Rome in 1 Day for food-lovers - Must-try dishes: supplì, cacio e pepe, carbonara, porchetta panino, pizza al taglio, gelato
A winter (February) food-focused day in Rome for lovers of local flavors: a market-start breakfast, hands-on pasta class at Eataly, market tastings in Testaccio, aperitivo in Trastevere, and a refined dinner at Roscioli. Seasonal winter specialties (blood oranges, hearty Roman stews) and a mix of casual and fine dining are highlighted. Plan includes realistic transfers, breaks, and reservation/alt
Highlights
- Must-try dishes: supplì, cacio e pepe, carbonara, porchetta panino, pizza al taglio, gelato
- Winter produce: blood oranges, chicory, cavolo nero — perfect in February
- Hands-on pasta-making class (Eataly) — learn cacio e pepe or classic carbonara technique
- Markets: Campo de' Fiori for pastries and produce; Mercato Testaccio for classic Roman street food
- Balance of casual bites (Pizzarium/Testaccio stalls) and fine dining (Salumeria Roscioli)
Itinerary
Day 1
A focused food day across central Rome: bakery & market breakfast, cooking class, lunchtime market tastings in Testaccio, aperitivo in Trastevere, and a fine-dining Roman dinner with late gelato.
Breakfast — Forno Campo de' Fiori: warm pastry & coffee
Start with a classic Roman breakfast: a cornetto (cream or jam) and espresso at a beloved neighborhood bakery next to the morning market.
Tips from local experts:
- Try a warm cornetto alla crema or maritozzo if available — in February the bakery will have fresh, comforting creams.
- Ask for a 'caffè espresso' at the bar (standing) to save time; bring small change — the bakery can be busy early.
- If you have dietary restrictions (dairy/egg), ask staff about plain 'brioscia' or a simple biscotti; many bakeries can point to vegan options or plain bread.
Browse the stalls — Campo de' Fiori Market
Explore the lively market square: seasonal citrus, winter greens, cured meats and local cheeses — great for tasting and shopping small food gifts.
Tips from local experts:
- February highlights: look for blood oranges, winter chicories and local citrus that make excellent food souvenirs (pack in cushioned bags).
- Talk to vendors about quick samples (many will offer slices of pecorino or cured salumi) — vendors appreciate polite interest.
- If avoiding crowds, move to the southern side of the square where specialty food stalls and delis are quieter mid-morning.
Transfer — travel to Eataly (Ostiense) for the cooking class
Make your way to Eataly Roma for a hands-on pasta class (public transport or taxi recommended).
Tips from local experts:
- Take a taxi or tram (depending on your luggage) to save time; peak winter traffic can slow buses, so allow buffer time.
- If you prefer public transport, catch tram line 8 or the Metro to Piramide and walk — bring a light scarf for the February wind along the river.
- Confirm your cooking-class booking time and dietary needs before leaving; Eataly will accommodate vegetarian requests if informed in advance.
Hands-on cooking class at Eataly — make pasta & eat what you cook
A 2.5-hour practical workshop focused on classic Roman pasta (choose a session that includes cacio e pepe or carbonara), ending in a shared tasting.
Tips from local experts:
- Book a class that specifically lists Roman dishes (cacio e pepe, carbonara) and notify them of allergies (especially egg or gluten) — many classes offer alternatives.
- Wear comfortable clothes and bring a lightweight reusable bag for any recipe notes or small takeaways; kitchens are warm so layer accordingly in February.
- Ask the chef for local variations and seasonal tweaks (e.g., using winter greens) — they often share market-sourcing tips you can replicate at home.
Transfer — head to Mercato Testaccio
Short transfer to Testaccio, Rome’s traditional food quarter — home to market stalls and authentic Roman street food.
Tips from local experts:
- A short taxi or a brisk 20–30 minute walk (depending on your pace) brings you to Testaccio; in February bring a warm layer for outdoor walks.
- Save room after the class — Testaccio is famed for porchetta sandwiches and small plates, perfect for tasting.
- If you're gluten-free, tell vendors up front; many stalls will happily point to naturally gluten-free options like roasted meats or salads.
Lunch & tastings — Mercato Testaccio (casual Roman classics)
Spend an hour sampling regional specialties: porchetta panino, supplì (fried risotto croquette), and winter stews or rosticceria offerings.
Tips from local experts:
- Try a porchetta panino or a few small plates to sample — Testaccio vendors specialize in slow-roasted meats and classic Roman recipes.
- Supplì are a must: ask for one freshly fried. If you avoid pork, ask vendors about other savory options like fish or vegetable-based rosticceria.
- Bring cash for smaller stalls and ask vendors which items are made that morning — winter menus often feature hearty braises that are at their best in February.
Transfer — cross to Trastevere (Ponte Sisto route)
Head to Trastevere for a picturesque afternoon aperitivo and neighborhood stroll — cross the river over Ponte Sisto for easy entry.
Tips from local experts:
- Ponte Sisto is an easy-footed crossing and gives a lovely view — in February it’s crisp but romantic; wear comfortable shoes.
- If you want to avoid the busiest bridges, cross a little earlier on the northern side where photos are quieter.
- Carry a small umbrella or warm hat — February weather can be changeable; many Trastevere bars have indoor seating but limited space.
Aperitivo & cicchetti — Freni e Frizioni in Trastevere
Enjoy an informal aperitivo — small plates (cicchetti) and a spritz or Italian wine to sample local flavors in a lively neighborhood hub.
Tips from local experts:
- Arrive slightly before typical aperitivo hour to avoid long lines; Freni e Frizioni has generous aperitivo platters at reasonable prices.
- Ask the bartender for local wine or a classic Roman aperitivo; pair with small fried snacks or marinated vegetables if you want lighter bites.
- If vegetarian or vegan, point it out — the aperitivo buffet often includes vegetable-forward options; staff can guide you to the best choices.
Break & digest — relax in Piazza di Santa Maria in Trastevere
Slow down in one of Trastevere’s prettiest squares: sit, people-watch, and digest before the evening. Use this time to freshen up and check dinner reservations.
Tips from local experts:
- Sit at the steps of Santa Maria for a classic Roman moment; in February it’s quieter so you can linger without crowds.
- If you need to freshen up, nearby cafés or your accommodation (if close) can provide restrooms; carry wet wipes for quick refreshes.
- Use this break to call ahead or confirm your 19:00–19:30 dinner reservation (Roscioli fills quickly) — staff appreciate reconfirmation.
Transfer — head to Salumeria Roscioli area (central Rome)
Travel back toward Campo de' Fiori / Jewish Ghetto area for a refined Roman dinner at one of the city’s most respected delis/restaurants.
Tips from local experts:
- Allow about 20–40 minutes for travel depending on traffic; a taxi is quickest in the evening — aim to arrive 10–15 minutes before your reservation.
- If you’d like to browse specialty shops beforehand, arrive earlier to sample cheese and cured meats on display around Roscioli.
- Mention any dietary restrictions when you arrive; Roscioli’s staff can suggest pasta alternatives and vegetarian plates, though their classic carbonara is pork-and-egg based.
Dinner — Salumeria Roscioli: fine Roman classics
Savor a seated dinner of elevated Roman dishes — recommended: carbonara or cacio e pepe, paired with regional wines and a cheese/cured meat course if you like.
Tips from local experts:
- Reserve in advance (at least a few days ahead in high season; in February still advisable) and request the classic pasta specialties early — they are popular.
- Must-try: Roscioli’s carbonara or cacio e pepe; if avoiding pork or eggs, ask for a seasonal vegetarian plate and a guided wine pairing.
- Finish with a tasting of their cheeses and a glass of local red; ask the sommelier for a small pour to try a Lazio varietal.
Late-night gelato — Giolitti near the Pantheon
Wrap up the evening with one of Rome’s classic gelaterias — try pistachio, stracciatella or seasonal citrus sorbet made with winter blood oranges.
Tips from local experts:
- Giolitti is iconic and can be busy; go for a classic flavor (pistachio or Gianduia) or a refreshing blood orange sorbet in February.
- If you want a quieter option, ask for a 'cono piccolo' to eat nearby and avoid long lines; eating near the Pantheon late at night is atmospheric and less crowded in winter.
- For dietary needs, sorbets are naturally dairy-free — ask the server which flavors are sorbets and which contain milk.
Itinerary Attributes
| Days | 1 |
| Highlights | 5 |
| Season | Winter |
| Month | February |
| Persona | food-lovers |
| Transfers | 4 |
| Restaurants | 4 |
| Total Activities | 8 |
| Total Places | 8 |
| Activities Types | Meal, Attraction, Transfer, Experience, Nightlife, Break, Restaurant |
