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Pizzeria La Boccaccia, Trastevere, Rome
The name "supplì" comes from the French word for "surprise" ("surprise!") due to its molten mozzarella heart revealed upon breaking.
Trapizzino, Testaccio, Rome
Invented by pizza chef Stefano Callegari in 2009, this triangular pizza pocket quickly became a Roman staple, blending ancient pizza bianca with traditional Roman stew fillings.
Forno Campo de' Fiori, Campo de' Fiori, Rome
The pizza bianca from this forno is so prized, Romans often buy it plain, using it as a vehicle for charcuterie or simply enjoyed with olive oil and salt.
Dar Filettaro a Santa Barbara, Largo dei Librari, Rome
Zucchini flowers have been a culinary delight in Rome since ancient times, often stuffed with mozzarella and anchovies for a salty, creamy surprise.
Dar Filettaro a Santa Barbara, Largo dei Librari, Rome
Rome's love affair with salted cod dates back centuries, a testament to its resourcefulness when fresh fish was scarce, perfected into a golden, crispy filet.
Pasticceria Regoli, Esquilino, Rome
These sweet buns were once a Lenten treat, where the cream was a rare indulgence, and sometimes contained a hidden ring for a bride-to-be.
Er Buchetto, Via del Viminale, Rome
Roman legions once feasted on porchetta, and its preparation today still follows ancient methods, slow-roasted with herbs until the skin crackles like glass.
Nonna Betta, Jewish Ghetto, Rome
The "Jewish-style" fried artichoke traces its origins back to Rome's Jewish Ghetto, where it was perfected as a crispy, edible flower in the 16th century.
EXPLORE DEEPER
Point your phone camera at any Roman landmark or bustling market, and the AllTours.ai app will narrate its history, geology, and culture, revealing the city's secrets in your language.