Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Zuppa inglese as the standout dish, praising its luscious layers and nostalgic depth. The overall vibe is one of rustic, heartfelt warmth, where simple ingredients sing with soulful precision.
“This is supposed to be zuppa inglese, but it's not. The cream is too liquid, there's cocoa, but no chocolate cream. The savoiardi are soaked, but the whole thing is wrong. I'm very strict on zuppa inglese — even at my own place I can't make it the way I want. This one can't even be called zuppa inglese.”
What creators say
1 creator has covered Osteria Nane della Giulia. Most active: Franchino Er Criminale
A beautiful, old-school trattoria with a wonderful atmosphere, but the food is inconsistent — great antipasti and bigoli, but the signature chicken is bland and the dessert is a miss, especially considering the high price.
Dishes mentioned
Tris di Pesce con Baccalà Mantecato, Sarde in Saor, Polpo e Lingua con Rafano
This is a fish trio with creamed cod, sardines in saor, octopus, and tongue with horseradish. The portions are huge — they really gave us a basketful. The creamed cod is good, you can feel the chunks of cod inside, it's not a smooth cream. The sardine in saor is whole, with head and tail, even the bay leaf — very rustic, you have to watch out for bones. The tongue with horseradish is very summery, fresh, and the horseradish packs a punch — I had to tone it down a bit. A glass of prosecco helps.
Bigoli con Ragù di Maiale
The bigoli are very typical, with a pork ragù. The pasta is perfectly al dente — it crunches under your teeth, just how I like it. The ragù is quite light, not heavy at all, but you can really taste the rosemary and a hint of wine. I thought it might be bland because it's pale, but it's actually well-balanced. The pasta itself is super satisfying, very 'old school'.
- Coniglio in Tegame con Olive e Polenta Bianca
Pollo della Casa
This is the house chicken, their signature dish. It's a thigh, very juicy and succulent — really top-notch. But it's underseasoned, bland. It's a shame because the chicken itself is excellent, but the lack of salt is a problem. The oil bath that usually comes with these dishes is missing. Compared to the rabbit, which is properly salted, the chicken falls flat.
Cipolle Novelle al Forno
These are three baked spring onions thrown on the plate, they look boiled and unappealing. Honestly, they make no sense — they're like a punishment dish, hospital food. Better not to order them.
