Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers praise Osteria Sauli’s alici fritte as a standout, calling the fried anchovies perfectly crisp and briny. The overall vibe is warm, unpretentious, and deeply satisfying.
“They look fantastic, very dry. They're quite crunchy. I usually eat fried fish without lemon — I'd add a touch more salt because I like my food quite savory, Roman cuisine should be well-seasoned. But the frying is perfect, oil at the right temperature, you chew them easily. You can really feel the meaty consistency. I add a bit of lemon, but honestly lemon on fried fish doesn't excite me — it teleports me to the second gate of Ostia.”
What creators say
1 creator has covered Osteria Sauli. Most active: Giuliacrossbow
Dishes mentioned
Supplì rigaglie di pollo
This supplì is a bomb. It's huge, heavy, and the breading is classic old-school — coarse breadcrumbs, double breaded, and it stays attached to the filling. No mozzarella, which I actually like because the traditional version didn't have it. The chicken innards have a very strong flavor, made like a sort of soffritto with onion and carrot. The rice is cooked perfectly, grains intact. The frying is spot on — just the right amount of oil on my fingers, not greasy. An incredible explosion of flavors.
Alicette fritte
They look fantastic, very dry. They're quite crunchy. I usually eat fried fish without lemon — I'd add a touch more salt because I like my food quite savory, Roman cuisine should be well-seasoned. But the frying is perfect, oil at the right temperature, you chew them easily. You can really feel the meaty consistency. I add a bit of lemon, but honestly lemon on fried fish doesn't excite me — it teleports me to the second gate of Ostia.
Gnocchi alla romana con salsiccia fatta in casa e funghi cardoncelli
These are incredible. I love polenta in general, and gnocchi alla romana have a similar consistency but with a crispier exterior. Look at that crust — inside it's incredibly soft, an explosion. The sausage is amazing, the quality of the seasoning, the recipe. The cardoncelli mushroom is perfectly cooked, not burnt, just right. I love white sauces — it feels like eating a white ragù, you really taste the sausage. I'm even happier not eating this with tomato. The only thing is the mushroom is so good I'd have liked more. You can taste the homemade oil. This is the dish I'd tell you to come here for — absolutely iconic.
Bucatini alla matriciana
The pasta is very al dente, old-school — so much so that it's hard to roll it on the fork. It's not raw, it's how pasta used to be served, so I can't criticize that. The sauce is abundant but not slow-cooked, quite sweet. The guanciale is decent, not the most characterful I've had — an honest guanciale, with plenty of pecorino. It's a good amatriciana, reminds me of one you'd make at home in an hour. Not memorable. I prefer the one at Trattoria Pennestri, which is incredible. This is very good, but between the two, I'd go back to the gnocchi.
- Polpette
