Rome's Best Travel Routes

Rome has its own universe of street food—simple, affordable, and unforgettable. It’s not fast food; it’s tradition in its most casual form.

• Pizza al Taglio: Also known as “pizza by the slice,” this delicious and convenient square-cut pizza is sold by weight and comes in a variety of toppings. Flavors range from the classic margherita to zucchini flowers with anchovies to to more inventive combinations. Each slice is cut with scissors and priced by the gram. 📝 Local Tip: Ask for “croccante” if you like it extra crispy.
• Pizza Bianca: Pizza bianca isn’t topped with anything—only olive oil, salt, and patience. Crisp outside, cloud-soft inside, it’s the Roman most authentic snack of all hours: breakfast with mortadella, lunch on the go, or a warm pocket of comfort after sunset. 
• Supplì: Fried rice balls with tomato sauce, mozzarella, and sometimes meat. When you bite one open, the cheese stretches like a telephone cord—Romans call them “supplì al telefono.” A larger variant called Arancini, hailing from Sicily, is also worth trying if you come across it.
• Crostini & Bruschette: Slices of toasted bread topped with various spreads such as tomato and basil, olive pâté, mushrooms, or chicken liver. A quick bite before dinner or a glass of wine.
• Filetto di Baccalà: Fried cod fillets, golden and crispy outside, soft inside. Traditionally eaten on Fridays or during festivals, but now available year-round in fry shops (friggitorie). 
• Frittura di Pesce: Crisp, golden, and irresistibly light, Rome’s frittura di pesce mixes calamari, shrimp, and tiny fish fried to perfection—never greasy, always delicate. Best eaten piping hot with a squeeze of lemon, standing by the counter or at a seaside trattoria, it tastes like summer caught in salt and air.
• Mozzarella in Carrozza: Breaded and fried mozzarella sandwiches that are crispy on the outside and gooey on the inside. It’s a delightful comfort food.
• Pane di Genzano: Made just outside Rome, this rustic bread has a smoky crust and a chewy, nutty crumb.
  Romans use it for everything—bruschette, scarpetta, or simply to accompany a meal. Buy it by the kilo; it stays fresh for days, like an edible memory of the countryside.
• Porchetta di Ariccia: A masterpiece of contrast—tender pork inside, crisp skin outside, seasoned with rosemary and garlic. Usually served in a sandwich, eaten standing, and best when the bread gets greasy. Every Roman has a memory that begins with, “That day we went to Ariccia…”
• Trapizzino: A modern Roman invention that became a cult classic. Triangular pockets of pizza dough stuffed with traditional stews—pollo alla cacciatora, polpette al sugo, or parmigiana di melanzane.
• Rosetta: The rosetta romana is a hollow, crisp bread roll that cracks audibly when bitten. Romans fill it with prosciutto, porchetta, or even just olive oil and salt—proof that good bread doesn’t need company.

🕒 Time check: Street food is available all day, but Romans often grab it late morning as a snack or around 7 p.m. as an aperitivo.