DK Travel : Rome : Editor's choice

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Abbacchio scottaditto

Roasted Roman spring lamb, so succulent the name claims you’ll “burn your fingers” in your haste to eat it. When abbacchio (lamb) is unavailable, once the spring slaughter is over, they switch to less tender agnello (young mutton).
Arion

Independent bookstore specializing in exquisite art books. It stays open until 10pm on Sundays..
Bruno Magli

If the cachet of spending vast quantities of cash appeals, this shop should be top on your list for your next shoe purchase.
Bucatini all’amatriciana

Named after Amatrice, the northern Lazio town high in the Abruzzi mountains where it originated. The sauce consists of tomatoes mixed with Italian bacon – guanciale (pork cheek) or pancetta (pork belly) – laced with chilli pepper and liberally dusted with grated Pecorino romano cheese. The classic pasta accompaniment are bucatini (thick, hollow spaghetti). The original amatriciana bianca version (before tomatoes, a New World food, entered Italian cuisine) adds parsley and butter.
Cacio e Pepe

Sometimes the simplest dishes are among the best. Perfectly al dente (“with a bite”) spaghetti is tossed hot with cracked black pepper and grated Pecorino romano (a local sharp, aged sheep’s milk cheese rather similar to Parmesan).
Café de Paris

This café has always been the landmark of dolce vita lifestyle along this glossy strip. It’s still a magical place to sip an espresso or partake of a light snack.
Campari

A bitter red apéritif, best diluted in soda water, or lemonade for a sweet drink.
Canova’s Studio

The artist’s studio walls are embedded with fragments of statuary.
Carciofi alla giudia

Artichokes, first flattened then fried. This typical Roman Jewish dish is often accompanied by fried courgette (zucchini) flowers stuffed with mozzarella cheese and anchovies.
Carciofi alla romana

Tender Italian artichokes, often laced with garlic and mint, are braised in a mixture of olive oil and water.