Rome's Best Travel Routes

Roman cuisine is bold and earthy, celebrating every cut of meat and slice of cheese without any waste.

• Rome’s cheeses are more than accompaniments—they’re foundations of flavor, woven into the city’s very cuisine. At the heart of it all is Pecorino Romano, sharp and salty, aged from sheep’s milk and grated over everything from cacio e pepe to amatriciana. Its bite is the taste of Lazio itself—bold, rustic, unapologetic. Then there’s ricotta romana, soft and fresh, the gentle counterpoint to Pecorino’s strength; you’ll find it spooned into pastries or spread on bread with honey. In local markets, you might spot caciotta, bufala mozzarella, or the occasional marzolina, a small goat cheese once made by shepherds in the countryside. Each one tells the same story—simplicity, patience, and the art of turning milk into memory.
• Salumi are the heart of Italian charcuterie culture—salt-cured meats that turn pork (and occasionally other meats) into expressions of region, time, and craftsmanship. A slice of guanciale, for example, is not just an ingredient—it’s the rich, melting cheek of pork that makes a carbonara sing. A Roman favorite, corallina salame, is traditionally seasoned with a blend of garlic, black pepper, wine, and salt, and has been enjoyed in Rome since medieval Easter breakfasts. When served in a salumeria, salumi appear in all shapes: thin paper-cuts of prosciutto, thick rounds of salame, cubes of pancetta or bits of lardo. Their texture, fat marbling, and seasoning tell you where they come from and how they were made. Paired with bread, a sip of wine, or just your fingers, salumi are not just food—they’re stories waiting to be tasted.
• Saltimbocca alla Romana: Veal topped with prosciutto and sage, cooked in white wine and butter. Its name means “jump in the mouth,” and it does.
• Abbacchio alla Scottadito: Traditional Roman dish of baby lamb chops typically seasoned with rosemary and garlic, and grilled until smoky and tender, eaten with your hands while still hot (“burning your fingers,” a nod to how delicious the lamb is when served hot off the grill). Traditional around Easter.
• Saltimbocca alla Romana: Veal cutlets topped with prosciutto and sage, then cooked in white wine. The name translates to “jump in the mouth,” referring to its delightful taste.
• Porchetta: Slow-roasted, herb-seasoned pork, often served as a main dish or in a sandwich. The crispy skin and flavorful meat make it a local favorite. You may also find it in sandwiches as a street food.
• Coda alla Vaccinara: Oxtail stew, slow-cooked with celery, tomato, and red wine. Rich, hearty, once considered poor man’s food, now a delicacy.
• Trippa alla Romana: Tripe stewed with tomato and mint, sprinkled with pecorino. Served on Saturdays in many trattorias.
• Coratella con Carciofi: A mix of lamb innards sautéed with artichokes. Not for everyone, but a true Roman flavor.

⚠️ Watch out: Portions are usually generous in  authentic trattorias. If you’re used to lighter meals, consider sharing or skipping antipasti.

📝 Local Tip: Romans eat lamb all year, not just at Easter. If you see abbacchio on the menu, it’s a good sign the place caters to locals.