Carbonara
The osteria's flagship dish, prepared according to Roman tradition with homemade fresh pasta
Dining · Roma (RM)
What visitors voted
2 votes so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
«Olindo fue excelente!! Estuvieron todos atentos de nosotros. Las mejores pastas en Italia y el tiramisú buenisimoooo!! 27/04/26»
5 rosettes · April 27, 2026Accounts appear in the language they were written in, without corrections or translation.
Roman osteria since 1921, handmade fresh pasta and traditional cuisine in the historic centre
Eccellenza Italianacertificata 2025–2026ID 23153
Read on
The place
Osteria da Fortunata was born in 1921 in the heart of Rome, on Via del Pellegrino, giving rise to a century-old culinary legend. The tradition of Roman cuisine finds authentic expression here through homemade fresh pasta, prepared with skill and passion. Among the house specialities, cacio e pepe stands out, creamy thanks to pecorino of their own production, and carbonara, an icon of the capital's tradition.
At the table
Osteria da Fortunata was born in 1921 with Fortunata, in the heart of Rome at Campo de' Fiori.
Why you can trust it
OSTERIA DA FORTUNATA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
OSTERIA DA FORTUNATA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The osteria's flagship dish, prepared according to Roman tradition with homemade fresh pasta
Creamy and balanced, made with pecorino of their own production, following the technical precision that makes it extraordinary
Offered with various preparations including pecorino, guanciale and seasonal artichokes
The figures
What visitors say
«The cacio e pepe, a dish simple only in appearance, is executed divinely: creamy, balanced, with that technical precision that makes it extraordinary.»
«Always top quality. For me it remains a benchmark, a real must when coming to Rome.»
«One of the best places I've ever had a truly exceptional carbonara. The strozzapreti were excellent and you could taste the quality of the fresh pasta.»
«The pasta is the real strength: fresh, well made and full of flavour. Also particularly enjoyable to watch the preparation live.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The artisanal making of fresh pasta happens daily in full view, in the pastaie's window, where every shape is born from a mastery handed down over time
The osteria uses fresh, self-produced ingredients such as tomato and potatoes, in keeping with the family's age-old recipes
Gastronomic excellence is passed down from generation to generation, preserving the flavours and techniques that have made the historic centre's gastronomy famous