Hours, prices and access verified by the Trastevere Rome Tours team — last checked 2026-09-16.
Two basilicas, a Roman portico, the lanes and tables of an evening, and the
food a walk puts in front of you. Every photograph here comes from the operators whose tours we
list, and a rome food tour trastevere evening puts most of the dishes below on your table.
The first frames are the places. Santa Cecilia in Trastevere appears three times: its
Romanesque campanile over the gateway, the marble cantharus in its forecourt, and the nave with
its Gothic altar canopy. Santa Maria in Trastevere is its gold apse, and the Portico of Octavia
stands at the edge of the Jewish Ghetto, where the history walks cross the river.
The rest is what you eat. Artichokes fried whole in the Roman-Jewish way, supplì straight
from the fryer and pulled open, carbonara and cacio e pepe finished in the pan, and the boards of
cured meat and cheese that open most of the wine tastings. If you are choosing between a food
walk and a class, the egg cracked into a well of flour is where the class begins.
Captions say what is in each frame and stop there. A trattoria is called a Roman trattoria
unless the photograph shows you where it is.
The facade and Romanesque campanile of Santa Cecilia in Trastevere, seen from its gatewayThe marble cantharus in the forecourt of Santa Cecilia in TrastevereThe nave of Santa Cecilia in Trastevere, the Gothic altar canopy under the apse mosaicThe gold apse mosaics and altar canopy of Santa Maria in TrastevereThe Portico of Octavia, its brick arch and columns on the edge of the Jewish GhettoA menorah, a Star of David and carved plaques set into an ochre wall in the Jewish GhettoA narrow Roman street of ochre houses ending at a small church frontTrattoria awnings and tables under a bougainvillea on a quiet Roman streetRome's rooftops and domes seen from a hilltop terrace, the mountains behindArtichokes fried whole in the Roman-Jewish way, their leaves opened and crispA tray of freshly fried supplì, golden and crumbedA supplì pulled open, the mozzarella stretching between the two halvesA slice of Roman pizza topped with burrata and a basil leafA filled sandwich handed over in its paper wrapper at a street-food stopRigatoni cacio e pepe served in the pan it was finished inSpaghetti carbonara with crisp guanciale and grated pecorinoSpaghetti with tomato twirled on a fork above the bowlFresh tagliatelle laid out on a floured boardAn egg cracked into a well of flour, the first step of fresh pastaA wooden board of cured hams, salami and cheeseItalian cheeses on a slate with walnuts and honeyTwo glasses of red wine and the bottle on a tasting tableTomato bruschetta, pâté crostini and prosciutto with grapesBroccoli, courgettes and radicchio piled on a market stall
