Smoked by AI · Rome
The people.
The chefs and critics and writers whose picks shape the Rome list, grouped by what they do for a living. Every name is a real person with a public track record, and each one appears against a room only where they endorsed that room themselves.
Chefs 2Critics and writers 3
Chefs.
Chefs cook for a living, and a chef who sends you to somebody else's room is putting their own name on it.
- Sarah CicoliniChef9 picks
Roman cooking and the quinto quarto in Rome. Offal, tripe and carbonara, cooked with the Abruzzese hand she brought to them.
- Tiziano PalucciChefno picks on this list yet
Contemporary Roman cooking at Barred, the San Giovanni restaurant he runs with his brother.
Critics and writers.
Critics ate the meal, wrote it up under their own name, and the review is linked so you can read it yourself.
- Katie ParlaOwner / operator8 picks
Rome first, then the southern Italian mainland and the islands. Food history and how a regional cuisine came to be what it is.
- Rachel RoddyAuthorno picks on this list yet
Roman and southern Italian home cooking, written from a Testaccio kitchen. What a dish IS, how it is made, and which market stall it comes from.
- Viola ParentelliJournalistno picks on this list yet
Rome openings, the chefs and owners behind them, and the city's neighbourhood eating, written for Puntarella Rossa.
Publications.
Cited sources rather than people — used when a piece carries no byline. Prefer the writer whenever there is one.
- Puntarella Rossanothing cited on this list yet
Rome restaurants, trattorie, pizzerie, bakeries, gelaterie and wine bars, read neighbourhood by neighbourhood, plus the city's openings, closures and food arguments.
- Vincenzo Paganonothing cited on this list yet
Rome and the Italian table, reviewed. Restaurants, pizzerias and the price of a plate.