There are many delicious dishes in Italy, however, most of the time our clients are confused from where exactly they originated. The Lazio cuisine is usually a home-style cuisine, where traditional dishes are composed of poor primary products but cooked in a delicious and tasty way.

We have created a list of 10 typical dishes to make sure that when you come and visit Rome or the rest of the Lazio region you will know exactly what is the best dish to try. We want all of our clients to have the best experience whilst visiting the Lazio region. 

The following are the most internationally known dishes. They have traveled the world from which they have been created in our region.

1. Pasta alla Carbonara 

The origin of Pasta alla Carbonara is from the Second World War.  The military of the time decided to combine eggs and guanciale with pasta. because of the scarce food rations and the difficulty in finding food. Nowadays, pasta alla carbonara is known all over the world and you must try it once you visit our region! You will probably be able to find it on the menu of mostly every traditional restaurant in the Lazio region.  

2. Pasta all’Amatriciana 

Amatriciana is a typical dish in the gastronomic tradition of Amatrice, a small town in the province of Rieti, in the Lazio region. It is a great classic Roman cuisine, composed of bucatini, tomato, guanciale, and pecorino cheese. This dish is an extremely convenient, simple, and delicious first course that you certainly should try during your stay in our region.

3. Pasta alla Gricia

Pasta alla Gricia is very similar to Pasta alla Amatriciana. It is a classic dish of Italian cuisine, very simple to make and tasty. It was invented by the shepherds of Amatrice and it was their main meal when the tomato was not yet known, in fact, amatriciana originated from this dish. This is also a must whilst visiting the Lazio region!

4. Fettuccine ai Funghi Porcini

Fettuccine ai Funghi Porcini is a typical and delicious autumn meal of the Roman cuisine. They are mostly made with homemade tagliatelle. It is also a dish that you will frequently find in Italian restaurants, especially in our region. 

5. Gnocchi alla Romana

Is a delicious and typical dish of Roman cuisine. It is a meal from very ancient origins made of few and simple ingredients such as semolino. It is the perfect meal to cheer up your mood thanks to its simplicity and taste!

6. Porchetta

The origin of porchetta comes from the inhabitants of Ariccia, in the Lazio region back at the time of the pre-Romans and to the Latino population. You should definitely try this renowned product which will give your palate an explosion of flavors and taste! Nowadays, it became internationally famous and it has a long history behind it, and for this reason, it makes it even more special and unique.

7. Abbacchio alla Romana

The abbacchio alla romana is a delicious second course of meat. It is a typical dish of Lazio cuisine, which is traditionally prepared in Rome and in the rest of the region for the Easter lunch. In the ancient times, it was considered a poor dish because of the type of meat, however, the roman lamb now became a very well known dish also internationally.  

8. Saltimbocca alla Romana

Saltimbocca alla Romana is a delicious and traditional dish of the Roman cuisine. They have rather ancient origins and it was known not only in the popular cuisines but also in the world of the refined cuisines of the time. Nowadays it has become a heritage of our gastronomic tradition, and you should definitely try it whilst staying in our region! 

9. Supplì 

Supplì has a long history, and it is one of the most renowned dishes in Roman cuisine. There is no Roman or tourist who during lunch or dinner is able to say “no” to the delicious supplì! Especially in Rome, it is very common to find it in most of the restaurants or on the streets.

10. Carciofi alla Romana o alla Giudia 

These are two dishes made in two different ways, both extremely delicious. They have historical origins, for example, the artichokes alla giudia were born from Jewish-Roman cuisine back in the 16th century, in the heart of the ghetto, where they used to prepare this dish right after the fast of the Yom Kippur. Thus, it is an exquisite dish you must try whilst staying in Rome!