Essential Roman Dishes: The Classics
Pasta Dishes
No trip to Rome is complete without indulging in the city’s iconic pasta dishes. These are not just meals; they are experiences, each bite a celebration of the city’s culinary heritage.
Cacio e Pepe
This is the epitome of Roman simplicity. Cacio e Pepe, which translates to “cheese and pepper,” is a testament to the beauty of few ingredients, perfectly executed. The magic lies in the quality of the ingredients: fresh, perfectly al dente spaghetti or tonnarelli, rich Pecorino Romano cheese, and freshly cracked black pepper. The key is in the technique; a little of the pasta water is whisked with the cheese to create a creamy emulsion that coats the pasta. It’s a dish that demands respect, as the balance of flavors can be easily disrupted. The richness of the cheese is perfectly balanced by the heat of the pepper, creating a culinary symphony in every forkful. When you’re looking for the most authentic experience, look for trattorias and osterias that boast simple menus, focusing on quality over complexity.
Carbonara
Carbonara is another icon, a dish shrouded in a bit of mystery, which adds to the flavor. The fundamental components include spaghetti (or sometimes other pasta shapes), guanciale (cured pork cheek), eggs, Pecorino Romano cheese, and black pepper. The essential component is the guanciale, which offers a unique saltiness and texture absent in other cured meats like bacon. The magic happens when the hot pasta is tossed with the rendered guanciale fat, the eggs (which cook from the pasta’s heat), and the grated cheese. The result is a creamy, luscious sauce that clings perfectly to the pasta. Avoid restaurants that add cream to this dish; an authentic Carbonara relies solely on the emulsion of the eggs and cheese. Seek out restaurants that make their pasta in-house; you will taste the difference.
Amatriciana
For those who love tomatoes, Amatriciana is a must. Originating from the town of Amatrice, this pasta dish is a marriage of flavors: tomatoes, guanciale, Pecorino Romano cheese, and pasta (usually bucatini, a thick spaghetti-like pasta with a hole running through the center). The guanciale is crisped to perfection, adding both saltiness and texture to the dish. Tomatoes are cooked down, becoming a rich sauce that perfectly complements the other ingredients. The pecorino romano is the final touch, bringing a sharp, salty counterpoint to the sweetness of the tomatoes. It’s a flavorful, comforting dish that exemplifies Roman culinary ingenuity.
Gricia
Gricia offers a taste of the foundation that Amatriciana developed from. The beauty lies in its simplicity: pasta (again, often bucatini), guanciale, Pecorino Romano, and black pepper. Imagine the richness of the guanciale melding with the sharp Pecorino. No tomatoes, but the same commitment to quality ingredients. It’s a dish that truly highlights the essential elements of Roman cooking.
Roman-Style Pizza
Beyond pasta, pizza takes a prominent place in the pantheon of foods to eat in Rome. It’s a versatile staple, offering a quick snack, a casual meal, or a shared experience with friends.
Pizza al Taglio
Pizza al Taglio, or “pizza by the cut,” is a Roman street food institution. Imagine rectangular pizzas, baked in large trays and sold by weight. This style is known for its thick, airy crust, crispy on the bottom and pillowy inside. The toppings vary widely, from simple margherita (tomato sauce and mozzarella) to more elaborate creations. Some favorites include potatoes with rosemary and other vegetable toppings, as well as the classics of sausage and cheese. The beauty of Pizza al Taglio lies in its convenience and variety. You can sample several different flavors, finding that perfect bite. Look for places with a constant turnover, so that you know the pizza is fresh from the oven. The best pizzerias offer a selection that changes throughout the day, utilizing fresh seasonal ingredients.
Pizza Romana
Pizza Romana, also called pizza tonda, is a different experience. Unlike Pizza al Taglio, these are typically round, with a thinner, crispier crust. Think of a Roman interpretation of the Neapolitan pizza style. They usually feature fresh, high-quality ingredients, highlighting the simplicity of the tomato, mozzarella, and basil combination. It’s another perfect showcase for the quality of ingredients. Try visiting the neighborhood of Trastevere where you can find an abundance of excellent pizzerias.
Meat Dishes
The protein options in Roman cuisine offer richness and depth.
Saltimbocca
Saltimbocca, meaning “jumps in the mouth,” is a delightful and flavorful dish that certainly lives up to its name. This classic features thin slices of veal, topped with prosciutto and sage, then pan-fried until tender. The combination of the salty prosciutto, fragrant sage, and tender veal is simply irresistible. It’s often served with a simple side, such as roasted potatoes, allowing the flavors of the main dish to shine. This dish is a testament to the simplicity and skill of Roman cooking, where quality ingredients are prepared perfectly.
Coda alla Vaccinara
For those who are feeling a bit more adventurous, Coda alla Vaccinara, or oxtail stew, is a true Roman specialty. This dish involves slow-cooking oxtail until it is incredibly tender, in a rich tomato-based sauce with vegetables and herbs. The result is a deep, complex flavor that is both comforting and satisfying. The meat falls off the bone, and the sauce is rich and flavorful, often served with crusty bread for soaking it up. It’s a hearty, authentic dish that truly embodies Roman culinary heritage.
Other Must-Try Foods
Fried Delights
These fried treats provide perfect snack options, and offer another side of Roman cuisine.
Supplì
Supplì are fried rice balls, a quintessential Roman street food. Typically, they are filled with a mixture of risotto, mozzarella cheese, and ragù (meat sauce). Once fried, they become a crispy, golden-brown treat with a gooey, cheesy center. They are a great on-the-go snack, and a tasty reminder of the city’s deep-rooted culinary traditions. Look for places with a consistent stream of customers, a sign of their quality.
Fiori di Zucca
Fiori di Zucca, or fried zucchini flowers, is a seasonal treat, often only available during spring and summer. These delicate flowers are typically stuffed with mozzarella cheese and anchovies, dipped in batter, and then fried until golden and crispy. They are a flavorful and visually stunning dish, showcasing the fresh, seasonal ingredients that Roman cuisine celebrates.
Street Food Gems
These are the on-the-go favorites.
Pizza Bianca
Pizza Bianca is a simple yet delicious flatbread, often drizzled with olive oil and sprinkled with salt. It’s a perfect example of Roman bread-making techniques. Simple, yet filling. You can eat it plain or use it as a base for sandwiches. It’s a great option for a quick snack.
Porchetta
Porchetta, or roasted pork, is another street food staple. This slow-roasted pork dish is seasoned with herbs and spices, resulting in a flavorful, crispy-skinned treat. Often served in a sandwich, the juicy meat provides a great contrast to the bread. It’s a hearty and satisfying choice, perfect for fueling your explorations around the city.
Sweet Treats
No culinary journey is complete without something sweet.
Gelato
Gelato is more than just ice cream; it’s an art form in Italy. With a focus on fresh, natural ingredients, gelato offers a richer, more intense flavor than traditional ice cream. The city has many gelato shops, so exploring them can be a rewarding adventure in itself. Look for shops that display their gelato in covered containers (this protects it from melting and ensures freshness). Popular flavors include pistachio, hazelnut, and the classic chocolate.
Maritozzi
Maritozzi are sweet buns, typically soft and fluffy, often filled with whipped cream. The simplicity of the bun contrasts perfectly with the rich whipped cream. They are perfect for breakfast or as a sweet treat in the afternoon.
Tiramisu
A popular sweet treat that consists of layers of ladyfingers, soaked in coffee, layered with a creamy mascarpone mixture, and dusted with cocoa powder.
Drinks to Enjoy in Rome
Rome is a place to sample local beverages.
Espresso
Coffee is a cornerstone of Italian culture, and an espresso is essential. Start your day with a quick espresso at the bar, or enjoy a macchiato (espresso with a dollop of milk) for a more balanced experience.
Wine
Rome is home to a variety of excellent regional wines, including Frascati. Enjoying a glass of wine with your meal is a natural part of the dining experience.
Tips for Dining in Rome
Knowing how to navigate the dining landscape is important.
Restaurant Etiquette
Making reservations is a good idea, especially for dinner. Be aware of “coperto,” a cover charge that is often included. Tipping is generally not expected, but you can leave a small tip for good service.
Finding Authentic Restaurants
The best meals often come from the trattorias and osterias that are off the beaten path. Look for places that are frequented by locals, a good indicator of authenticity. Online reviews are helpful, but also consider asking locals for recommendations.
Best Times to Eat
Lunch is typically eaten between and Dinner is often eaten between.
Conclusion
The foods to eat in Rome are a vital component of the city’s magic. From the simplicity of Cacio e Pepe to the flavorful street food options, each bite tells a story. Embrace the opportunity to explore these culinary treasures, allowing the flavors to transport you, and leaving you with a lasting appreciation for Rome’s rich culture and culinary heritage.
