Traditional Roman pasta dishes, but also saltimbocca, supplì. And pizza. From pizza al taglio to pizza bianca, from pinsa to pizza e fichi to pizza alla pala. And again, maritozzo or ice cream, abbacchio a scottadito and artichoke dishes, Roman style or alla Giudia. Tomatoes with rice, coda alla vaccinara and Roman tripe. The typical dishes in the capital are many and all worth trying. 

In second place and third place are Bologna and Napoli. Tagliatelle al ragù alla Bolognese, tortellini in brodo, lasagna, cotoletta alla Bolognese and tiramisu for the city of Romagna, pizza margherita, sfogliatella, zeppole, taralli, pasta and potatoes for the Neapolitan capital. They are the two cities that follow the capital in the Taste Atlas ranking of the top 15 in the world.

A supremacy, the Italian one, that is also confirmed at the regional level, with Campania in first place, Emilia Romagna in second and Sicily in fifth, and in the list of cuisines, where the Italian one is once again at the top. But not only that.

With the exception of the fifth place, Italy monopolizes the ranking of the top 5 pasta dishes, but it occupies several positions of excellence in the other, category-based ones. In first and fourth place in that on vegetable dishes, with Neapolitan-style parmigiana and fritto misto, respectively. Sugo alla genovese and pesto alla genovese ranked third and fourth in sauces, gelato ranked fourth in desserts, ossobuco alla milanese ranked third for veal dishes, prosciutto di parma ranked fourth for meat products, arborio ranked second among rice species, pistachio verde di Bronte ranked third, and Modena vinegar ranked second and third among condiments.

No specific awards for Roman dishes: because all cuisine is good in Rome.