Restaurants in the province of Roma

Roman cooking is made of few dishes repeated with precision: four pastas, offal, the artichoke, spring lamb. Neighbourhood food that became famous without changing.

What you eat here

• The four pastas: carbonara (egg, guanciale, pecorino, pepper — no cream), amatriciana, cacio e pepe, gricia.
• Carciofo romanesco IGP — *alla giudia*, deep-fried whole and opened like a flower, or *alla romana*, braised with mint.
• Quinto quarto — oxtail *alla vaccinara*, tripe, *pajata*, sweetbreads.
• Abbacchio romano IGP grilled, and porchetta di Ariccia IGP in the Castelli.
• Pizza al taglio and supplì, and a cream-filled maritozzo for breakfast.

The wine

The Castelli Romani make Frascati and Marino, Malvasia and Trebbiano whites to drink young; northwards there are Cesanese reds. In the Castelli taverns wine is still ordered by the litre.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.