Osteria da Fortunata - Baullari — Restaurant in Rome

Italy is renowned worldwide for its delectable cuisine with so many dishes to choose from, and the capital is no exception.

The cuisine we think of today as distinctly Roman is the result of millennia of converging influences, from the pastoral traditions of the surrounding countryside to Rome’s Jewish community, the oldest in Europe.

Roman food traditions are deeply rooted in the concept of "cucina povera" (poor cuisine), where simple, affordable ingredients are transformed into extraordinary dishes.Their food also favors aggressive flavors. Classic dishes are heavy on black pepper, funky pecorino, and bitter greens.

Located near the Campo de’ Fiori, the only monumental square in the Historic Center not to host a church or a basilica on Via dei Baullari, we were recommended by our golf cart driver, Achilles, and with his assistance got a table outdoors immediately upon arrival as first-timers in Rome. Osteria da Fortunata is a popular choice for many travelers seeking authentic Roman cuisine, where fresh homemade pasta is made on-site.

As an appetizer to share, my partner, family member, and I went for the Supplì (rice balls). These delightful deep-fried balls of deliciousness are among Rome’s most beloved food staples. They are nothing if not simple. Like arancini, their more famous Sicilian counterparts, they consist of balls of risotto rice, lovingly lathered in gooey mozzarella and ragù meat sauce, coated in breadcrumbs, and deep-fried to perfection.

For our main meal, we opted for Spagetti with Pesto, Salad, Sciavatelli All’Amatriciana, and Tagliolini with Cheese and Pepper. We washed them down with Limonata and Acqua Frizzante.

The quality of the ingredients was superb, as the taste and the sauces were extremely rich and sparked one’s senses. The portions were really plentiful, and one definitely would not go out hungry. The service was a bit chaotic but in a good way, with the waiters moving fast, speaking loud, and joking with some tables. Prices were not the cheapest, but considering the quality and the location. Despite how busy it can get, we never felt rushed either.

We...

tl;dr: This was our first experience with pasta and suppli in Italy. I am very glad we came to this restaurant, but would probably never go back. The food was delicious, but at the expense of far too much salt.

I ordered cacio e pepe, my mother ordered amatriciana.

The pasta was so light, I felt I could sit and eat bowl after bowl of different pastas. I also feel that the price tag is worth it for this fresh pasta. I don't agree with the other reviews that say the portion sizes are too small--I think it's just right.

The cacio e pepe was so simple in its composition and you could taste the ingredients clearly. But I think in order to get the sauce to the cheesiness/sauciness level it had, required the addition of way too much of the salty pecorino. After the meal, my mouth felt dry no matter how much water I drank, and there was a metallic aftertaste.

The amatriciana was amazing, but also on the salty side. I understand now why guanciale is such a unique ingredient, it really makes the dish. Some pieces are soft and blend in with the dish, other pieces are crunchy and add a nice texture. Very good, not as salty as the cacio.

We ordered suppli as an appetizer, which I discovered I'm not a fan of. However, I will try it one more time at a place that specializes in it, before I completely...

Despite the less than stellar reviews, we were enticed by the appearances on multiple YouTube food videos and decided to give this place a try. The line outside was quite lengthy, but fortunately, it moved swiftly. A useful tip: there's another section of the restaurant around the corner, although the summer veranda lacks fans or cooling devices. The pasta chefs appeared fatigued and not very pleased. As you dine, you're met with hungry tourists in a queue, eyeing your plates.

Notably, the prices here exceed those of similar tourist-oriented eateries. Our starters included a prosciutto melon; unfortunately, the prosciutto was overly fatty and insufficiently cured. My husband initially opted for a lamb special from the menu, only to discover it's served exclusively in winter. He was then recommended another dish which he seemed to enjoy. I chose tagliatelle with oxtail stew—while the oxtail stew was flavorsome, the tagliatelle itself lacked any taste. Definitely my least favorite pasta on this trip. On a positive note, the tiramisu was delish.

Side note: that this establishment charges an extra six euros for bread and oil. All in all, this felt like a tourist trap, and we won't...