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Pagina di snodo Tassonomia
Le castagnole

The Carnival of the capital has ancient origins dating back to the Saturnalia, religious festivals of ancient Rome linked to the passage of the seasons and characterized by public amusements, orgia

Pasta e broccoli in brodo d'arzilla

La Quaresima nella cucina romana è caratterizzata da piatti della tradizione e da ricette antiche e semplici


This refreshing and popular fruit has many names. So, let’s start with these!

Le fave

The first day of the month of May has always been a feast day for Romans and an occasion to leave the city behind and enjoy a day out in the countryside, “for de porta” (outside the city g


In Ancient Rome, this delicious fruit was traditionally a part of the festivities in honour of Adonis, taking place during the Ides of June.

Gelato di frutta

Artisan gelato, a fascinating history of the fusion of cultures. The tradition

Gnocchi di patate

The famous “Ottobrate Romane” were outings that usually took place out-of-town, referred to as “fuori porta”, during October (‘ottobre’ in Italian).

Il pandorato

Until just a few decades ago, lard was one of the key ingredients of authentic Roman-style cooking.

Le fave dei morti

The tradition of eating broad beans to remember the dead goes far back in time – to Ancient Rome. In the eighteenth and nineteenth centuries, the major ceremon

I fichi

Figs were of considerable importance in Ancient Roman culinary tradition As Cato remarked (De Agr.


For those who want to set aside all the exotic and highly-sought-after recipes for a bit and celebrate New Year’s with a menu dedicated to Roman tradition, it’s time to dust off the vintage recipe

Il gelato a Roma

We suggest you a great solution to recover from the heat of the summer: enjoy an ice cream while walking through the streets of Rome.

Il pangiallo

Il Natale è un’occasione per riunirsi in famiglia e condividere i piaceri della tavola

Aglio e cipolla

Onions and garlic, with their strong genuine flavours, are key ingredients of the dishes of the cuisine of Rome.

Uva cornicella

Fruit occupies a very important place in traditional Roman cuisine, featuring in many dishes.

La grattachecca

In a history book talking about cold drinks – which have been around since ancient times - the Grattachecca is a very Roman treat that would an entire chapter to itself.  Let’s start with its name,

Il brodetto romano

Dolci tradizionali, uova, sode ed al cioccolato e carni di agnello

Pizza e fichi

In Rome a pizza has always been a good excuse for a snack or as a full meal, or simply something to nibble at any hour of the day.

Il pancotto

At the time of the Roman Empire, fragrances and spices were used to enhance dining pleasure.


Any tourist arriving in Rome for the first time finds himself in a complex, chaotic city that is still wrapped up in its more than two-thousand year old history.

Lo street food

Una pausa gastronomica veloce, consumata all’aperto

I carciofi

The Romans conquered the world marching on a stomach full of beans, ewe’s milk cheese and lettuce.

I peperoni

Traditionally, Romans have always been very keen on market garden produce, providing the essential ingredients for simple, rustic dishes.

Soutè di Lupini o di Cannolicchi

The traditional cuisine of Rome includes very many seafood or fish recipes.

Spaghetti cacio e pepe

Una ricetta semplice ma carica di storia

Telline del litorale romano

The sand along Rome’s coastline presents a rather particular quality and grain size which, between Passoscuro and Capo d’Anzio, create ideal fishing conditions for the tellina (Donax trunculus), a

Le alici nella cucina ebraico-romanesca

Visible signs of the millennial presence in Rome of Jewish culture is found in the cuisine of the capital that offers historical recipes related to Jewish Roman tradition with a focus on the choice


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