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Lazio is a lesser-known region in Italy but is home to the most famous city of Italy – Rome. The capital of Italy is really a sight to be seen and so is the food culture. Rome, and the whole Lazio region, is known for its pasta, pizza and other little treats. Rome is for sure the big star for inventing new dishes in this region, but towns like Amatrice, Grisciano and Antrodoco have also made their names through food. Read on to find my Lazio food Guide and see what ingredients the region is especially known for and what dishes you have to try when visiting the Lazio region. To see the top 17 regional dishes to try in Rome – click here.

What to eat in Lazio

Cheese

With its territorial area, Lazio offers highly respected productions of different cheeses. The three kinds of cheese below are especially good in Lazio as the production has existed in the region for many centuries and there are now several established IGP and DOP brands.

Pecorino Romano

This very famous cheese is made with pasture-grazed sheep’s milk which gives it a salty and slightly piquant flavor. The cheese can work as a table cheese if aged up to 5 months, but cheese older than that is often incorporated in famous pasta dishes or grated on top of them.

Ricotta Romana

Ricotta is a grainy soft cheese that is made of fresh sheep’s milk whey. This cheese is made all over Italy but as the milk is collected from animals in the region of Lazio and is fed on forage that grows in the region it will go under the name of Romana.

Mozzarella di Bufala

Lazio is one of the four regions in Italy that is known for the mozzarella di bufala. This fresh cheese, which is made out of the milk from the water buffalo and is sold sitting in its own buttermilk, has a truly unique flavor.

Cured meats

Lazio has historically been a region with a huge gulf between rich and poor. The rich would take all the nice cuts and then the poor would have to eat what they could get and made a tradition of never letting anything go to waste. Curing meats was therefore a vital part of preserving good cuts of meat during the winter. Nowadays the gulf no longer exists but the locals still love their cured meats just as much as before.

Guanciale

Guanciale is actually a pork salumi that contains a thick layer of very porky fat. It is indispensable to Lazian and Roman cooking and is the heart of Lazian dishes like carbonara and amatriciana. Guanciale is made from fatty pork cheeks which first are washed in wine, then heavily seasoned with salt, pepper, sugar, herbs and spices and left to cure for three to four weeks, before being hung to dry. Although it is possible to eat it raw it is recommended to be used in cooking.

Mortadella di Amatrice

Mortadella originally comes from Bologna but as with many cheeses and cured meats there are local varieties in almost every region. Amatrice is a gastronomic center in Lazio and is also home to the region’s mortadella. Mortadella di Amatrice is made using ground meat from the loin and shoulder, which is seasoned with salt and pepper, and left to cure inside a casing of a cow’s intestine. It is then pressed under heavy weights, and left to dry for three to four months before it’s ready for consumption.

Prosciutto di Amatrice

Yes, Amatrice also makes the region’s favorite prosciutto as well! Amatrician ham is PGI protected and is only made from a selected range of traditional southern Italian pig breeds. Prosciutto has been an important part of life in Lazio since the middle ages when it was even used as currency. Amatrician prosciutto is trimmed heavily, salted twice over the course of two or three weeks, then washed and dried, before being covered in a layer of lard, salt, pepper and spices and left to cure for around twelve months.

Copiette

Copiette is a chewy pork sausage from the Castelli Romani area that is the perfect pub snack. It is pork tenderloin that is sliced into thin strips, and cured in salt, fennel seeds, and chili flakes before being dried and kept for the winter months. Make your way to Ariccia or Castel Gandolfo where you can find this very local pork sausage.

Wine

Italy is known for its wines and the region of Lazio is no disappointment to the rest of the country. White wines are the ones that stand out the most in Lazio but the red wines are beginning to make a name for themselves as well nowadays.

Frascati Superiore

This Lazian white wine is produced with the grape varieties of Malvasia Bianca di Candia and Malvasia del Lazio. It is usually crisp and fresh with hints of white flowers, fruit, and citrus but it can also have some notes of herbs. It pairs great with fish, seafood, chicken, fresh cheese as well as some lighter pastas like cacio e pepe or spaghetti aglio e olio. 

This wine is produced in a small town 30 minutes outside of Rome, so if you have the time you should definitely go there and try some wine right from its origin. See how to get there easily in my 2-week Road Trip Itinerary. You can easily make a day trip from Rome with the tours below.

Cesanese del Piglio

This is a red wine with floral notes and aromas of ripe dark berries. There are also some underlying nuances of herbs and spices which gives it the feel of a well-balanced wine. It is almost entirely produced from local Cesano grapes of different varieties and pairs well with charcuterie, red meat, lamb, and local meat dishes such as coda alla vaccinara. 

Cesanese di Affile

This is another red wine from the region, but with a local Cesanese di Affile variety. This fruity, spicy, and tannic red wine must have at least 90% of the grape but most producers make it with 100%. It can also have earthy nuances and hints of licorice.

Colli Albani

These straw-yellow wines are fresh, fruity, and floral and contain the aromas of peaches, jasmine, and chamomile. The wine comes from the hills just south of Rome and can vary in sweetness. A fun fact is that you actually can get this sparkling as well. The blend is made up of the white Italian varieties Malvasia Bianca di Candia, Trebbiano, and Malvasia del Lazio.

Olive oil

The region of Lazio actually has some of the most renowned olive oils in Italy, but they are rarely known internationally. The hilly landscape of Lazio makes up a perfect climate for olive trees.

Sabina extra virgin olive oil

Sabina extra virgin olive oil is probably one of the most renowned olive oils in Italy. This olive oil is a single-varietal or a combination of the ancient local cultivars including Carboncella, Leccino, Raja, Frantoio, Pendolino, Olivastrone, Moraiolo, Olivago, Salviana and Rosciola. This olive oil is made entirely in the Lazio region and comes from the Sabina hills which is located between Rome and Rieti. See my perfect road trip itinerary for Lazio where you make a stop to taste this olive oil. 

Tuscia extra virgin olive oil

This olive oil is produced in the province of Viterbo and is obtained from the Frantoio, Leccino, and Caninese olive varieties. The Tuscia olive oil has a very versatile and pleasant mild fruity taste with a well-balanced bitter and spicy aftertaste which makes it perfect for most traditional Italian dishes.

Canino extra virgin olive oil

This is another olive oil that is produced in the province of Viterbo and what distinguishes it from the Tuscia olive oil is that it contains olives of the Canino type. The oil has a great balanced taste of bitter and spicy notes and is perfect for sprinkling your salad, bruschettas as well as various soups and vegetable dishes. Try this olive oil at this olive farm.

Vegetables

You can find all the different types of vegetables in Lazio, especially in spring. Some of them are, however, more of a delicacy than others. The most famous one has to be the artichokes which can be cooked in some different ways. The Porcini mushroom is also a well-used vegetable in Lazio and is used as a seasoning in many different courses. Truffles also grow in the northeastern part of the region.

Truffles

Yes, the Lazio region has a lot of truffles. Most are found in the northern area, especially in the hills just outside of Rome. You can also find truffles around the lake of Bolsena. Don’t leave Lazio before trying a dish or two that is flavored with truffles when there.

Where to eat the best Truffle dishes:
Locanda del Tartufiere

Carciofi alla Giudía

These crunchy, deep-fried artichokes originated from Rome’s Jewish ghetto which is the oldest Jewish community in all of Europe. The tradition is that they are marinated for a few hours in lemon water, seasoned with salt and pepper, and then fried in olive oil until crispy.

Where to eat the best Carciofi alla Giudía:
Ristorante da Enzo al 29
Giggetto

Carciofi alla Romana

This classic dish of braised artichokes is the king of vegetable-based antipasti in Rome and all over Italy. The artichoke is boiled whole in an aromatic white wine bath and flavored with olive oil, lemon juice, parsley, and mentuccia Romana, which is a type of calamint that grows wild throughout the Lazio region. It is delicious, juicy and so tender!

Where to eat the best Carciofi alla Romana:
Ristorante da Enzo al 29
Armando al Pantheon

Street food

Italy is usually known for its slow food and taking time at the dining table but Lazio or especially Rome has some interesting and tasty street foods to eat on the go.

Supplì

This little fried rice ball is considered one of Rome’s best street foods. If you have heard about the Sicilian arancini, the supplì is quite similar but is traditionally filled with mozzarella, and the rice is pre-simmered in a tomato-based meat sauce. Some people call it suppli al telefono as the long string of cheese can resemble telephone wires.

Where to eat the best Supplì:
Suppli Roma
Supplizio
MAMI

Trapizzino 

Trapizzino is a popular street food item consisting of a pocket of pizza Bianca that is typically filled with a meat or vegetable stew that is impossible to eat on the go otherwise. It was invented by Stefano Callegari in 2008 and is the perfect combination between a soft inside and a crunchy outside. 

Where to eat Trapizzino:
Trapizzino

Filetto di Baccalà

This is the oldest street food in Rome, dating back to ancient Rome. It is basically a cod filet that is deep-fried in batter. You get it in a typical paper cone so it is eaten on the go. 

Where to eat Filetto di Baccalà:
Dar Filettaro a Santa Barbara

Pasta

Did you know that Italy’s most famous pasta dishes come from the Lazio region? It’s true! The four pasta sauces of carbonara, cacio e pepe, amatriciana, and gricia are all very similar and you could almost say that they are modifications of each other. And of course, they all contain the famous pecorino romano from the Lazio region. Every Italian knows how to make these sauces in their sleep and they really are a staple in every Italian kitchen. But there are a lot of pasta dishes that originate from this region and I have mentioned a few below. The most famous shapes of pasta in this region are long-strand pasta such as spaghetti, fettuccine, and bucatini. Lesser known pasta varieties you should keep an eye out for are lombrichelli, fettuce, rigatoni, and fregnacce.

When you visit Rome next time, you should definitely book a cooking class about how to make pasta. It’s such a fun way to learn more about the culture of food in a country and how cool won’t you be if you invite your friends over and serve homemade pasta?

Cacio e pepe

This is also a really easy and famous dish from Rome. There are only four ingredients in this very satisfying dish that is so easy to make. It is made out of parmesan cheese, pecorino cheese, black pepper, and spaghetti. It is considered a part of the “holy trinity of Roman pasta”, together with Amatriciana and Carbonara. 

Where to eat the best Cacio e pepe:
Ristorante da Enzo al 29
Flavio al Velavevodetto
Felice a Testaccio

Carbonara

Carbonara must be the most famous Italian pasta dish throughout the world but it is also the Romans’ and many Italians’ big favorite. The recipe can be disputed but the real Italian recipe consists of spaghetti, guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. The creaminess of this dish is amazing. 

Where to eat the best Carbonara:
Ristorante da Enzo al 29
Luciano
Le mani in Pasta

Amatriciana 

This pasta is named after its origin town of Amatrice which is located in the province of Rieti surrounded by the Sabine hills. This pasta is iconic as the Amatriciana sauce is often considered a part of the “holy trinity of Roman pasta”, together with carbonara and cacio e pepe. Amatriciana sauce is made with peeled tomatoes, guanciale, chili peppers, and pecorino cheese.

Where to eat the best Amatriciana:
Ristorante La Conca in Amatrice
Ristorante Da Antonietta in Rieti
Ristorante da Enzo al 29 in Rome

Pasta alla Gricia

This is another pasta dish from the province of Rieti and more specifically the town of Grisciano. This is sometimes called the white version of amatriciana but pasta alla gricia is alleged to be invented first and amatriciana is a bit more complicated. However, these two dishes are similar in many ways and do come from the same region. Pasta alla gricia is made of guanciale, pecorino cheese, and black pepper and is delicious. 

Where to eat the best Pasta alla Gricia:
La Vecchia Ruota in Grisciano
Ristorante Da Antonietta in Rieti
Armando al Pantheon in Rome

Pasta all’arrabbiata

This dish is translated to angry pasta since it has an intense and spicy sauce as well as the red color often assumed with angry faces. This pasta has a real punch as it is spiced with chili peppers and garlic which also can make your face red. 

Where to eat the best Pasta all’arrabbiata:
Ristorante da Enzo al 29
Osteria da Fortunata
Armando al Pantheon

Pasta burro e parmigiano

This pasta is an extension of the famous pasta al burro which contains pasta and butter. In this one, Parmigiano is also added which gives it more of a kick. It is a delicious pasta found on most menus around Lazio.

Spaghetti aglio e olio

This dish is quite famous and has now become an Italian classic dish, but it originated in Lazio! This is such an easy dish to make since all you need is olive oil, pepperoni, garlic, and spaghetti. This is a staple in cucina poverta which is the traditional Italian peasant-style cooking that makes as much as possible with the fewest ingredients. The translation is basically spaghetti, garlic, and olive oil but the star of the dish is actually the red pepperoni that gives it a little kick.

Pasta e ceci alla Romana

This is a dish that combines pasta and chickpeas in a broth made of anchovies, rosemary and garlic, and a bit of tomato for sweetness. This is another dish of the cucina poverta and it has countless variations depending on where you are in Lazio.

More pasta dishes to consider:

• Pasta alla zozzona – pasta with pork sausage, tomatoes, red wine, olive oil, and grated Pecorino Romano
• Pasta alla carrettiera – pasta with parsley, tuna, chili peppers, garlic, and porcini mushrooms.
• Fettuccine ai Funghi Porcini – an autumn dish of Lazio with freshly picked mushrooms
• Fregnacce Alla Sabinese – local pasta shape from the hills of Sabina, mixed with a tomato sauce including mushrooms and black olives.
• Lombrichelli with wild boar sauce – local pasta that resembles worms in shape with a hearty wild boar sauce.

Pizza

Who can go to Italy without eating pizza? Well, you can but please don’t! There are two different types of pizza in Italy – pizza Napoletana and pizza Romana. Pizza Romana was of course invented in Rome so you just have to try this while in the Lazio region. There are also some other types of pizzas to be found in Rome, read on in this lazio food guide to learn more.

Pizza Romana 

In comparison with the soft dough of Neapolitan pizza, the Roman pizza has a thin and very crunchy crust as the dough is much harder. As you know pizzas can have several different toppings, but the most traditional combination includes mozzarella, anchovies, capers, chopped basil, and pecorino. 

Where to eat the best Pizza Romana:
Ai Marmi
Emma Pizzeria 
Pizzeria Da Baffetto

Pizza al taglio

This is a type of pizza that is baked in trays and sold in squares, often based on their weight. The dough is much thicker than the Pizza Romana, as it rises and ferments for a longer period of time. This now famous street food was first served in the late 1950s and was then very basic with only olive oil and tomato sauce as toppings. Nowadays you can find all kinds of toppings on these eat-on-the-go pizzas. 

Where to eat the best Pizza al Taglio:
Pizzarium Bonci 
Antico Forno Roscioli

Pizza Bianca

This has the same type of pizza dough as the one above but the crucial thing is that there is no tomato sauce on this one. This is essentially pizza dough with salt and olive oil. In other places, the Pizza Bianca can be topped with sour cream or pesto but in Rome, you shouldn’t expect any of it. 

Where to eat the best Pizza Bianca:
Pizzarium Bonci 
Antico Forno Roscioli

Pinsa Romana

This is another style of pizza, or the ancestor of pizza might be a better description. This pizza has a different dough than the other pizzas and is often displayed in an oval. Pinsa used to be the poor peasant’s pizza but nowadays you can find just as fancy pinsas as pizzas in Rome. 

Where to eat the best Pinsa Romana:
Pinsere
Pinsa ‘Mpò

More pizzas to consider:

• Pizza e fichi – a pizza with figs on it
• Pizza alla pala – a long rectangular-shaped pizza that is often shared between a bigger group of people

Meat

Rome and Lazio have the Quinto Quarto traditions which means you should make use of all the leftovers. This has resulted in all kinds of thrifty meat dishes made of offal. Except for offal, lamb, pork, chicken, and veal are equally popular and can be seen in the shapes of robust stews, slow-cooked ragùs, and huge cuts roasted in the oven. 

Trippa alla Romana 

This is a classic roman dish that has been eaten for ages. Offal is a regular part of the Italian diet and restaurant menu, and one of the most popular varieties is tripe. For this dish the tripe is stewed in a tomato sauce together with onions, garlic and fresh herbs. It is usually also topped off with some grated cheese like Parmigiano Reggiano or Pecorino Romano.

Where to eat the best Trippa alla Romana:
Mordi e Vai
Armando al Pantheon
Ristorante da Enzo al 29

Saltimbocca alla Romana

This meat dish is one of the most traditional of Roman cuisine. The name comes from Salti in Bocca, which means jumps in the mouth which is a very good description of this dish. With the many different flavors of the pan-fried veal cutlet, the prosciutto that it is wrapped in, flavors of sage and white wine as it is sauteed in, it truly is a flavor explosion.  

Where to eat the best Saltimbocca alla Romana:
Cantina Belsiana
Mimì e Cocò

Pollo alla Romana

Chicken is not as often eaten in other parts of Italy but in Lazio, it is quite popular. The most popular way of preparing chicken is alla Romana, which is a combination of chicken pieces, pancetta, onions, garlic, white wine, tomatoes, olive oil, and bell peppers that are braised until tender.

Porchetta di Ariccia

The Porchetta from Ariccia is a culinary icon of the Lazio region. The city is located just half an hour outside of Rome and many foodies visit this city just for this savory, moist, boneless pork roast that is seasoned with fennel, rosemary, and garlic and cooked over a fire until the skin is really crispy. If you are stranded in Rome, look for a sandwich shop. I’m sure they can sell you a sandwich with porchetta. 

Where to eat the best Porchetta di Ariccia:
Fraschetta Osteria Dar Vignarolo in Ariccia
Fraschetta Da i Fratelli in Ariccia
Angrypig Birretta e Porchetta in Rome

Coda alla vaccinara

This oxtail stew is so flavorsome, and tender and is the perfect comfort food. The tail is cut into smaller pieces and is slowly simmered with browned prosciutto or lardo, wine, tomato purée, and vegetables such as carrots, celery, and leeks. This dish was created in the Regola district in the middle of Rome. 

Where to eat the best Coda alla vaccinara:
Flavio al Velavevodetto
Osteria da Fortunata

Straccetti

This is a pretty interesting dish from Lazio that looks more like an Asian wok. The dish consists of beef in paper thin slices, olive oil, garlic, arugula (rocket) or radicchio, rosemary, salt, pepper, and Parmigiano-Reggiano.

Stracci di Antrodoco

This is a dish from another little small town in the province of Rieti. It is a thin crepe that is stuffed with a simple beef ragù, topped with tomato sauce and grated Parmesan, and then baked in the oven. It’s fun as you almost get Mexican vibes in the middle of nowhere in the Italian countryside.

Other meat dishes to consider:

• Picchiapò – beef stew
• Abbacchio alla Romana – slow-cooked lamb
• Pignataccia – a stew cooked in the oven in an earthenware pan with meat and entrails of beef and pork

Seafood

What few foreigners think about is that Lazio has a long stretch of coastline, which will give the region some utterly fresh seafood. The town of Gaeta is acclaimed for its seafood market and the island of Ponza is a hub of fishing that provides the whole region with fresh fish and seafood. Below are some dishes to keep an eye out for when on the coast of Lazio.

Seppie con Carciofi

Octopus and artichokes are the main ingredients in this dish which has its origin around Sperlonga and the neighboring villages. After the octopus has been fried in a pan and the artichokes are added it will fry in a mix of garlic, capers, and lemon juice until tender.

Zuppa di Cozze

This dish is a soup made out of mussels that are simmered in a base of white wine, tomatoes, garlic, onions, and celery. It is a really simple dish but it tastes so good.

Tiella

Tiella is a savory pie from Gaeta that is based on the famous olives from Gaeta – Oliva di Gaeta. The pie consists of two layers of crispy dough, filled with boiled octopus or squid, tomatoes, capers, and Gaeta olives. The filling may vary a little depending on the season but it always includes Gaeta olives and is topped off with the famous olive oil from Gaeta.

Other fish dishes to consider:

• Sbroscia – fish soup from Bolsena made with fish from Lake Bolsena
• Fritti Misti di Mare – a mix of fresh seafood that is battered and deep fried.

Other dishes

As well as many other regions have their own specialties, so does Lazio. Listed below are dishes that do not perfectly fit in any category but still are worth trying.

Gnocchi alla Romana

Gnocchi alla Romana is not quite like the normal Gnocchi you might be familiar with. The roman gnocchi is made with semolina flour, milk, eggs, and butter. The gnocchi is then placed in a baking tray where it is grated with parmesan cheese and then baked in the oven until crisp. 

Where to eat the best Gnocchi alla Romana:
Ristorante al 34

More dishes to consider:

• Vignarola – Vegetable stew found in spring 
• Bazzoffia – Vegetable soup from Latina

Sweets & desserts

Italy might be most known for its food but this country also has some really good sweets and pastries that you just have to try. Most of them have the perfect combination between sweet and savory.

Maritozzo

Maritozzo is a traditional sweet Italian bun that is sliced up and filled with whipped cream. This is a true staple in pastry shops all over Rome so be sure to try one for breakfast. Yes, Italians really like their sweet breakfast, read more about their food rules here.

Where to eat the best Maritozzo:
Regoli Pasticceria
Roscioli Caffè Pasticceria
Il Maritozzo Rosso

Grattachecca

Grattachecca is a cold dessert originating from Rome. It is hand-shaved ice flavored with various flavors of sweet syrup called sciroppo. This dessert is usually found in kiosks all over the city of Rome. 

Where to eat the best Grattachecca:
Alla Fonte d’Oro
Grattachecca Sora Lella

Torta Ricotta e Visciole

This is a tart filled with ricotta and cherries and there are several different varieties of this sweet over the whole of Italy. It is very tasty so be sure to seek it out when in the region. The story of this pie goes that the Roman Jews baked this pie, where they could hide the dairy below the thick crust topper when they were forbidden to sell dairy products to Christians.

Pizza Ebraica

This “pizza” is not like the ones mentioned before. It’s actually a cookie and translates to Jewish pizza. It is quite savory, but also sweet! It gets its flavors from toasted raisins, nuts, and colorful candied fruit and is a flavorful hard, dense and crunchy dessert. 

Where to eat Pizza Ebraica:
Pasticceria il Boccione

Tozzetti

A famous double-baked cookie found in Lazio but also Umbria. The dry cookies often contain hazelnuts, but can also include whole pistachios, candied fruit, or even chocolate.

Tiramisú 

Tiramisú actually originates from the region of Treviso in Italy but is made with love all over Italy nowadays. This coffee-flavored dessert is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and finally sprinkled with cocoa. 

Where to eat the best Tiramisú in Rome:
Pompi

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Well as you see, you might need several weeks to have time to eat all the dishes from the beautiful region of Lazio. Lucky for you, I have planned the perfect 2-week itinerary for this region that will feature all of the best dishes to try, the best things to see around the region, and other fun activities that will make your trip unforgettable. See my itinerary here. You don’t wanna miss it!

If your plans are to only visit Rome see my post about the Top 17 Regional Dishes To Try In Rome. And read my post about The Perfect Itinerary For 4 Days In Rome. Regardless of the time, you will spend in Lazio and where you will spend it, I’m sure you will have a delicious time! 

If you have any insecurities about how to act at an Italian restaurant, read my post about How to eat like an Italian. Here you will find tips about Italian meal times, norms and habits, and many other useful things. 

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