Tucked away not far from the Campo dei Fiori, Ditirambo offers traditional Italian cuisine, but with a twist. Every six weeks part of the menu changes, but the tonnarelli “cacio e pepe”—one of the first items to appear on the restaurant menu in the ’90s—is always served upon request. The bread, crackers, and the pasta are all home-made. If you arrive early enough, you can even watch Signora Antonia at work in the kitchen.