Rome's Best Travel Routes

In Roman cuisine, vegetables are celebrated and often take center stage, particularly when they are in season. This makes it an ideal destination for vegetarians and vegans, who will find a wide variety of delicious options to enjoy. However, it’s important to note that in Italy, many people who eat meat do not classify cured meats as true meat. Therefore, to ensure that your meal is completely free of meat and cold cuts, it is advisable to always specify “senza carne né salumi,” which means without meat or cold cuts.

• Carciofi alla Romana: Artichokes cooked Roman-style, stuffed with herbs (parsley, garlic, mint) and braised in olive oil until tender. This preparation highlights the artichokes’ natural flavors and is a delightful side dish. A springtime delicacy.
• You may also find Carciofi alla Giudia, a Roman-Jewish specialty: these are deep-fried artichokes that are crispy on the outside and tender on the inside.
• Puntarelle alla Romana: Chicory shoots, crunchy and bitter, usually served in a salad with anchovy, garlic, vinegar, and olive oil. It’s a traditional Roman side dish that adds a unique taste to your meal. A winter classic.
• Broccolo Romanesco: The green fractal vegetable, usually boiled and dressed with olive oil. Served in autumn and winter.
• Fave e Pecorino: Fresh fava beans eaten raw with pecorino cheese, especially around May 1st, Labor Day in Italy.
• Insalata di Pomodori e Cipolla: A fresh tomato and onion salad dressed with olive oil, vinegar, and basil. It’s a light and refreshing accompaniment to many meals.

📝 Local Tip: Romans eat by the season. If you see artichokes in August, it’s usually a tourist trick. The best trattorias only serve what’s fresh.