A recipe for tasty travel in Rome

EuropeFood and DrinkRome

RomeThere are many reasons to travel to Rome, but arguably one of the top reasons is simply to eat some real Italian food. Foods like pizza, pasta, bruschetta, gelato and tiramisu, we’re already hungry. The list goes on and on with mouthwatering foods you must try and luckily there are plenty of restaurants, cafes, bakeries and street vendors to sample the foods you want!

However, before making your way to Rome, there are some dishes you cannot wait to try. Below are some of our favorites, along with their basic ingredients (so you know exactly what you’re eating) and places to try them. Buon appetito!

Appetizers and snacks


What it is: Balls of fried rice and mozzarella served with tomato sauce. It’s one of Rome’s great street foods but also found in most pizzerias.

Photo by Ron Dollete

Photo by Ron Dollete

3 Tbsp. olive oil
2 Tbsp. butter
½ C finely shredded chopped onion
1 C Arborio rice
½ C dry white wine
2 C chicken broth mixed with 3 C pureed tomatoes and heated salt and pepper
4 Tbsp. finely chopped basil
½ C grated Parmesan cheese
1 C all-purpose flour
2 eggs beaten with 1/3 C milk
2 C seasoned breadcrumbs
6 oz. soft melting cheese (like Brie, Fontina or Scamorza) cut into pieces
Oil (for frying)

*From an Italian Food Forever recipe

Where to try it: I Suppli or La Casa del Suppli

Bruschetta alla Romana

What it is: A simple, yet iconic Roman dish consisting of toasted Italian bread and tomatoes.

1 loaf of Italian bread cut into ½ inch slices
6 cloves of crushed garlic
1/3 C olive oil
6-7 seeded and diced tomatoes
Salt and pepper (seasoned to your liking)
1 bunch of fresh shredded basil

*From a whats4eats recipe

Where to try it: La Brushcetta E or Ristorante Pastarella

Carciofi alla Romana

What it is: Tender and buttery slow-cooked artichokes.

Photo by Lisa

Photo by Lisa

1 Tbsp. chopped fresh parsley
3 Tbsp. chopped fresh mint
2 finely chopped cloves of garlic
Salt (to your taste)
1 Tbsp. plus ¾ C extra-virgin olive oil
6 artichokes (halved and trimmed of coarse leaves, remove choke and held in acidulated water)
½ C dry white wine
¾ C boiling water

*From a Food Network recipe

Where to try it: Giggetto al Portico d’Ottavia or Felice a Testaccio

Main courses

Roman Pizza

What it is: A staple food for the Italians but with a unique Roman twist.

Photo by Jennifer Woodard Maderazo

Photo by Jennifer Woodard Maderazo

2 pieces of pizza dough (8 oz., either homemade or store bought)
1/3 C marinara sauce
1/3 C lightly packed shredded smoked mozzarella cheese
1 C lightly packed shredded Fontina cheese
2 oz. thinly sliced mushrooms
2 oz. chopped pancetta

*From a Food Network recipe

Where to try it: Li Rioni or Pizzeria Panattoni: Ai Marmi (L’Obitorio)

Pasta e Ceci

What it is: A pasta with chickpeas. A favorite during the winter months.

7 oz. dried chickpeas
1 fresh bay leaf
1 garlic clove
1 sprig of fresh rosemary
1 fresh or dried chopped chili (optional)
Half of a 14 oz. can of peeled, chopped tomatoes
7 oz. of short pasta (like ditalini or rombi)
Extra-virgin olive oil
Salt and pepper

*From a Food52 recipe

Where to try it: Fooding Osteria Bistro

Saltimbocca alla Romana

What it is: A veal dish normally topped or lined with prosciutto and sage.

Photo by cyclonebill

Photo by cyclonebill

8 veal cutlets
8 slices of prosciutto
8 sage leaves
Flour (for dredging)
2 Tbsp. olive oil
2 Tbsp. butter
1/3 C dry white wine
½ C chicken broth
Salt and pepper (to your liking)
Lemon wedges

*From an Eating Italy Food Tours recipe

Where to try it: Otello alla Concordia or Osteria del Cannellino

Coda alla Vaccinara

What it is: A Roman oxtail stew, typically with a very tender, rich taste when cooked right.

Photo by Shu

Photo by Shu

2 ½ lbs. oxtails
Salt and pepper (to your liking)
4 Tbsp. extra-virgin olive oil
4 oz. minced pancetta or guanciale
6 ribs of celery (5 whole and 1 minced)
5 cloves
2 minced cloves of garlic
1 minced medium carrot
1 minced small white onion
1 dried bay leaf
2 Tbsp. tomato paste
1 ¼ C red wine
1 can of whole peeled plum tomatoes (28 oz.)
1/8 tsp. ground cinnamon (can add more for your preferred taste)

*From a Saveur recipe

Where to try it: Ristorante da Massi or Checchino dal 1887

Desserts and sweet treats

Tiramisu alla Nutella

What it is: A famous coffee-flavored Italian dessert.

Photo by Alexis Fam

Photo by Alexis Fam

4 eggs
¼ C sugar
1 C coffee
100g Nutella (about 3.5 oz.)
8 oz. mascarpone
1 C whipping cream
1 pack Pavesini cookies (or another type of ladyfingers)

*From a Rome Loft recipe

Where to try it: Bar Pompi

Crostata di Ricotta

What it is: A classic Roman dessert. It’s similar to a cheesecake and made with a ricotta cheese filling.

Photo by fugzu

Photo by fugzu

Pastry Ingredients:
1 lb. plus 1 ½ oz. all-purpose flour
15 g of baking powder
7 oz. sugar
7 oz. unsalted butter
3 egg yolks
1 egg
Zest from 1 lemon

Filling Ingredients:
3 egg whites
8.75 oz. sugar
2 lbs. of fresh ricotta cheese
Zest from 1 lemon

*From a Cooking Channel recipe

Where to try it: Pasticceria Boccione

Chocolate Hazelnut Gelato

What it is: Italian-style ice cream locals and tourists both can’t get enough of.

Photo by stu_spivack

Photo by stu_spivack

2 C whole milk
1 C heavy whipping cream
½ C plus ¼ C of sugar
4 egg yolks
½ tsp. vanilla extract
½ C chocolate-hazelnut spread (Nutella is recommended)
½ C crushed toasted hazelnuts (for garnishing)

*From a Food Network recipe

Where to try it: Giolitti or Il Gelato di San Crispino

There’s no doubt Rome offers some of the most scrumptious foods around, and traveling to Rome is the only way to take a bite of and taste just how these food dishes are supposed to. You can try and make one of these recipes at home, but it’s only going to taste half as good as it will when you’re dining in a restaurant in one of the most beautiful cities in the world.

Have we allured your taste buds into planning a trip to Rome? If so, check out our hotels in Rome and its surrounding areas and find out which of our IHG hotels put you closest to some of these restaurants!

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