Pizza
Nouveau
Pizza Marinara
Molino · Roma
Italy
Roma
Discover the best restaurants, dishes, and local cuisine in Roma, Italy. Read authentic reviews, browse menus, and find your perfect dining experience.
Restaurants à Roma
Affichage de 12 sur 12 restaurants
Pizza
Nouveau
Pizza Margherita
Molino · Roma
italian
Nouveau
Amatriciana
Osteria Oliva · Roma
italian
Nouveau
Cacio e Pepe
Osteria Oliva · Roma
Carbonara
Osteria Oliva · Roma
italian
Nouveau
Amatriciana
Sugo d'Oro · Roma
Cacio e Pepe
Sugo d'Oro · Roma
Carbonara
Sugo d'Oro · Roma
italian
Nouveau
Amatriciana
Ristorante Lin · Roma
Carbonara
Ristorante Lin · Roma
Cacio e Pepe
Ristorante Lin · Roma
italian
Nouveau
Spaghetti alle Vongole
Ristorante Lin · Roma
Plats Signature
Roman cuisine is characterized by bold, simple flavors, often relying on high-quality local ingredients. Key elements include pecorino romano cheese, guanciale (cured pork cheek), black pepper, and artichokes. Dishes are often hearty and satisfying, reflecting the city's agricultural heritage.
Cacio e Pepe
A deceptively simple dish consisting of only pasta (usually tonnarelli or spaghetti), pecorino romano cheese, black pepper, and pasta water. The key lies in the perfect emulsification of the cheese and water to create a creamy sauce.
Pasta alla Gricia
Considered the 'white' ancestor of Amatriciana, this dish features pasta (often rigatoni), guanciale, pecorino romano cheese, and black pepper. It's a rich and savory classic.
Pasta all'Amatriciana
Similar to Pasta alla Gricia, but with the addition of San Marzano tomatoes or tomato sauce. It's a more vibrant and tangy dish, showcasing the sweetness of the tomatoes.
Carbonara
A controversial dish outside of Italy due to variations, authentic Roman carbonara features pasta (spaghetti is common), guanciale, eggs (yolks only!), pecorino romano cheese, and black pepper. Cream is never used.
Saltimbocca alla Romana
Thin slices of veal topped with prosciutto and sage, marinated in wine and then pan-fried. The name translates to 'jumps in the mouth,' referring to its deliciousness.
Carciofi alla Romana
Roman-style artichokes braised with mint, garlic, and parsley in olive oil and water. They are tender and flavorful, showcasing the artichoke's natural sweetness.
Carciofi alla Giudia
Jewish-style artichokes, deep-fried until crispy and golden brown. The artichoke blooms open during frying, resembling a flower. It is a Jewish-Roman specialty.
Supplì al Telefono
Fried rice balls (similar to arancini) filled with mozzarella cheese. The 'telefono' refers to the string of melted mozzarella that stretches out when the supplì is broken open, resembling a telephone cord.
Pizza Romana
Characterized by its thin, crispy crust and simple toppings. Often features ingredients like tomato sauce, mozzarella, anchovies, or olives.
Abbacchio alla Scottadito
Grilled lamb chops, marinated with herbs and garlic. The name translates to 'burn your fingers,' as they are best eaten hot off the grill.
Conseils Locaux
To truly experience Roman cuisine, it's helpful to know a few tips and tricks. From understanding local customs to choosing the right restaurants, these tips will enhance your culinary journey.
Eat Like a Local
Venture beyond the tourist traps and seek out trattorias and osterias in quieter neighborhoods for a more authentic experience.
Learn Basic Italian Phrases
Knowing a few basic Italian phrases will go a long way in communicating with restaurant staff and ordering food.
Check Reviews, But Don't Be Afraid to Explore
Online reviews can be helpful, but don't be afraid to try smaller, less-known restaurants that catch your eye.
Try the House Wine
House wine (vino della casa) is often a good value and a great way to sample local wines.
Be Prepared for a Relaxed Pace
Dining in Rome is a leisurely affair. Don't expect fast service; take your time and enjoy the experience.
Understand 'Coperto'
'Coperto' is a cover charge that is automatically added to the bill, typically covering bread and service.
Ask About the 'Piatti del Giorno'
Many restaurants offer 'piatti del giorno' (daily specials) that feature fresh, seasonal ingredients.
Lazio
À propos de Roma
Histoire Gastronomique
Roman cuisine is deeply rooted in its history, evolving from simple peasant fare to the sophisticated dishes enjoyed today. Influences range from ancient Roman techniques using ingredients like garum (fermented fish sauce), to the Papal State's emphasis on rich, hearty dishes, and later, the 'cucina povera' or 'poor kitchen' philosophy focusing on utilizing inexpensive, readily available ingredients.
Culture Gastronomique
Food in Rome is more than just sustenance; it's a central part of the culture and social life. Meals are often enjoyed with family and friends, and long lunches and dinners are common. There's a strong emphasis on seasonality and using fresh, local ingredients.
Family Meals
Family meals are a cornerstone of Italian culture, and Rome is no exception. Sunday lunch, in particular, is a special occasion where families gather to share food and conversation.
Aperitivo
Aperitivo is a pre-dinner tradition where people gather for drinks and snacks, often at bars or cafes. It's a social occasion to relax and unwind before dinner.
Seasonality
Romans place a high value on using seasonal ingredients. Menus often change depending on what is fresh and available at the market.
Slow Food Movement
The Slow Food movement has gained traction in Rome, promoting the preservation of traditional foods and local culinary heritage.
Trattorias and Osterias
These traditional restaurants offer a more casual and authentic dining experience, often serving regional specialties at reasonable prices.