What to Eat in Rome: The Ultimate Guide to Roman Food

Buongiorno, foodies!

Let's get right to it. The best things to eat in Rome are carbonara, cacio e pepe, gricia, supplì, and carciofi alla giudia. Fabio and I spend a full month here every single summer, testing restaurants to show you exactly where to find authentic Roman food without tourist trap markup.

This guide covers the five essential Roman dishes, where to eat them, and our favorite day trips to Castelli Romani for porchetta and Frascati wine.

The Essential Roman Dishes

Rome has five defining dishes that separate authentic Roman kitchens from tourist traps: carbonara (egg, pecorino, guanciale, pepper), cacio e pepe (pecorino, pepper, pasta water), gricia (guanciale, pecorino, pepper—no egg), amatriciana (tomato, guanciale, pecorino), and supplì (fried rice balls with mozzarella or ragù). Each dish requires proper technique; a bad version signals a bad kitchen.

Don't know what to choose from this list? Try a comprehensive Rome food tour in the very food-oriented Trastevere district!

Carbonara

Carbonara is pasta with a creamy sauce made of egg, pecorino, pepper, and guanciale (a type of bacon that is truly hard to track down outside of Rome nad Italy). IT. IS. TO. DIE. FOR. (when you get it at the right place)

We were eating carbonara out so often, that Fabio decided to learn how to make it himself and he's definitely gotten better and better with each attempt:

If you also want to learn how to make the actual dish, go ahead and take a carbonara-making workshop. It is well worth the investment, as you will be impressing lots of people back home with your newfound abilities.

Gricia

Gricia is often called carbonara's grandfather, this is just guanciale, pecorino, and pepper tossed with pasta, so no egg, no tomato. There's nowhere to hide bad technique in this one, so it's a good test of whether a kitchen actually knows what it's doing.

Cacio e Pepe

Cacio e Pepe is pasta whipped up with pepper and pecorino, it may seem simple, but always hits the spot.

A blue bowl filled with creamy carbonara pasta, topped with grated cheese and black pepper, is placed on a checkered tablecloth. Hands and part of a phone are visible near the bowl.

While you can make carbonara in this cooking workshop, you can also choose to make cacio e pepe instead.

Amatriciana

Amatriciana is like the cousin of Carbonara, but uses a tomato sauce instead of egg. It is less heavy than the carbonara, but still just as delish if you are craving something a little tangier.

Carciofi alla Giudia (and Carciofi alla Romana)

Carciofi alla Giudia are fried Jewish-style artichokes that date back to when Rome's Jewish community was at about 50,000.

If you see Carciofi alla Romana instead, that's the braised version, flavored with mint, parsley, and garlic... order both and compare.

Artichokes may not seem like the most exciting vegetable in the world at first glance, but just wait until you come to Rome.

A green plate holds artichokes topped with herbs and oil, served on a bed of creamy white sauce—a classic example of Rome food. A yellow tablecloth is partially visible underneath, evoking the ambiance of where to eat in the heart of the city.

Supplì

Supplì is Rome's take on the arancini, a fried rice ball with different types of fillings.

Supplì alla Romana is typically a risotto and tomato sauce base with stringy mozzerella cheese inside, but we've had many variations, like cacio e pepe.

A glass and jug of white wine sit on a wooden table next to two small baskets, each holding a single falafel ball on a napkin. — *Not sure I can think of something better than supplì with fresh frascati wine.*

Rome's Breakfast and Street Food Staples

Roman breakfast is quick and sweet: a cappuccino and a cornetto (Italy's answer to the croissant), or a maritozzo... a soft brioche roll split down the middle and stuffed with whipped cream. You're not eating it right if you don't end up with cream on your face.

For lunch on the move, look for pizza al taglio (pizza by the slice, cut with scissors and sold by weight) or pizza bianca (plain, olive-oil-brushed flatbread, often used as the base for a sandwich). And don't skip trapizzino, a triangular pocket of pizza dough stuffed with braised meats, eggplant, or chicken cacciatore... it's a modern Roman invention, but it's become a classic in its own right.

Where to Eat in Rome

Let's start with where NOT TO EAT in Rome!

Unfortunately, there are tons of tourist traps in this city; restaurants where you have to pay a premium for mediocrity. Whenever Fabio and I walked by these restaurants, we just felt so much sadness and pity. People are traveling from far-flung corners of the Earth and are exposed to the worst of what Rome has to offer.

We won't name any names, but just be weary around touristy areas, particularly:

Rome Termini Station
Near the Colosseum

Tell-tale signs of a tourist trap are:

A super eager person out front yelling at you in English to come in (or in Italian to try to make it seem more genuine)
People eating very mediocre-looking pizza and pasta dishes and not smiling
Italian/English on the menu. Okay, in most central places this is unavoidable, and it doesn't always mean the place will be bad, but bonus points for finding a restaurant with an entirely Italian menu.

Okay, now let's move on to our recommendations of where to eat in Rome

The trick to it is, if you are at any major central metro stop and take the metro 3-4 stops in any direction, you are going to likely find an osteria or trattoria with glorious food (as long as they have about 4.0 stars on Google or above). Seriously, there are a lot of wonderful places around the periphery of Rome.

Here are a few of our recommendations of places we've loved:

Trattoria Luzzi: Although I mentioned that a lot of restaurants near the Colosseum are a bit tourist-trappy, this one is an exception and recommended fondly by local Italian friends for both flavors and reasonable prices.
Trattoria da Teo: This is a staple of the Roman restaurant scene. The Carciofi alla Giudia and Carbonara are heaven on Earth. Try to book this place at least a week in advance, although you may be able to squeeze in last minute if you are lucky (we happened to be lucky the one day we tried).
Osteria Del Rione: We stumbled into this place unknowingly. A tiny little osteria, but the food and wine prices and quality will absolutely floor you. This is where I had my first Roman carbonara and almost spontaneously orgasmed.
Osteria La Sol Fa: Another osteria that just won't fail you in any possible way, shape, or form.
Ginger: While in the center, this is definitely not a tourist trap. They serve fantastic local dishes, but are also somewhat of a fusion place. Make sure to book in advance.
La Salumeria: Self-serve space where you can get incredible value charcuterie boards and cheap bottles of wine. One of our favorite little places in Rome whenever we need something predictably good.
Dar Bruttone: A cute little osteria nearby Re di Roma, this place serves Roman classics at local prices, and has some of the best carbonara and cacio e pepe we've tried.

A storefront with a rustic sign reading 'La Salumeria,' a chalkboard with 'Pork in Progress,' and a display of magnets on the left. The entrance features glass doors with Italian words and a small table outside. — *Falling into a little pork overdose at La Salumeria.*

A wooden board topped with sliced roast pork, sun-dried tomatoes, white cheese, and slices of rustic bread, set on a table in a cozy, rustic restaurant with a guitar and notes on the wall in the background. — *Falling into a little pork overdose at La Salumeria.*

Day Trip Dining: Castelli Romani

Castelli Romani—wine-producing towns in the Alban Hills 30km south of Rome—are home to two must-try dishes: porchetta (roasted suckling pig) in Ariccia and Frascati Superiore wine with porchetta sandwiches in Frascati. Both towns are 45 minutes by train from central Rome. Double-check you've got mobile data sorted before you go, since you'll want maps and train times on hand once you're outside the city center.

This fantastic tour takes you all the places mentioned here and more, and of course, you'll be able to taste the local dishes with the help of a guide who knows a wealth of information about the area.

Let's start with Ariccia, which is best known for porchetta, or roasted suckling pig. If I ever decide to become vegetarian again, this would be the type of dish that would continuously threaten my ability to maintain it. It is just that good.

Ariccia is a relatively small town, and you will find porchetta everywhere. There are a bunch of eateries on Via Borgo S. Rocco and you cannot go wrong with any of them.

Here is a little recap of a day we spent in Ariccia and nearby Castel Gandolfo:

Frascati is another little gem that is well known for its wine, specifically Frascati Superiore. On top of it, there are some beautiful villas and museums to see there. We stumbled upon a little outdoor eatery called La Porchetta all'ombrellino, which serves incredible porchetta sandwiches alongside cold Frascati wine.

A close-up of a hand holding a sandwich filled with shredded meat, with another person holding a similar sandwich in the background. Food trays, drinks, and napkins are on the table. — *A little bit of porchetta and wine heaven at La Porchetta all'ombrellino.*

If you are a major foodie or just looking for something different to do out of Rome, Castelli Romani and specifically Ariccia and Frascati will tick all your boxes. We uncover more about them and how to get to them in our off the beaten path Rome guide.

Where to Eat Dessert in Rome

Rivareno Gelato: Gorgeous gelatos. They have signature flavors and all of them will make you scream for ice cream! Look for nocciola (hazelnut) and pistacchio if you want to branch out from chocolate. Make sure to get the panna on top!
Pompi Tiramisu: About a million varieties of tiramisu, portioned nicely, so you can easily try others.

One tip for spotting good gelato: the best places keep it covered with a lid or below the rim of the container, not piled into giant mountains. Those towering displays look great in photos, but they're rarely the freshest.

Two hands holding gelato cones with wafers; one cone has pink and white gelato, the other features white, brown, and tan scoops reminiscent of classic Rome food flavors. Both cones are wrapped in napkins. — *A little taste of heaven at Rivareno Gelato.*

FAQs: What to Eat in Rome

What's the difference between carbonara, gricia, and amatriciana?

Carbonara has egg, pecorino, guanciale, and pepper. Gricia removes the egg (just guanciale, pecorino, pepper). Amatriciana replaces the egg and guanciale-forward flavor with tomato sauce, guanciale, and pecorino—more saucy and less creamy.

How do I spot a tourist trap restaurant in Rome?

Red flags: an aggressive person yelling at you in English outside, English/Italian mixed menus, huge glossy photos of dishes, and locations directly next to major monuments. Locals eat 3-4 metro stops away from Termini and the Colosseum.

Do I need to book restaurants in advance in Rome?

Yes, for standout places like Trattoria da Teo or Ginger, book at least a week ahead. For smaller osterias in residential neighborhoods, walk-ins often work, but checking Google hours first is smart.

What's the best time to visit Rome for food?

September and early October. Summer (June–August) brings peak tourists and inflated prices. Winter is quieter, but some restaurants may have reduced hours. Spring and fall offer the best food and atmosphere balance.

How far is Castelli Romani from Rome, and is it worth the trip?

It's 30km south, about 45 minutes by train. Yes—porchetta in Ariccia and Frascati wine are worth a half-day trip, especially if you're in Rome for more than two days.

Craving the full Rome experience beyond the food? Check out our complete Gay Rome guide, our one-day itinerary for first-timers, our Best Gay Hotels in Rome guide, our favorite gay bars in Rome, or our off-the-beaten-path Rome guide for the spots most tourists skip.