Roman cuisine is proudly traditional and specific. The four classic pastas — cacio e pepe (pecorino and black pepper), carbonara (egg, guanciale, pecorino — never cream), amatriciana (guanciale, tomato, pecorino), and gricia (guanciale and pecorino) — are all variations on the same larder. Find these at any traditional trattoria in Testaccio, Pigneto, or Trastevere.
Supplì (fried rice balls with mozzarella) from Supplì Roma near the Campo de' Fiori are street food perfection. Roman artichokes prepared alla giudia (deep-fried) or alla romana (braised with herbs) are unique to the Jewish Ghetto. Gelato at Fatamorgana, Giolitti, or Il Gelato di San Crispino. Pizza al taglio (by the slice) from a forno — buy by weight and eat standing.