20 Things To Eat In Rome To Really Fit In With The Locals

A staple on most trattoria and pizzeria menus, zucchini flowers in Rome are stuffed with mozzarella and an anchovy, dipped in batter and fried until golden.

Jewish-style roman artichokes, fried not once but twice. For good measure!

The other style artichoke is braised with olive oil and mentuccia (lesser calamint)

Probably the king of roman pasta dishes, you've only eaten real-deal carbonara (and it doesn't have cream in it - under any circumstance) if you've eaten it in Rome. Made with guanciale (pork cheek / jowl) and not pancetta by the way!

The red one in the roman pasta trilogy, amatriciana is rich with tomato sauce, guanciale and pecorino cheese.

A version of the amatriciana that leaves the tomato sauce out! Guanciale and pecorino only, but so creamy you'll be in pasta heaven.

Pasta (tonarelli - a thicker style whole-egg spaghetti) served with a pecorino cheese and pepper sauce. The very definition of delicious roman simplicity!

Unlike the thicker Neapolitan style, roman pizza is thin, crispy and you could be forgiven for thinking it's a little burnt. It's supposed to be that way!

Roman style tripe is served with a rich tomato sauce and is probably the most common of the quinto quarto (knickname for real roman cuisine).

Salt cod fillets dipped in batter and then fried. One is never enough!

One of the most popular second courses in Rome. Think: pan fried veal topped with prosciutto and sage.

Lamb is a staple of the roman diet and there's no better way to eat it than flame grilled.

Not a Sicilian arancino! In the classic fried roman rice ball you won't find peas. Instead think rice with tomato sauce, stuffed with mozzarella, crumbed and fried to golden goodness - Rome's favourite street-food snack!

Rolled spiced pork. Succulent with crispy cracking, look out for porchetta d'ariccia - the kind from the town in the roman countryside that's famous for the stuff!

Basically pizza dough with nothing on it.. Like a focaccia bread it's deliciously crispy and salty on the outside and fluffy on the inside.

Back on menus after a recent EU ban (because of a little thing call Mad Cow's disease) la pajata is the intestines of unweaned baby calves and usually served with rigatoni pasta and a rich tomato sauce.

Slow cooked ox tail stew, the traditional recipe also has raisins, pinenuts and cocoa.

From the chicory family, puntarelle grow only in Rome and surrounds and can be found on winter menus across the city. Served as a salad with an olive oil, lemon and anchovy dressing, they are to die for!

This salty sheeps-milk cheese dresses just about every roman pasta dish and is also tasty eaten just on its own.

The classic roman sweet is a fresh cream filled bun and is especially popular after a big night out.