Rome is a city that breathes and inspires history. Aside from memorials, temples and churches, a trip to the Eternal City is incomplete without the immersion of cooking. The city’s cuisine is not only a mouth-watering experience, but also a lesson in Roman history.
A good example is a popular saying:giovedìgnocchi, venerdìPesce, sabato trippa” (Thursday, Friday fish, Saturday tripe). It originated from the post-war ration period, which required Italians to be creative when eating. Today, many dishes, refined and popular around the world, originated from difficult times. Perhaps as a form of historical and cultural conservation, the Romans attached great importance to their local products and ingredients.
Choose a place to eat in Rome
To ensure your dining experience is as close to authentic Roman cuisine as possible, we recommend you avoid restaurants near the city’s main tourist attractions, such as the Colosseum, the Trevi Fountain or Piazza Navana. This doesn’t mean you can’t find great restaurants in these areas, but rather you’ll probably eat more of the standard flavor at travel prices.
Including the Testaccio area on your itinerary, you can guarantee a meal like Rome. Many of the city’s most popular dishes originate in the region. Also, make sure to visit the Trastevere community where you will find many restaurants with authentic dishes and original recipes. Because Trastevere is more popular among tourists, Trastevere dining tends to be more expensive but of high quality.
Another valuable technique is to eat in Roman times. Breakfast is from 6h00 to 9h00. Then, around 11h00, you can enjoy an aperitif – a snack. Lunch is from noon to 14h00 and dinner is from 20h00 to 21h30. Between two meals, another aperitif is common around 18h00.
Read more: Things to do in Rome, your itinerary tips
Typical Roman dishes
1. Pizza al taglio
This typical food in Rome is a “different” pizza, rectangles in shape, fragments (Taglios), for weight sale, eaten on the counter or walking along the street. A wide variety of flavors and affordable prices make pizza Al Taglio a popular dish in Rome and is easy to find throughout the city. Another culinary heritage in the Italian capital is Pizza Bianca, also a rectangular, sold by Kilo, and most of the time, there are no toppings, only olive oil and salt.
2. Trapizzino
A pizza that looks like a pizza sandwich or a pizza? If you have any questions, choose half of the Tramezzino (sandwich in Italian) and half of the pizza. The base is a pizza that can be filled with a variety of traditional preparations such as Pollo alla cacciotora (chicken), polpette al Sugo (meatballs) and Salsa Verde’s tongue.
3. Cabonara
This super typical Roman dish can be called one day: April 6, also known as Carbonara Day. On this date, experts debated the origins of the dish – to this day, there is no consensus on the subject – and the chefs share their work. The classic recipe is spaghetti or Rigatoni made with guacia (pig cheeks), pecorino cheese, egg yolks and olive oil.
4. Cacioe Pepe
Depending on the amount of ingredients (Pecorino cheese, black pepper and pasta), it looks simple, but requires a lot of tricks. To achieve the characteristic buttery nature of the dish, it is necessary to understand the cooking temperature of the pasta and the appropriate cheese, and then grind the pepper on site to exude the aroma. Additionally, for the ideal texture, long pasta such as Tonnarelli and spaghetti are recommended.
5. Pasta all’americana
Pasta All’americiana is one of Rome’s most famous foods, made from Bucatini Pasta (similar to straw), Guanciale (pig cheeks), tomatoes, pecorino cheese and fresh pepper. According to experts, the dish comes from pasta prepared with the same ingredients except tomatoes.
6.
Italian cuisine is not only related to pasta and pizza. Another classic dish in Rome is the cod Alla Vaccinara, a beef stew made from oxtails, topped with vegetables and herbs. The name of this dish refers to the tannery in Regola, a Roman community that was born of recipes.
7. gnocchi alla romana
This is a dish with an emotional flavor, such as a family lunch on Sunday. It is made from Semolina, milk, eggs, butter and parmesan cheese. The preparation is very simple. First, boil the milk and mix it with Semolina. After forming a thick and even dough, place the 4 cm diameter disc on a butter baking dish and sprinkle with Parmesan cheese. Then bake them for 15 minutes and keep them still warm.
8. supply
One of the most delicious snacks in Rome is the fries dumplings fried with tomato sauce, cheese or meat. Supperì from French means surprise, referring to delicious and surprising fillings. This appetizing snack is also known as serving al telefono. The reason is mouth-watering: When half breaks, melted cheese stretches like a phone line.
9. Filetti diBaccalà Fritti
Traditionally, Filetti diBaccalà Fritti is a typical food during the Christmas period. However, because it is so delicious, it is edible year-round and is easy to find in bars and restaurants in Rome. The secret of this delicious dish is made from cod fillets, which is in the dough. Some chefs add beer or yeast to make the dough more consistent and crisp.
10. TrippaAlla Romana
This is a typical Roman food, thanks very much at the Saturday lunch at Trattorias in Trastevere and Testaccio. Initially, it was eaten only by poor workers, because it was not a noble part of the cow. But, over time, it conquered the most diverse tastes without social differences. According to the Roman recipe, the tripe is sliced thinly and served with tomato sauce, pecorino and mint.
11. LaPajata
Like the cod Alla Vaccinara and Trippa Alla Romana, La Pajata is a typical Roman dish made from the intestines of unwise calfs, that is, calfs that have not been grazed and are only fed on mother’s milk. . The intestines are cleaned and cut open, but the peppers are retained, forming curds during preparation. This particularity makes the sauce creamy buttercream and served with tomatoes and rigatoni.
12. Carciofi
Artichokes (Carciofi) Italian-language artichokes play a major role in Roman cuisine, especially during spring harvests. Of the possible recipes, the most popular are Carciofi Alla Giudia and Carciofi Alla Romana. The first is Jewish origin, artichokes were fried, while the second is cooked with olive oil and herbs.
13. abbacchio a scottadito
one Traditional Easter dish. They are roasted lamb ribs, still very hot, eaten with bones by hand. But, eating this way, don’t you risk burning your fingers? Absolutely! Therefore, the name Scottadido means burning fingers. So delicious, traditionally, the ribs are not usually accompanied by accompaniment, at most only a few vegetables and lemons.
14. Saltimbocca
These veals are simply delicious and are very popular in Rome. Each piece of meat is seasoned with salt and pepper, then place half sage leaves and a piece of ham on top. Although it is one of the symbols of Roman cuisine, some believe it originates from the city of Brescia.
15. Maritozzo Com Creme
Besides tiramisu, what else should I eat for desserts in Rome? Our advice: Delicious and calorie ocean chitz. A sweet bread filled with whipped cream, whose origins can be traced back to the Roman Empire. Initially, it is added with honey, then candied fruit, and finally cream. Its name comes from the tradition of Xix Century, when the groom showed off the bride with a sweet “stuffed” of gold rings or jewelry on Valentine’s Day.
OK, this is not pasta or snack, but no one will deny it is an idol of Italian cuisine. The drink was created in 1919 by Barbieri Brothers, who chose the name inspired by the French term (Apéro). Its recipes are closely protected, but it is no secret that it has become popular worldwide in recent years. The drink contains orange, gentleman, rhubarb and Kunkun, among other ingredients.
