The story
Tucked away on Wilton Drive in Wilton Manors, Osteria Romana da Salvo channels the spirit of a genuine Roman trattoria, right down to its top-quality imported ingredients. As chef Bruno Barbieri notes in his video review, this is a place where “the pastas — especially the carbonara and matriciana — truly shine,” earning the spot a solid 4.3-star reputation for authentic Italian cooking in South Florida.
The kitchen leans into Roman classics with conviction: the Carbonara and Matriciana are standouts, while starters like Fritto Misto and Melanzane alla Parmigiana also earn praise. Not everything hits the mark — Barbieri found the Saltimbocca alla Romana less impressive — but for a neighborhood favorite serving traditional pasta with imported precision, this casual trattoria is a reliable local spot worth seeking out.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the transcendent carbonara, calling it a perfect, creamy Roman classic. The overall vibe is one of humble, soul-warming perfection.
“The carbonara has arrived. It looks beautiful. I'm adding some pepper because I like my carbonara with plenty of pepper, very Italian. Do you feel like you're in Rome? The pasta cooking is perfect, the pasta is top-notch. In Italy sometimes you eat worse than this.”
What creators say
1 creator has covered Osteria Romana da Salvo. Most active: Bruno Barbieri Chef
- Bruno Barbieri ChefLoved
Bruno in the USA | EP.3 – La cucina romana in Florida: la storia di Giancarlo da Salvo Osteria · @ 0:13
A genuine Roman trattoria in Florida that serves authentic Italian cuisine with top-quality imported ingredients, where the pastas — especially the carbonara and matriciana — truly shine, even if the saltimbocca is less impressive.
Dishes mentioned
Fritto Misto
I started with a mixed fry — shrimp, calamari, and some vegetables. It's presented well, the calamari are tender, and there's a spicy sauce with peppers on the side. The fry is not bad at all. You can tell the hand is Italian. We're starting the evening strong.
- Parmigiana di Melanzane
Matriciana
Here's the matriciana. It's a short pasta, al dente — maybe just a touch overdone, but I understand because we're Italian so we like it that way. The pasta is very crunchy, nicely flavored. The guanciale is more flavorful than aromatic, beautifully greasy. I love that oily residue left on the plate.
Carbonara
The carbonara has arrived. It looks beautiful. I'm adding some pepper because I like my carbonara with plenty of pepper, very Italian. Do you feel like you're in Rome? The pasta cooking is perfect, the pasta is top-notch. In Italy sometimes you eat worse than this.
Saltimbocca alla Romana
I ordered the saltimbocca alla romana as a second course. It comes with a side dish and some juice. It's good, but the pastas are much better. This is probably the least Italian dish I've tasted here — it's a normal saltimbocca. I think it's been at least 25 years since I last had a portion of saltimbocca. I had to come to America for it.
