In a Roman pizzeria dinner almost always begins with fried food: crisp, hot, to eat with your hands. It is a ritual handed down in Rome since forever, and on the Da Luisu menu, at Via di Boccea 724, it has a section of its own, the "fried food and bruschetta" section, designed for sharing as a starter.
Supplì, the king of Roman fried food
The supplì is a breaded, fried rice croquette, traditionally with a stretchy mozzarella heart: hence the famous "supplì al telefono", named for the string of cheese that stretches with every bite like a telephone cord. On the Da Luisu menu the supplì are listed among the most requested and described as "made exclusively in-house". You order them by the piece and eat them piping hot.
Courgette flowers and salt cod fillets
Fried courgette flowers are another classic of the Roman starter, often filled with mozzarella and anchovies; on the menu they are marked with an asterisk, because some products may be frozen. Salt cod fillet, desalted cod fried in batter, is one of the best-loved preparations of Roman tradition and is generally eaten with a squeeze of lemon.
Olive ascolane and croquettes
Olive ascolane are large green olives, stoned, stuffed with meat, breaded and fried: the name recalls Ascoli Piceno, in the Marche, but they have long been part of the Roman mixed fry. On the menu they come in portions of five. The potato croquettes, also in portions of five, come in two versions: classic or cacio e pepe, which bring into the fry the flavour of the most Roman of pastas.
The mixed fry
For those who do not want to choose, the menu offers the mixed fry: two olive ascolane, two classic potato croquettes and a supplì. It is the perfect way to taste everything in one dish, especially for two.
Bruschetta
Alongside the fried food there are bruschette, toasted bread with various toppings: tomato, with artichoke cream, with black olive cream or with truffle cream, or mixed with tomato, artichokes and olives. There are also the more essential versions, garlic and oil or oil and salt, for those who want simplicity.
Fried seafood
If you prefer fish, among the mains you will find fried calamari and prawns, described as "a great classic": floured calamari and prawns, fried and served hot. On the Sardinian side, the seafood starters also include sautéed mussels and clams, pan-cooked rather than fried, and lighter.
Pairing fried food
Fried food asks for freshness: a dry white such as Vermentino, or a sparkling wine, goes well with the crispness. On the Da Luisu menu you will find both the Vermentino di Sardegna and the Aragosta frizzante, described as perfect as an aperitif.
A little supplì history
According to the most common explanation, the name "supplì" comes from the French "surprise", because the stretchy mozzarella heart was the surprise hidden inside the croquette. The supplì is considered by many the most Roman of fried foods and has long been found in the city's fry shops and pizzerias, often as a first taste before the pizza. The fact that Da Luisu makes it in-house, as the menu declares, is a good reason to start right there.
Before you order
On the menu some products are marked with an asterisk because they may be frozen; if you have allergies or intolerances, ask your server for confirmation or call 06 6156 4012 before coming. To book you can also use the form on this site.
Want to start the evening with a good fry? Da Luisu awaits you at Via di Boccea 724, Rome.
