What to eat in Rome? Pizza, pasta, and gelato might spring to mind. And yes, you should absolutely indulge in these Italian classics. But which foods originated in Rome? If you love trying local foods, put these seven delicious foods on your list!
Want to indulge in local foods? Here’s your list of what to eat in Rome.
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Favourite Food Tour in Rome
This post will help you discover some of Rome’s most delicious and original foods. Trying new foods is just part of the fun of travelling. But I love getting insider tips from a local, so I regularly take food tours. This Twilight Tour in Trastevere was fantastic! Besides the amazing food, the tour also included a visit to a wine cellar that is 150 years older than the Colosseum.
Crostata di Ricotta
Of all the wonderful things I ate while in Rome, Crostata di Ricotta from Pasticceria Boccione in the Jewish Quarter was my hands-down favourite.
When a 200-year-old bakery that doesn’t even have a sign out front still has a lineup, you know you’ve found a real gem.
The Crostata di Ricotta was invented to circumvent a papal decree preventing Roman Jews from selling dairy. While the Crotasta may look bland, maybe even slightly burnt on top, don’t be fooled. The outer crust was designed to hide the luscious interior, which is filled with an abundance of creamy ricotta and either chocolate or wild cherries.
Go early if you want to get a slice. The shop is closed on Friday afternoons and Saturdays.
Maritozzo
A classic Roman recipe, the Maritozzo has been beloved since the Middle Ages when this cream-filled bun was the only sweet exception allowed by the church during Lent.
Served for breakfast or as a snack, this firm, slightly sweet bun is brimming with whipped cream and dusted with powdered sugar.
Be sure to grab a few napkins before attempting to eat. It’s going to get messy. But I loved every bite and might have discovered a bit of cream in my hair post-breakfast.
Suppli
The one thing you mustn’t do in Rome is call a suppli arancini!! While they might appear similar, arancini originated in Sicily. And the Romans take their local food seriously. Every bite of these savoury balls of deep-fried rice oozes with creamy mozzarella.
You can have one or two as a pick-me-up snack while wandering through Rome’s ancient streets or order them as appetizers.
I first tried them at Suppli in Trastevere. You know they are good when you see the locals lining up for them. Recommend trying their Cacio e Pepe suppli.
Croccantine
Discovered these crispy, savoury crackers while on a Roman food tour in Trastevere. Then, they started popping up all over the place. I was not disappointed.
I had them as part of an aperitivo. Bought some at a deli and again at a market stall in Prati. I was addicted. Is Croccantine truly Roman? I couldn’t find any evidence of its origin. Regardless, when in Rome, you need to try it.
If you find yourself in Rome, drinking a glass of wine or nibbling on Italian cheese, you need a croccantine!
Carciofi alla Guidea
While served all year, artichokes are in season from late February to early May.
Head to the Jewish Quarter for Carciofi alla Guidia. Deep-fried and delicious, this is the perfect appetizer. If that doesn’t tempt you, try them braised with wine, olive oil, garlic, and herbs or served in a pasta dish.
Book a table at Nonna Betta, Rome’s first kosher restaurant, and fall in love with its artichokes and homestyle cooking.
Pizza alla Romana
While pizza didn’t originate in Rome, the city has its own unique style: pizza alla Romana or scrocchiarella (the crunchy one). The crust is very thin, almost cracker-like. It is baked in wood-fired ovens and served with a slight char.
Romans eat this style of pizza with a fork and knife, and it is usually paired with beer instead of wine.
If you are staying in the Prati neighbourhood, book a table at L’Archetto Pizzeria in Prati and eat pizza with the locals.
Cacio e Pepe
Rome has four classic pastas: Cacio e Pepe, Carbonara, Gricia, and Amatricana.
All are based on the region’s famous pecorino romano cheese. This salty sheep-milk cheese has a black rind so that you can spot the real thing in cheese shops.
Cacio e Pepe is special because of its simplicity. It’s just pasta, pecorino romano cheese and black pepper with a bit of pasta water to bind it all together.
Sounds simple to recreate at home, right? But it’s tricky to get the sauce just right. That is why you must eat this carby-cheesy masterpiece while in Rome.
When you’re not discovering and savouring the local food, explore these Seven Secret Photo Spots in Rome.
