By Andrea Zachrich

Just like many large cities, Rome has some food that is distinctly Roman. Unlike many big cities, everything I tried that was distinctly Roman was delicious, so I thought I would made a list of my favorites. I have also included some Italian foods on this list that you should also try while you’re in Rome or Italy. A lot of these things you can only get in Rome (or they are done the best there), so be on the look out on menus for these items. I don’t have pictures of everything, as I’m not really one to take photos of my meals, but I tried to snag some when I remembered or when it looked particularly delicious.

  • Suppli – THIS IS MY FAVORITE FOOD IN THE WHOLE WORLD. Basically, it’s a ball of risotto rice that’s breaded and fried and it’s bomb. There’s often cheese or meat in the middle. My favorite flavor is just the classic red sauce with cheese, but they come in all kinds of flavors such as cacio e pepe(cheese and pepper). Another variation is called aracini (found in Southern Italy and Sicily), that’s shaped more like teardrop, but is basically the same concept – a fried ball of risotto rice. The picture below is of aracini from Palermo because I ate the suppli too fast everytime to get a picture. It’s usually served as an appetizer or you often find them as snacks in to-go restaurants for around a euro. My Italian friend recommended them to me, and I think I had one just about every day.
  • Cacio e Pepe – a fan favorite for dinner in our study abroad group. This dish can be best described as adult mac ‘n cheese. It’s spaghetti noodles with cheese (usually grana or parmesan) and black pepper mixed with a little bit of the used pasta water to make in more creamy. It sounds simple, but its very good.
  • Gricia – This is cacio e pepe but with meat added – usually pork belly or pork cheek. It’s not as common as cachio e pepe, but I like it more because the meat adds a kind of smoky flavor.
  • Carbonara – very similar to Gricia, but with egg added in the sauce. This is more common on menus and considered distinctly Roman.
  • Amatriciana (fun word to say) – This is another pasta dish similar to the ones described above, but it’s made with a red sauce instead of a cheese sauce. There’s usually pork belly or pork cheek in the sauce (although it often says bacon on menu translations into English).
  • Fried artichokes (carciofi is the Italian word for artichoke) – These are very good. I couldn’t tell you why, but these kind of taste like potato chips, but better.
  • Saltimbocca – I was a little skeptical of this at first, but it grew on me. It’s veal with ham and herbs (usually sage). It can be a little more expensive, but it’s pretty tasty.
  • Pizza – you can’t go to Italy without eating pizza. Many places actually serve pizza by the weight instead of by the piece (it’s awesome and usually a really good deal). As you can tell by the photos below, we ate a lot of pizza!
  • Pasta alla Vongole – If you like clams, this dish is for you. Before I came to Italy, clams weren’t really my favorite. I thought they tasted like you stuck your head in the ocean and opened your mouth. BUT, I really enjoyed vongole whenever I had it in Italy. It’s in-shell clams in a simple garlic sauce tossed with pasta. Best part of about eating it in Italy is that it’s usually not more than a euro more than the rest of the pasta dishes, unlike in the US where clams can get expensive!
  • Charcuterie Board – You cannot go to Italy without eating some meats and cheeses. There’s various different names for this kind of appetizer in Italy, but keep your eyes out for something with a bunch of different meat and cheese names on the menu. Or, go to a salumeria (meat shop), get the ingredients to make your own, and go sit down by the Tiber or another scenic spot and have a picnic.