In Rome, it is possible to find any number of restaurants offering dozens of culinary specialities. The most popular (and most recommended) ones remain however the Roman "trattorie" and "osterie". Indeed it is often difficult to make a good choice.

Typical Roman cuisine ("cucina romanesca") actually doesn't mirror the sumptuousness and extravagance of the city. Its dishes are simple and rustic. Examples of typical Roman fare include saltimbocca alla romana (veal with parmesan and sage), bucatini all'amatriciana (spaghetti "with a hole" with bacon, onions, tomatoes and cheese), spaghetti alla carbonara (the real thing! only with bacon, eggs and parmesan), coda alla vaccinara (ox-tail with tomatoes and spices), risotto alla romana (rice with veal, Marsala wine, liver and pecorino cheese), and fiori di zucca e carciofi fritti (fried Zucchiniflowers and artichokes). Romans are also fond of those dishes incorporating the "forgotten" ingredients: entrails, tripe, tail, sweetbread and so on. Finely prepared Mediterranean fish (depending upon season) and vegetable dishes (artichokes "alla romana") are also appreciated.