A cook's tour of Rome - in pictures

The affluent Parioli district, to the north-east of the city, has some of Rome’s most exclusive shops and restaurants. It also offers some spectacular views over the city, including St Peter’s Basilica Photograph: Greg Funnell/Guardian

Eating culture is strong in the Italian capital and Rome’s many piazzas are always bustling with people making the most of what’s on offer Photograph: Greg Funnell/Guardian

Rome is not all hustle and bustle – you can lose yourself down ornate, peaceful streets Photograph: Greg Funnell/Guardian

The Villa Farnesina, in the Roman district of Trastevere, is home to Raphael’s stunning 16th-century fresco, the Loggia of Cupid and Psyche Photograph: Greg Funnell/Guardian

The 17th-century Santa Maria dei Miracoli, one of the twin churches overlooking the Piazza del Popolo (people’s square) Photograph: Greg Funnell/Guardian

Pane casareccio is one of Rome’s most famous breads. Made with white flour, it has a crusty exterior and soft, open-textured interior. It’s perfect for bruschetta Photograph: Greg Funnell/Guardian

Enjoy breakfast Sicilian-style at the I Dolci Di Nonna Vincenza pastry shop: freshly baked brioche served with pistacchio granita Photograph: Greg Funnell/Guardian

Alongside pecorino, ricotta is one of the most commonly used cheeses in Roman cuisine – not just in savoury dishes, but also in numerous desserts such as this dolce dell’Etna, made with ricotta, almonds and chocolate chips Photograph: Greg Funnell/Guardian

Anunciana, 85, has been selling fruit and vegetables at the famous Campo de' Fiori market in Rome for 70 years. She is the longest serving trader at the market Photograph: Greg Funnell/Guardian

Artichokes are highly prized. Carciofi alla giudia (Jewish-style artichokes) is one of the most popular ways to serve them. The recipe originates from Rome’s ghetto and includes squashing the artichokes and then deep-frying them Photograph: Greg Funnell/Guardian

Cured meats are an essential part of the Italian kitchen, from pancetta and prosciutto to cured pig's cheek and bresaola (air-dried, salted beef) Photograph: Greg Funnell/Guardian

Pig’s cheek forms the basis of Rome’s most famous pasta dish: bucatini all’amatriciana. A fresh tomato sauce made with pig's cheek and spiced with chilli is served with bucatini, a thicker version of spaghetti Photograph: Greg Funnell/Guardian