Quite similar to Sicily’s arancini, supplì is a quintessential Roman deli. It’s a fried ball of rice with meat and tomato sauce and a filling of melted mozzarella. Well this is the most common of the current versions of supplì.
When it started to be included in cuisine books, it had a bigger list of ingredients. It was the 1920s, the same time when a certain James Joyce was working in Rome as a bank clerk and really enjoyed this street food, the perfect snack between lunch and dinner.
The perfect match for supplì is beer (like pizza, by the way).
You can eat your supplì at take-away pizza outlets, groceries and restaurants.
You won’t find them north of Rome, while south of Rome they are arancini and they have different ingredients, a bigger size and a more spherical shape.
Here are some of the best places in town.
Pizzarium. Maybe the best take away pizza in town. Their supplì are also at the top. Their main feature is that they are micro-pasta dishes in supplì undercover: from spaghettoni (thick spaghetti) with tomato and basil to handmade tagliatelle with beef and taleggio.
00100 Pizza. Cult take-away with a wide range of different kinds of supplì on offer: from the broccoli and sausage to hering and dark beer…
Arcangelo. Old recipe with chicken giblets, sausage and a mix of pecorino and parmesan.
Gatta Mangiona. Very famous pizzeria, always full. Their amatriciana (tomato and bacon) supplì or the norcina (sausage, peas, mushroom without tomato) ones are a must.
Rosticcerì. Modern, sophisticated grocery which also has many variations of supllì, like the one with saffron, the cacio e pepe and the mozzarella and squid.
Angelina. Pizzeria-restaurant witha very good meat. Their supplì are crispy and light coloured/fried
Franchi. One of the best groceries in town, we also love their white arancini, a Roman version of the Sicilian one, with rice, butter, mozzarella and pepper.