Everyone wants to fully immerse in the city’s atmosphere and get acquainted with the cultural traditions and lifestyle during the visit to Rome. So naturally, local cuisine plays an important role here. Don’t be surprised, but Italy’s dishes are not limited to pizza and pasta.

Here’s the list of the ten best dishes of Roman cuisine:

Saltimbocca (Escalope with bacon)

Saltimbocca means “jump into your mouth” and is a delicate, melting veal escalope with bacon. It is invented in Northern Italy, but at the same time, the dish is trendy in Rome. Moreover, it is served with a fragrant white wine sauce.

Bucatini all’amatriciana

Bucatini is a thick type of pasta with a hole. The dish is poured with a sauce invented in Ammatria, a small town north of the Lazio region. Also, the basis of the sauce is guanciale (pork cheek) and tomatoes.

Carciofi Alla Romana (Artichoke)

Undoubtedly, artichoke is the king of vegetables in Italy. Hence, carciofi alla Romana is the most popular dish in Roman restaurants. This plate is especially famous among vegetarians. There are boiled artichokes with olive oil and white wine and filled with garlic and spices.

Abbacchio scottadito (Chops from lamb)

Chops from lamb (abbacchio scottadito) are an excellent option for the second dish, especially for meat lovers. The lamb is roasted on a grill, and the dish is a genuine masterpiece from Roman chefs.

Spaghetti alla carbonara

Spaghetti carbonara is a legendary Italian dish! As you may know, all restaurants worldwide are trying to reproduce it with varying success. However, the best option to try pasta carbonara is in the Eternal City. For example, it is worth trying the pasta in Carlo Menta restaurant in Trastevere. The famous sauce includes pieces of pork, eggs, and parmesan.

Carciofi alla giudia

Carciofi alla giudia is a traditional dish of the Jewish community of Rome. The artichokes are fried in olive oil and look like chrysanthemums. The best option to try this dish is in the Jewish Ghetto of Rome, located near the city’s historical center.

Pajata (Gut of the calf)

Unexpectedly, the main ingredient of Pajata in the gut of the calf. Even if it sounds strange to you, trust me, the taste is delicious. It is mainly used as a sauce for significant types of pasta, such as rigatoni.

Coda alla vaccinara (Ragout made from bull tails)

Ragout made from bull tails (coda alla vaccinara) is an ancient delicacy of Roman abattoirs. This product was free for them and always available. Tails are usually stewed in tomato sauce for hours and prepared with cocoa and pine nuts. The sauce has a deep and rich taste. There is not much meat there, but the dish is very delicious.

Gnocchi alla Romana

Gnocchi alla Romana or Roman dumplings are delicious balls of potato dough baked with béchamel sauce. Moreover, Thursday is a traditional day of gnocchi in Rome. So, undoubtedly, it is worth trying this delicious plate.

Cacio e Pepe

Cacio e Pepe (cheese and pepper) is the masterpiece of Roman cuisine. It is traditional pasta with pecorino cheese and a large quantity of black pepper. The dish is unbelievably tasty and popular. It is worth trying because it would be challenging to find Cacio e Pepe in any other country in the world.

Roman cuisine is full of various dishes. Most of the recipes have existed for centuries, which is one reason why the city is full of family-run restaurants, where recipes pass from one generation to another.