The Most Popular Dishes of Roman Cuisine

A journey through the authentic flavors of the Eternal City

Roman cuisine is one of the most beloved and recognizable in Italy, known for its bold flavors, simple ingredients, and time-honored recipes. Whether you’re strolling through Trastevere or dining in a central trattoria, these dishes offer a true immersion into the city’s culinary heritage.

Carbonara: the timeless classic

Few ingredients, bold character. Pasta alla carbonara is perhaps the most iconic Roman dish. Made with eggs, guanciale (cured pork cheek), pecorino romano cheese, and black pepper, it’s rich and flavorful—without any cream. The secret lies in perfectly blending the ingredients for a naturally creamy texture.

Amatriciana: a spicy favorite

Originally from Amatrice and later adopted by Rome, amatriciana is made with guanciale, tomato, and pecorino. Typically served with bucatini, it’s a bold and satisfying dish that reflects the meeting of rustic tradition and urban taste.

Cacio e pepe: the beauty of simplicity

With just pecorino romano and black pepper, cacio e pepe is one of the simplest and most refined dishes in Roman cuisine. Deceptively easy, it requires technique and precision to create the perfect creamy emulsion without clumps.

Saltimbocca alla romana

Among Roman second courses, saltimbocca—thin veal slices topped with prosciutto and sage, sautéed in butter and white wine—stand out for their elegance and flavor. A quick and refined dish that’s always a hit.

Abbacchio, tripe, and oxtail stew

Roman tradition includes a range of so-called “quinto quarto” or offal-based dishes. Roasted lamb (abbacchio), Roman-style tripe, and the famous oxtail stew (coda alla vaccinara) are just a few examples of how humble ingredients can be turned into culinary masterpieces.

Typical desserts: from maritozzo to ricotta tart

To end on a sweet note, try a maritozzo, a soft bun filled with whipped cream and a staple of Roman breakfast. Other local favorites include the ricotta and sour cherry tart (crostata di ricotta e visciole) and traditional mostaccioli cookies, often made during the holidays.

Where to taste them

You’ll find these dishes in historic trattorias, family-run restaurants, or modern venues that reinterpret tradition with creativity. Campo Marzio, Trastevere, Testaccio, and Prati are full of hidden gems for food lovers.

Tasting Roman cuisine isn’t just about eating—it’s a way to connect with the city’s soul and history. A must for anyone visiting Rome and seeking an authentic experience, one bite at a time.