Roman cuisine is defined by a unique set of ingredients, techniques, and dishes that set it apart from the food of all other Italian cities. Generational trattorias serve a delicious (if predictable) 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.

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