The 19 Best Food In Rome That You Must Try

Rome is one of the world’s great cities, and its millennia-old landmarks, enchanting streets, and vibrant culture continue to win over visitors from every corner of the globe. While the Eternal City’s culinary scene is undeniably a draw for most, many people try just a handful of dishes during their stay.

Of course, globally-loved creations like carbonara and cacio e pepe should be on everyone’s list. Dig a little deeper, though, and you’ll find a diverse cuisine with unique regional dishes, time-honored recipes, and decadent desserts, many of which you might be familiar with from my Rome food tours.

The city’s rich history has shaped the Roman culinary scene, yet key features such as the use of fresh, seasonal ingredients and simple cooking techniques have stood the test of time.

If you’re hoping to discover more about food in Rome than what’s on the surface, I’ve got you covered. I’ve put together this extensive guide detailing all the must-try dishes, ensuring you have an unforgettable, foodie-filled adventure in the Italian capital!

Spiedini alla Romana

A delicious but often overlooked food in Rome, spiedini alla Romana refers to skewers of toasted bread, mozzarella, and anchovies topped with a wine and butter-based sauce.

Origin of Spiedini alla Romana

Spiedini alla Romana has been a popular food throughout Lazio for decades, but the dish took inspiration from the neighboring Abruzzo region. These skewers originated as a way to utilize leftover mutton or lamb, but the recipe evolved as it spread across the country.

While these are typically considered essential ingredients, there are plenty of variations on this beloved recipe.

How Spiedini alla Romana Tastes

These skewered treats have all the goodness of a classic grilled cheese but with the intense briny flavors from the anchovies and capers. It also offers a mix of textures, with the crunchy bread contrasting the gooey mozzarella and velvety sauce.

Where to Eat Spiedini alla Romana

Trattoria Vecchia Roma is among the best spots in the city for traditional Roman fare. With its warm, cozy atmosphere, the arched dining room is the perfect place for a meal, but the restaurant also has a lovely outdoor area.

It’s not often that I notice spiedini alla Romana on a menu, so I had to order some when I spotted it the last time I was here. Just as I’d hoped, it was wholesome but flavorful, with a balance of mild mozzarella, fragrant butter sauce, and umami anchovies.

Trattoria Vecchia Roma (€€) –  Via Ferruccio, 12/b/c, 00185 Roma RM, Italy – Open every Monday to Saturday from 12:30 pm to 3:00 pm and from 7:00 pm to 11:00 pm, closed every Sunday.

Supplì al Telefono

If there’s one Roman appetizer or street food you’re already familiar with, chances are, it’s supplì al telefono. Known for their golden exterior and cheesy, rice-filled center, these oblong-shaped goodies are somewhat similar to Sicily’s arancini.

Origin of Supplì al Telefono

The origin of supplì al telefono can be traced back to the 19th century when French troops occupied Rome. At the time, locals prepared these fried snacks as a way to use up their leftovers. As the story goes, when a soldier first sampled them, he was taken aback by the stringy mozzarella inside and exclaimed ‘surprise’ in French, which inspired the name ‘supplì’.

The nickname “al telefono” was added later, inspired by the way the mozzarella stretches into a string when the supplì is broken in half, resembling the cord of an old-fashioned telephone. This visual, playful detail has helped cement supplì al telefono as a culinary icon in Rome.

Prepare these tasty snacks at home with this easy-to-follow recipe.

How Supplì al Telefono Tastes

Between the crackling outer layer and soft, zingy filling, supplì al telefono is the ultimate Italian comfort food. There are several recipe variations, and some include beef for an even deeper flavor.

Where to Eat Supplì al Telefono

I can’t talk about this beloved street food without mentioning Supplì Roma, the go-to spot in Rome for quality supplì. It’s not a fancy, sit-down eatery but a buzzing grab-and-go haunt for incredible fried goods.

The supplì here are huge, but I often end up ordering more than one, as the crispy breadcrumbs and tangy filling always leave me wanting more!

Supplì Roma (€) – Via di S. Francesco a Ripa, 137, 00153 Roma – Open every Monday to Saturday from 10:00 am to 10:00 pm, closed every Sunday.

Fiori di Zucca Fritti

Another treasured fried food in Rome is fiori di zucca fritti, which are zucchini blossoms drenched in a light batter and dusted with salt and pepper.

Origin of Fiori di Zucca Fritti

This snack has been a favorite among Romans for centuries. Like many great Italian dishes, it has humble origins, as residents sought to make the most of every part of the zucchini plant. Because they weren’t always fresh, people began frying them instead, rather than throwing them out.

Just a few ingredients are used in recipes for these deep-fried delights.

How Fiori di Zucca Fritti Tastes

Just like zucchinis themselves, the flowers have a delicate flavor. They offer a little crunch as they are, but the salted batter gives them their signature snappy consistency.

Where to Eat Fiori di Zucca Fritti

Ristorante Trattoria Antonio al Pantheon is where I’ve found some of the tastiest fiori di zucca fritti in the city. The food is fabulous, as is their bright and elegant dining area.

I couldn’t wait to try their take on this iconic appetizer, and it didn’t disappoint. Each piece was feather-light, and the dusting of salt and pepper perfectly enhanced the understated flavors.

Ristorante Trattoria Antonio al Pantheon (€€) – Via dei Pastini, 12, 00186 Roma RM – Open every day from 11:00 am to 1:00 am.

Carciofi alla Giudia

Carciofi alla Giudia is arguably the most famous of Rome’s vegetable-based and seasonal dishes, and it’s also the most simplistic. In short, these are twice-fried artichokes sprinkled with a touch of salt.

Origin of Carciofi alla Giudia

This creation dates back to the 1500s when Jewish residents were confined to a select pocket of the city, which later became known as the Jewish Ghetto. At the time, artichokes were one of the few foods Jews in Rome were permitted to eat, leading to the invention of this now-acclaimed treat.

Follow this recipe to create your own carciofi alla Giudia.

How Carciofi alla Giudia Tastes

Despite the simplicity of this dish, carciofi alla Giudisa provides a delicious mishmash of tastes and textures. The leaves are brittle and savory, while the center is tender and creamy.

Where to Eat Carciofi alla Giudia

Considering that Piperno Restaurant specializes in Jewish-Roman cuisine, it should come as no surprise that the team in this classy eatery knows a thing or two about preparing superb carciofi alla Giudia. 

When the waiter dropped it on the table, the beautifully bronzed artichoke almost looked too good to eat. However, it tasted even better, with its complex flavor and varied textures.

Piperno Restaurant (€€€) – Via Monte dè Cenci, 9, 00186 Roma RM, Italy – Closed every Monday, open Tuesday to Friday from 7:45 pm to 10:30 pm, Saturday from 12:45 pm to 2:30 pm and from 7:45 pm to 10:30 pm, and every Sunday from 12:45 pm to 2:30 pm.

Carciofi alla Romana

Yet another artichoke-based food in Rome you have to try is carciofi alla Romana. Unlike their deep-fried counterparts, these artichokes are pan-braised and fused with various herbs, garlic, lemon, and olive oil.

Origin of Carciofi alla Romana

Carciofi alla Romana is thought to be a more old-world approach to cooking artichokes compared to the Jewish recipe, although the history of this dish is much less clear. The recipe likely came about as locals worked to make the most out of the available springtime ingredients.

This recipe calls for classic and seasonal produce.

How Carciofi alla Romana Tastes

Soft, juicy, and packed with clean flavors from the cooling mint and sour lemon, carciofi alla Romana proves that classic ingredients often pack the most punch.

Where to Eat Carciofi alla Romana

Dining along the narrow cobbled streets in Taverna Romana’s fairy-light-clad outdoor area is a quintessential Roman dining experience.

For a truly local outing, you have to order their carciofi alla Romana. With each bite, the flavors from the sharp lemon, sweet garlic, and aromatic mint deepened, soaking into the succulent artichoke.

Taverna Romana (€€) – Via della Madonna dei Monti, 79, 00184 Roma RM, Italy – Open every day from 12:30 pm to 3:00 pm and from 7:00 pm to 11:00 pm.

Puntarelle alla Romana

Puntarelle alla Romana was one of those foods in Rome that I knew very little about until I was here. It’s akin to a salad and is made from a variety of chicory called puntarelle, anchovies, and a host of other bold ingredients.

Origin of Puntarelle alla Romana

Hailing from the coastal corners of Lazio, puntarelle alla Romana has been enjoyed by Romans for centuries. The story behind this dish largely remains a mystery, but as puntarelle is native to the area, it likely became a staple for locals over time.

This recipe is a must-try for those eager to try this refreshing, punchy dish.

How Puntarelle alla Romana Tastes

The best way to describe puntarelle alla Romana is as a flavor bomb! Every element brings something different to the table, resulting in a blend of bitter, salty, and piquant notes, along with a crunchy texture.

Where to Eat Puntarelle alla Romana

Le Tavernelle was a restaurant I only made it to quite recently, and I was instantly charmed by its wood-beamed ceiling, picture-filled walls, and wooden furnishings.

I’d heard the puntarelle alla Romana was a must-try here, and I quickly learned why. Although it was packed with so many vibrant flavors, each managed to hold its own and didn’t overpower the other ingredients.

Le Tavernelle (€€) – Via Panisperna 48, Roma Italia – Closed every Monday, open every Tuesday to Sunday from 12:30 pm to 3:00 pm and from 7:30 pm to 11:00 pm.

Carbonara

Of all the traditional Roman dishes on this list, carbonara might be the most legendary of them all. A dreamy dish made from pasta, egg yolk, guanciale, and pecorino, carbonara is even more delicious than it sounds.

Origin of Carbonara

Carbonara has quite a peculiar background, as it’s said to be a fusion of Roman and American flavors. Although there have been some conflicting stories, many claim that American troops, who were supplied with rations of bacon and eggs, inspired restaurants to combine these ingredients with Italian staples.

For a traditional carbonara, try your hand at following this recipe.

How Carbonara Tastes

You won’t find any cream in an authentic carbonara, yet the dish is famed for its creamy taste, contrasted by the umami notes of the guanciale. A dash of black pepper brings a little heat, while al dente spaghetti serves as the base.

Where to Eat Carbonara

I’ve rarely had a lackluster carbonara in Rome, but Borghiciana Pastificio Artigianale, a stylish and snug trattoria, takes this dish to the next level.

Here, tonnarelli was the pasta shape of choice, and each stand was coated in the most exquisite eggy mixture. What I loved most, though, was the smokey guanciale, with its delightfully fatty texture.

Borghiciana Pastificio Artigianale (€) – 00193 Roma – Open every Monday to Wednesday from 11:45 am to 9:00 pm, Thursday and Friday from 11:45 am to 9:30 pm, Saturday from 11:45 am to 10:00 pm, closed every Sunday.

Cacio e Pepe

Ask anyone about where and how to eat in Rome, and they’ll likely encourage you to visit somewhere that’s known for their cacio e pepe! An acclaimed pasta dish, it’s hard to believe that this culinary creation is made with just pecorino, black pepper, and a touch of salt.

Origin of Cacio e Pepe

Cacio e pepe means ‘cheese and pepper,’ which, in rural Lazio, were some of the few ingredients readily available to farmers. They then paired these with dried pasta, as all of these components had a long shelf life. Over time, the dish made its way to Rome, soon becoming a hit with the locals.

This comforting recipe requires minimal ingredients.

How Cacio e Pepe Tastes

Don’t let the short ingredients list fool you; cacio e pepe is packed with flavor. The pecorino is perfectly pungent, countering the fiery pepper, while the silky pasta provides a neutral base. 

Where to Eat Cacio e Pepe

When it comes to finding quality cacio e pepe, I find it hard to look past Trattoria Da Enzo al 29. Tucked away in Trastevere, this place is all about authenticity—no frills, just perfectly executed Roman classics.

I’ve recommended this spot to countless friends, and their cacio e pepe never disappoints. The pasta is cooked just right, and the pecorino is sharp, salty, and generously applied. The balance of cheese and freshly cracked pepper is spot-on—simple, but unforgettable.

Trattoria Da Enzo al 29 (€€) – Via dei Vascellari, 29, 00153 Roma – Open daily from 12:30 pm to 3:00 pm and 7:00 pm to 11:00 pm.

Stracciatella alla Romana

Stracciatella alla Romana is a classic Roman soup known for its simple yet nourishing ingredients. It features a rich chicken broth into which a mixture of beaten eggs, pecorino Romano cheese, and semolina flour is slowly poured. As the egg mixture cooks in the hot broth, it forms delicate, shredded strands or “little rags”,  which is what stracciatella means in Italian.

Origin of Stracciatella alla Romana

This dish emerged several centuries ago, as Romans sought to utilize any leftover broth after cooking meat, leading them to combine it with other common ingredients. While stracciatella is commonly known today as a gelato flavor, its original meaning relates to the shredded eggs in this traditional soup.

This recipe incorporates all the typical stracciatella alla Romana components.

How Stracciatella alla Romana Tastes

The soup generally has quite a delicate taste, but the pronounced flavors from the pecorino and earthy nutmeg give it its quintessential Italian edge.

Where to Eat Stracciatella alla Romana

Ristorante La Tavernaccia Da Bruno was where I first tried this tasty soup. It’s an elegant spot for a meal, but the friendly staff and warm vibe make it an ideal place to sample such a wholesome dish.

Satisfying without being overly filling, this soup was just what I needed on a cold afternoon. I especially loved the texture, with its stringy egg pieces and lightweight broth.

Ristorante La Tavernaccia Da Bruno (€€) – 00153 Roma – Open every Monday, Tuesday, and Thursday to Sunday from 12:45 pm to 3:00 pm and from 7:30 pm to 11:00 pm, closed every Wednesday.

Pasta alla Gricia

Pasta alla Gricia is a classic Roman pasta dish that’s often overshadowed by its more famous cousins like carbonara. It’s made with just a few simple ingredients: crispy guanciale (cured pork cheek), pecorino Romano cheese, and freshly cracked black pepper, no eggs involved. This makes it a bit lighter than carbonara but just as flavorful.

Origin of Pasta alla Gricia

Pasta alla gricia was allegedly invented in rural Lazio as farmers reached for non-perishable foods that could sustain them while they grazed their sheep. It’s difficult to say precisely when this dish was first prepared, but some claim it dates back to the 5th century.

Follow this recipe to make your own pasta alla gricia, which combines simple ingredients.

How Pasta alla Gricia Tastes

Being one of Rome’s oldest pasta dishes, pasta alla gricia boasts many typical Roman flavors. The guanciale provides the robust pork notes, while the pecorino and pepper give the dish a spicy kick.

Where to Eat Pasta alla Gricia

Osteria da Fortunata has become the go-to spot in Rome for pasta alla gricia. This restaurant has gone viral in recent times, but it still has the relaxed, easy-going vibe it had when I first visited it a few years back.

It’s known for serving the finest pasta alla gricia in the city, so I was naturally slightly skeptical when I dined here. After my first mouthful, I realized this place was going to live up to the hype. From the smooth tagliolini to the well-rounded flavors, everything was just right.

Osteria da Fortunata (€€) – 00186 Roma – Open every day from 11:30 am to 1:00 am.

Gnocchi alla Romana

Gnocchi alla Romana is probably different from most gnocchi dishes you’ve tried, as Roman-style varieties of these delectable dumplings are made from semolina, shaped into flat rounds, and baked. 

Origin of Gnocchi alla Romana

The jury is still out on how gnocchi alla Romana came to be. It has appeared in Roman cookbooks since the late 1800s, but many suspect the dish originated from northern Italy due to the use of butter and parmigiano reggiano, which weren’t staples in Rome at the time. Others believe it came from outside the country entirely. In short, this form of gnocchi is shrouded in mystery!

This recipe details the Roman take on gnocchi.

How Gnocchi alla Romana Tastes

The use of hearty ingredients like butter, milk, and egg gives gnocchi alla Romana an unmistakable indulgent flavor. A dash of parmigiano reggiano and nutmeg adds some brightness to the dish.

Where to Eat Gnocchi alla Romana

Ristorante Pinseria Da Massi is a fantastic place to sample gnocchi alla Romana. It can get pretty busy here, but you usually won’t have to wait long to secure a table in their cozy dining area.

I’ve yet to find anywhere that makes this dish quite like the team here. Creamy and baked to perfection, it makes a great side dish for lighter menu items.

Ristorante Pinseria Da Massi (€€) – Via Della Scala 34/A – 00153 – Roma – Open every Monday, Thursday, Friday, and Sunday from 12:00 pm to 11:30 pm, Tuesday and Wednesday from 12:45 pm to 11:30 pm, and every Saturday from 12:00 pm to 12:00 am.

Bucatini all’Amatriciana

One of the great Roman pasta specialties, bucatini all’amatriciana is a dish everyone has to visit on a trip to the Eternal City. Guanciale, pecorino, tomatoes, and black pepper are at the heart of this dish, though chili flakes are sometimes added, too. It’s sometimes called simply pasta all’amatriciana, but bucatini is usually the preferred pasta shape.

Origin of Bucatini all’Amatriciana

It’s widely believed that bucatini all’amatriciana evolved from pasta alla gricia, as the two share many ingredients. By the 18th century, tomatoes had become a staple in Italy and older recipes were adapted to include this newfound favorite.

Few recipes can compare with that of a classic amatriciana.

How Bucatini all’Amatriciana Tastes

Bucatini all’amatriciana is full of harmonious flavors. The juicy tomatoes soften the richness of the guanciale and pecorino, and the chili flakes give the dish just the right amount of spice.

Where to Eat Bucatini all’Amatriciana

Hostaria Romana isn’t like most restaurants on this list. Its wooden decor and homely ambiance are typical of your average Roman eatery, but the graffiti-covered walls (which diners are welcome to add to!) are what gives it its edge.

I was already charmed by this place, but the quality of the amatriciana cemented it as a firm favorite of mine. Think vibrant tomatoes, chewy guanciale, and thick bucatini.

Hostaria Romana (€€) – 00187 Roma – Open every Monday from 7:30 pm to 11:00 pm, Tuesday to Saturday from 12:30 pm to 3:00 pm and from 7:15 pm to 11:00 pm, closed every Sunday.

Pasta alla Papalina

Fettuccine, ham, peas, and cream come together to form this sumptuous concoction. It’s noticeably different from most Roman pasta dishes, as multiple ingredients that weren’t commonplace in Rome at the time were included in the recipe.

Origin of Pasta alla Papalina

Pope Pius XII inspired this dish in the first half of the 20th century. As the story goes, the Pontiff fancied something similar to carbonara, which had become popular across the city. What resulted is a pasta dish that substituted guanciale and pecorino for cooked ham and parmigiano reggiano. Heavy cream and peas were later incorporated into the recipe.

Make this hearty dish at home with this handy recipe.

How Pasta alla Papalina Tastes

Pasta alla papalina is oh-so-filling and comforting, but the savory ham, grassy peas, and sweet onions prevent the dish from feeling too heavy. These ingredients also enhance the consistency, ensuring each bite has a mix of soft and chewy textures.

Where to Eat Pasta alla Papalina

Osteria Porta Castello is situated close to the Vatican, which is a pretty fitting place to tuck into a plate of pasta alla papalina, considering the origins of this dish. The indoor area was full to the brim when I got here, but I was more than happy to pull up a chair on the street-side terrace.

This particular take on pasta alla papalina included mushrooms, which I thought brought a delicious hint of umami to the dish. I also appreciated that there wasn’t too much heavy cream, as this kept it feeling lighter than most versions I’ve tried.

Osteria Porta Castello (€) – 00193 Roma – Open every Monday from 12:15 pm to 3:00 pm, Wednesday to Sunday from 12:15 pm to 3:00 pm and from 6:45 pm to 11:00 pm, closed every Tuesday.

Saltimbocca alla Romana

Saltimbocca alla Romana is arguably the best-known meaty or main course dish from Rome, and the name translates to ‘jump in the mouth’ due to its exceptional flavor. It’s made from marinated veal cutlets wrapped in prosciutto and sage leaves.

Origin of Saltimbocca alla Romana

The origin of this dish is a tad controversial. Despite being closely associated with Roman cuisine, many believe it actually originated from the Brescia province in northern Italy. That said, since the late 1800s, it’s become a symbol of the Roman culinary scene.

Create your own saltimbocca alla Romana with this recipe, which requires fewer than ten ingredients.

How Saltimbocca alla Romana Tastes

The fusion of the veal’s mild beefy flavors, salty prosciutto, and peppery sage always leaves me wanting more, and the lively marinade elevates the taste of each ingredient.

Where to Eat Saltimbocca alla Romana

The homely vibes at Taverna dei Migliori are one of the many things I love about this restaurant, from the quirky ornaments covering the walls to the exposed stone features.

It’s not often that a meal leaves me speechless, but the saltimbocca here was something else. Each veal cutlet was tender, with a gentle savoriness, and the layers of sage-soaked prosciutto added a musky undertone to the dish.

Taverna dei Migliori (€€) – Viale Manzoni, 107, 00185 Roma RM, Italy – Open every day from 12:00 pm to 11:30 pm.

Coda alla Vaccinara

When the colder months set in, few Roman dishes are more comforting than coda alla vaccinara, a slow-cooked oxtail stew braised in tomato sauce, aromatics, and often enriched with celery, carrots, and occasionally a hint of cocoa or cloves for depth. Hearty, rich, and deeply flavorful, it’s a beloved example of Rome’s cucina povera (peasant cuisine).

Origin of Coda alla Vaccinara

Coda alla vaccinara hails from Rome’s Regola district. In the past, many of the butchers in this area were poorly paid and were sometimes given offal in exchange for their services. These butchers then sold these less desirable cuts to local eateries, and chefs used their innovation to turn them into tasty dishes, such as this now-revered oxtail stew.

Check out this coda alla vaccinara recipe, which fuses signature Italian ingredients.

How Coda alla Vaccinara Tastes

When cooked slowly, oxtail becomes tender and succulent, with its savory flavor deepening. The stewing process also enhances the taste of the sweet vegetables, while the cloves add a subtle warmth to the dish.

Where to Eat Coda alla Vaccinara

Osteria La Sol Fa has all the qualities of a typical Roman restaurant, with its yellow-toned walls, inviting ambiance, and old-fashioned wooden decor.

I could recommend a string of dishes here, but their coda alla vaccinara is by far my favorite. The meat was so soft that it almost fell off the bone, and the sauce was so luxurious with rich, intense flavors.

Osteria La Sol Fa (€€) – Via Germano Sommeiller, 19, 00185 Roma RM, Italy – Open every Monday to Saturday from 12:30 pm to 2:30 pm and from 7:30 pm to 10:30 pm, closed every Sunday.

Trippa alla Romana

Tripe, which, in this case, refers to the lining of a cow’s stomach, may not be something you think of when you’re dreaming about food in Rome, but this tomato, pecorino, and herb-filled variety is sure to win you over.

Origin of Trippa alla Romana

Historically, tripe was viewed as an inexpensive yet unappetizing part of the animal to eat, typically consumed by poorer residents rather than their upper-class counterparts. However, tripe’s faint taste meant that it took on the flavor of whatever it was teamed with, and people began simmering it with veggies and cheese to create a flavorful but affordable meal.

Discover the techniques behind this dish with this recipe.

How Trippa alla Romana Tastes

Slow cooking ensures the tripe is spongy and slightly chewy, making it the ideal base for the mildly acidic tomato sauce. The touch of nutty pecorino and clean mint sets it apart from your average tomato sauce.

Where to Eat Trippa alla Romana

Da Tonino – Trattoria Bassetti is known as a hotspot for many Roman dishes. Their quaint dining area, complete with chequered tablecloths and wood beams, is among the best places in the city to sample tripe.

This dish is particularly enjoyable here during the chillier months, and I love how they add a clutch of chunky vegetables to the mix. When I visited, the tripe had an almost velvety texture that the sauce clung to.

Da Tonino – Trattoria Bassetti (€) – V. del Governo Vecchio, 18-19, 00186 Roma RM, Italy – Open every Monday to Saturday from 12:00 pm to 3:00 pm and from 7:00 pm to 12:00 am, closed every Sunday.

Abbacchio alla Scottadito

A beloved springtime delicacy in Rome, abbacchio alla scottadito features tender grilled lamb chops, typically from very young lambs, seasoned simply to highlight their natural flavor.

Origin of Abbacchio alla Scottadito

It’s said that Rome’s Jewish community was the first group to cook this delectable dish, as lamb was typically served during Passover celebrations. Historically, the chops were meant to be savored by hand while still piping hot, and this act gave the dish its name, with the word ‘scottadito’ meaning ‘burnt fingers’.

Abbacchio alla scottadito recipes utilize decadent and flavorful ingredients.

How Abbacchio alla Scottadito Tastes

As with all lamb dishes, the meat has a distinctive, woodsy flavor, but in this instance, it’s complemented by the addition of piney rosemary, grassy olive oil, and fresh lemon. 

Where to Eat Abbacchio alla Scottadito

I’ve tried abbacchio alla scottadito in a bunch of eateries in the city, but I’ve been most impressed by the offerings atImpiccetta, a bustling old-school haunt I visited just recently.

The lamb chops had the most appetizing golden color on the outside, but even this impeccable appearance couldn’t do justice to the flavor. Not only was every piece impossibly moist, but it had a mouthwatering, slightly sweetened taste.

Impiccetta (€€) – Via dei fienaroli 7 – 00153 Roma – Closed every Monday, Tuesday to Friday from 7:00 pm to 12:00 am, and every Saturday and Sunday from 11:00 am to 3:00 pm and from 7:00 pm to 12:00 am.

Maritozzi

In Rome, sweets like maritozzi aren’t just reserved for dessert, they’re a beloved breakfast staple for many locals. Maritozzi are soft, slightly sweet brioche buns, often flavored with citrus zest, and traditionally filled with rich, thick whipped cream.

Origin of Maritozzi

The fabled maritozzo has a lengthy history in Rome. Women in the countryside initially crafted it to keep their husbands full during long shifts on the farm. In later years, it became a popular Lenten treat and is also considered a romantic gesture when gifted to a partner.

Satisfy your sweet tooth with this maritozzo recipe.

How Maritozzi Tastes

As you’ve probably guessed from the ingredients list, a typical maritozzo is super sweet. The cream should be rich and fluffy, while the bun should feel soft and airy with a slightly zingy flavor.

Where to Eat Maritozzi

Regoli Pasticceria has been serving up delicious desserts for decades, and this storied bakery still exudes that old-world charm to this day.

As someone who’s feasted on far too many maritozzi over the years, I’ve never seen varieties with as much cream as the ones here! Of course, the hefty serving of cream was heavenly, but the melt-in-your-mouth bun was the star for me.

Regoli Pasticceria (€€) – 0185 Roma – Open every Monday and Wednesday to Sunday from 6:30 am to 7:30 pm, closed every Wednesday.

Crostata di Ricotta

Crostata di ricotta is a lesser-known sweet food in Rome, but this delectable pie is a must-try. It consists of shortcrust pastry with a ricotta filling, although many choose to include additional fruity elements, such as cherry jam. 

Origin of Crostata di Ricotta

This dessert is another Roman-Jewish favorite and was first prepared in the 18th century. During this time, Jewish residents were restricted from purchasing dairy products, so they began hiding the ricotta between the thick pastry and jam layers.

Blend simple ingredients and follow this recipe to whip up the perfect crostata di ricotta.

How Crostata di Ricotta Tastes

It’s undoubtedly an indulgent treat, but crostata di ricotta actually has a relatively balanced flavor profile. The ricotta is delicate, allowing the tart cherries and buttery pastry to shine through.

Where to Eat Crostata di Ricotta

For over 50 years, the team at Antico Forno Roscioli has been whipping up sensational baked goods. It now looks rather modern inside, with rows upon rows of bread, cakes, and tarts.

Initially, I came here for their iconic pizza, but I later heard from a few friends that their crostata di ricotta is also worth venturing here for. I secured a miniature version of this pie, complete with crumbly pastry, smooth ricotta, and tangy cherry jam.

Antico Forno Roscioli (€) – Via dei Chiavari 34 – Roma – Open every day from 7:30 am to 8:00 pm.

Grattachecca

If you’re a fan of granita, you’ll love grattachecca, another icy dessert. The ice is shaved and mixed with syrup or juice and sometimes topped with fresh fruit.

Origin of Grattachecca

Grattachecca has been a celebrated summer staple in Rome since the 19th century when vendors started grating ice from a large block and flavoring the shavings with fruity syrups and juice. However, there’s some evidence to suggest that this dish has been around in some form for much longer.

There are a bunch of different recipes for this icy dessert.

How Grattachecca Tastes

Because it’s ice-based, grattachecca takes on the flavor of the ingredients added to the shavings. In most cases, the end product is a refreshing and juicy dessert.

Where to Eat Grattachecca

La Sora Maria is a colorful kiosk that will be your saving grace on a hot afternoon in Rome! They offer a wide range of syrups and fruit toppings, and I went for the version with mango and passionfruit.

It had the right balance of sweet and sour notes, and the woody coconut chunks on top were the perfect finishing touch.

La Sora Maria (€) – Via Trionfale, 37, 00195 Roma – Open every Monday to Saturday from 4:00 pm to 12:30 am and every Sunday from 5:30 pm to 12:30 am.

Sources

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