Osteria da Fortunata - Baullari

September 28, 2025

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 can recommend.

October 6, 2025

we made reservation for our dinner at 6.30pm and were seated right away, the restaurant was pretty quiet too. I guess people eat later but still recommended to make reservation. It's our first pasta in Rome and we really loved it! we really enjoyed the carbonara, it's creamy and although the pasta texture is really al dente, we enjoyed it. the amatriciana felt quite salty at first but it kinda grew on us. although serving looks quite small but we're really full from it, probably because of the rich taste.

June 27, 2025

It was a typical Rome food with higher quality ingredients; and home made pasta. The taste and the sauces were unbelievably great and it worth every penny paid. I highly recommend it especially if you seated outside (wait your turn) and have the food served. The sauces taste and flavors were extremely rich and spark your senses. I recommend the the buffalo cheese with tomato, pasta with pesto sauce and ravioli with tomato sauce. There is one dish with eggplant that is irresistible.

October 22, 2025

Friendly sociable pleasant dining while watching someone make pasta. The sheep’s milk ravioli with sage was creamy and unique, a lovely dish for vegetarians. Tripe was cooked perfectly. Fettuccine amateicana had the right amount of seasonings and zing. Proportions were rather large. Staff all attentive and quite happy! Nice experience.

November 4, 2025

Amatriciana sauce was very very salty (and not just the guanciale, which was good), cacio e pepe was alright. Portions were generous. We arrived on the earlier side on a Saturday evening and got a table for 2 with no wait. There was a line more or less the whole time we were there but the turnover was fairly quick as tables were cleared off quickly.