Roman cuisine is not Italian cuisine. It's something more specific, more rustic, and more deeply connected to the land around Rome. While tourists often think of pizza and pasta as "Italian food," Romans have their own proud culinary tradition - simple dishes made with quality ingredients and centuries of wisdom.
The Four Holy Pastas of Rome
Every Roman knows these four pasta dishes. They're the foundation of cucina romana, and you shouldn't leave without trying each one.
Carbonara
Eggs, guanciale (cured pork cheek), pecorino romano, black pepper. That's it. No cream ever. The silky sauce comes from emulsifying egg yolks with pasta water.
Best at: Roscioli, Da Enzo, Armando al Pantheon
Cacio e Pepe
Just pecorino romano and black pepper. The simplest and hardest pasta to make. When done right, it's creamy, sharp, and utterly addictive.
Best at: Felice a Testaccio, Roma Sparita, Flavio al Velavevodetto
Amatriciana
Tomatoes, guanciale, pecorino romano, chili. Originally from Amatrice but adopted by Rome. Robust, slightly spicy, deeply satisfying.
Best at: Bucatino, Da Felice, Luciano Cucina Italiana
Gricia
The "white amatriciana" - guanciale, pecorino, pepper, no tomato. Less famous but equally delicious. The mother of carbonara.
Best at: Cesare al Casaletto, Trattoria da Cesare, Da Enzo
Roman Street Food
Romans invented fast food 2,000 years ago. The ancient thermopolium was a street-side counter selling hot food to workers. That tradition continues today.
Supplì
Fried rice balls with tomato sauce and mozzarella that stretches like a telephone cord when you break them open. The original Roman street food.
Pizza al Taglio
Roman pizza is different - thin, crispy, sold by weight (al taglio = by the cut). Priced by the kilo, cut with scissors. Try Pizzarium near the Vatican.
Trapizzino
A modern invention (2008) - pizza dough pocket stuffed with traditional Roman dishes like trippa, chicken cacciatore, or meatballs. Created by Stefano Callegari.
Filetti di Baccalà
Fried salt cod fillets in a light batter. A Jewish-Roman tradition, best enjoyed at Dar Filettaro a Santa Barbara, operating since 1950.
Jewish-Roman Cuisine
Rome's Jewish community, one of the oldest in Europe, has contributed unique dishes to Roman cuisine. The historic Jewish Ghetto is the best place to experience this tradition.
Must-Try Jewish-Roman Dishes
The Fifth Quarter (Quinto Quarto)
Roman cuisine's boldest tradition comes from the slaughterhouse district of Testaccio. When the wealthy took the prime cuts, workers were paid in offal - the "fifth quarter" of the animal. They turned necessity into culinary art.
Trippa alla Romana
Tripe slow-cooked in tomato sauce with mint and pecorino
Coda alla Vaccinara
Oxtail braised for hours until falling off the bone
Pajata
Intestines of milk-fed calf in tomato sauce with rigatoni
Not for everyone, but adventurous eaters will find some of Rome's most authentic flavors in the quinto quarto tradition.
Sweet Endings
Maritozzo
A soft, sweet bun sliced and stuffed with fresh whipped cream. The traditional Roman breakfast, best enjoyed early morning at a bar. Try Regoli for the best in the city.
Gelato
Skip the tourist traps with piled-high colors. Real gelato is kept in covered metal containers. Favorites: Fatamorgana, Giolitti, Il Gelato di San Crispino.
Grattachecca
Rome's summer treat: shaved ice with fruit syrups and fresh fruit pieces. Find the kiosks along the Tiber on hot evenings. Sora Mirella is legendary.
Tiramisù
Not Roman in origin, but Romans have adopted it. Pompi is famous for their versions in various flavors (classic, pistachio, strawberry).
Coffee Culture
Coffee in Rome is an art form with strict rituals. Master these and you'll fit right in.
Stand at the Bar
Sitting down costs double or triple. Real Romans drink their espresso standing in under a minute.
Cappuccino = Breakfast Only
Never after 11 AM. Never after a meal. Milk is for morning only. Espresso any time.
Just Say "Un Caffè"
Espresso is the default. If you want it milder, ask for "caffè lungo." For a touch of milk: "macchiato."
Summer Variation
"Caffè shakerato" - espresso shaken with ice and sometimes sugar. Refreshing and Roman.
Eating Like a Roman: Final Tips
Lunch is 1:00-3:00 PM. Dinner starts at 8:00 PM at the earliest. Restaurants opening at 6 PM are for tourists.
Avoid restaurants on major piazzas. Walk one or two streets away for better food and prices.
Look for "coperto" on the menu. This is a cover charge (usually €1.50-3.00) and is normal. Tip is not expected but appreciated.
Seasonal eating matters. Romans eat artichokes in spring, zucchini in summer, porcini in fall. Ask what's in season.
Book ahead for popular trattorias. Especially on weekends. Roscioli, Da Enzo, and Felice require reservations.