PrimiRegional specialties
Lazio, with love.
Peppery Roman pastas, golden supplì and slow-cooked meat dishes make a generous start in Lazio. Look beyond Rome, too: Amatrice has its own connection to tomato, guanciale and pecorino.
See all Lazio specialties ↓14 specialties to explore
Our Top Picks
What should I try here?
A few editorial favorites to begin with.
Primi
Street food
SecondiFrom the first bite to the last
Find your bearings ↓A little taste of Lazio.
Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts
No specialties match this combination.
PrimiBucatini all’Amatriciana
Hollow bucatini carries a tomato sauce enriched with guanciale, a little chili and grated Pecorino Romano, with crisp pork pieces throughout.
PrimiCacio e Pepe
Spaghetti coated in a glossy sauce of Pecorino Romano, black pepper and starchy pasta water, with a sharp, warming finish.
PrimiFettuccine Alfredo
Fresh egg fettuccine meet butter and finely grated Parmigiano, tossed with pasta water into a silky sauce without cream.
PrimiGnocchi alla Romana
Semolina cooked in milk becomes tender rounds, layered with butter and cheese and baked until the tops are golden.
PrimiPasta alla Gricia
Rigatoni catches a savory coating of rendered guanciale, Pecorino Romano and black pepper, with crisp pieces of pork in every forkful.
PrimiPasta e Ceci
Small pasta cooks with chickpeas, rosemary and a little tomato, with anchovies adding savory depth to this Roman-style bowl.
PrimiPenne all’Arrabbiata
Ridged penne catch a tomato sauce warmed with garlic and chili, with chopped parsley adding a fresh finish.
PrimiSpaghetti alla Carbonara
Silky pasta tossed with egg yolks, pecorino romano, crispy guanciale, and black pepper.
PrimiStracciatella alla Romana
Beaten eggs and Parmigiano-Reggiano form soft ribbons in hot broth, making a light Roman first course with a gently savory finish.
SecondiAbbacchio alla Romana
Lamb braises with garlic, rosemary and white wine, then takes on a savory, lightly sharp sauce from anchovies and vinegar.
SecondiPorchetta
Roast pork is rolled with garlic and herbs, sliced through its crisp skin and served on a plate or tucked into bread.
SecondiSaltimbocca alla Romana
Thin veal cutlets carry a layer of prosciutto and sage, with a buttery white-wine pan sauce spooned over the top.
SecondiTrippa alla Romana
Tender strips of beef tripe simmer in tomato sauce with aromatic vegetables, then finish with fresh mint and grated Pecorino Romano.
Street foodSupplì
Crisp Roman rice croquettes enclose tomato-and-meat rice around a melting mozzarella center, ready to eat warm from the fryer.
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Specialties
Regional connections, not restaurant locations.