The story
Suma brings genuine Pugliese street food to Rome, and as creator Pratt puts it, this is “a fantastic spot” run by “passionate guys who brought their family tradition from Ceglie Messapica.” The star is the legendary panino cegliese, but the menu also surprises with dishes like orecchiette fritte alle cime di rapa and a panino with capocollo stracchinato, fig compote, and friscus. It’s a neighborhood-focused hole-in-the-wall that nails the balance between heritage and creative sandwiches.
Pratt’s tour also highlights a spezzatino di maiale with cacio ricotta and the panino di sglie (citedda), showcasing how Suma transforms regional classics into handheld, casual eats. The vibe is authentic, no-reservations, and built on a close-knit crew who clearly love what they do. For anyone craving a real taste of Puglia in the capital, this is a must-stop.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The Panino cegliese steals the show, a rustic, satisfying bite that feels like a warm embrace. Reviewers agree Suma’s food is simple, honest, and full of soul.
“The Cegliese, €6, has mortadella, provolone, tuna, and capers. Invented in the 1960s by a grocer to give workers energy, the tradition passed to Signora Nenetta, who kept it alive with her son Gaetano. I met three of Gaetano's sons — Mino, Antonio, and Federico — who brought it to Rome. You'd think mortadella and tuna would clash, but it becomes pure energy between two slices of bread. Five stars, huge.”
What creators say
1 creator has covered Suma. Most active: Pratt
Suma is a fantastic spot in Rome serving authentic Pugliese street food, especially the legendary panino cegliese and other creative sandwiches, run by passionate guys who brought their family tradition from Ceglie Messapica.
Dishes mentioned
Orecchiette Fritte alle Cime di Rapa
These fried orecchiette with turnip tops are the reason I'm here. I like being happy, and this dish makes me happy. It's a Pugliese classic done in a crispy, fried version that's really satisfying.
Spezzatino di Maiale con Cacio Ricotta
The pork stew with cacio ricotta costs €8. I prefer it a bit less liquid, but here you can do 'scarpetta' — soak up the sauce with bread — and it's a joy. The flavors are rich and comforting.
Panino di Sglie (Citedda)
This is the panino di Sglie, also called Citedda, €8. It's made with frisella soaked in water, then topped with capers, oregano, celery, and tomato. It crunches everything, makes noise — it's an orchestra. It makes you feel alive inside and refreshes you. In summer, this is yours.
Panino Cegliese
The Cegliese, €6, has mortadella, provolone, tuna, and capers. Invented in the 1960s by a grocer to give workers energy, the tradition passed to Signora Nenetta, who kept it alive with her son Gaetano. I met three of Gaetano's sons — Mino, Antonio, and Federico — who brought it to Rome. You'd think mortadella and tuna would clash, but it becomes pure energy between two slices of bread. Five stars, huge.
Panino con Capocollo Stracchinato Pugliese, Composta di Fichi e Friscus
This one has capocollo, stracchinato pugliese cheese, fig compote, and friscus — which are yellow gems made from durum wheat, sourdough, and turmeric, giving the sandwich extra crunch. The fig compote accompanies it, and the capocollo completes it. €8. I don't know how your stomach is, but this is a full lunch. These are beautiful sandwiches.
