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Filetti di Baccalà
Filetti di Baccalà Review
For years, Dar Filettaro a Santa Barbara (to use its official name) has been serving just that—battered, deep-fried fillets of salt cod—and not much else. You'll find no-frills starters such as bruschette al pomodoro (garlic-rubbed toast topped with fresh tomatoes and olive oil), sautéed zucchini, and, in winter months, the cod is served alongside puntarelle, chicory stems tossed with a delicious anchovy-garlic-lemon vinaigrette. The location, down the street from Campo de' Fiori in a little piazza in front of the beautiful Santa Barbara church, begs you to eat at one of the outdoor tables, weather permitting. Long operating hours allow those still on U.S. time to eat as early (how gauche!) as 5 pm.
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