Dishes are often quick yet heavy and at the same time very tasty. Those known around the world are rigatoni alla pajata and coda alla vaccinara, which originated from the necessity of butchers to use everything.

Romans' favourite meats are poultry and goat and this tradition has lead to dishes such as the famous pollo coi peperoni (chicken with peppers), which is often made for the mid-August 'ferragosto' celebration. Other local dishes include abbacchio allo scottadito (lamb cooked on the bone and eaten with your hands) accompanied by puntarelle con acciughe (a type of chicory served with anchovies) or carciofi alla giudia (Judean artichokes).

The milk from 'agro romano,' the farming area near Rome makes very good cheese, best known as pecorino romano, which is famously eaten with fava beans. To complete the dining picture, there are wonderful desserts, for instance maritozzo con panna (bun with fresh whipped cream) or frappe (sweet wavers) and castagnole (glazed chestnuts), which are traditional during carnival.