The Rome, occasionally called Law Rome and Rome Beauty, also goes by the moniker “baker’s buddy.” Of course, that’s because this variety has a high level of solids that hold up well in cooking and baking.
Famed for its storage qualities – and its dependable production – the Rome apple is the classic storybook apple. Large, round and fully red at harvest, Romes have a solid following.
Rome is considered a good apple for fresh snacking and salads, but it really shines as a salad component, for baking and applesauce.
Funny story: It’s not really from Europe. Romes originated in Rome Township, Ohio, in the early 1800s when a farmer reportedly found a tree in a shipment that did not match the others. He gave it to his son saying, “Here’s a Democrat. You may have this one.” His son nurtured the tree along on the banks of the Ohio River, where it produced beautiful red apples – and the rest is history.
Today, Proctorville, Ohio, considers itself the “Home of the Rome Beauty Apple.”
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Caramel Apple Pizza
- 1 pkg. (8 oz.) cream cheese, softened
- 1/3 cup Marzetti’s caramel apple dip
- 1 Boboli Italian pizza crust (14 oz.)
- 2 large Michigan Rome apples, cored and thinly sliced
- 2 Tbsp. granulated sugar
- 1/4 tsp. ground cinnamon
- 1/3 cup salted cashews, coarsely chopped
- 1/4 cup Marzetti’s caramel apple dip
Combine cream cheese and 1/3 cup caramel apple dip until well blended. Place bread shell on baking sheet. Spread mixture evenly to within 1-inch of edge of shell.
Toss apples with sugar and cinnamon until evenly coated. Arrange slices spoke fashion over cream cheese mixture. Sprinkle with nuts. Drizzle remaining 1/4 cup caramel apple dip over apples and nuts.
Bake in preheated 350 degree oven for 18 to 20 minutes or until apples are tender. Serve warm.
Roasted Rome and Feta Salad
- 4 firm Michigan Rome apples, peeled and cut into sixths
- 2 Tbsp. brown sugar
- 8 cups mixed greens
- 4 Tbsp. green onions, thinly sliced
- 2 slices bacon, cooked and crumbled
- 1/2 cup crumbled feta cheese
- 2 tsp. whole grain mustard
- 1 Tbsp. honey
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. apple cider vinegar
- 1/4 cup extra virgin olive oil
Preheat oven to 425 degrees. Spray a large baking sheet with non-stick cooking spray. In a large bowl, toss apples with brown sugar. Spread in a single layer on prepared sheet. Bake for 15-20 minutes until apples begin to brown but are still firm enough to pick up with a fork. Remove and cool.
Meanwhile, in a large bowl, toss greens and green onions together. Chill for 30 minutes. Shake dressing ingredients together in a small jar. Set aside. Just before serving, drizzle salad with dressing. Toss. Divide into four salad bowls. Divide bacon and cheese onto each. Arrange 6 apple slices on each. Serve immediately.