Best Restaurants in Rome, Italy | my Top 10 Picks
A bright spot during the pandemic has been the seeded pizzeria market, as evidenced by the growth of Equiltili and 180g Pizzeria Romana. Meanwhile, wine bars like L’Antidoto, Pepe Soy Formaggi, and the recently opened Latteria Trastevere—which focuses on Sardinian fare—are popular with guests looking for lighter dishes or wine from small producers.
As much as Rome is known for its monumental architecture, ancient ruins, and beautiful churches, it is the absolutely to-die-for food that will keep you coming back to the Eternal City. Rome is a city with its own distinct style of Italian cuisine, full of fantastic eateries. Choosing where to eat can be a bit intimidating for some, so today, we’re going to show you our top 10 places to eat in Rome. We’re by no means locals or tour guides, but we can assure you that our experiences in these 10 places were genuinely life-changing.
I hope you find this guide useful, so let’s get started!
Any good travel day starts with coffee, of course—and not just any coffee—because espresso was invented in Italy. Rome is full of fantastic espresso bars to kickstart your morning. One legendary espresso bar is Sant’eustachio Il Caffè, which is just a stone’s throw away from the Pantheon. They’ve been serving fine coffee and pastries since 1938, so you know it’s a local institution. We got their Gran Caffè coffee and a generously filled pistachio pastry.
- Pizza Illuminati
- Trapizzino
- Supplizio
- Santo Palato
- Nonna Betta
- Marigold Roma
- Salumeria Roscioli
- Felice a Testaccio
- Zia Rosetta
- Armando al Pantheon
Pizza Illuminati, Via Angelo Bargoni, 10 - 18, 00153 Roma RM, Italy
Website: https://www.seupizza.com/
Address: Via Angelo Bargoni, 10 – 18, 00153 Roma RM, Italy.
Pizza is a Neapolitan specialty, yet it occasionally travels far to reach the capital city’s tables. The most exquisite pizzas from Napoli have made Rome their home at So Pizza Illuminati. If you’re searching for a location to get that thin pizza with a charred crust, come here.
So, Pizza Illuminati caters to all tastes, offering everything from classic Margherita and Marinara slices to house specials, including smoked salmon, pistachios, and purple cauliflower. You may even find yourself eating a whole Italian pizza by yourself since they are frequently crafted to be light and satisfying.
Here is a report on the food at Seu Pizza Illuminati. Although the restaurant is famous for its pizza, all the dishes are incredibly delicious. So, let’s start off great with this little wheel for food review:
one club sandwich and the other lasagna. Then, move on to the formidable fried foods. This forest lasagna with cream of porcini mushrooms and mixed mushrooms was memorable.
Let’s move on and try the pizzas. This Acido Acida really made my palate happy with the combination of really interesting flavors. And what can I tell you about the dough? It’s confirmed as one of the best in Italy.
Let’s move on to the Abracalabria, a true triumph of balance—the one I liked the most. Then, moved on to this Chicca pig in the woods, where, between truffles, ciauscolo, porcini mushrooms, and peanuts, I enjoyed every bite. A final cream, ham, and peas pizza, and then we move on to dessert.
As for the sweet guys, needless to say, you can’t beat a Lecce coffee on a pizza. It’s a must-see every time you’re in Rome to lick your mustache.
Thin and light in texture, pizza at So Pizza Illuminati is the perfect way to start your meal. Before moving on to the main course, consider starting with the fried appetizers.
Trapizzino, Rome, Metropolitan City of Rome Capital, Italy
Website: https://www.trapizzino.it/en/
Address: Rome, Metropolitan City of Rome Capital, Italy
A 21st-century invention with the potential to improve the world is the Trapizzino—a pouch resembling focaccia that is stuffed with a variety of flavors, including chicken cacciatore, tomato and meatballs, and eggplant Parmesan. After working as a delivery person and taking culinary classes, the restaurant’s proprietor, Stefano Callegari, coined the term. Following that, he started pizzerias and street food stands delivering his incredible creations.
We’re at Trapizzino here for some of the most iconic Rome street food you will ever see. Calum, check this out! We’ve got this deep-fried little bugger with six tortellini all pushed together with parmesan sauce and vinegar gel on top. My excitement levels for this are extremely high right now!
This is what they’re known for at Trapizzino—pizza pockets stuffed with various traditional Italian foods. Now, this one here is the OG—chicken—and I’m excited!
I can’t remember… I think it’s five pounds… no, five euros! Yes, five euros. It looks absolutely mad. I saw they had some with eggplant, meatballs… She was adamant this is the one we have to try. This is a really historic recipe. I’ve got to admit, it’s got that hard outer crust, super soft inside. This is going to be fantastic!
It’s like a little pizza pocket. Wow! Rather than tomato sauce, it’s got a white wine-type sauce. Bro, that is crazy! I’m going to try to talk about it… It’s got this white wine stew flavor with this tender chicken. It’s packed with flavor and depth, and you throw it into this bread, into this pizza pocket with this dough. It just comes alive.
It reminded me of like roast chicken, gravy stock, oregano, and all sorts of other herbs and spices. This bread is soaking up all the stew as well, so it’s moist, it’s oily, and smells amazing. People are raving about this online, and I can see why. For five euros, that’s one of the best snacks I’ve ever had in my entire life. Wow! Depth, love—it’s a stunning product. Trapizzino, wow! So simple! We haven’t had something this good in ages.
Fresh lemonade—come on, so good. Now, bug shoots you get here seem to be… when we were doing our market research, a lot of places do these deep-fried pasta dishes, little snacks like this, and I think it’s strange because they don’t look like much. It could be anything, it looks like a little potato. Let’s crack into it and see.
There’s a tortellini in there, I love how that gel is on top. It’s kind of fancy at the same time. It’s just deep-fried pasta. Alright, cool, we’ve got that parmesan around the outside. Okay, creamy cheese, crunchy texture. That vinegar gel gives it that sharpness, but doesn’t overpower it. Well, it’s a bloody wonder product.
this little Trapizzino café here is absolutely packed—not a tourist trap. This is where the locals come, and I’m so glad we came here. This is iconic food, fantastic Italian street food at its best. Time for the score! I can’t go lower than a 9 out of 10 for that.
9 out of 10! The total experience. Docking a point because the food took ages to come out—I think they forgot about me because people before me were getting their food. Loads of people. So I’m docking the point, but otherwise, this could have easily been up around the high nines, maybe even a 10, because that is one of the most remarkable snacks I’ve ever had.
We’re checking out the best of the bunch so you can get your best breakfast, dinner, or lunch. Make sure to sample this latest trend in doughy treats. Trapizzino is an excellent spot for a quick and inexpensive dinner, even though it is not a particularly fancy sit-down establishment.
Supplizio, Via dei Banchi Vecchi, 143, 00186 Roma RM, Italy
Website: https://www.supplizioroma.it/
Address: Via dei Banchi Vecchi, 143, 00186 Roma RM, Italy
A deep-fried rice ball called a supplì is similar to an arancino. Its origins can be traced to various Italian culinary traditions, including cucina povera (poverty cuisine). Supplizio is a place where supplì are taken to the next level, as you might infer from the name. Along with the traditional flavors, they also offer unique house variations, such as butter and anchovies or even arrabbiata for those who enjoy a spicier option.
Supplizio, a street food eatery, was born from an idea by Arcangelo Dandini, who sought to express his deep passion for supplì, the quintessential street food, and the dishes of ancient Roman tradition. The venue perfectly reflects his desire to honor tradition, featuring a slightly rustic ambiance designed to feel like a cozy living room. Come visit us and enjoy our Roman street food, crafted with great care and quality.
the most essentially Roman street food of them all! I’m having some Supplì, which is probably the most popular Roman snack item, or one of them. Supplì is nothing more than deep-fried rice balls with some mozzarella inside, but these guys took it to another level. It’s simply, in my opinion, surely one of the best Supplì joints in town, if not the best one.
A word of advice: even though they sell other things here (and nothing’s wrong with them), Romans typically come here for Supplì. Other things you can have elsewhere. Normally, you’d grab just one of these things so that you don’t starve before lunch, but I got three different ones just to show you the different flavors you may want to try.
So, street food means eating in the street. Let’s see, where do we start?This one: Pecorino cheese, black pepper, and I think a touch of lemon Cool.
The classic! The classic one is made of rice cooked in a ragù sauce, dipped in egg and bread crumbs, and then deep-fried. As I said, they also put a bit of mozzarella inside—hence the historic name Supplì al Telefono, reminiscent of the days when telephones actually had phone cords.
Number three! I’m really excited about this one.
So, Supplì is normally something Romans would grab on the go, but it’s also served in restaurants as an appetizer. I’d say, for the best experience, go for other things as appetizers in restaurants, and stick to Supplì where they make the best ones.
Trying a supplì when you’re in Rome is a must, as they are an important part of Roman culinary history—almost as significant as the Colosseum or the legacy of Marcus Aurelius. If you want to experience all the flavors of Rome in a single hearty snack, Supplizio is the ideal location.
Santo Palato, Piazza Tarquinia, 4 a/b, 00183 Roma RM, Italy
Website: https://www.santopalatoroma.it/.
Address: Piazza Tarquinia, 4 a/b, 00183 Roma RM, Italy.
A restaurant called Santo Palato adheres closely to conventional Roman cuisine. As a result, the trattoria has orange walls, wooden tables, and little excess—but that’s alright, because the flavors are what give it its true flair. A household favorite is the fish with celery and peanut sauce, which makes your taste buds dance like to harp music.
I am in Piazza Tarquinia, in the heart of Appio Latino, more or less halfway between Re di Roma and San Giovanni. I am here because this is where Santo Palato is located, a trattoria run by Sara Cicolini, a very young and talented chef from Abruzzo. She gained experience in Roy Caceres’ brigade at Metamorphosis and then in the kitchen of Sbanco, one of Stefano Callegari’s pizzerias. One fine day, she decided to open Santo Palato, in March 2017.
A trattoria like no other, it aims to recover recipes and traditions of Roman cuisine while experimenting and being meticulous with the ingredients.
The frittata of chicken giblets is a typical example of the game I play with traditional dishes. My restaurant is characterized by the use of the fifth quarter (offal), so I offer all the cuts of the animal. In this specific case, I use chicken entrails—stomachs, livers, and hearts. In Roman tradition, there’s a dish of fettuccine with chicken livers, but I decided to make it into an omelette. It’s served as an appetizer in my restaurant.
To prepare this, I use organic eggs sourced from a trusted farmer. The pan is heated well, and the flame raised to the maximum before the egg is added, creating an inflated omelette with edges curling up.
The oxtail stew I make in my restaurant is typical of Rome but with a personal touch. Many recipes suggest equal weights of celery, colic (tail), and meat, but I balance it slightly differently. The peculiarity of my coda alla vaccinara is that I add star anise, which is removed at the end of cooking. The spice enriches the flavor, making it unique.
The oxtail stew I make in my restaurant is typical of Rome but with a personal touch. Many recipes suggest equal weights of celery, colic (tail), and meat, but I balance it slightly differently. The peculiarity of my coda alla vaccinara is that I add star anise, which is removed at the end of cooking. The spice enriches the flavor, making it unique.
At Santo Palato, we don’t serve the oxtail stew in the traditional form. Instead, we use the meatballs made from the stew or serve it with rigatoni.
The spaghettone burro e alici (butter and anchovies) is a very simple dish, yet it relies heavily on the quality of the ingredients. For this dish, I use:
Excellent durum wheat spaghetti, bronze-drawn, very rough, and porous.
- Normandy butter.
- An untreated lemon with aromatic peel.
- Wild fennel, both chopped and whole.
- Cantabrian anchovies.
This dish is inspired by the strong tradition of bread and butter flavors and reinterpreted with spaghetti, a pasta shape loved by the Roman public.
In short, is it worth coming to Santo Palato?
Absolutely yes, and the reason is simple: the dishes are tasty, fun, and new. Santo Palato is not the usual boring Roman trattoria where you only find gricia, carbonara, and cacio e pepe. While those classics appear occasionally, the focus is on reinterpreting Roman traditions with experimental dishes using top-quality ingredients and celebrating the fifth quarter.
Santo Palato was listed among the World’s 50 Best Discoveries. It is ideal during lunchtime if you’re seeking straightforward, expertly prepared meals in a stylish setting. The restaurant’s success has been mostly attributed to Santo Palato’s iconic carbonara, but regulars continue to frequent the establishment because of the daily-changing chalkboard menu, depending on what is in season at the market that day.
The menu is jam-packed with treasures. For example, there are hearty bowls of pasta with chickpeas and the supremely gratifying plate of cacio e pepe. Pour a glass of understated house red to wash it all down. Bring a buddy, bring your boss, bring your family—everyone will adore this restaurant.
Nonna Betta, Via del Portico d'Ottavia, 16, 00186 Roma RM, Italy
Website: https://www.nonnabetta.it/
Address: Via del Portico d’Ottavia, 16, 00186 Roma RM, Italy
Nonna Betta is an excellent spot for anybody who wishes to indulge in the authentic flavors of Roman Jewish cuisine. The traditional dishes served in this restaurant are accompanied by a warm ambiance wherein the feeling is always that of home or family for every meal. Whether it’s a simple meal or a special event, Nonna Betta offers an experience that you will never forget, immersing you in the rich food culture of Rome. The combination of classic recipes, high-quality ingredients, and the restaurant’s welcoming atmosphere ensures a memorable dining experience for all.
In the center of Rome’s Jewish neighborhood sits Nonna Beta, a kosher eatery. As a result, it complements traditional Jewish Roman cuisine and highlights the historical factors that shaped each item on the menu. Here, you can sample fish dishes like anchovy casserole and learn about the ghetto’s unique culinary traditions. You can also enjoy fried vegetables, such as buttery artichokes and a variety of other battered vegetables.
Carciofi alla Giudia: A deep-fried artichoke delicacy that’s a must-try for anyone visiting Rome. Fried artichokes are crisp on the outside and tender on the inside—an ideal start for any meal.
Fettuccine alla Matriciana: An Italian classic, the pasta is lusciously mixed in guanciale, tomato, and pecorino Romano, making it perfectly taste-balanced.
Coda alla Vaccinara: The typical hearty Roman oxtail stew, slow-cooked with tomatoes, celery, and aromatic herbs until tender and full-bodied.
Jewish-Style Sufganiyah: As a finale to the feast, this fried custard doughnut and/or jam-filled pastry offers a sweet end to the meal.
There are also contemporary, well-known meals with a kosher touch, such as carbonara or spaghetti with zucchini in place of pancetta. Dining at Nonna Betta is a delightful experience. Roman Jewish ghetto life is reflected in the artwork, and polished wood tables are illuminated by wrought iron lanterns, casting a cozy glow. Expect delicious home-style kosher delicacies like agnolotti filled with meat and tagliolini with dandelion greens and mullet roe. Since all the recipes are from Nonna Betta, it’s a must-try experience.
Marigold Roma, Via Giovanni da Empoli, 37, 00154 Roma RM, Italy
Website: https://marigoldroma.com/
Address: Via Giovanni da Empoli, 37, 00154 Roma RM, Italy
Marigold combines fresh Italian cuisine with Scandinavian design. The end result is cuisine that is always new and emphasizes the best qualities and flavors of each ingredient. It veers away from traditional pasta and pizza recipes, offering original substitutions for overly commercialized fare.
Marigold Restaurant, secluded in the beautiful city of Rome, infuses Scandinavian simplicity with Roman flavours. Set up in Ostiense district’s vibrant neighborhood, this restaurant comes with the warm feeling of minimalism and tailors its bright philosophy-of-farm to a table.
The menu varies, offering fresh, in-season ingredients, mostly pasta handmade by very organic available vegetables and artisan baking. Standout for example are their sourdough bread, vibrancy in salads, and something unique yet close to Rome’s traditional fare.
Famous for relaxedness and great attention to detail, Marigold must be visited because it has the quality of a balance between the traditional and modern ways of indulging in culinary pleasures.
A case in point is their stracciatella with artichokes, zucchini with mushrooms, and walnut pesto. Come for the weekend house brunch and taste the cinnamon swirls, poached eggs over avocado toast, and more. The bakery and café have a very Scandinavian aesthetic, with modest tables and gorgeous handmade touches.
Pottery and Wildflower Displays
Local, sustainable food is something that the restaurant’s owners, Sophie Walkner and Domenico Cortese, truly believe in, and it shows in everything they do. The food at Marigold is like episodic poetry. Whether you’re there for brunch, supper, or a quick breakfast pastry, order whatever appeals to you, since the menu is similarly simple and limited to a few ultra-seasonal meals. Also, if you can, bring the cinnamon twists home!
Salumeria Roscioli, Via dei Giubbonari, 21, 00186 Roma RM, Italy
Website: https://salumeriaroscioli.com/
Address: Via dei Giubbonari, 21, 00186 Roma RM, Italy
Salumeria Roscioli is located in Rome’s historic heart, just a stone’s throw from Campo de’ Fiori and other famous sites. Roaming the city at its best will take tourists through traditional Roman culinary culture in this restaurant. Very convenient and memorable dining sites for reservations without having to travel far from the attractions. The whole atmosphere is rather unfuried with heavy movement yet cool and relaxed, with distance between eating people and others picking their items to take home. Such raw but polished elements create such warmth as that which is familiar yet refined.
Nestled within Rome’s folds, this eatery is where foodies bury their heads in a kernel of their Italian diets. It offers traditional Roman dishes and an extensive array of Italian deli products. Whether you regard yourself as being in the zone for the whole ride, looking for a quick little snack at times, or just wanting to relish the country’s best meats and cheeses, it can deliver on all counts while promising an unforgettable culinary experience, minus the stress of having a nasty long line.
You can shop for deli items at Salumeria Roscioli and also enjoy a fine lunch there in a genuine Italian salumeria. You can discover salamis, seafood, cheeses, and other options behind the counter. Turn around to find a wine cellar filled with bottles from various Italian wine-growing areas, vineyards, and vintages.
This is a noted Roman restaurant and salumeria. If you look at the address of this restaurant, it is located exactly in the core section of Rome’s famous city, Via dei Giubbonari 21/22, which is just beside the famous Campo de’ Fiori. Salumeria Roscioli boasts of its family tradition, where the freshest Italian artisanal products have been available since 1824 and has earned a deserved reputation. It becomes one with really incredible and authentic Italian tastes, being half restaurant and half delicatessen. Salumeria Roscioli allows the complete experience for the interested consumers to eat real Roman dishes, deli foods, and many very wines and cheeses handmade.
The atmosphere of Salumeria Roscioli is a combination of rustic charm and contemporary elegance. The space is lively and warm, with all sorts of Italian delicacies, including cured meats and cheeses, on view and on the palate. Diners can watch the chefs in the open kitchen craft artisan-style traditional dishes. Ideal for both the casual meal and the special occasion, it is equally fit for local and visitor.
Really large now for a Roman classic, Cacio e Pepe at Salumeria Roscioli. The pasta is served absolutely and then dressed with a creamy sauce made out of pecorino Romano cheese and black pepper; it acquires perfect flavor balance from rich to sharp, so very easy to eat. The chef proves again the Roman simplicity and another term of culinary genius.
Carbonara: Salumeria Roscioli’s Carbonara is perhaps one of the best in Rome. The guanciale is cut into small pieces, just like the thick, creamy sauce made by mixing pecorino Romano and egg yolks with black pepper. This gives the pasta a creamy and indulgent feel without making the whole dish heavy. Very nice texture and a lovely savory punch from the guanciale give the result.
Supplì al Telefono: Supplì al Telefono constitutes one of the famous Roman street foods that need to be ordered as a starter. The deep-fried rice balls stuffed with mozzarella and tomato sauce become crispy on the outside while remaining gooey and cheesy on the inside.
Sandwich with Porchetta: A signature of Roscioli’s deli, the Porchetta Sandwich is slow-roasted pork, which is tender and juicy and flavored with both rosemary and garlic, all stuffed into fresh, soft bread. It’s a simple and satisfying meal, good for a quick bite or a hearty lunch.
Frittata di Zucchine: Such a common but tasty dish, Frittata di Zucchine is a zucchini frittata that cooks with the right ratio of eggs to zucchini and has herbs seasoning. This would make a great option for vegetarians or anyone looking for a lighter item on the menu.
Cheese and Charcuterie Platters: As a delicatessen, at Salumeria Roscioli, one would thrive in a selection of some great cheeses and cured meats. The platters are laid up in an assortment of Italian favorites, including Parmigiano Reggiano, Gorgonzola, and Prosciutto di Parma, with fresh bread and olives, and an ideal way to sample some of the best Italian flavors in one place.
The dining room is in the back and has stone walls, creating a relaxed atmosphere. The restaurant serves delicious, straightforward fare like onions marinated in raspberry vinegar or anchovies with buttered, crunchy bread. Of course, there are traditional Roman dishes on the menu, made with local ingredients and executed to absolute perfection. The service is excellent, and they genuinely consider the customer’s point of view, so feel free to make modifications to the menu if you’d like.
Felice a Testaccio, Via Mastro Giorgio, 29, 00153 Roma RM, Italy
Website: https://salumeriaroscioli.com/
Address: Via Mastro Giorgio, 29, 00153 Roma RM, Italy
Felice a Testaccio is in Testaccio, a town known for its hot food snobbism in the historical context of Rome. Talk about the well-known thriving market, traditional taverns, and lively buzz, Testaccio has always been the gastronomic heart of Rome. The very same history of the neighborhood concerning food finds reflection in the very offer of the restaurant as it captures the soul of Roman home-cooked food. The casual and unpretentious ambiance of the restaurant makes it feel as if you were actually dining at home with a local Roman, further adding to the experience.
From a historical point of view, Felice a Testaccio will take any traveler on that culinary journey into the heart of Rome’s food-spiced history. Whether you are in the mood for a classic Roman pasta dish, a handful of meat, or maybe crisp artichoke fritti, Felice a Testaccio does it all. Traditional tastes used, excellent ingredients, and a nice setting simply scream out to all food lovers who aim to visit the Eternal City.
Expectations are a powerful tool—they can stimulate the intellect, inspire simple enthusiasm, or lead to significant letdowns. When you walk into Felice a Testaccio in Rome, with all your baggage of expectations.
You know right away that you won’t be let down. One of the most well-known restaurants in the capital has a location in Milan, but despite its recent opening, you would never know it from the warmth and sense of familiarity you get upon entering. This restaurant is on the list because Testaccio is already one of Rome’s top areas for food.
This establishment is Felice a Testaccio, a very famous Roman institution situated right in the heart of the Testaccio district, one of the most authentic neighborhoods of Rome, at Via Mastro Giorgio The house has established itself as perhaps the most important emblem for Roman traditions in cooking, with a long history of local patronage, as well as the patronage of tourists who come to explore.
The place has typical Italian rustic coziness, with its warm, wood-paneling interior reminding of the warmth and authenticity of traditional Roman trattorias. This is a spot where locals get together to sit down and eat a good home-cooked meal, and so it is truly for any visitor who wishes to experience the very soul of Roman cuisine.
Simplicity is what’s perfectly complemented by the luscious combination of brightly colored seasonal and high-quality ingredients. All this creates an exceptional opportunity and means with which Felice a Testaccio invites its clients to appreciate Rome’s gastronomy legacy. The food is plain yet rich and is able to carry the personality and intensity of a city’s taste. Regardless if it is your first time in Rome or an experienced visitor, this is how to eat—the way into Rome’s heart through traditional cooking.
What should probably be at the top of one’s itinerary when visiting Rome is:
Cacio e Pepe: One can’t visit Felice a Testaccio during a stay in Rome and not try this pasta dish that glorifies the city. The pasta is cooked to perfection, al dente, and then plays host to a really creamy coating of pecorino cheese and black pepper, every mouthful promising a full-flavored bite. It is really flavor-packed simplicity with which Roman art manifests itself in its purest form.
Abbacchio al Forno: Abbacchio al Forno has really made an impact in this category. The slow-roasted lamb is seasoned perfectly with garlic, rosemary, and olive oil. It is cooked tender and to absolute perfection. It’s rich and succulent: this is really one of those signatory dishes found in Roman home cooking, and it’s frequently enjoyed alongside roasted potatoes or seasonal vegetables. A true representative of a culinary tradition that has stood the test of time as far as Romans are concerned.
Carciofi alla Giudia (Fried Artichokes): Numbered among the quintessential dishes from the Roman Jewish kitchen, Carciofi alla Giudia is that very preparation which involves subjecting the artichokes to frying so that they reach crispy perfection—beautifully golden-brown from the outside while tender from within. Simply salted, here is an excellent starter or side dish with their crispiness and flavorsome soft interior.
Pasta alla Gricia: Another classic Roman pasta dish, Pasta alla Gricia is often considered as a precursor of the well-known Carbonara. In short, this dish comprises guanciale, pecorino cheese, and black pepper cooking up with pasta to create an appetizing, rich, and flavor-packed dish. While it is ever so comforting, being satisfying and yet full of robust flavors, this is definitely one of those comfort foods.
Saltimbocca alla Romana: Tender veal, placed high beneath layers of fresh sage and prosciutto, is pan-fried morsel by morsel in buttery sauce, creating much aroma and flavor through a combination of oils—that is, salty prosciutto with fragrant sage—introducing one to Roman meat dishes.
One of the classic eateries you’d expect to find in Rome is indeed Felice a Testaccio. White plates with the restaurant’s name printed on the rim, white tablecloths, and vintage checkered floors make this restaurant truly memorable. Their specialty, the cacio e pepe, is a traditional Roman dish that demonstrates how often simplicity is the most difficult skill to master. They also offer a wide variety of other traditional Roman foods.
Zia Rosetta, Via Urbana, 54, 00184 Roma RM, Italy
Website: http://www.ziarosetta.com/
Address: Via Urbana, 54, 00184 Roma RM, Italy.
Zia employs youthful and unpretentious staff members to prepare upscale meals. As a result, it offers aesthetically pleasing and contemporary takes on traditional Roman food, emphasizing how the current generation views heritage and the necessity of innovation.
Zia Rosetta, a delightful restaurant located in Rome, right in the heart of the non-churchy central, at the much-loved Piazza del Popolo, sits at Via degli Avignonesi 18. It is entirely devoted to the promise of the rosetta — the adorable, soft, round bread roll — as the contemporary enthusiasm for traditional Roman street food. It has rustic charm and informality, making it a comfortable spot for both locals and tourists.
Porchetta Rosetta: A tender, succulent, slow-cooked porchetta with a tinge of rosemary and garlic sandwiched between two thinly sliced flat brown loaves, those luscious fillings between them, so succulent as if dripping with porchetta juice.
Porchetta Rosetta: A tender, succulent, slow-cooked porchetta with a tinge of rosemary and garlic sandwiched between two thinly sliced flat brown loaves, those luscious fillings between them, so succulent as if dripping with porchetta juice.
Cacio e Pepe Rosetta: A sandwich of the classic Roman dish turned into a delicacy specialty open-face sandwich stellar with creamy pestate pecorino and fluffy black pepper.
Seasonal Veggie Rosetta: Fortunate to be filled with fresh, locally grown veggies, making this the perfect rosetta to be enjoyed without an animal component.
Mortadella Rosetta: One has to taste it for oneself — creamy, almost melt-in-your-mouth, paper-thin slices of mortadella with a happy dollop of pistachio pesto.
A surprisingly simple menu, yet quite inventive, focusing heavily on really good, really seasonal ingredients and fresh bread. Zia Rosetta prides itself on delivering mouthwatering, make-your-own sandwiches that combine the classical Roman flavors tradition with a modern essence of casual dining. For a quick snack or an hour-filled meal, this is a must-try in Rome.
Modernizing it, one such dish is the blue cheese ravioli in an onion and clove soup. Zia is a small restaurant in Trastevere that will introduce you to a fresh approach to Italian cuisine. Instead of anticipating classics, be ready to sample provocative variants. One piece of advice: leave room for dessert.
By emphasizing key terms like Roman street food, seasonal ingredients, and Trastevere,
Armando al Pantheon, Salita de' Crescenzi, 31, 00186 Roma RM, Italy
Website: https://www.armandoalpantheon.it/
Address: Salita de’ Crescenzi, 31, 00186 Roma RM, Italy
In close proximity to Rome’s renowned Pantheon lies the classic trattoria, Armando al Pantheon. One might presume it would be one of those touristy eateries with tasteless, overpriced cuisine because it is situated so close to the city’s tourist hot spots, right in the heart of the historic district. However, it isn’t.
Let me tell you, I got a special which is veal shank with mushrooms, peas, and veggie, and you got the matriciani or matriciana. How’s it, honey? Interesting, you know, it’s kind of salty. You know how in America, yeah, yeah. that’s handmade though.
it has that firmness of like homemade pasta. Yeah, they don’t do veal like wrong. I need to see this. it’s very tender when I cut it, like no effort at all, really. So gotta get me some now, some of that mushroom peas on it.
Wow, no gaminess at all, dude. I haven’t had veal in so long. Last time I had veal was on wifey’s birthday, like how many years ago? I don’t even remember. But veal is one of my favorite meats for dishes because it’s so tender. My goodness, this is next level. It’s very meaty, very tender, the flavors savory. It’s not like the meat and vegetable pair so well together with the mushroom. The sauce is like almost like a mushroom sauce.
for pasta, really good. The sauce is good. I think it’s because of the trees, a little salty for honey. One more of this, but man, I’m about to give this a 10 out of 10. This is so good. Having that veal, it’s delicious. So yeah, foreign.
Because that’s her favorite, but they don’t have that here, so you’re in this place. So that is our dinner. We’ll see if we get dessert. If we don’t, just stay tuned for the next one. If we do, stay tuned for the next one, so we’ll see you guys on the next one. We’re gonna work on a delicious delicious dinner, authentic Italian food, and shall see you guys on the next one.
There are paintings and sketches from former patrons on the walls of this family-run restaurant, which serves some of the city’s most classic and authentic Roman foods. There are also unique dishes available on certain days of the week. The menu offers many choices for pasta, pizza, meat, and seafood—all prepared in homage to classic Roman cuisine. Take your place in the cozy, compact dining area and order a bottle of wine from the vast wine list to go with your pasta carbonara.
Which of these amazing restaurants is your favorite and why? Leave your thoughts in the comments section down below.
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