✓Good DealAiFly Score: 56/100Verified 23 Sep 2026 10:18 UTC
Charleston to Rome with KLM from $558 — 9% below the typical deal price of $613.
✓ Verified Deal
🏷️ 9% below typical deal priceTypical deal price: $613
This deal vs. typical deal price for this route — verified 23 Sep 2026 at 10:18 UTC
Tickets from $558 both ways. Checked baggage is not included in the base fare.
✈️ Delta Air Lines — AFR 66/100 (premium-light-reliable)
In this fare:
- Checked baggage: Not included — paid checked baggage extra
- Onboard meal: Snack
- WiFi: Free wifi (members only)
📍 Routing & layovers
- Outbound — Layover 1h 28m (Poor connection)
- Return — Layover 1h 30m (Good connection) ✓
📖 Traveler Resources:
✈️ Airport Guides
📍 Rome Fiumicino Airport (FCO) — Terminals, Transport & Tips
📍 Rome Ciampino (CIA) Airport — Terminals, Transport & Tips
🌍 Destination Guide
📍 Italy travel guide
📚 Rome Travel Guide
✈️ Airport Guides
📍 Rome Fiumicino Airport (FCO) — Terminals, Transport & Tips
📍 Rome Ciampino (CIA) Airport — Terminals, Transport & Tips
🌍 Destination Guide
📍 Italy travel guide
📚 Rome Travel Guide
Sold by KLM, flown by Delta. All four flights are KLM codeshares operated by Delta Air Lines — the short Charleston–New York hop by Endeavor Air, flying as Delta Connection. You book and pay through KLM, but you fly on Delta aircraft with Delta crews and onboard service, so check in with Delta at the airport. The onboard rating below describes the Delta flights.
Available Dates
Select a date to check live prices on Skyscanner.
26 Oct – 10 Nov$558✈︎ 12h 5m · 1 stop · 1h 28m in New YorkSkyscanner →
27 Oct – 6 Nov$558✈︎ 12h 5m · 1 stop · 1h 28m in New YorkSkyscanner →
16 Nov – 24 Nov$558✈︎ 12h 5m · 1 stop · 1h 28m in New YorkSkyscanner →
Prices verified at time of publication. Always confirm on Skyscanner before booking.
🌍 About Rome
Rome's food is built on pork and sheep's cheese, not tomatoes. The four pasta classics — carbonara, amatriciana, gricia, cacio e pepe — share barely a handful of ingredients; order cacio e pepe to judge a kitchen (just pecorino, pepper, pasta water, no cream), or gricia, the guanciale-and-pecorino ancestor most tourists never order. Skip the restaurants ringing the Colosseum and eat in Testaccio, the old slaughterhouse quarter where offal cooking was born and where Monte Testaccio is literally a hill of broken ancient Roman amphorae. It's where Romans actually eat. Come April–May or September–October: warm days, lighter crowds, hotel rates near €100 against summer's €200-plus. Skip August — brutal heat, and half the city closes while locals flee to the coast.
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