Rome is called the Eternal City for a reason: the old traditions that once fed an empire still shape many aspects of daily life, including the city’s food culture. Rome’s most iconic dishes are built on ingredients like cheese, olive oil, and grains that have stood the test of time. Ancient Romans sourced fresh produce from local markets; one way you still experience this is by visiting modern day markets like the one in Campo dei Fiori that keep this tradition alive. Food habits such as communal dining are still an important part of Roman life. And it’s worth noting that the culture of street food, which was popular in ancient times, is still thriving today. Another Ancient Roman tradition that has continued is one-pot meals and simple seasonings, which still allow you to savor the traditional flavors that have defined Roman cuisine for centuries. In this guide from Eating Europe, you’ll learn about ancient ingredients, classic Roman dishes, and how the city’s food traditions have evolved – but not very much.
Old Ingredients and Techniques That Continue in Today’s Roman Dishes
The secrets of Roman cooking haven’t changed in many years; they’re still in every bite. Here are some ancient ingredients and techniques that continue in today’s Roman dishes.
Timeless Ingredients
One of the key ingredients that you’ll find in modern Roman dishes is Pecorino Romano, a cheese made from sheep’s milk that is more popular here than the Italy-wide, better known Parmigiano Reggiano. Then there’s the Mediterranean ingredient par excellence: used for cooking, dressing, and preservation, olive oil connects modern Roman dishes to ancient culinary practices. If you enjoy legumes like lentils, fava beans, and chickpeas that were common in the Roman diet, you can find them in stews and side dishes. Chefs still use herbs like mint, coriander, parsley, and thyme to season modern dishes just as ancient Romans did.
One Pot Meals
For centuries, Romans have relied on hearty one-pot meals. Today, restaurants and trattorias serve classics such as fagioli all’uccelletto and trippa alla Romana. Beans, vegetables, and sometimes meat cook together, creating satisfying meals.
Slow Cooking
In the past, Romans braised meats and vegetables slowly in a little liquid to develop flavours and allow the meat to become softer. Modern chefs braise meats, artichokes, and hearty stews using the same slow-cooking methods as in old times. Today, many chefs roast poultry and meat over open flames to attain smoky flavours like in the past. You can also enjoy simmered beans and legumes to honour the old cooking techniques.
Simple Preparation
Instead of overpowering food with a lot of spices, chefs use a few herbs to enhance dishes. Just like in the old times, seasonings are kept simple using salt, pepper, and garlic. Modern Roman kitchens use simple cooking methods like boiling, sautéing, and roasting.
Popular Roman Dishes Inspired by Ancient Recipes
In Rome, ancient recipes still rule the table. Here are some dishes you can try out to relive the city’s ancient culinary past.
Classic Pastas
Also known as the four great Roman pastas, carbonara, cacio e pepe, amatriciana, and alla Gricia are a must-try. These old pasta dishes share common ingredients, such as Pecorino Romano cheese and black pepper. You can find them in local trattorias and historic markets.
Trippa alla Romana
If you enjoy eating tripe, this Roman-style tripe gives you a taste of one of the city’s most traditional comfort foods. Armed with bovine stomach, tomato sauce, and Pecorino cheese, chefs create this timeless dish.
Coda alla Vaccinara
This oxtail stew originates in the Regola District among the butchers or vaccinari. Using ancient methods like slow cooking, chefs transform tough meat into a tender delicacy. With simple ingredients like celery, tomatoes, and herbs, you can expect bold, flavourful dishes. To preserve ancient Roman food traditions, chefs continue to add mint to tripe.
Carciofi alla Romana
These Roman-style artichokes have been a staple of the Mediterranean diet since ancient times. In the past, Romans cooked whatever was in season, and artichokes were a springtime favourite. This dish continues that seasonal tradition. In addition, this recipe uses mint, garlic, and olive oil, which were used in ancient Roman cooking.
Fagioli all’Uccelletto
Fagioli all’Uccelletto is a bean stew cooked with olive oil, garlic, and herbs, a slow cooking method that chefs adapted from ancient practices. In Rome, these beans are usually served as a side to meat or heaped on bread to make a filling meal.
How Roman Food Habits and Markets Have Evolved Over Time
Some food habits have changed, while others remain rooted in tradition as follows.
From Old Markets to Modern Bazaars
Ancient Romans bought fresh produce, fish, and meat from local markets. Today, you can find fruits, cheeses, and cured meats in many modern markets like Campo de’ Fiori and Mercato Testaccio. Buy fresh vegetables and take a piece of Rome home.
Seasonal and Local Eating
In the past, Romans prioritized seasonal ingredients. Modern Romans – and Italians in general – still follow this habit, choosing vegetables and fruits based on the time of the year. Traditional festivals and holidays often feature seasonal foods, keeping traditions alive.
Communal Meals
Romans from classical times ate together while chatting (but also lying down, which came thankfully out of fashion). When you visit modern Rome, you can share meals and connect with locals in trattorias and outdoor piazzas. To dine like a local, sit at a shared table to savour cacio e pepe.
More Ingredients and Flavors
After the Columbian Exchange in the 15th–16th centuries, tomatoes, peppers, maize, and potatoes were introduced in Europe. Many cooks in Italy incorporated these new ingredients, such as tomatoes in pasta sauces, to create new dishes. Within Rome, chefs used chili and vanilla to make desserts and sauces. Despite new recipes, though, traditional ingredients like olive oil, legumes, grains, fresh herbs, and cheeses remained central to Roman cuisine.
From cacio e pepe to fagioli all’uccelletto, Rome is the best place to experience the city’s timeless dishes. Grab your friends and head to a local trattoria or market to take a bite of Rome’s ancient culinary traditions.
