The shop's only offering: salt cod reconstituted, battered in a light batter, and fried until golden and crispy outside, flaky and just-cooked inside. Served hot with a squeeze of lemon. Simple, perfect, unchanged since 1870.
Tips from diners
There's only one dish. Order a small portion (about €3-5) to start. Many people order two portions because one isn't enough.
Arrive before 12:30 or after 15:00. Mid-day lunch rush gets hectic—you'll still get fresh fish but the wait can be 10 minutes.
Eat it standing in Piazza di Santa Barbara with a drink. That's the Roman way.
A one-trick Roman institution operating since 1870 in a courtyard behind Campo de' Fiori. The shop has a single focus: baccalà fritti—battered and deep-fried salt cod fillets. No menu, no choices. You order a portion and eat it standing in the square or take it away. Exactly as it's been done for generations.
Not on the main strip of Campo de' Fiori. Located in a small piazza called Largo dei Librari—walk around the back of the market.
Operating since 1870. Same technique, same salt cod, same counter. The definition of authentic.
€3-5 for a portion of baccalà. Two portions and a beer under €12 total.
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