A simple yet iconic pasta dish made with tonnarelli (similar to spaghetti), Pecorino Romano cheese, and black pepper. The combination of just three ingredients creates a creamy, peppery, and flavorful sauce that is a true Roman classic. ¹⁾

Bucatini (a thick spaghetti with a hole running through the middle) is served with a sauce made from guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese. This dish originates from the town of Amatrice and is beloved for its rich, smoky flavors. ²⁾

This dish, meaning “Jewish-style artichokes,” is a Roman-Jewish specialty. Artichokes are deep-fried until crispy, resulting in a delicate and nutty flavor. It’s a popular dish in Rome’s Jewish Ghetto and a staple in spring. ³⁾

A Roman version of carbonara, made with fettuccine, ham, peas, eggs, and Parmesan cheese. This dish was created for Pope Pius XII, who wanted a lighter version of the classic carbonara. ⁴⁾

Possibly one of the most famous dishes from Lazio, carbonara is made with spaghetti, guanciale, eggs, Pecorino Romano, and black pepper. The creamy texture comes from the raw eggs stirred into the hot pasta, creating a luxurious sauce. ⁵⁾

Unlike traditional gnocchi made with potatoes, this Roman version is made from semolina flour, milk, butter, and Parmesan cheese. The dough is cut into rounds, baked, and served with more butter and cheese. ⁶⁾

This dish features lamb chops grilled and seasoned with olive oil, garlic, and rosemary. The name “scottadito” refers to how hot the lamb is when served, meaning “finger-burning,” as it’s meant to be eaten with your hands. ⁷⁾

Veal cutlets topped with prosciutto and sage, then sautéed in white wine and butter. The name saltimbocca means “jump in the mouth,” referring to how delicious the combination of flavors is. ⁸⁾

Roman-style tripe is cooked in a tomato sauce with mint and Pecorino Romano cheese, a dish that reflects the traditional use of offal in Roman cuisine. It's hearty, flavorful, and a great example of Roman cucina povera (peasant cuisine). ⁹⁾

Oxtail stew cooked slowly with tomatoes, celery, carrots, wine, and spices. This rich, meaty dish is a traditional Roman specialty, known for its deep, comforting flavors. ¹⁰⁾

Similar to arancini, supplì are Roman-style fried rice balls filled with risotto, tomato sauce, and mozzarella. When you break them open, the melted cheese creates a “telephone line” effect, making them a popular street food. ¹¹⁾

Porchetta is a savory, boneless pork roast seasoned with fennel, rosemary, garlic, and other herbs, then slow-cooked until crispy on the outside and tender inside. The town of Ariccia, near Rome, is famous for its porchetta. ¹²⁾

This dish features artichokes cooked Roman-style with garlic, mint, and parsley in olive oil and white wine. It’s a typical spring dish that highlights the regional love for fresh, seasonal produce. ¹³⁾

A popular Roman salad made from puntarelle (a type of chicory) that is typically dressed with a garlic and anchovy vinaigrette. The bitter greens and savory dressing make it a refreshing and distinctive dish. ¹⁴⁾

A Roman-Jewish dessert made with a ricotta cheese filling and visciole (sour cherries) encased in a delicate pastry. The tartness of the cherries contrasts beautifully with the creamy sweetness of the ricotta. ¹⁵⁾