Food in Rome

Food in Rome is an important part of the city’s culture and history. The cuisine is heavily influenced by traditional Roman recipes, as well as by the ingredients that are readily available in the region. The cuisine is known for its simplicity and emphasis on fresh, high-quality ingredients. Some popular ingredients in Roman cuisine include tomatoes, garlic, olive oil, cured meats, and fresh herbs.

One of the most famous Roman dishes is pasta all’amatriciana, which is a tomato-based pasta dish that originated in the town of Amatrice, located in the nearby region of Lazio. Other classic Roman pasta dishes include spaghetti carbonara, cacio e pepe (pasta with cheese and black pepper), and fettuccine alfredo. In addition to pasta, Roman cuisine also features a variety of meats and seafood, including lamb, beef, and salt cod.

In Rome, it is common to start a meal with antipasti, which are small plates of appetizers such as cured meats, cheeses, olives, and bruschetta. The main course often features a protein, such as meat or fish, served with a side of vegetables or potatoes. Desserts in Rome include classic Italian treats like tiramisu and cannoli, as well as regional specialties like maritozzi (sweet rolls filled with whipped cream).

One of the most classic and beloved Roman dishes is cacio e pepe, a simple but flavorful pasta dish made with just three ingredients: pasta, pecorino Romano cheese, and black pepper. Here’s a recipe for cacio e pepe:


  • 1 pound spaghetti
  • 1 cup grated pecorino Romano cheese
  • 1 tablespoon freshly ground black pepper
  • Salt


  1. Cook the spaghetti in a large pot of boiling salted water until al dente.
  2. While the spaghetti is cooking, mix the grated pecorino Romano cheese and black pepper in a bowl.
  3. Reserve 1 cup of the pasta water, then drain the spaghetti.
  4. Add the reserved pasta water to a large skillet and bring to a simmer over medium heat.
  5. Add the cooked spaghetti to the skillet and toss to coat with the water.
  6. Add the pecorino Romano cheese and black pepper mixture to the skillet and toss well to combine.
  7. Cook the spaghetti over medium heat, tossing frequently, until the cheese has melted and the sauce is creamy and well combined.
  8. Season with salt to taste.
  9. Serve the cacio e pepe hot, garnished with additional grated pecorino Romano cheese and black pepper, if desired.

Enjoy this classic Roman pasta dish, perfect for a cozy dinner at home!

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