There is no shortage of things to do in Rome.  You could fill an entire lifetime just visiting activities involving the history, churches and art.

What keeps me interested in returning is something far tastier – the Food. And I know I’m not alone. I’m always excited to eat my way around the city, have some fun and spend time with the locals. Swapping stories and sampling some of the best Rome’s tastings is an experience that never disappoints.

Rome has it’s share of amazing places to eat; like wine bars offering all manner of charcuterie and cheese; trattoria serving up traditional Roman pasta classics like cacio e pepe and carbonara; and when artichokes are in season – Carciofi alla Romana. Typically these dining experiences are meant to be savored a bit more slowly.

But what if you’re short on time or you’re hungry between the hours of 3-7pm, when many traditional places are closed?

Have no fear. Rome has plenty of tasty food options that don’t require a few hours, reservations or even a chair. Perfect for when you want to grab something quick while sightseeing.

If you’d like to discover Rome through it’s food, I recommend you try these five foods for an Authentic Taste of Rome!

GELATO

No foodie adventure in Rome would be complete without copious amounts of gelato, which is at the top of everyone’s list.  There are so many gelaterie in Rome. Many are too touristy, so choose wisely; you’re aiming for artisan quality.  Ideally a smaller assortment of flavors would be housed in covered metal canisters below the counter, not in heaping piles behind a glass case. And if the pistachio is a bright green color, which indicates the use of food coloring? Give it hard pass.  Indulge in a small cup or cone once or even twice a day – you’ll be walking it all off anyway.

PIZZA AL TAGLIO

You can get pizza in a sit down joint as a meal, which you eat with a knife and fork – but pizza al taglio, which literally means pizza by the slice is THE BEST.  It’s sold by weight, rather than pre-cut triangular slices. Topping combinations are endless really and many of the best places step up their creative game using the freshest local ingredients. A classic favorite is thinly sliced potato with sea salt, rosemary, with a generous drizzle of good olive oil or zucchini blossoms in the warmer months. Also popular is Pizza Bianca – essentially plain focaccia with olive oil and course salt. Deceptively simple, but very flavorful.

GRANITA DI CAFFE CON PANNA

Gelato is perfect any time of year, but when you need a quick pick me up in the heat of Rome’s summer, as a coffee lover, my vote is for a caffe con panna. This decadent treat is made with frozen shaved coffee and topped with thick fresh whipped cream. Think of it as Rome’s version of a coffee slushy. The key is starting with really good strong coffee, so pick a spot that does coffee right! An added bonus? The caffeine hit will zip you through that museum in no time!

PASTRIES

It’s hard to decide what’s more enticing – the lure of sweet smells wafting from any neighborhood pasticceria (pastry shop) in Rome or the dazzling array of tempting trays of picture-perfect confections displayed in the shop windows.

If it’s breakfast time, try a simple plain or apricot filled cornetto, or a Roman maritozzo. Otherwise, you’ll find Bombe alla Crema, Sicilian classics like cannoli and casate, cakes, cookies and perhaps even tiramisu. Pick anything that looks fresh – you won’t be disappointed. Just make sure to grab some extra napkins and watch for falling powdered sugar or the dollop of cream that might leak out of a seam.

PORCHETTA

If you’re a pork lover, you’ll have good reason to rejoice in Rome! That’s because in hills right outside the city, a local delicacy known as Porchetta was invented. Porchetta is basically deboned pork stuffed with a mixture of salt and herbs like garlic, fennel, rosemary; it’s rolled and roasted slowly on a spit for hours.

The result is tender, juicy, intensely flavored meat with tooth-shatteringly crunchy skin, known as crackling.  You can eat it sans-bun, sliced on a plate, but the best way is to have it as a panini sandwich. It’s a bit more hearty; plus the combination of the roll’s crust along with the crackling adds texture and acts as a sponge to sop up those porky juices.

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