The classic supplì: carnaroli rice bound with San Marzano tomato, filled with slow-cooked beef ragù and fresh mozzarella, then deep-fried until the exterior is golden and crispy. The rice stays creamy inside. This is the version that built the legend.
Tips from diners
The ragù changes based on what they made that morning. Ask what today's filling is—Mondays often feature different specials than weekends.
Another classic pasta reimagined as street food. Carnaroli rice mixed with guanciale, eggs, and aged Pecorino creates the creamy carbonara sauce. The cured pork gives it weight and flavor. This rotates on the daily menu.
Tips from diners
Carbonara and cacio e pepe supplì both appear regularly—ask if both are available today and try them side by side to taste the difference.
When oxtail appears in the daily rotation, it's a sign to order multiple. The oxtail is tender and deeply flavored from hours of braising, bound inside the crispy fried rice exterior. This is a limited-time offering that changes weekly.
Tips from diners
This filling rotates so call ahead or check daily. When it's available, buy at least two—it's gone by mid-afternoon.
The Roman pasta becomes a supplì: cacio e pepe's emulsion of cheese and pepper replaces the ragù. The rice is mixed with the sauce and pockets of Pecorino create bursts of saltiness. It's Rome's most iconic flavors in fried-rice form.
Tips from diners
This tastes like you bit into cacio e pepe in fried form. The ratio of cheese to rice is perfect—not too greasy.
When Roman artichokes are in season, the owners fill supplì with tender braised hearts, mozzarella, and pecorino. The artichoke's slight bitterness cuts through the richness of the fried exterior. This is a spring and fall rotation.
Tips from diners
This only appears when Roman artichokes are good, usually April-May and October-November. It's worth planning your Trastevere visit around.
La Casa dei Supplì opened in 1979 as Rome's most devoted fried-rice-ball operation. Every day brings different fillings—you might find coda alla vaccinara one day and cacio e pepe the next. Made with carnaroli rice, San Marzano tomatoes, and 24-month aged Pecorino Romano, these are the benchmark supplì of Rome.
There's no seating—this is takeaway only. Buy a supplì and eat it on a bench in a nearby piazza or take it back to your hotel.
Go mid-morning (10:30-11:30) or late afternoon (16:00-17:30). Lunch and dinner rushes mean lines and limited selection.
Two supplì and a drink will cost you €5-6 total. Ask them to mix and match if you want to try three different fillings.
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