If there’s one thing you’re guaranteed to have when in Rome, it’s good food. Italians take food very seriously and it shows. Almost every dish I ate was the best version of it I’d ever had. But like many things in Italy, food varies by region. So what to eat in Rome is different than, say, what to eat in Venice.
Food in Rome, in the Lazio region, is heavy with pasta, pork, and Pecorino Romano cheese. Of course you’ll find lots of different variations of pasta, and the same goes for pork. Cured or roasted, served alone or added to dishes, pork is a star in Rome. Beef and lamb are also common, especially as offal, which dates back to the times when Romans couldn’t afford expensive cuts of meat.
And, when you eat in Rome, know there’s a few things you should know. Dinner is often around 8 pm (and lasts for hours). You’ll almost always be charged coperto, a bread/cover charge (even if you don’t eat the bread). The type of restaurant tells you how fancy it is and there’s almost always five sections to an Italian menu. Ok; now for the good stuff: what to eat in Rome.
What to Eat in Rome :: 6 Must Eat Roman Dishes
While I don’t need to explain what Italian food is all about, many dishes Americans consider “Italian” aren’t actually found in Italy. Fettuccine Alfredo, spaghetti and meatballs, chicken parmesan, even garlic bread aren’t on most menus in Italy. These Italian-American dishes are a fusion of all Italy’s regions mixed with American ingredients and tastes. So if you see any of these dishes on a menu, the restaurant is catering to tourists.
If you really want to learn about what to eat in Rome, one of the best ways is to take a food tour. Some combine food and walking tours while others focus just on Michelin-rated restaurants. (Rome had 20 Michelin-rated restaurants in 2019.) Or take a cooking class to really learn the details of Roman dishes.
But whatever you do, don’t miss these six dishes to eat in Rome.
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1. Cacio e Pepe
One of Rome’s most famous dishes is cacio e pepe. The simple dish requires only three ingredients: freshly cooked spaghetti, Pecorino Romano cheese, and black pepper. But don’t let the simplicity fool you; it’s surprisingly rich and satisfying.
Anthony Bourdain once said cacio e pepe “could be the greatest thing in the history of the world” and I’ve been anxious to try it ever since. As a staple of the Lazio region, it’s definitely a dish you have to eat in Rome. (And don’t be surprised if you see it everywhere else in Italy!)
2. Pizza
You may know pizza originated in Italy, but did you know there are nine different styles of Italian pizza? Naples is credited with creating it, but each region of Italy has its own style. (As someone who lives in Chicago, I definitely understand how pizza varies by region!)
Rome has two different styles of pizza. Pizza al taglio, or cut pizza, made in sheet pans and sold by the (square) slice. The thick, crispy crust is topped with all sorts of toppings, like charcuterie, seafood, and vegetables (like artichokes and olives). It’s usually taken to go or eaten standing up.
The other type of Roman pizza is pizza Romana tonda, a round pie with an ultra thin, crispy crust. This pizza has charred crust, lots of cheese, and a saucy middle. The toppings range from simple (basil and mozzarella) to unique (squash blossoms, anchovies). It’s usually served sitting down at a restaurant, with one pie per person.
3. Salumi
The art of curing and smoking meat is nothing new, nor is it unique to Italy. But ancient Roman texts mention it a thousand years ago, so they know what they’re doing here! In Italy, cured and smoked meat is known as salumi. They are hundreds of kinds that, of course, vary by region with three general types. Salumi, cured meat from a whole animal; salami, meat that is air dried, smoked and salted , then aged. And salsiccia, ground and encased sausage.
Rome specializes in a few types of salumi. Guanciale is a fatty pork salumi made from wine-washed pork cheeks used in many dishes. Prosciutto di Amatrice, a cured ham, can only be made from certain breeds of southern Italian pigs. And Mortadella di Amatrice, ground and cured pork loin and shoulder meat. Your best bet is to order a charcuterie plate of salumi, which makes for a perfect appetizer.
4. Carbonara
Another pasta dish you have to eat in Rome is Carbonara. Again, it’s incredibly simple but surprisingly rich. Made from eggs, pasta cooking water, and Parmesan cheese, the trick is cooking the sauce without scrambling the eggs. It tastes like a rich, creamy sauce — but without the cream. Then it’s topped with pork salumi for the perfect balance of rich and savory.
5. Gelato
Ah, gelato. Even though you’ve probably had this ice cream-like treat, most likely it wasn’t nearly as good as it is in Italy. There are 37,000 gelaterias in Italy — the most in any country in the world. (In comparison, the second most, Germany, has 8,000.) So it’s pretty safe to say the Italians have perfected gelato!
They also invented it. Supposedly a Renaissance alchemist created gelato in Florence in the 16th Century. Made with less air than ice cream, flavor is more concentrated in gelato, which also contains less fat. And in Rome there’s a gelateria on every corner, so make sure to stop for a scoop as often as you can!
6. White Wine
When many people think of Italian wine, they think of big, bold reds like Borolo and Chianti. But in Rome, white wine is the star. The Lazio region has 30 official wine designations and 80% of the grapes grown there are white. And most of them are difficult to find outside the region, so there’s even more reason to imbibe while in Rome!
Roman wines tend to be light, dry, and crisp with high acidity. Not surprisingly, they pair great with all the rich, heavy dishes. Wine Folly breaks down specific wines to try in Rome, but if you really want to dive deep into Roman wines, hit a wine tour. This half day wine tour to Frascati includes transportation from Rome.
What Else to Eat in Rome
Even though I spent five days in Rome I wasn’t able to eat everything on my list. Other dishes to eat in Rome: Carciofi alla guidia, fried artichokes; pasta arrabbiata, made with tomatoes and red chili peppers; and saltimbocca, veal wrapped in prosciutto.
I had plenty of other mind-blowing dishes in Rome not native to the Lazio region. Pesto, which originally comes from Genoa; lasagna, originally from Naples; and tiramisu, created in the Veneto region, were all incredible. While I don’t recommend eating Italian-American dishes in Italy (you can do that at home!), there’s nothing wrong with ordering dishes slightly outside the region. :)
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Related :: The Good, The Bad & The Delicious of Rome, A Day Trip to Pompeii from Rome, Why I Hated Vatican City
