In the eternal city of Rome, culinary traditions are as ancient as the ruins that define its skyline. But today, a new wave of chefs is reinterpreting these time-honored dishes, blending history with innovation. Join us on a journey through Rome’s vibrant food scene, where the old world meets the new in a delicious clash of flavors.
Cacio e Pepe
Classic:
Da Enzo al 29 (Via dei Vascellari, 29, 00153 Rome)
Da Enzo al 29 serves a quintessential Cacio e Pepe, made with just Pecorino Romano cheese, black pepper, and pasta, showcasing the simplicity and perfection of this Roman staple.
Modern:
Retrobottega (Via della Stelletta, 4, 00186 Rome)At Retrobottega, you’ll find a modern take on Cacio e Pepe, where the chefs might incorporate unexpected ingredients like lemon zest or different types of cheese to add a contemporary twist to the traditional dish.
Carbonara
Classic:
Roscioli (Via dei Giubbonari, 21/22, 00186 Rome)Roscioli is renowned for its authentic Spaghetti alla Carbonara, made with guanciale, eggs, Pecorino Romano, and black pepper—no cream, just pure Roman tradition.
Modern:
Pipero (Corso Vittorio Emanuele II, 250, 00186 Rome)
Pipero offers a modern interpretation of Carbonara, where the classic elements are deconstructed and presented in a refined, elegant style, sometimes with the addition of truffle or other luxurious ingredients.
Amatriciana
Classic:
Trattoria Da Teo (Piazza dei Ponziani, 7A, 00153 Rome)
Trattoria Da Teo serves a traditional Bucatini all’Amatriciana, featuring the perfect blend of guanciale, tomato, and Pecorino Romano, capturing the essence of Roman comfort food.
Modern:
Marzapane (Via Flaminia, 64, 00196 Rome)
At Marzapane, Amatriciana is given a modern makeover, with chefs experimenting with different pasta shapes, tomato varieties, and even infusions of smoky flavors to elevate this classic dish.
Supplì
Classic:
Supplizio (Via dei Banchi Vecchi, 143, 00186 Rome)
Supplizio specializes in traditional Roman supplì—rice balls filled with mozzarella and fried to golden perfection, offering an authentic taste of Roman street food.
Modern:
Trapizzino (Piazza Trilussa, 46, 00153 Rome)Trapizzino offers a modern twist on the classic supplì, introducing gourmet fillings like oxtail or amatriciana sauce, transforming this street food staple into a contemporary delicacy.
Carciofi alla Giudia
Classic:
Nonna Betta (Via del Portico d’Ottavia, 16, 00186 Rome)
Nonna Betta, located in the Jewish Ghetto, is the go-to spot for traditional Carciofi alla Giudia—deep-fried artichokes that are crispy on the outside and tender on the inside, a Roman-Jewish classic.
Modern:
Zuma (Palazzo Fendi, Via della Fontanella di Borghese, 48, 00186 Rome). Zuma offers a modern interpretation of Carciofi alla Giudia, where the artichokes might be infused with Asian flavors or served with innovative dipping sauces, blending Roman tradition with global influences.
Saltimbocca alla Romana
Classic:
Al Moro (Vicolo delle Bollette, 13, 00187 Rome)
Al Moro serves a classic Saltimbocca alla Romana—veal topped with prosciutto and sage, cooked in white wine—offering a dish that’s as timeless as the city itself.
Modern:
Il Pagliaccio (Via dei Banchi Vecchi, 129A, 00186 Rome)
Il Pagliaccio presents a modern version of Saltimbocca, where the dish is reinterpreted with a focus on refined presentation and unexpected flavor pairings, making it a must-try for those seeking innovation.
Gnocchi alla Romana
Classic:
La Tavernaccia (Via Giovanni da Castel Bolognese, 63, 00153 Rome)
La Tavernaccia offers traditional Gnocchi alla Romana, made from semolina and baked with butter and Parmesan, a comforting and hearty Roman dish.
Modern:
Metamorfosi (Via Giovanni Antonelli, 30/32, 00197 Rome)
At Metamorfosi, Gnocchi alla Romana is reinvented with modern techniques and ingredients, such as adding truffle shavings or creating a deconstructed version of the dish.
Tiramisù
Classic:
Bar Pompi (Via Albalonga, 7B/9/11, 00183 Rome)
Bar Pompi is famous for its traditional Tiramisù, layered with coffee-soaked ladyfingers, mascarpone cream, and cocoa, delivering a taste of Italian indulgence.
Modern:
ZUM (Piazza del Teatro di Pompeo, 20, 00186 Rome)
ZUM offers a modern take on Tiramisù, with variations like pistachio, strawberry, or even alcohol-infused versions, all served in a stylish, contemporary setting.
Fiori di Zucca
Classic:
Pizzeria Emma (Via del Monte della Farina, 28, 00186 Rome)
Pizzeria Emma serves traditional Fiori di Zucca—zucchini flowers stuffed with mozzarella and anchovies, then fried—an essential Roman appetizer.
Modern:
Seu Pizza Illuminati (Via Angelo Bargoni, 10-18, 00153 Rome)
At Seu Pizza Illuminati, Fiori di Zucca might be reimagined with creative fillings or presented as part of a gourmet pizza, bringing a modern twist to this Roman favorite.
Tonnarelli Cacio e Pepe
Classic:
Felice a Testaccio (Via Mastro Giorgio, 29, 00153 Rome)
Felice a Testaccio is legendary for its Tonnarelli Cacio e Pepe, a simple yet incredibly flavorful dish that showcases the perfect balance of cheese and pepper.
Modern:
All’Oro (Via Giuseppe Pisanelli, 25, 00196 Rome)All’Oro takes Cacio e Pepe to new heights, offering a modern version with refined techniques, such as serving the dish in a Parmesan bowl or adding luxurious ingredients like black truffle.
Rome’s culinary landscape is a testament to the city’s ability to honor its rich history while embracing the future. Whether you’re savoring the classic flavors of traditional Roman dishes or indulging in modern interpretations that push the boundaries of creativity, Rome offers a dining experience that is as diverse as it is delicious. As you explore the city, be sure to taste both sides of this culinary renaissance, where every bite tells a story of the past and the present.
