What's a Food Tour?
Virtual Events for Businesses
Food in Rome, Rome, Rome Food & Drink
History of Roman Cuisine
by Alexandra Bruzzese
It goes without saying that Rome's past plays an enormous role in its present: it is a curiosity and eagerness to discover what once was that draws us to Rome. There is, however, one sphere of Roman history that is rarely discussed: that of its food. While this could be for many reasons, my sneaking suspicion is that once you find yourself before the stunning simplicity of a Roman style Margherita pizza, its crust perfectly crispy, mozzarella melted in beautiful harmony over its tomato sauce, you don't really care how it came to be or what its origins are. Yet each Roman dish has its own story, perhaps not as extravagant as the gladiators, but nonetheless worth knowing. Understanding the humble origins of that gorgeous plate of pasta will deepen not only your culinary experience but your knowledge of Rome and its past. Not to mention you can impress your dinner companions!
Below, a brief history on some of Rome's most beloved dishes and you can read about other classics like Carbonara and Cacio e Pepe here.
Gricia
In order to understand the beginnings of many classic Roman pasta dishes, we must first refer to gricia. Originating as far back as the 15th century, gricia was a dish developed purely out of convenience. Shepherds, who would spend months with their flocks away from home would travel with black pepper, unsmoked pig's cheek (guanciale), and dried pasta, all ingredients that wouldn't spoil easily. They would then combine these three simple yet essential ingredients with sheep's milk cheese, which naturally was readily available to them. The result? The first ever version of gricia. Hearty and filling, gricia would certainly fortify the shepherds in the long days and nights that awaited them, and is still seen as the ultimate comfort food in Rome. At the turn of the 18th century shepherds began to move towards Rome, and are said to have brought their gricia recipe with them.
While they are undoubtedly ancestors, gricia and the widely popular amatriciana are separated by the latter's use of tomatoes. The tomato arrived in 1548 from the New World and was originally used for decorative purposes. Italians were hesitant to eat them as some tomato variations were considered poisonous, but peasants in the South of Italy, inspired by their Spanish neigbors, eventually began to cook with them. By the 18th century the use of the tomato was becoming more and more common in Italy. The two have been madly in love ever since.
The true birthplace of amatriciana is said to be the small city of Amatrice, hence its name. Or so the Amatriciani people say. Located 100 miles from Rome this tiny mountain town takes a very purist approach to their sauce: tomatoes and guanciale are all that is needed. Romans, however, insist the dish originated in their city and say its true name isn't amatriciana but "matriciano." Their sauce instead includes a healthy serving of pecorino, guanciale, chili pepper, and onions.
Coda alla Vaccinara
Like many other dishes in Italian cuisine, oxtail is part of "la cucina povera," or cuisine of the poor, an approach to cooking that consisted of utilizing what ingredients were the cheapest as well as a good deal of creativity. In other words, the rich took the best cuts of meat and the poor were given the leftovers. Offal, or parts of the animal that were generally considered less desirable were commonly included and tough, stringy oxtail was one of them. Nonetheless, the peasants were able to coax a rich, tender flavor out of their oxtail by letting it slowly cook and braise. Ironically, this dish is now one of the pricier ones on Roman menus.
Delicious Saltimbocca alla Romana
Saltimbocca alla Romana
While it's considered a Roman classic, Saltimbocca (literally, "jump in your mouth") actually originated in the northern town of Brescia, quite a distance from Rome. While it's unclear when this secondo arrived in the Eternal City, Italian chef Pellegrino Altrusi published a gushing account of his meal at a Roman trattoria where he was served saltimbocca towards the end of the 19th century. He published the recipe in his cookbook, and the dish's popularity has grown ever since.
Interested in learning more about food in Rome? Join one of our many walking tours in Rome's most historic neighborhoods.
Subscribe to receive the very best Eating Europe stories in your inbox
Twilight Trastevere Rome Food Tour
Enjoy the hottest spots and best kept secrets of Trastevere like a true VIP
Taste of Testaccio
Share a genuine taste of local life in this iconic city
Trastevere For Foodies with Pasta Making
Mon to Sat
3,5 Hours
About Alexandra Bruzzese
Alexandra Bruzzese, a Rome local, shares her tips and travel stories about Rome, Italy
Get the best advice and offers on Eating Europe tours
Subscribe to our newsletter for exclusive offers, discounts and the best in food and travel advice across Europe
Florence Food & Drink, Italy, Rome Food & Drink
Most Popular Pasta Types Globally
Anyone who has lived in or traveled to Italy knows that Italians are very VERY partial to their pastas. The pasta depends on the sauce! Pasta, which as we al...
by Kenneth Dunn
Italian Recipes, Italy, Recipes
Meatballs in Tomato Sauce Recipe
Meatballs in tomato sauce recipe is my all-time favorite! When I was younger, everyone used to visit their grandparent's house on Sundays to have lunch...
by Francesca Bruzzese
Amsterdam, Events & Activities, London
Our Favorite Easter Traditions in Europe
Easter in Europe is an important holiday across many cities and countries – for families and children alike. Children throughout Europe are often told ...
by Akhila Komma
Cheap Hotels in Italy: Best Accommodation in Florence
Buy Flexi-Pass™ as a Gift
Have friends or family travelling in Europe?
Give them the gift of food.
Gift Cards or redeem
Lisbon Food Tours
Partner with us:
Travel Agents & Advisors
Tuscany Giveaway
Waiver Notice