Rome being the capital has a different atmosphere and culture compared to what you can find in either the north of south of Italy. This also translates to its food as well having its own distinct pizza as well as a Trinty of pastas that are considered the local dishes. There are also supli and artichokes to mention.
Pizza from Rome can best be described as flat bread and it always comes in a square shape. Toppings can also be quite different. The cheese, marina, pepperoni combo that we expect in America is not a thing here. You may find potato pizza. Pizza with slices of deli meat and cheese, but all of them are quite light. A heavy doughy pizza with a lot of toppings is not one you will find here.
Supli to me are a superior version of arancini. There are fried rice ball and marina sauce with a stick of mozzarella in the middle. They are a sort of street food to grab and eat quickly and they are delicious. For the artichokes they take the entire head and deep fry. Then serve it to you. You pick the leaves and such off and eat them like chips. It is very tasty.
The three pastas are Cacio e Pepe, Carbonara, and Amatriciana. Cacio e Pepe is pasta with pecorino cheese and cracked black pepper. A simple and delicious dish. Carbonara has the same ingredients but incorporates eggs and Guanciale as well. Guanciale is pork check and is similar to bacon. Finally, Amatriciana is similar to Carbonara but incorporates tomatoes into the sauce.
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