The residential bourgeois quarter north of the Vatican, home to Bonci Pizzarium, Mercato Trionfale and the Cola di Rienzo shopping spine.
Domenico Stile's Enoteca La Torre in Rome's Villa Laetitia holds one Michelin star for a Mediterranean tasting menu rooted in Campanian seafood and Lazio mountain produce.
Tip: The Lungotevere terrace seats book a fortnight ahead in summer. The €125 lunch tasting is the entry.
Adriano Baldassarre's Tordomatto in Rome's Prati district holds one Michelin star for a Lazio-rooted tasting menu that runs farmer-named meats and a strong cellar of natural wines.
Tip: Closed Tuesday all day. The €75 weekday lunch tasting at four courses is the steal.
Gabriele Bonci's Pizzarium near the Vatican in Rome is the pizza al taglio counter that re-wrote how the city does slices, with toppings that rotate every two hours.
Signature: Pizza bianca, Pizza al taglio with mortadella, Suppli
Order: Pizza bianca with mortadella, the potato slice with rosemary, a suppli on the side.
Tip: Open from 11:00 daily; line moves fast. Slices are sold by weight. Eat standing or take to nearby park.
Faro in Rome's Prati district is the third-wave specialty-coffee bar pouring filter, V60 and espresso from single-origin beans roasted on-site weekly. Work-friendly room.
Signature drink: Filter coffee, flat white
Tip: Open 08:00 to 19:00. The Friday brew bar tastings at 18:00 are free; the filter pour is the order.
Pergamino Caffe in Rome by the Vatican is the third-wave bean room with filter, V60 and Aeropress, the city's strongest selection of single-origin Ethiopian and Kenyan lots.
Signature drink: Filter coffee, single origin espresso
Tip: Open 07:30 to 19:30. Bring your own keep-cup for a half-euro discount. Closed Sunday.
Gabriele Bonci's Panificio in Rome's Prati district sells Rome's most-discussed sourdough loaves, with daily pane sciapo (saltless Roman bread), pizza bianca and pizza rossa by weight.
Tip: Open 07:30; the saltless Roman loaf sells out by 10:30. The 18:00 batch is the second drop.
Worth the queue: Pane sciapo, pizza bianca
Faro in Rome's Prati district is the third-wave roaster pouring single-origin filter and espresso, the bean rotation changes weekly with the cupping flight Friday at 18:00.
Tip: The Friday cupping session at 18:00 is free; subscription packs run 18 euros per fortnight for 250g.
Sources from: Ethiopia, Colombia, Brazil, Kenya
How they serve: Espresso, Filter, V60, Whole bean retail, Subscription
Pergamino Caffe in Rome by the Vatican is the third-wave roaster with single-origin Ethiopian and Kenyan lots, Aeropress and V60 brew bar and whole-bean retail by the kilo.
Tip: Open from 07:30; bring your own keep-cup for a half-euro discount. Closed Sunday.
Sources from: Ethiopia, Kenya, Colombia, Costa Rica
How they serve: Espresso, Filter, Aeropress, Whole bean retail
Gabriele Bonci's Pizzarium near the Vatican in Rome is the pizza al taglio counter that re-wrote how the city does slices in 2003, with toppings that rotate every two hours.
Try: Pizza al taglio, suppli
Tip: Slices are sold by weight; expect 5-7 euros per slice. Open 11:00 to 22:00 daily; standing room only.
Be.Re. in Rome's Prati district is Stefano Callegari's craft beer and trapizzino bar with 26 Italian craft taps and the namesake-format pizza-pocket pairing menu since 2016.
Tip: Open daily 12:00 to midnight. The flight-with-trapizzino set is 18 euros for four taps plus a pocket.
Mercato Trionfale in Rome's Prati district is the largest covered food market in the city, with 270 stalls across produce, fish, meat and cheese, since 1934 in the current building.
Tip: Closed Sunday. The fish counters operate Mon, Wed, Fri only; arrive before 11:00 for the best selection.
Pizzarium near Vatican in Rome is Gabriele Bonci's pizza al taglio counter, with slices sold by weight from €5 to €7; a generous slice plus a suppli runs under €10.
Try: Pizza al taglio by weight
Tip: Open 11:00 to 22:00 daily. The 12:00 batch is the freshest of the morning.
Gabriele Bonci's Panificio in Rome's Prati district sells pizza bianca and pizza rossa by weight at €4-6 per slice, with the saltless Roman loaf at €4 per kilo.
Try: Pizza bianca, pizza rossa by weight
Tip: Open Mon-Sat 07:30 to 20:00; closed Sunday. The 18:00 batch is the afternoon drop.
Cristina Bowerman's Romeo Chef and Baker in Rome's Aventino district runs all-day brunch with the savoury maritozzo, frittata plates, sourdough breakfast and the bakery-counter pastry case.
Order: Maritozzo savoury with mortadella plus a frittata with seasonal vegetables.
Tip: Open daily 07:30 to 23:00. Weekend brunch sets are 28 euros; book Sunday a week ahead.