Quick verdict: Roman cuisine is its own thing – heavier + saltier + offal-friendly + pasta-obsessed than Italian standards. This guide ranks 15 Roman foods to seek out, with where to find each in 2026.
The 15 best foods + restaurants in Rome
Cacio e Pepe
The Roman pasta dish. Black pepper + pecorino in cheese wheel. Roma Sparita serves it INSIDE the cheese wheel (TV-famous version). 2-day-ahead booking essential.
Carbonara
Classic Roman pasta: guanciale + pecorino + raw egg + black pepper. No cream allowed. Best at La Pergola (3-Michelin Heinz Beck) or budget Da Enzo.
Amatriciana
Pasta with guanciale + tomato + pecorino. Testaccio neighborhood specialty. Felice a Testaccio (1936-founded). Get the bucatini version.
Pizza al Taglio
Roman-style pizza by the slice. Sold by weight. Roscioli or Bonci Pizzarium (Trionfale) are the legends. 50+ flavor options.
Supplì (Roman Arancini)
Roman fried rice ball with mozzarella inside (stretches like a telephone cord, hence ‘al telefono’). Suppli at Trastevere institution.
Saltimbocca alla Romana
Veal with prosciutto + sage. Roman-Jewish heritage dish. Pierluigi has the elite version. Book ahead.
Carciofi alla Giudia
Fried artichoke – Roman-Jewish specialty. Only in season Feb-Apr. Ba’ Ghetto (Trastevere or Ghetto) is the spot. Get them whole + crispy + tender.
Trippa alla Romana
Tripe in tomato + pecorino + mint. Roman offal classic. Not for everyone but legendary if you try it. Armando is reliable.
Coda alla Vaccinara
Oxtail stew in tomato + celery + pine nuts + raisins. Roman quinto quarto (‘fifth quarter’) cuisine. Slow-cooked + intense.
Maritozzi
Roman cream-filled sweet bun. Modern fame at Roscioli Caffè (recently opened). Original Maritozzi al Trastevere has traditional version.
Gelato
Best gelato in Rome. Avoid pyramid-piled colorful gelato (artificial). Giolitti + Otaleg (Trastevere, modern flavors) are top picks.
Pasta Vongole
Clams + spaghetti + garlic + chili. Roman trattorias do it perfect. Pierluigi has elevated version. Da Enzo al 29 has budget version.
Bucatini all’Amatriciana
Thick spaghetti tubes with guanciale + tomato + pecorino. The hole in the noodle catches sauce. Felice is the spot.
Filetti di Baccala (Salt Cod)
Battered + fried salt cod. Roman bar food but excellent. Pair with white wine + carciofi alla giudia for a Roman antipasti spread.
Pinsa Romana
Roman-style elongated thin pizza. Lighter than Neapolitan. Pinsere is Rome’s leading specialist. Take-away style.
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Updated 2026. Some links on Packzup are affiliate links.
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Written by
John Morrison is the founder and lead travel writer at Packzup. Over the past decade he has explored destinations across Africa, the Americas, Asia, Europe, the Middle East, and Oceania — always self-funded, never on a press trip.