Crunch into a golden shell and you’ll hit the jackpot. Molten mozzarella stretches with every bite, wrapped in rich tomato-soaked rice.
Ingredients: Arborio rice, tomato sauce, mozzarella, breadcrumbs.
Method: Rice is simmered in tomato, shaped around cheese, breaded, and fried until crisp and oozy inside.

Sold by the slice, baked in trays, Rome’s pizza al taglio is light, airy, and perfectly crisped, topped with everything from zucchini blossoms to prosciutto.
Ingredients: Flour, olive oil, yeast, tomato, seasonal toppings.
Method: Dough rises for hours, spreads into pans, and bakes into crunchy, blistered slabs of pizza.

Deceptively simple and gloriously creamy, pecorino melts with pepper into a silky sauce that clings to every twirl of spaghetti.
Ingredients: Pecorino Romano, black pepper, spaghetti or tonnarelli.
Method: Hot pasta is tossed with grated cheese and cracked pepper, emulsified with starchy water.

A forkful of smoky guanciale, sharp cheese, and silky egg sauce: carbonara is Roman pasta at its most indulgent, no cream needed.
Ingredients: Guanciale, eggs, Pecorino Romano, black pepper.
Method: Pasta mingles with guanciale, cheese, and eggs off the heat, creating a velvety sauce.

Sweet meets tart: creamy ricotta meets tangy cherries, all tucked into a golden crust for a dessert that’s both rustic and refined.
Ingredients: Ricotta, sour cherries, flour, sugar, eggs.
Method: Pastry shell is filled with ricotta and cherry jam, then baked until fragrant and set.

A bold punch of guanciale, tomato, and chili heat, this pasta is Rome’s fiery classic, equal parts smoky and tangy.
Ingredients: Guanciale, tomato, Pecorino Romano, chili.
Method: Guanciale renders into fat, tomatoes simmer with spice, and pasta soaks it all up.

A deep-fried flower with crisp, nutty petals and a tender heart, this artichoke is Rome’s most beautiful bite.
Ingredients: Globe artichokes, olive oil, lemon, salt.
Method: Artichokes are flattened and double-fried until golden, crunchy, and blooming open.

Hearty and slow-cooked, this oxtail stew melts off the bone, rich with tomato, wine, and celery sweetness.
Ingredients: Oxtail, tomato, celery, red wine, cloves.
Method: Oxtail simmers for hours in a spiced tomato base until fall-apart tender.

Juicy, herb-scented pork wrapped in its own crackling skin, porchetta is Rome’s ultimate sandwich filling, savory, smoky, and melt-in-your-mouth tender.
Ingredients: Pork belly, garlic, rosemary, fennel, black pepper.
Method: Pork is deboned, rolled with herbs, slow-roasted for hours, and sliced thick into sandwiches or served in hearty portions.

Cool, dense, impossibly smooth. Roman gelato bursts with real flavors, from pistachio that tastes like nuts to fruit sorbets that taste like the orchard.
Ingredients: Milk, sugar, egg yolk (sometimes), fruit or nuts.
Method: Churned slowly at low air incorporation for maximum flavor and creamy texture.