Introduction
Rome and its surroundings celebrate two thousand years of gastronomic tradition, from carbonara to gricia, from supplì to coda alla vaccinara.
The area boasts 4 protected-designation products and 5 dishes of the local tradition and 1 UNESCO heritage sites.
Upcoming Events & Festivals
Here are the upcoming events in Roma e Dintorni:
Recurring Events
These events take place every year in Roma e Dintorni:
Sagra della Porchetta
SettembreAriccia
Celebrazione della Porchetta di Ariccia IGP nella capitale dei Castelli Romani.
Festa de' Noantri
LuglioRoma (Trastevere)
Festa popolare di Trastevere con processione e fuochi sul Tevere.
Lungo il Tevere
Giugno-SettembreRoma
Festival enogastronomico e culturale lungo le rive del Tevere.
PDO, PGI and local products
The protected-designation products of Roma e Dintorni represent the excellence of the area:
Aged sheep's cheese, the foundation of carbonara and cacio e pepe.
Seasoned pork jowl with pepper, the sacred ingredient of carbonara and amatriciana.
Roasted pork with herbs and wild fennel, the king of Lazio street food.
Crisp Roman lettuce used in salads and vignarola.
What to eat in Roma e Dintorni
Crispy guanciale, eggs, Pecorino Romano and black pepper: the quintessential Roman dish.
Tonnarelli pasta dressed with Pecorino Romano and black pepper, perfect simplicity.
Guanciale, San Marzano tomato, Pecorino Romano and chili pepper.
Rice croquette with melting mozzarella, the quintessential Roman street food.
Two iconic preparations: braised with mentuccia (alla romana) or crispy fried (alla giudia).
Traditions & Culture
Popular Trastevere festival with a procession of the Madonna and fireworks.
Ancient Rome carnival featuring the barberi horse race along Via del Corso.
UNESCO Heritage
The Eternal City with the Colosseum, the Pantheon, the Roman Forum and the Vatican Museums.
Nature Parks & Protected Areas
The Regina Viarum with catacombs, aqueducts and Roman villas.
Historical Figures
Author of "La Cucina Romana" (1929) and "Talismano della Felicità", she codified Roman cuisine.
Great Roman actor also famous for his passion for gastronomy, he wrote recipe books in dialect.
Local Communities
The festivals and events in Roma e Dintorni are organized by Pro Loco associations and local groups that safeguard the area's traditions:
Curiosities
“Carbonara was probably invented in Rome in the post-war period with American ingredients (eggs and bacon) reworked with guanciale and pecorino.”
“Carciofo alla giudia is the signature dish of Roman Jewish cuisine from the Ghetto of Roma.”
“Rome is the only city in the world to contain an independent state: Vatican City.”
“The supplì is called "al telefono" because the mozzarella melts and creates a string like a telephone wire.”
Frequently Asked Questions
1What DOP and IGP products are found in Roma e Dintorni?expand_more
In Roma e Dintorni you'll find 4 protected designation products, including: Pecorino Romano (DOP), Guanciale Amatriciano (PAT), Porchetta di Ariccia (IGP), and Romanella lettuce (PAT).
2What should I eat in Roma e Dintorni?expand_more
The typical dishes of Roma e Dintorni include: Carbonara, Cacio e pepe, Amatriciana, Supplì al telefono, and Carciofo alla romana / alla giudia. Each dish tells the story of the region's gastronomic tradition.
3What UNESCO heritage sites are in Roma e Dintorni?expand_more
In Roma e Dintorni there is 1 UNESCO site: Historic Centre of Roma (Cultural, 1980).
4What are the most famous food festivals in Roma e Dintorni?expand_more
Among the most important festivals and events in Roma e Dintorni: Sagra della Porchetta (Ariccia, September); Festa de' Noantri (Roma Trastevere, July); Lungo il Tevere (Roma, June-September).
5What natural parks are in Roma e Dintorni?expand_more
Protected natural areas in Roma e Dintorni include: Parco Regionale dell'Appia Antica (Regional Park).
6Who organizes the food festivals in Roma e Dintorni?expand_more
The food festivals in Roma e Dintorni are organized by local communities such as Associazione Supplizio and Pro Loco Ariccia. These organizations are the custodians of the region's gastronomic traditions.