Chef Marco at Food Box makes supplì the old-fashioned way. Carnaroli rice cooked in San Marzano tomato, filled with slow-cooked beef ragù and fresh mozzarella, then fried until golden. The filling stays warm inside the crispy exterior. This is the supplì that's been made the same way for decades.
Tips from diners
This is the gold standard. Some say these are the best supplì in Rome. Buy two—one is never enough.
Stall 66 specializes in carciofi alla giudia—artichoke halves flattened and fried until the outside is crispy and the inside is tender. The preparation is from Rome's Jewish ghetto tradition. No batter, no breading, just a perfect artichoke and hot oil. Eat them immediately.
Tips from diners
These are only available when artichokes are in season (spring and fall). The outside crackles, the inside is buttery. It's a perfect street food.
The market's most adventurous supplì filling. Coratella (heart, lungs, liver) is sautéed with spring artichokes, white wine, and rosemary. The richness is balanced by the bright sauce. This rotates on the weekly menu.
Tips from diners
This is the most interesting filling Marco makes. If you're open to trying offal, start here—the artichokes make it approachable.
When Roman artichokes are available (spring and fall), Chef Marco adds them to supplì. The artichokes are braised until tender, then mixed with creamy risotto and melted cheese. The result is elegant—the artichoke's slight bitterness cuts through the richness.
Tips from diners
Only available when Roman artichokes are in season. Call ahead to confirm. It's worth the trip if they have them.
Late spring through early summer, vendors at Testaccio have fresh zucchini flowers stuffed with mozzarella and basil, then fried. The flower is delicate, the cheese inside becomes creamy, and the oil makes it crispy. Eat immediately while still hot.
Tips from diners
Only available in late May through July. If you're visiting in these months, try them. They're gone by 11 AM.
Mercato Testaccio has been a neighborhood institution since the 1800s, housed in a covered market building. It's where Romans buy produce, meat, and fish daily, and where street food vendors operate during morning hours. Food Box by Chef Marco Morello offers freshly fried supplì with daily-changing fillings. Stall 66 is legendary for Roman Jewish fried artichokes. This is authentic, no-frills Roman eating.
Testaccio Market is open Monday-Saturday 7 AM to 2:30 PM. Food Box and other street food stalls close by 13:30 when the market empties. Go before noon for full selection.
Don't be intimidated by the working market atmosphere. Walk around, ask vendors what's freshly made, and taste things. The central seating area is communal—Romans mix and match vendors and eat together.
Spring (March-May) brings artichokes and zucchini flowers. Summer has tomatoes and light vegetables. Fall brings new artichokes and mushrooms. Come in peak season for the best offerings.
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