Amatriciana
"Amatriciana is a tomato-based pasta sauce with guanciale (cured pork cheek), pecorino cheese, and chili. It comes from Amatrice, a mountain town destroyed by a 2016 earthquake. The recipe is legally protected: only guanciale, pecorino, tomato, white wine, and chili are allowed—onions and garlic are forbidden by purists."
Logistics
Moderate
Vibe
Robust, tangy
Duration
30-45 minutes
Best For
Pasta lovers
The Backstory
The original dish had no tomato (tomatoes arrived in Italy in the 1500s). After the 2016 earthquake, Romans rallied around the dish with restaurants donating proceeds to rebuilding efforts.
Local Secret
"August 24 is Amatriciana Day in Rome, commemorating the earthquake. Order bucatini, the traditional thick hollow pasta that holds the sauce perfectly."
Gallery
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Carbonara is a Roman pasta dish made with egg yolks, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper—absolutely no cream. The heat of the pasta cooks the raw egg into a silky, creamy sauce that coats each strand. It's Rome's most iconic dish, fiercely protected by locals who consider adding cream a culinary crime.
The Trattoria Rule
Trattoria Romana
A trattoria is a family-run, casual Italian restaurant serving simple regional food at affordable prices, typically with paper tablecloths and handwritten menus. Real trattorias never advertise, never have English menus with photos, and never seat tourists preferentially. They're loud because Romans talk loudly, cramped because space is expensive, and serve food locals eat daily.
Fried Starters (Fritti)
I Fritti
Fritti are fried appetizers served before pasta or pizza, including supplì (fried rice balls with mozzarella), fiori di zucca (fried zucchini flowers), and potato croquettes. They're crispy, hot, eaten with hands, and central to Roman dining. It's a social ritual: you order one plate for the table and everyone picks.