Rome: History and Flavors in Every Corner

by Itzel Villeda · Published 2025-10-08 · Updated 2025-10-09

Carciofi Alla Giudea

Traveling to Italy’s capital without enjoying its traditional food should be considered a crime. Roman cuisine is simply delicious, despite its simplicity, its ingredients are basic and humble. As the saying goes, “less is more,” and this phrase couldn’t be truer when it comes to traditional Roman gastronomy.
Roman cooking has its roots in peasant traditions, and as we know, the lifestyle of ancient farmers has little in common with that of a 21st-century city dweller. Still, anyone deserves a hearty carbonara after a long walk through Rome, don’t they?

Supplì alla Romana

Supplì alla romana are one of Rome’s most typical antipasti (starters). These are crispy rice croquettes filled with tomato, meat, and mozzarella, a true classic of Roman street food. They’re perfect to snack on while strolling through the charming streets of Trastevere.

Spaghetti alla Carbonara

Perhaps the most internationally known Roman dish, although its original recipe is often changed abroad. The authentic carbonara is made with eggs, pecorino cheese, guanciale (cured pork jowl), and black pepper, no cream at all. The result is a creamy, comforting pasta that delights lovers of rich, bold flavors.

Tonnarelli Cacio e Pepe

Tonnarelli cacio e pepe offer pure simplicity and pleasure. Tonnarelli are fresh egg pasta similar to spaghetti alla chitarra, thick and slightly rough, perfect for holding sauce. “Cacio e pepe” literally means “cheese and pepper,” and that’s exactly what this sauce is made of: pecorino cheese and freshly ground black pepper. Simple yet deeply flavorful, it embodies the soul of Roman cuisine.

Trippa alla Romana

Trippa alla romana is a traditional dish of veal tripe cooked in a tomato sauce with mentuccia (a local mint), pecorino cheese, and a vegetable base of onion, celery, and carrot. Rich in history, this dish represents the rustic side of Roman cooking and can still be found in the city’s most traditional trattorias.

Carciofi alla Romana & Carciofi alla Giudia

Carciofi alla Romana

If you visit Rome between January and May, especially from March to April, you must try its most beloved local vegetable: artichokes.
Carciofi alla romana are cooked with herbs, garlic, lemon, and olive oil, served hot or cold. Carciofi alla giudia, a Jewish-Roman specialty, are deep-fried until perfectly crispy. Both versions highlight Rome’s respect for simplicity and fresh ingredients.

Maritozzo con la Panna

Maritozzo is a sweet roll typically eaten for breakfast. Made with flour, eggs, honey, and butter, it’s cut in half and generously filled with whipped cream. Its origins go back to ancient Rome, when these pastries, named after mariti (husbands), were given by grooms to their brides as tokens of love, sometimes even hiding a ring or jewel inside.
Soft, light, and sweet, it’s the perfect way to start your day with a touch of Roman Dolce Vita.

Gnocchi alla Romana

Despite the name, these gnocchi are quite different from the potato version. They’re made with semolina flour, cheese, and egg yolks cooked in milk, then baked with butter and cheese until golden and creamy, a comforting Roman classic.

Saltimbocca alla Romana

When you see saltimbocca alla romana on a menu, you’re about to enjoy one of Rome’s most iconic dishes. It consists of thin veal slices topped with prosciutto and sage, cooked in butter and served with the flavorful sauce from the pan. The challenge lies in keeping the meat tender and juicy, truly a dish that “jumps in your mouth,” as its name suggests.

La Pinsa Romana

Pinsa romana is a typical Roman-style pizza with a crispier base, often baked in an oval or rectangular shape and served in square slices to go. Perfect for enjoying while sitting in one of Rome’s beautiful piazzas after a day of sightseeing.
Most pizzerias also serve the round Roman pizza, thinner and crunchier than the soft, airy Neapolitan version.

Crostata con Ricotta e Visciole

A traditional Jewish-Roman tart filled with sour cherry jam and ricotta cheese. Sheep’s milk ricotta is a staple in many Roman desserts, eaten on its own with sugar, chocolate, or liqueur, or used in puddings and ice cream.

Tasting Rome’s traditional dishes is one of the most delicious ways to discover its history, people, and spirit.
Each bite tells a story of centuries of tradition, love for quality ingredients, and passion for good food. Whether in a cozy family trattoria or an elegant restaurant, dining in Rome is an experience that captivates both the palate and the heart.

When arriving in Rome and using our Rome Airport Transportation Service, do not hesitate in asking your driver about some recommendations on where to eat, they might give you some secrets! Airport Transportation is here for you.