Diana Hubbell

New York

Journalist at Freelance

Associate Editor, Places at Atlas Obscura

James Beard-winning food journo Associate Editor @atlasobscura Illo by Adam Waito. She/Her @dianahubbell.bsky.social

Articles

18 Fast-Food Landmarks Worth the Pilgrimage

1 week ago | atlasobscura.com | Diana Hubbell

The history of the U.S. Interstate Highway System is inexorably bound with a quintessentially American invention: the drive-thru. Henry Snyder, the co-founder of In-N-Out Burger, is often credited with inventing the two-way intercom ordering system in 1948 in Baldwin, California. All of a sudden, road-trippers, be they truck drivers or an aspiring Kerouac—On the Road would come out just a few years later in 1951—barely had to cool their breaks to grab a bite.
C'è pasta... E pasta!

3 weeks ago | atlasobscura.com | Diana Hubbell

Jewish people have been living in Rome for over 2,000 years. In 1555 a Papal decree confined the entire community to a ghetto near the Tiber. Here, some of the city’s cucina ebraica staples were perfected and codified: chrysanthemum-shaped carciofi alla giudea (fried artichokes), puffy fritters, rich ricotta crostatas.
Giano Restaurant

3 weeks ago | atlasobscura.com | Diana Hubbell

Seeking “trendy new places” that are genuinely good in the Eternal City is usually as futile as searching for Andy Warhols at the Vatican Museum—and yet. Those craving a break from nose-to-tail Roman menus will be thrilled with the vivid modern Sicilian flavors of Giano located on Via Liguria. The main thing to know about Giano is that it’s the first Roman outpost of the unstoppably creative Sicilian chef Ciccio Sultano, who holds two Michelin stars at his restaurant Duomo in Ragusa.
Cesare al Pellegrino

3 weeks ago | atlasobscura.com | Diana Hubbell

Sometimes it’s an outsider who infuses local cuisine with fresh energy. The brilliant chef Leonardo Vignoli, born near Rome, worked for years at Michelin-starred starred places in France, finally returning to open his Cesare al Casaletto back in 2009 and creating a cult hit by updating beloved Roman classics with sharp technique and ingredients from tiny local producers.
Flavio al Velavevodetto

3 weeks ago | atlasobscura.com | Diana Hubbell

So attached are Romans to their quartet of iconic pastas, they’ll argue forever about where to find the best version of each. For carbonara (guanciale, eggs) they might favor Roscioli or Bacano; for amatriciana (guanciale, tomato sauce) Trecca in Garbatella; for gricia (black pepper, pecorino, guanciale) Trattoria Da Cesare al Casaletto is best. And for cacio e pepe (black pepper, pecorino—no guanciale)?
L’Osteria della Trippa

3 weeks ago | atlasobscura.com | Diana Hubbell

Although it was recently awarded a Michelin Bib Gourmand, L’Osteria della Trippa still remains under the radar of most tourists toting their lists of usual suspects. At the helm of this cozy tripe-centric spot deep in Trastevere with wooden tables and mustard-hued walls, is feisty chef-owner, signora Alessandra Ruggeri. Here she urges her customers to try, say, a fruity red Cesanese from Lazio along with a daily special of snails stewed with tomato, chiles, and sage.
Fratelli Trecca

3 weeks ago | atlasobscura.com | Diana Hubbell

Unlike the round puffy-edged Neapolitan pies baked in domed wood burning ovens the pizza native to Rome is pizza al taglio: lengthy rectangles or oblongs baked in an iron teglia (pan) in a gas oven, whacked into sections, weighed, and brusquely shoved across worn bakery counters. Under a glistening sheen of tomato sauce or a layer of thin-sliced potatoes? Nice. But just as good is bianca (no topping).
Supplizio

4 weeks ago | atlasobscura.com | Diana Hubbell

Oblong rice balls filled with mozzarella and deep-fried in an armor of breadcrumbs, suppli are the Roman siblings of Sicilian arancini and cousins to the entire global croquettes family. The name? Possibly from French surpris, or surprise, for the mozzarella hidden inside, which supposedly startled members of Napoleonic troops arriving in Rome after the French occupation of the Kingdom of Naples. The nickname supplì al telefono?
Gelateria dei Gracchi

1 month ago | atlasobscura.com | Diana Hubbell

Navigating Rome’s crowded gelatoscape can be a fun challenge, with fans of different trendy geletarie such Fatamorgana or Otaleg arguing over who has the choicest fruit, the most creative technique, the most lab-like decor. Among the places that sparked the city’s artisanal ice cream revolution was Gracchi, a pint-size parlor in the tony district of Prati near the Vatican.
Er Buchetto

1 month ago | atlasobscura.com | Diana Hubbell

A neighborhood stalwart since 1890, this time-worn cubbyhole —in Roman dialect buchetto means “little hole”—near Termini Station feels almost miraculous, peddling its reassuringly classic €4.50 porky panini amid the surplus of overpriced tourist spots.