio, Trastevere, and Monti are full of trattorias, bakeries, and market stalls that locals visit every day.

Is food expensive in Rome?
It doesn’t have to be. Markets, pizzerias, and simple trattorias are very affordable. Fine dining exists, but you won’t need it to eat well.

How do I avoid tourist-trap restaurants?
Skip anywhere with photos on the menu, dishes translated into five languages, or gelato piled up in neon-coloured mountains.

What pasta should I try first?
Start with one of the Roman classics: carbonara, amatriciana, gricia, or cacio e pepe. They’re iconic for a reason.

Do restaurants charge for bread and water?
Bread often comes with a small coperto (cover charge). Tap water isn’t usually offered, but you can ask for it.

Do Romans really eat offal?
Yes. It’s part of the city’s quinto quarto tradition, especially in Testaccio. You’ll see dishes like tripe and oxtail on many menus.

Is it normal to order coffee after lunch or dinner?
Absolutely — just keep it simple. Italians usually stick to espresso after meals.

Are reservations necessary?
For popular trattorias: yes. For casual lunches or pizza by the slice: usually not.

Every time I come back to Rome, the food feels both familiar and completely new. One day it’s a perfect plate of cacio e pepe, the next it’s a slice of pizza al taglio eaten on the move or a gelato flavour I’ve never tried before. That’s the joy of eating in this city: simple dishes, big flavours, and the constant thrill of finding your next favourite bite. If you leave with a full heart and an even fuller stomach, you’ve done Rome right.