Filetti di Baccala

The moment we stepped into Filetti di Baccala, a slice of Roman nostalgia unfolded around us. The restaurant exudes a timeless charm that has been simmering since the 1950s, with its modest, no-frills décor and an air thick with the scent of frying oil and sea salt. Thomas & Sheena’s arrival was marked by the rhythmic clatter of plates in the back kitchen—a behind‑the‑scenes glimpse into a place where tradition meets simple pleasure. They slipped away to grab take‑away from the bustling counter, their faces already lighting up at the promise of that unmistakable crunch.

What makes Filetti di Baccala truly special is its singular focus: deep‑fried salt cod, or filetti di baccalà, served in a way that captures every bite with golden crispness and briny depth. The fish’s exterior turns a perfect amber, crackling as it hits the tongue, while the interior remains tender and moist—an elegant balance of texture and flavor. Thomas & Sheena can’t help but gush over how “delicious” this humble dish is; it’s a must‑try for anyone craving authentic Roman street food that feels both historic and utterly satisfying.