Much like the history of the city, Rome has a varied and complex culinary tradition. Here you can find food from the entirety of Italy and from the rest of the world as well.

Still, among the people of Rome - and at the vast majority of the restaurants - the local cusine dominates. La cucina Romana has varied roots, from the city's long and rich Jewish tradition - as can be seen in many sweets and in dishes such as Carciofo alla Giudia, or deep-fried artichoke - to Rome's tradition as a slaughterhouse town, which gave birth to dishes like Rigatoni alla Pajata - sheep's intestines (it tastes better than it sounds). 

Another of Rome's culinary traditions comes from its surrounding hills - dishes such as Buccatini all'Amatricana (with tomato and bacon sauce) and Pasta con Cacio e Pepe (black pepper and fresh Romano cheese) came down from the hills along with the meats and cheeses that are used in them.