Rome: taste as well as sight

Rome is not only to be seen—it is to be tasted. It smells of Pecorino cheese, freshly ground black pepper, and guanciale sizzling in the pan. Roman cuisine is part of the journey: no itinerary is complete without tasting one of its three classics—Carbonara, Cacio e Pepe, and Amatriciana. Simple at first glance, they carry centuries of history, legends, and an unmistakable character.

1. Carbonara – The Legend of the Golden Pasta

Carbonara is perhaps the most famous Roman dish worldwide, and its origins remain shrouded in mystery. The most popular theory traces it back to 1944, during the Liberation of Rome, when American soldiers brought powdered eggs and bacon. Roman cooks transformed these into a hearty pasta dish by combining them with local Pecorino cheese. Others believe the name comes from the carbonai (charcoal workers) in the Apennines, who prepared nourishing meals with guanciale, cheese, and fresh eggs. The traditional recipe allows no cream, onion, or garlic: just pasta, eggs, Pecorino Romano, guanciale, and black pepper. The secret lies in the creaminess—not from cream—but from the balance of egg yolk and cheese.

2. Cacio e Pepe – Perfect Minimalism

Few dishes are as profound in their simplicity. Just three ingredients: pasta, Pecorino Romano, and black pepper. Born from the pastoral world, shepherds carried easy-to-preserve foods—dried pasta, aged cheese, and pepper—which, with a little hot water, became a comforting and filling meal. The trick lies in the off-heat emulsion: starchy pasta water mixed with grated Pecorino until it turns into a silky, enveloping cream. Freshly ground pepper adds aroma and character. Cacio e Pepe embodies the essence of Rome: direct, authentic, unpretentious—and irresistible.

3. Amatriciana – The Bond Between Rome and Amatrice

Although today a Roman icon, Amatriciana was born in Amatrice, a small town in Lazio. Its ancestor, gricia, was a white version made with guanciale, Pecorino, and pepper. In the 19th century, with the introduction of tomatoes into popular cooking, the sauce turned red and evolved into the dish we know today. Tradition calls for bucatini or spaghetti, guanciale slowly rendered until crispy, sweet and velvety tomato sauce, and a final dusting of Pecorino Romano. In Rome, Amatriciana has become an institution—a bridge between the capital and the surrounding territories.

An Invitation to Taste

From the trattorias of Trastevere to the restaurants of Piazza Navona, to the hidden taverns in Testaccio’s alleys—you will always find these dishes telling Rome’s story in the most authentic way. Every bite is living history, a legend brought to life, a direct bond with the people who experience this city every day. And when you return home, the memory of Rome will carry the flavor of Pecorino, black pepper, and sizzling guanciale.

Traveler’s Tip

With Roma Gold Pass, you can experience the city from art to table, combining cultural visits with authentic food moments—all in one solution. Plus, our customers enjoy special treatment in carefully selected restaurants. Discover our partner restaurants here.
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