Jessica Colley Clarke is a freelance writer and curious traveler based in New York City. Her stories have appeared in AFAR magazine, BBC Travel, The Daily Beast, and the New York Times, among other publications.
Jessica Colley Clarke is a freelance writer and curious traveler based in New York City. Her stories have appeared in AFAR magazine, BBC Travel, The Daily Beast, and the New York Times, among other publications.
Hi, I'm Jessica!Jessica Colley Clarke is a freelance writer and curious traveler based in New York City. Her stories have appeared in AFAR magazine, BBC Travel, The Daily Beast, and the New York Times, among other publications.
Hi, I'm Jessica!Jessica Colley Clarke is a freelance writer and curious traveler based in New York City. Her stories have appeared in AFAR magazine, BBC Travel, The Daily Beast, and the New York Times, among other publications.
Food is at the heart of any trip to Italy, and Rome is no exception. The Eternal City is a destination for its big flavors, especially region-specific pizza and pasta. Here are a few classic dishes that you must try during a trip to Rome.
There is no single style of pizza in Italy—every region has its own take. In Rome, you have two main options: al taglio, or “by the cut,” where you pay by weight for a piece cut from a rectangular pie or whole pies found at sit-down pizzerias with an extra-thin, crispy crust.
This silky combination of eggs, cheese, guanciale (pork cheeks), and black pepper is a signature taste of Rome. Expect al dente pasta, sharp Pecorino Romano cheese, and plenty of black pepper.
Italian cuisine showcases the potential in simple ingredients; cacio e pepe is a pasta dish made only with Pecorino Romano cheese and black pepper. It’s the execution of preparation that turns these simple ingredients into a plate of irresistible creamy pasta.
Named after a town northeast of Rome, this pasta dish has become a city classic—guanciale (pork cheeks) combine with tomato, chili flakes, and Pecorino Romano cheese to coat al dente strands of bucatini.
Beyond pizza and pasta, the Romans know a thing or two about all things fried. Keep an eye out for suppli’ (rice and meat sauce croquettes with mozzarella), fiori di zucca (zucchini flowers, often stuffed), carciofi (artichokes), and filetti di baccala (cod).
