True Roman Cuisine

There is a stubborn stereotype that Italian cuisine is entirely contained within a circle of dough. However, if you ask a true Roman, they will tell you that the soul of the city doesn't smell like pizza—it smells like pecorino cheese, guanciale, and centuries of ingenuity born from necessity.

A History of "Scraps" and Ingenuity

Roman cuisine wasn't born in noble palaces, but in the narrow alleys of the Jewish Ghetto and the stalls of the Testaccio slaughterhouse with the contribution of the people who came to Rome to sell their products.. It is a "poor" cuisine by necessity, defined by what is known as the Quinto Quarto (the "fifth quarter"): everything that remained of the animal after the prime cuts were sold to the wealthy.

Lungs, heart, liver, and tail were transformed into masterpieces through the clever use of herbs and slow cooking. This is the true essence of Rome: the ability to turn humble ingredients into an abundance of flavor.

The Hierarchy of Roman Taste

Category	Signature Dishes
Appetizers (Antipasti)	Supplì, Fiori di Zucca
First Courses (Primi)	Carbonara, Amatriciana, Gricia, Cacio e Pepe
Main Courses (Secondi)	Saltimbocca, Trippa, Coda alla Vaccinara, Porchetta
Side Dishes (Contorni)	Carciofi alla Giudia, Puntarelle
Desserts (Dolci)	Maritozzo with cream, Ricotta & Sour Cherry Tart

The Menu of Typical Roman Cuisine

Appetizers: The Fried Prelude

In Rome, a meal almost always begins with a fry-up. Alongside the iconic Supplì, you'll find Fiori di Zucca (Zucchini Flowers), stuffed with mozzarella and anchovies, then battered and fried until golden. However, the king remains the Supplì. Often confused with arancini, this humble rice ball is simmered in a savory tomato meat sauce and fried to perfection.

Roman-style Pasta: First Courses

Roman pasta dishes are legendary. Most are variations of each other, starting with the Gricia (guanciale and pecorino). Add egg, and it becomes Carbonara; add tomato, and it's Amatriciana. If you remove the meat and focus on a perfect emulsion of cheese and pasta water, you have the iconic Cacio e Pepe.

Historical note: To be fair, these dishes aren't originally Roman either. Guanciale and pecorino cheese were brought by shepherds from the mountains to Rome to sell their produce, and they themselves ate them along the way. In fact, Amatriciana comes from Amatrice, a town in the province of Rieti on the border with Abruzzo. Carbonara, on the other hand, was most likely invented during World War II by an army cook who combined the ingredients of an English breakfast: eggs, bacon, and cheese. Later, the bacon was replaced with guanciale (cured pork cheek) and the cheese with pecorino.

Eating in Rome takes guts! Main Courses

The "Secondi" perfectly represent the Roman spirit. Saltimbocca alla Romana consists of tender veal cutlets topped with prosciutto and fresh sage, marinated in white wine. Its name literally means "jump in the mouth" because of its burst of flavor.

For a true taste of the Quinto Quarto, you must try Trippa alla Romana (Roman-style tripe). Once a humble scrap, it is transformed by a rich tomato sauce, a generous dusting of pecorino cheese, and the essential addition of mentuccia (wild Roman mint), which gives it a unique, refreshing aroma.

While the Coda alla Vaccinara (oxtail stewed for hours) represents the resourceful heart of the city, the nearby countryside offers its own legend: Porchetta. Originating from the Castelli Romani (the volcanic hills surrounding Rome, visitable with this trip), this savory, fatty, and moist boneless pork roast is seasoned with fennel seeds, garlic, rosemary, and black pepper, then slow-roasted until the skin is perfectly crisp.

Side and Sweets: Religion enters the Kitchen

You cannot discuss Rome without mentioning the Carciofo alla Giudia (Jewish-style artichoke), a legacy of Rome’s ancient Jewish community. It is fried twice until it opens like a golden flower, crispy as a potato chip.

To balance the richness of the meats, Romans turn to Puntarelle alla Romana. These are the crunchy heart of chicory, cut into thin strips and curled in cold water. They are served with a pungent, delicious dressing of garlic, extra virgin olive oil, and anchovies—a humble yet sophisticated side dish.

To end your meal on a sweet note, Rome offers treats that are deeply rooted in its history. The Maritozzo is perhaps the most beloved: a soft, light brioche bun sliced open and filled to the brim with fresh whipped cream. Historically, this was the only "sweet" allowed during the fasting period of Lent, making it a precious indulgence for Romans.

Another must-try is the Crostata Ricotta e Visciole (Ricotta and Sour Cherry Tart). This dessert is a staple of the Roman-Jewish tradition. Legend has it that the layer of ricotta was originally used to "hide" the cherries from papal inspectors who had forbidden the sale of certain fruits. Today, it remains a perfect example of how Roman ingenuity turned restrictions into one of the most delicious cakes in Italy.

Have you ever tried a Jewish-style artichoke (Carciofo alla Giudia)?

The Wine from the Castelli

Roman dining is incomplete without a carafe of wine from the Castelli Romani (visitable with this trip). These wines, like the famous white Frascati or the red Romanella, are fresh and easy-drinking. Often served in glass carafes known as fogliette, they are the ultimate companion to the bold, salty flavors of Roman cuisine.

Let's break the stereotypes!

Famous Italian dishes that AREN'T Roman: pizza (Naples), lasagna (Bologna), Florentine steak (Val di Chiana, Florence), tiramisù (Veneto), gelato (Sicily). You can find them in Rome and you'll probably like them, but they'll never be as good as their hometown.

If you want to eat in Rome, my advice is to avoid restaurants near attractions with red and white checked tablecloths, with rare exceptions. Let's be clear, you won't eat badly, but these establishments focus on quantity, not quality; they'll have a steady flow of customers even if they're not the best.

Always check reviews before choosing. Prioritize local specialties over the overused pizza and lasagna, and try to eat like a Roman: we don't drink Spritz for lunch or dinner (it's an aperitif), we don't eat pizza with pasta, and we only drink cappuccino for breakfast.

If you're willing to fully immerse yourself in Rome, even if it means sacrificing some of your preconceptions about Italian cuisine, I'm sure your experience will benefit, and you'll be able to say you've gone beyond the banal!