Connoisseurs usually agree that though traditional Roman cooking isn't subtle, most of the city's restaurants rival those of Florence, Venice and Milan. The secret of their appeal lies in skilful and interesting blending of the traditions of other regions. Traditional Roman food, as prepared in the city of its origin, is substantially different from the fast food imitations that you might have tried in your own country. The difference in flavour is all the more apparent if your meal is accompanied by a glass of excellent local wine.

Generally, there are three types of restaurants in Rome: osteria, trattoria and ristorante. Osteria is a very simple establishment with a basic spaghetti menu. Trattoria is the Italian version of a French bistro, much cheaper and less formal than the elegant ristorante. However, the once-clear distinction between these types is slowly disappearing, as posh restaurants proclaim themselves trattorie or osterie in order to take advantage of their romanticised reputation.

Roman pizzerie are usually large and casual establishments serving huge, round pizzas baked in wood-burning ovens. Pizza crusts in Rome are much thinner than in other regions, resembling a very thin cracker. There are also many restaurants specialising in the capital's famous pasta dishes with pecorino.

Like most Italians, the Romans usually have a very small breakfast. The main meal of the day is lunch, served at restaurants between 1 and 3pm. It usually includes three separate courses: warm pasta followed by a main course – usually meat or fish with vegetables – and concluded by dessert. Roman meat dishes are very tasty, but are of definitely less substance than their generous pasta dishes.