The classic dishes of Roman cuisine
The top 3 according to 2 votes from people: Bucatini all'amatriciana · Saltimbocca alla romana · Spaghetti carbonara. (Updated Jan 3, 2026.)
The pillars of Roman cooking: the four pastas, the 'fifth quarter' offal and Roman-Jewish cuisine, according to Wikipedia, Acadèmia and guides to eating in Rome. Dishes, not restaurants.
Automatically translated (original in Italiano). See the original
Top 10
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1
Bucatini all'amatriciana
Guanciale, tomato and pecorino, from nearby Amatrice.
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2
Saltimbocca alla romana
Veal escalopes with prosciutto and sage.
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3
Spaghetti carbonara
Guanciale, eggs, pecorino romano and black pepper: Rome's signature dish.
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4
Cacio e pepe
Tonnarelli with pecorino romano and pepper, emulsified with pasta water.
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5
Rigatoni alla gricia
The 'white' amatriciana: guanciale, pecorino and pepper.
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6
Coda alla vaccinara
Oxtail stewed with celery and cocoa, a 'fifth quarter' dish.
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7
Carciofi alla giudia
Whole fried Roman artichokes, born in the Jewish ghetto in the 16th century.
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8
Carciofi alla romana
Artichokes braised with garlic, parsley and wild mint.
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9
Supplì
Rice croquettes in tomato sauce with a stringy mozzarella heart, 'supplì al telefono'.
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10
Abbacchio a scottadito
Grilled milk-fed lamb chops eaten with your fingers.
Candidates
They don't make it into the top 10… yet. Vote for them to move them up.
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11
Rigatoni con la pajata
Milk-fed veal intestine in tomato sauce, the quintessential offal dish.
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12
Puntarelle con le alici
Crisp chicory shoots with anchovy and garlic dressing.
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13
Maritozzo con la panna
Sweet bun with whipped cream, the Roman breakfast.
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Comments (1)
La carbonara con guanciale e pecorino, niente panna e niente pancetta. Fine.