Authentic Roman cuisine
From historic trattorias in Testaccio to Michelin-starred reinterpretations: where to truly savor Rome.
Roman cuisine rests on four pasta pillars: cacio e pepe, gricia, amatriciana and carbonara. No cream, ever.
Testaccio, the old slaughterhouse district, is where the 'quinto quarto' tradition was born: oxtail stew and tripe still star on local menus.
Tip: eat lunch late, around 1:30 pm, like the Romans — and always leave room for a maritozzo.