THE rustic trattoria, the elegant ristorante, the teaming coffee bar, the gelateria, street-side snack stalls — the Eternal City has plenty of dining options to offer a true Roman taste experience.

Over the centuries, Romans have guarded their cucina romana as one of their cultural identifiers. These traditional foods and Roman specialties are worth protecting just like the city’s relics, piazzas and churches.

When you head to Rome, don’t expect to taste classic Italian dishes from each of the country’s regions. Italian cuisine is rather regional even though most dishes fall under broadly similar categories: pasta, pizza, meat dishes and seafood staples.

Roman food is relatively down to earth despite the city’s elevated status as a cultural capital. Roman cooking has few elements and all of them are simply done, without frills. Romans love their simple foods and don’t go for fancy dishes.

Romans appreciate their pasta, and spaghetti alla carbonara and spaghetti cacio e pepe are arguably the most Roman of all pasta recipes. They might be as simple as a dish can get, but the taste is simply divine if you dine in a genuine Roman trattoria. It is their very simplicity that is attractive.

Spaghetti cacio e pepe (cheese and pepper), born as a shepherd’s meal, has long been a Roman favorite. It is based on a small number of strong flavors.

Extremely simple, the secret lies in getting the proportion of cheese and cooking water right so as to create a creamy sauce.

Nowhere does spaghetti alla carbonara more perfectly than Rome, especially when it is dressed simply in raw egg yolk, black pepper, guanciale and grated Pecorino Romano. It is a dish you can find anywhere in the world, but Romans know how to make it right.

Few vegetables are as central to the Roman kitchen as the artichoke. Carciofi alla Romana (Roman style artichokes) is the most Roman of the Roman artichokes. They are seasoned with mentuccia, a delicate wild mint native to Italy, and drizzled in olive oil. They have fine fibers so everything from the outer purple leaves to the heart and the stem is edible and delicious.

Carciofi alla giudia (Jewish-style deep-fried artichoke) is a wonderful treat originating from the city’s Jewish ghetto.

The whole fried artichokes look like golden sunflowers, fried to a lighter-than-air crisp.

Other Roman staples include bucatini all’amatriciana, fettuccine with giblets, roast lamb with potatoes, ribs and cod fillets.

To better understand the authentic flavors of Roman cuisine, we’ve rounded up some of the city’s historic restaurants and trottorie offering classic, unpretentious, and downright delicious Roman dishes.

Da Felice a Testaccio (Via Mastro Giorgio, 29, Testaccio)

Leave the centro storico and head south to Testaccio, an area known for real Roman cooking. Da Felice is known for making the best cacio e pepe in the city. And it’s also known for its hard-to-get tables. During my visit in Rome, it took me three days to book a lunch at Da Felice.

Tonnarelli Cacio e Pepe is a staple here and the waiter will mix the cheese and pepper in front of you before serving. One can also order a small tasting portion if you want to leave some room for other main courses. The texture of the home-made pasta was excellent. Roast lamb with potatoes is another popular choice among diners.

Roscioli (Via dei Giubbonari, 21, Campo dei Fiori)

Roscioli began as a neighborhood forno (bakery). It’s now turned into one of the most talked-about Roman deli-restaurants. It’s the kind of place you will love the moment you walk in if you are serious about food.

The menu is filled with some of the best Italian deli products one can find in Rome, and more than 2,800 labels of wine are on display. It combines a restaurant, a wine bar, a cheese shop and deli. They do Roman dishes with a Roscioli twist, meaning with the highest-quality ingredients available. I started with the milky burrata cheese with anchovy, instead of the usual presentation of burrata and tomato in other restaurants. It was an excellent starter and I thoroughly enjoyed every dish, from the appetizer and the home-made gnocchi with faux meat sauce to tiramisu. Be sure to make a reservation in advance.

Trattoria Al Moro (13, Vicolo Bollette)

Hidden on a charming little side-street behind the Trevi Fountain, Trattoria Al Moro is a local favorite for many. As one of the best places to indulge in traditional Roman fare. They know what they’re doing and they do it really well.

Refined, quiet, old-school, and unpretentious, it has a classic Roman feel, complete with old gentlemen as waiters. The menu, though only in Italian, does have an extensive list of Roman classics and seasonal foods; from pasta dishes, to meat and seafood.

Al Moro focuses on high quality ingredients and classic flavors – a philosophy that is the essence of Roman cuisine. The Spaghetti Al Moro is the recommended pasta dish here. It’s basically carbonara and I almost wanted another plate after finishing the first. Main courses include a selection of meats, prepared grilled or cooked in a pan as determined by local gastronomic tradition. The recipes are inspired by regional traditions, at times with a modern twist. The desserts are equally amazing including daily-homemade cakes and tarts and seasonal treats such as the frappe: a sweet crispy delight.

Armando al Pantheon (Salita dei Crescenzi 31)

Right next to the most iconic Roman landmark, the Pantheon, Armando al Pantheon is far more authentic than other tourist traps in the square. It has been known by locals since 1961 for providing old-school Roman classics and remaining true to its roots. It’s a small, intimate dining spot for a decent lunch before joining the crowds to appreciate the majestic Pantheon just outside Armando. Some of the star dishes here include fettuccine with chicken giblets, tripe in Roman style with tomatoes and pecorino cheese, and saltimbocca alla romana. I picked the fresh and delicious fettuccine with chicken giblets. To end the meal, do order the antica Roma cake, which never disappoints.