Rome Street Food
At his landmark pizza-by-the-slice joint, Pizzarium, Gabriele Bonci and his team have elevated the ubiquitous street food to an art form.
Dall’Antò’s farinata, a chickpea flour–based flatbread, is sliced to order and dressed with Stracchino, a spreadable cow-milk cheese from northern Italy.
Arancini (a.k.a. arancine), fried rice balls stuffed with peas and meat sauce, are among the traditional Sicilian snacks served at Le Sicilianedde.
At Supplizio in central Rome, snacks are fried to order and served in egg cartons for easy transport.
Whether at street food festivals or at their restaurant, Mazzo, The Fooders never fail to serve their signature fries, a rare delicacy in Rome.
Castel Sant’Angelo, the former mausoleum of Emperor Hadrian, was transformed into a papal fortress and is now a museum.
The Tiber River, trimmed by modern embankments and trees, cuts a meandering path through central Rome.
A flower vendor strolls the cobblestones before sunset.
Trapizzino inventor Stefano Callegari serves one filled with meatballs at a street food festival in Pigneto.