Lazio

Rome sets the rules: guanciale, pecorino and black pepper in four pasta dishes that made history.

• Carbonara

  Guanciale, eggs, pecorino and pepper: no cream, ever

• Cacio e pepe

  Just pecorino and pepper — getting the creamy texture right is an art form

• Amatriciana

  Guanciale, tomato and pecorino, born in the town of Amatrice

• Carciofi alla giudia

  Crisp-fried artichokes, a tradition from Rome's Jewish quarter

• Saltimbocca alla romana

  Veal, prosciutto and sage that really do jump into your mouth

• Frascati

  The wine of Rome's osterie, from the Castelli Romani hills

• Cesanese del Piglio

  The native red that's currently having a revival

• Est! Est!! Est!!! di Montefiascone

  The white with the strangest name in Italy

• Ristorante Virginiae ★ 4.7

  Roma

• Osteria Bonelli ★ 4.6

  Roma

• Trattoria Vecchia Roma ★ 4.5

  Roma

• Romanè ★ 4.3

  Roma

• Trattoria Sora Lella ★ 4.1

  Roma

Google ratings, July 2026