Most-loved dishes
AI summary of what 6 dish mentions say about the food
Osteria dell'Olmo’s Fagotto earns rapturous praise as a must-order, a delicate, flavor-packed parcel. The overall vibe is one of rustic, heartfelt warmth, making every meal feel like a generous embrace.
“This Fagotto is like a first kiss — a huge bundle of porchetta from Ariccia, Tuscan shoulder ham, Amatriciana lonza, buffalo mozzarella, buffalo ricotta with red chicory, cooked wine, buffalo and sheep cheese, baked potatoes, and friarielli, all for €17. The beauty is the sharing factor — you have to share it, and it changes based on what Remigio has available or even his mood. Every ingredient is selected to be perfect: the porchetta is crunchy on the outside, the meaty part is firm and enveloping. The potatoes are incredible, the mozzarella makes you cry in your mouth. It's a psychological thing — you come here ready to share, and if you're not, you'll get annoyed by friends who grab everything first.”
What creators say
1 creator has covered Osteria dell'Olmo. Most active: Pratt
Osteria dell'Olmo is the best fraschetta in the Castelli Romani — a gourmet, Slow Food-certified spot where Remigio treats you like family, with a constantly changing Fagotto that's a masterpiece of sharing and quality.
Dishes mentioned
Fagotto
This Fagotto is like a first kiss — a huge bundle of porchetta from Ariccia, Tuscan shoulder ham, Amatriciana lonza, buffalo mozzarella, buffalo ricotta with red chicory, cooked wine, buffalo and sheep cheese, baked potatoes, and friarielli, all for €17. The beauty is the sharing factor — you have to share it, and it changes based on what Remigio has available or even his mood. Every ingredient is selected to be perfect: the porchetta is crunchy on the outside, the meaty part is firm and enveloping. The potatoes are incredible, the mozzarella makes you cry in your mouth. It's a psychological thing — you come here ready to share, and if you're not, you'll get annoyed by friends who grab everything first.
Mozzarella di Bufala
This mozzarella is the one that drives Gabbo crazy — he eats it with his hands. When it starts to melt in your mouth, the only sad thing is the mozzarella itself because it's so good it makes you emotional.
Friarielli
The friarielli from Remigio come in these little bowls — they're perfect, just like everything else here.
Cuori di Puntarelle
These are hearts of puntarelle — they're made using the 'crudo di tre' technique: you clean them, put them in boiling water and vinegar for a minute, then shock them in ice. The fibres break, so you're eating something that's both cooked and raw at the same time, with all its organoleptic properties. They're crunchy, with a nice gentle acidity. They come from Salento — it's the second-generation child of the chicory plant, so young it hasn't even become a plant yet.
Pomodori Toscani
These Tuscan tomatoes have the sun inside them — they're put raw in a glass jar with only salt as a preservative and a bit of basil for fragrance. They're not boiled like usual preserves; they receive a 'vaso cottura' in the jar. It's like eating a ripe tomato but with the flavour of grandma's sauce — you feel the explosion and the skin of the sauce.
