Osteria Pesce Fritto e Baccala’

Variation of the classic Roman supplì with cacio e pepe seasoning. Rice seasoned with pecorino and black pepper, breaded and fried. Melting center and savory, peppery taste.

Prized Iberian pork ham from acorn-fed pigs, aged 18 months. Intense, nutty flavor and fat that melts in the mouth. Served in thin slices.

Slices of toasted bread spread with high-quality butter and garnished with Cantabrian anchovies. Perfect contrast between the sweetness of the butter and the saltiness of the anchovies.

Grilled stretched-curd cheese flavored with lemon. Elastic texture and smoky flavor refreshed by the citrus.

Typical Roman dish based on lamb offal (heart, lungs, liver) stewed with artichokes. Intense and rustic flavor, soft texture.

Soft artichoke flan served with a pecorino cheese cream. The delicate taste of artichoke enhanced by the savory sauce.

Sweet and delicate leek flan, accompanied by a rich parmesan cream. Smooth and enveloping.

Salad of soaked stale bread, fresh tomatoes, and vegetables, enriched with creamy stracciatella cheese. Fresh, summery, and flavorful.

Raw shellfish served very fresh, often with lemon. Intense sea flavor and slippery texture.

Anchovies opened flat, stuffed with mozzarella, breaded, and fried. Crispy outside with a soft, melting center.

Potato gnocchi served with a rich sauce of pork ribs (spuntature). A robust and very flavorful traditional dish.

Pasta filled with braised meat, dressed with cheese cream and wine sauce. Complex, rich, and elegant flavor.

Egg pasta with lamb and artichoke ragù. A classic Roman combination, flavorful and aromatic.

A hot and nourishing soup combining land legumes with seafood. Rustic and comforting flavor.

Grouper fish-filled pasta, served with a light sauce of cherry tomatoes, garlic, and parsley. Delicate and fragrant.

Raw beef meat, hand-chopped, dressed with a special house sauce. Fresh and flavorful.

Pork shank slow-cooked in beer until very tender, served with potatoes. A hearty and succulent dish.

Leafy green vegetable cooked in a pan with oil, garlic, black olives, and anchovies. A flavorful side dish with a bitter and savory touch.

Classic Italian appetizer with aged raw ham and fresh buffalo mozzarella. A perfect balance between the saltiness of the cured meat and the milky sweetness of the cheese.

Selection of mixed sliced cured meats served with buffalo mozzarella. Ideal for sharing.

Tasting of three historical Roman "quinto quarto" (offal) dishes: lamb offal (coratella), oxtail (coda), and tripe. Strong, rich, and traditional flavors.

Selection of aged cheeses accompanied by honey to enhance their flavor.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Tender boiled octopus cut into pieces and dressed with oil, lemon, and parsley. Fresh and light.

Very thin slices of mixed raw fish marinated with lemon and oil. Delicate seafood flavor.

Assortment of toasted bread with various toppings. Great for tasting different flavors.

Toasted bread with crispy guanciale and pecorino romano cheese. Savory and tasty.

Toasted bread with creamy fresh cheese (burrata) and sautéed bitter greens (chicory). Excellent contrast of flavors.

Toasted bread with creamy burrata and salted anchovy fillets. Simple but rich in flavor.

Toasted bread with a creamy cod spread and olive oil. Delicate and velvety.

Toasted bread with creamy burrata and smoked salmon. A classic and refined combination.

Classic slice of toasted bread with diced fresh tomatoes, oil, garlic, and basil. Fresh and crispy.

Toasted bread rubbed with garlic and seasoned with extra virgin olive oil. Simple and fragrant.

Fried pasta (usually sweet, here in a savory version) served with buffalo mozzarella and pachino tomatoes.

Potato and mozzarella croquettes, breaded and fried. Golden outside and soft inside.

Battered and fried zucchini flowers, stuffed with mozzarella and anchovy. A classic Roman appetizer.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. The quintessential Roman street food.

Desalted cod fillet wrapped in crispy batter and fried. Soft inside.

Small, crispy, and tasty fried anchovies, eaten whole.

Small whole fried octopuses. Tender and tasty.

Short pasta dressed with a cream of eggs, pecorino romano, black pepper, and crispy guanciale. Rich, savory, and creamy.

Hollowed long pasta dressed with tomato sauce, guanciale, pecorino, and pepper. A pillar of Roman cuisine.

Short pasta dressed with guanciale, pecorino romano, and black pepper. Considered the ancestor of carbonara (without egg) and amatriciana (without tomato).

Thick fresh pasta similar to spaghetti, dressed with a cream of pecorino romano and abundant black pepper. Simple but with a decisive flavor.

Typical Roman dish with milk-fed veal intestine (pajata) cooked in tomato sauce. Very unique and intense flavor, for lovers of "quinto quarto" (offal).

Pasta dressed with "coda alla vaccinara" sauce (stewed oxtail). Rich, gelatinous, and flavorful.

Choice of egg pasta or potato gnocchi with classic tomato meat ragù. Comforting and traditional dish.

Layered baked pasta with meat ragù, béchamel, and cheese. A rich and hearty dish.

Thick egg pasta dressed with a flavorful wild boar ragù. Intense and wild taste.

Fresh pasta with slightly spicy chopped octopus sauce. Tasty seafood flavor.

Fresh pasta combining mussels with pecorino cheese. A bold and flavorful pairing.

Creamy rice cooked with a delicate shrimp (crustacean) cream. Refined and sweet taste.

Potato gnocchi with a rich sauce of mussels, cherry tomatoes, and stewed baby octopuses. A very rich seafood dish.

Egg pasta with shrimp and a hint of lemon. Fresh and aromatic.

Fresh seafood pasta enriched with pieces of cod and crispy almonds. An interesting variation of the classic "scoglio" (seafood pasta).

Prized cut of lean and very tender beef, grilled.

Beef fillet served with a creamy green pepper sauce. Aromatic and slightly spicy flavor.

Grilled beef steak. Simple and tasty.

Grilled beef cut into strips (tagliata). Usually served rare or medium-rare.

Beef tagliata served on a bed of fresh arugula and grana cheese shavings. A classic fresh and flavorful combination.

Beef tagliata accompanied by sautéed porcini mushrooms. Intense forest flavor.

Veal slices with raw ham and sage, cooked in white wine. Tender and very flavorful, served with potatoes.

Two grilled pork sausages. Rustic and spicy flavor.

Mixed grilled meat selection. Ideal for those who want to try different cuts.

Tender meatballs cooked in tomato sauce, served with creamy mashed potatoes. A comforting and universally loved home-style dish.

Beef stomach cut into strips and slow-cooked with tomato, Roman mint, and pecorino. A traditional peasant dish, very flavorful.

Layered fried eggplant bake with tomato, mozzarella, and parmesan. A rich and tasty vegetarian dish.

Roasted young lamb (abbacchio) with potatoes. Tender and with a characteristic flavor, a festive dish in Rome.

Grilled lamb chops, to be eaten very hot with your hands (scottadito). Crispy and flavorful.

Sheep meat skewers cut into small cubes and grilled. Typical of Abruzzo but common in Rome.

Pork chop with bone, grilled, served with potatoes.

Flattened grilled meatball served with potatoes.

Sea bass fillet covered with crispy potato slices. Delicate and tasty.

Mixed fry of small, shallow-water fish, served whole. Authentic sea flavor.

Whole stuffed squid (usually with bread, parsley, garlic, and tentacles) and baked or stewed.

Small floured and fried octopuses. Crispy and tasty.

Classic mixed fry of calamari rings and shrimp. A summery and crispy dish.

Large mixed fried platter with various types of fish and shellfish.

Roasted octopus tentacles, crispy outside and tender inside, served on mashed potatoes.

Cod stewed with tomato sauce, raisins, pine nuts, and onion. A classic of Christmas Eve in Rome, sweet and savory.

Boiled or baked cod served simply with potatoes, oil, and parsley. Delicate.

Selection of grilled fish and crustaceans. Healthy and flavorful.

The most classic pizza with tomato, mozzarella, and basil.

Pizza with added salted anchovies. Savory.

White pizza with soft fresh cheese, mixed greens, and anchovies.

Pizza with spicy salami (diavola style).

Rich pizza with egg and various toppings.

Classic pizza with artichokes, hard-boiled egg, ham, and mushrooms.

Pizza with mixed grilled vegetables (zucchini, eggplant, peppers).

Pizza with a mountain flavor, featuring blue cheese, smoked ham, and bitter radicchio.

White pizza (no tomato) with mushrooms and sausage. Flavorful.

Pizza with tuna and onion. Strong flavor.

Pizza inspired by the famous pasta sauce, with guanciale and onion.

Mixed seasonal grilled vegetables.

Homemade fried potatoes seasoned with pecorino and pepper.

Oven-baked peppers, peeled and dressed with oil and garlic. Sweet and digestible.

Fresh seasonal salad.

Diced potatoes baked with rosemary.

Dark leafy green vegetable with a bitter taste, sautéed with garlic and chili pepper.

Stewed red cabbage in sweet and sour sauce with raisins and pine nuts.

Battered and fried artichoke quarters. Crispy.

Jewish-style artichoke: whole artichoke fried twice to make it crispy like a chip. Specialty of the Roman Jewish ghetto.

Roman-style artichoke: cooked whole in a pan with garlic, parsley, and mint. Soft and aromatic.

Layered spoon dessert with coffee-soaked ladyfingers and mascarpone cream.

Vanilla custard baked with a caramelized sugar crust on top.

A soft spoon dessert made of cream, sugar, and gelatin. Usually served with berry, caramel, or chocolate sauce.

Egg and milk pudding with caramel sauce.

Chocolate cake served warm with a molten center.

Shortcrust pastry tart with jam.

Typical dessert of Jewish-Roman tradition. Shortcrust pastry filled with ricotta and sour cherries.

Daily dessert specials.

House wine, white or red.

Light draft beer.

Filtered water served in a carafe.

Large carbonated drink.

Carbonated drink.

Caffeine-free or zero-sugar variations of Coca Cola.

Lemon-flavored carbonated drink.

Sweet iced tea.

Italian carbonated drink with a citrusy and slightly bitter taste.

Distillate of grape pomace. Strong digestive.

Espresso coffee.

Herbal digestive liqueur.

Local white wine from Lazio.

Dry, light, and fresh white wine.

Full-bodied and floral white wine.

White wine from Friuli, fresh and citrusy.

Aromatic and savory white wine.

Aromatic white wine with vegetal notes.

Aromatic white wine, often sweet.

Organic rosé wine.

Local organic white wine.

Fine white wine from Lazio.

High-quality organic white wine.

Local red wine from Lazio.

Red wine from indigenous grapes, robust.

Spicy and intense red wine.

Classic red wine from Abruzzo, fruity and full-bodied.

The most typical red wine of Lazio, fruity and slightly spicy.

Full-bodied and tannic red wine.

Smooth and round organic red wine.

Organic red wine, balanced and suitable for the whole meal.

Prized red wine from the region.

High-end organic red wine.

Fresh and fruity Italian sparkling wine.

Dry and elegant French champagne.

Fine champagne.

High-quality champagne, available in rosé or white.

Glass of Merlot red wine.

Glass of Chardonnay white wine.

Glass of rosé wine.

Glass of sparkling wine.