Here are the can't-miss spots in Rome
that set it apart from the food of all other Italian cities. Generational trattorias serve a delicious litany of specialties such as cacio e pepe, carbonara, roasted lamb, and assorted offal. Their ranks are bolstered by a number of neo-trattorias that take a fresh approach to the classics — just one way young chefs are nudging tradition forward in the Italian capital. There are also plenty of international flavors offering a break from the pecorino Romano- and guanciale-laden Roman classics.
Travelers tend to plan their dining itineraries far in advance, meaning last minute reservations are difficult. Consider booking a month ahead for sought-after spots. While some do offer online booking, you’ll have to try your luck by phone elsewhere, including at places so understaffed they aren’t even able to answer the phone some days; calling at the very beginning or end of service is your best bet.
Across the city, Rome’s winter temps are giving way to spring weather, which is bringing favas and peas along with it. The city is emerging from the busiest low season yet and bracing for what promises to be record tourism in the coming high season. That means you should book your meals as early as possible, a process made easier by restaurants increasingly adopting online booking systems.
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