Most-loved dishes
AI summary of what 5 dish mentions say about the food
Su Bros’ supplì earns raves for its crisp shell and molten, savory core. The overall vibe is one of rustic, satisfying comfort food done right.
“This supplì has a really crunchy breading, almost like torrone, and it's way better than most supplì out there. They've added more pepper, more parmesan, more mozzarella — because when you fry, you need to crank up the flavours to cut through the fat. It's 115 grams of rice, and it stays hot for ages even after you take it away. Honestly, it's just perfectly done.”
What creators say
1 creator has covered Su Bros. Most active: Pratt
Su Bros is a fantastic street-food spot in Ostia that started as a food truck during the pandemic and now has a permanent location; their fried stuff — supplì, croquettes, fried lasagna, and the accidental zoccolette — is technically excellent, crunchy, and stays hot for a long time.
Dishes mentioned
Supplì
This supplì has a really crunchy breading, almost like torrone, and it's way better than most supplì out there. They've added more pepper, more parmesan, more mozzarella — because when you fry, you need to crank up the flavours to cut through the fat. It's 115 grams of rice, and it stays hot for ages even after you take it away. Honestly, it's just perfectly done.
Crocchette di Patate con Porchetta e Provola
These croquettes are really good — the recipe is spot on, with plenty of everything, otherwise it wouldn't make a difference. The porchetta stays tender because the internal temperature never goes above 100°C during frying, so it doesn't turn into a leathery sole. The breading is crunchy and the filling is balanced. I'd say it's a solid product.
- Lasagna
Polpettini di Pollo e Pork con Cuore di Cheddar
These little meatballs with a cheddar heart are tasty — they're fried and the cheese stays molten inside. Good for a snack.
Zoccolette
These little fried dough pieces with Nutella are a happy accident — they started when they ran out of pizza dough at an event, cut up leftover dough balls, fried them, and people went crazy. The semolina gives them a distinctive rigidity and crunch, and you can eat them with your fingers or with a bamboo skewer from Orvieto. I don't usually love this kind of sweet, but these are really moreish.
