A co-worker invited me to tag along for an Easter dinner she organized for friends visiting from California at Pierluigi’s in Piazza Ricci.  Opened in 1938 as an osteria, it has become a seafood institution frequented by visiting dignitaries and celebrities alike.  

Pierluigi is located in the Centro Storico (historic center) and a stone’s throw from Campo de Fiori.  The menu changes daily based on the availability of the fresh seafood, which is displayed beautifully at the entrance.   

Most of the seafood is procured locally, but Maine lobster is usually on the menu as well.  The fresh seafood display was nearly empty by the time our party left.

In addition to its scrumptious seafood, Pierluigi is known for its cocktail bar and thick specialty drinks menu.

 Japanese whiskey is supposed to be all the rage right now and flaming drinks were popular that night. 

My co-worker ordered a seared scallop infused martini that she raved about.  

Our waiter brought us complimentary appetizers as we contemplated our orders.  The melt in your mouth mini suppli (which had a lighter filling than the traditional risotto and tomato sauce version) and fried sea urchin were a good indication of the meal to come.  

The seafood carpaccio is presented with flair like most of the starters.  We indicated a few preferences and let the waiter recommend starters for the table to share.  

I’m glad we went for individual portions of artichoke with potato cakes (creamy perfection), especially as I will be out of town for the artichoke festival in April.  We also shared fried zucchini flowers stuffed with mozzarella and sardines.  

Somehow we made room for entrees.  The spicy pasta with sea urchin had a hint of olive in the sauce.  

I can’t resist ordering Spaghetti alla vongole (clam sauce) whenever it is on the menu and recently attempted to recreate it at home (will post recipe soon).  Next time I will have to try the lobster pasta.  

Although Pierluigi is famous for its seafood, there were also plenty of vegetarian and meat options like the classic pasta amartriciana.  

Pierluigi

Piazza dé Ricci 144, Roma

 39 06 68 61 302