Rome International offers its own ranking of restaurants where you can find typical Roman dishes, from first courses to other specialties.
Roman cuisine is made up of many traditional first courses, from carbonara to amatriciana, from cacio e pepe to rigatoni co’ la pajata and many other specialties. A strong and tasty cuisine that is mostly made up of what butchers call the fifth quarter, often considered as waste, but which for the people who live on the banks of the Tiber is instead considered essential and tasty.
3 suggestions for eating a real Roman carbonara
- Il Girasole : is a trattoria in the Garbatella area, where carbonara is the star dish on the menu: 80 percent of customers order it. The carbonara at Il Girasole is characterized by crispy bacon and local, quality ingredients. Having to describe their carbonara in three words, Massimo and Emanuela say: “Our carbonara is eggs, bacon and love” (Via Rosa Raimondi Garibaldi)
- Santo Palato : Included in the top 50 Italy guide, in the ranking of the best carbonaras 2023 – Ferrarelle Award, we are talking here about a reference in the San Giovanni neighborhood and in general in Rome. (Piazza Tarquinia, 4 a/b)
- Cesare al Casaletto : not far from the terminus of the 8 bus, on Via del Casaletto, this historic trattoria offers many Roman specialties and a very good carbonara. (Via del Casaletto, 45)
3 Amatricianas to Taste in Rome
- Trattoria Vecchia Roma : in the heart of the Exquilino this trattoria stands out for its remarkable amatriciana which is turned directly inside the parmesan cheese wheels (Via Ferruccio 12/b)
- Flavio Velavevodetto : historic tavern in Testaccio, where Roman dishes reign supreme. Excellent first courses, among which amatriciana stands out. (Via di Monte Testaccio)
- Da Enzo: now a name in Trastevere, Enzo remains a typical Roman trattoria where you can taste many Roman specialities (Via dei Vascellari 29)
3 Cacio e Pepe You Should Try at Least Once in Your Life
- Salumeria Roscioli: in the historic center of Rome, Roscioli offers homemade tonnarelli, a house selection for the pepper mix and a blend of three types of pecorino: Romano DOP, pecorino di fossa di Sogliano al Rubicone and cacio di Moliterno. Deeply aromatic and with a strong flavor (Via dei Giubbonari 21)
- Felice a Testaccio : historic and well-known Roman tavern that has made a name for itself over time, offering a variety of excellent dishes and a mouth-watering cacio e pepe (via Mastro Giorgio 29)
- LO’Steria : a few steps from Ponte Milvio, this trattoria offers homemade egg tonnarelli, Pecorino Romano Dop and Sarawak pepper ground just before seasoning. A creamy and engaging dish (Via dei prati della Farnesina, 61)
An extra suggestion for the other traditional first courses (rigatoni co’ la pajata, pasta and broccoli in arzilla broth and Coda alla vaccinara)
Checchino since 1887 : Rigatoni co’ la pajata, it must be said in advance that there is no section of this list in which Checchino does not have its say, since it is perhaps the only restaurant in Rome to have an entire menu dedicated to the fifth quarter. (Via Monte Testaccio, 30)
La Solfa: if you order the tail they will give you the regulation bib, because, they say, if there is a single rule it is that the tail is eaten with the hands. (Via Germano Sommelier, 19)
Giggi : near the Vatican, this Trattoria Vaticano Giggi offers the ancient recipe of pasta and broccoli in arzilla broth, a dish that is not easy to find but that must be tried if you want to savor ancient Rome and its historic recipes. (Via Catone, 10)
