Food, Drinks & Traditional Dishes in Rome

This incredibly rich and savoury pasta dish is the undisputed king of the local culinary scene. It is masterfully prepared using only perfectly cooked pasta, crispy cured pork cheek, sharp sheep's cheese, black pepper, and fresh eggs to create a luxurious, creamy sauce without a single drop of actual cream. The authentic, traditional preparation found here is vastly superior to the heavy, modified versions often served internationally. Eating a perfectly executed plate in a noisy, authentic neighbourhood tavern is an absolute revelation. It is a hearty, deeply satisfying comfort food that perfectly embodies the robust flavour profile of the city.

This incredibly popular, addictive street food snack is the ultimate on the go comfort food. It consists of a deep fried, breaded croquette filled with savoury tomato and meat ragu risotto, encasing a hidden heart of stringy, melted mozzarella cheese. The name playfully refers to the surprise of the melting cheese when the hot snack is broken in half. They are universally available in local pizzerias and bakeries, serving as the perfect, inexpensive prelude to a larger meal. Biting into a freshly fried, piping hot croquette while wandering the cobblestone streets is a quintessential local experience.

Unlike the round, sit down pizzas famous in Naples, the local style is baked in long rectangular trays and sold by weight. The crust is distinctly thicker, delightfully crispy on the bottom, and airy in the middle, able to support a massive variety of creative, fresh toppings. This format allows you to sample several different flavours in a single, inexpensive meal, from classic potato and rosemary to elaborate combinations of cured meats and seasonal vegetables. It is the absolute lifeblood of the city's fast food culture, available in tiny, unpretentious bakeries on almost every corner. Pointing to the tray and deciding exactly how big of a slice you want is a fun, interactive local ritual.

Originating from the historic Jewish Ghetto, this spectacular culinary creation turns a simple vegetable into a crispy, golden delicacy. Fresh, tender artichokes are seasoned and deeply fried whole until the leaves open up like a beautiful, crunchy bronze flower. The contrasting textures of the impossibly crisp exterior and the soft, sweet heart make it an unforgettable sensory experience. It is a true seasonal highlight, primarily enjoyed in the spring when the specific local variety of artichoke is harvested. This dish is a beautiful, delicious testament to the deep historical and cultural integration of the local Jewish community.

This deeply traditional, slow cooked stew is the ultimate representation of the historic working class culinary philosophy, which relies on transforming inexpensive cuts of meat into gourmet delights. Pieces of oxtail are simmered for hours in a rich, complex sauce of celery, tomatoes, wine, and a hint of dark cocoa or cinnamon until the meat is incredibly tender and falls off the bone. The resulting flavour is extraordinarily deep, rich, and uniquely sweet and savoury. It is most famously associated with the old slaughterhouse district of Testaccio, where it remains a beloved staple. Eating this requires bread to soak up every last drop of the phenomenal, rich gravy.

This robust, intensely flavourful pasta dish is a cornerstone of the traditional regional diet. It features thick, hollow spaghetti tossed in a rich, simmering sauce made from sweet tomatoes, crispy cured pork cheek, spicy chilli, and a generous grating of sharp pecorino cheese. The hollow shape of the pasta expertly captures the thick, savoury tomato sauce, ensuring a burst of flavour with every single bite. While originally from a nearby mountain town, it has been wholly adopted and perfected by the capital's historic taverns. It is a beautifully simple, powerful dish that demands to be enjoyed with a glass of robust local red wine.