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
Suppli
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
Ingredients:
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.
Photo by Naotake Murayama
Ingredients:
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
Ingredients:
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
Ingredients:
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.
Photo by Maggie Hoffman
Ingredients:
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
Ingredients:
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
Ingredients:
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
Ingredients:
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
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
Ingredients:
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!