The Best Restaurants in Rome Italy

So we're here in Rome, Italy, and there's so many great places to eat, but how do you know which one is the best? Well, we found this guy, our tour guide in Rome, The Cube. What do you recommend? Hey, when you're in Rome, this is the place. Tortellia e Tortelio. Is it good? The pizza is off the chain. Outstanding? Outstanding, quiet, local neighborhood. This is the place. Are you Italian? No, I'm not, but I put an A on the end of it. Thank you, Cube. You're a legend, man. Enjoy. Okay, here's the card. Pause it if you need it. The place is excellent. It is down the Sketch Alley. If you didn't know it was here, you would never find this place, but it is amazing. Try everything, it's amazing. We got the Tonarelli Cacio e Pepe and the Rigatoni alla Amatriciana and Prosciutto Pizza, and I probably destroyed those names. They were all equally as delicious. We tried a little bit of that and did some appetizers as well. Afterwards, we got some gelato. This popular little gelato place on the Strip, not too far from the Cube's hotel, and it was delicious. Although, this may not have been real gelato, but you know what? I don't care. This stuff was good, not gonna lie. Maybe it had a little extra food color, a little extra powder, whatever. It was delicious. Of course, Harry's is where all the celebrities and politicians go. It is a little pricey, but I have to tell you that the service is impeccable, and the food was amazing. Look at this prosciutto, oh, and this salad. Unbelievably, it was delicious. 100 euros to get out of there. Of course, this is the only place in the world, Europe, is where you can get paprika pringles. We'll have a taste test on that soon. We're here doing a food tour in Trastevere. It's so good. Some of it is so good, but you better bring your appetite. You better. I'm gonna show you what we did. So, this Trastevere place is kind of a new place. It's across the river from the main part of Rome, but this is where all the hip people go. First stop was Trapizzino. We don't get to pick the places on this tour. They pick them for us, but this was neat. It didn't look like it was a big restaurant, but they had this secret room in the back, and they have some excavation underground, too. It turned into a wine room. This place was really neat. So, they kind of helped us order here. They got the subli, the classico, which was amazing, and we got the pollo alla cacciatora and polpetto al sugo. Outstanding. The chicken was so flavorful. It was amazing. No red sauce in here, of course. And this was kind of like a meatball sandwich on focaccia bread. It was sourdough. It was a really interesting combination of tastes. We both really enjoyed this white wine can that the tour has, though. And then the next stop was, I don't know, three, four, five blocks away. Walking through these tiny little streets, trying to avoid getting smashed by cars and trucks. Scooters, especially. They drive like idiots down here. It's unbelievable. But a nice little walk, and there's literally like 1,000 restaurants. We went to Essenza, and this was kind of like a lesson on charcuterie boards. This was really interesting. You're kind of full from that first dish. This was a lunch tour from 12 to four, four different places. And I was kind of peeking in here to see what this place looks like. And they have little hidden rooms in the back. I think these are like homes converted into restaurants. I'm not sure. They're tiny, but they're cozy, and they're cute. And there's just a lot of fun to hang out at. Learn about the labels today with me. This one's a DOCG. So you have to know first, here in Italy, we have 300 different types of grapes. And depending on where the grape grows, it makes a different type of wine because of the soil, the altitude, the weather. It gives the grape a different flavor. And so that's why we cannot call a wine by the name of the grape only. Of course, there are exceptions, and we call them bulk wines. We can find them in the local markets in these huge bottles with only the name of the grape in them. Always a local grape. Under it, you'll find the price for a liter. That's usually in between a euro 50 and a euro 90 for a liter of wine. Yeah, welcome to the country where wine is actually cheaper than sugar. Mm. So this is special 30-year-aged balsamic vinegar. It goes for, what was it, a couple of hundred bucks? Like for a little bottle like this. I'm not sure how much was in there. You can only get a couple drops of it. But I don't know. I'm not really a balsamic vinegar snob. I kind of like the stuff that's a little younger, but this did have a really interesting taste. It was really excellent to try all these things. Down through some more sketch alleys. They're not sketch. It wasn't scary at all. But there's a really, really neat-looking old-town feel here and everybody seems super friendly that we ran into during the day. And at night, this place is crazy. It's jumping with bars. And yeah, wear good walking shoes. Look at the streets. Well, it's old, all these old cobblestones here. You have to be really careful. Don't wear your hoochie heels or you're gonna run into problems. All kinds of little stores to shop in and about a bazillion restaurants. So of course, it's subjective which ones you picked. And the tour guide picked this. I don't know if they have some kind of deal with these restaurants, but I thought they were all pretty good. On to the next one where we're gonna get some pasta, like we could possibly eat anymore after all that. And if your plane does get in early before your hotel's ready, there's a bunch of these bag drop-off places, lockers, which is real nice. You drop your luggage off and go have some lunch. Don't walk around with your luggage all day. Next stop, Pasta e Vino, where we got some pasta and pizza and this was outstanding as well. Of course, I was in a food coma by this point, so I didn't know what was going on. Quite an extensive menu, but when you're on these tours, they limit it to a couple of different things. Obvious reasons, otherwise people drive themselves crazy. Again, another little place here. This one was pretty hot for a bunch of us. And what's interesting is if you don't make lunch, I think they close the places by like 8 or 4 and they're not open again until like 6, 7 or 8. Cacio e Pepe, wanna try that here? That was yummy. Oh, yeah. And then we finished off with a margarita pizza that we shared and, oh my God, way too good. Lucy was an excellent guide. She finished us off at this gelateria, which apparently is not what we're looking for. She proved it and she told us about real gelato. So, I thought, yes, you have a thing. They use artificial powders and they whip it up super quickly so the air gets trapped inside. We pay for air, sugar. And also the huge mountains is because they keep refilling it on the top all the time for it to look good to the eyes as a famous tourist trap. But the oil gelato stays at the bottom forever. It's not fresh. So, real gelato is supposed to look flat in the box. The box looks like people have taken gelato from them, you know? It's not always full enough. You don't know when it's new or when it's old. Or another good sign, metal containers with a lid. We don't care how it looks from the outside. We just care it's good quality. Pay attention also to the colors. There are ingredients that are naturally really colorful like raspberry, strawberry, mango. See, yellow gelato, it should never be banana. We don't have banana peel gelato. We have mango. And then pistachio. Pistachio's not green like the pharmacy sign right there. No, no. Oh my God, if you guys had the bright green one. If you had that one, it is green, guys, but it's more like a brownish, you know, like a grayish green. So, basically, they turn off the lights and your gelato keeps glowing in the dark like that one, guys. Run away, okay? One last thing. Do you know the difference in between gelato and ice cream, maybe? No? The base. So, the base for ice cream is cream. It has more fat content, it's more heavy. And this one, the base, is milk. So, you're gonna feel it's much lighter, good after all the food we just had. So, once there, you have to ask them first for a cup or a cone, whatever you prefer. Then you can get two flavors. There are a few things that happen on the top I don't want to see, it's not there today. These are fresh from every day. And then you can also get the whipped cream on top. Okay. As you prefer, I know it's a lot. So, are you ready? Yes. Yes? Okay, let's go. The pistachio should look like a pistachio. I think so. My favorite from here is the raspberry. Best gelato you ever had. Are you sure? No! What?