Osteria Le Streghe dal 1920

Typical Roman appetizer. A rice ball with tomato sauce and a molten mozzarella center, breaded and fried until golden.

Slice of toasted homemade bread, topped with diced fresh tomato, garlic, basil, and extra virgin olive oil. Crispy and fresh.

Famous dish of Jewish-Roman cuisine. An entire artichoke fried twice in boiling oil until the leaves become crispy like potato chips.

Simple and crispy Roman white pizza, accompanied by slices of sweet prosciutto crudo.

Fresh vegetables cut into pieces, coated in a light batter and fried. A crispy and flavorful side dish or appetizer.

Classic Italian pairing: sliced aged prosciutto served with fresh, milky buffalo mozzarella from Campania.

A dish to share with an assortment of local cured meats and artisanal cheeses, often accompanied by honey or jams.

The classic Italian pasta dish. Spaghetti tossed with a simple sauce of fresh tomato and fragrant basil leaves.

Short pasta dressed with a spicy tomato sauce, sautéed garlic, and fresh parsley.

Pasta dressed 'in bianco' (without tomato sauce) with extra virgin olive oil in which garlic and hot chili pepper have been sautéed.

Short pasta served with Amatriciana sauce: tomato, crispy guanciale, and abundant Pecorino Romano. Bold and savory flavor.

Iconic Roman dish. Spaghetti tossed with a rich cream made from egg yolks, Pecorino Romano, crispy guanciale, and freshly ground black pepper.

Long egg pasta served with a classic slow-cooked meat sauce in tomato.

Considered the ancestor of Carbonara. Fresh pasta similar to spaghetti, dressed with crispy guanciale, Pecorino Romano, and black pepper (no eggs or tomato).

A pillar of Roman cuisine. Fresh pasta tossed with a cream made by emulsifying grated Pecorino Romano and cooking water, finished with black pepper.

Fresh pasta filled with soft ricotta and spinach, simply dressed with melted butter and aromatic sage leaves.

A variation of the classic Gricia, enriching the guanciale and pecorino sauce with artichokes sautéed in a pan.

Breaded and fried veal cutlet, served with a fresh diced topping of raw tomatoes, seasoned with oil and basil.

A humble dish from tradition. Tripe stewed for a long time in tomato sauce, flavored with fresh Roman mint and sprinkled with pecorino.

Thin slices of veal quickly cooked in a pan with a slice of prosciutto crudo and a sage leaf, deglazed with white wine.

Tender meatballs slowly cooked in tomato sauce, served with creamy mashed potatoes.

Young roasted suckling pig cooked in the oven. The meat is tender and juicy, often served with crispy rind and baked potatoes.

Typical Roman suckling lamb, marinated with herbs and baked until golden, served with potatoes.

Thin strips of beef quickly sautéed in a pan to remain tender, served on a bed of fresh arugula and cherry tomatoes.

Lamb chops, in this version breaded and fried until golden and crispy.

Cut of beef simply grilled, served with roasted potatoes.

Grilled beef steak, then sliced thickly before serving, accompanied by potatoes.

Diced potatoes baked with oil and rosemary until golden brown.

Classic French fries, crispy and salted.

A light side dish of seasonal leafy greens and raw vegetables.

Dark leafy green vegetable with a typical bitter taste, boiled and then sautéed in a pan with garlic and chili.

Fresh arugula salad enhanced by the sweetness of pears and the savory flavor of parmesan shavings.

Selection of fresh vegetables (such as eggplant, zucchini, and peppers) grilled.

Traditional Italian dessert made with crumbly shortcrust pastry, usually filled with fruit jam or chocolate cream.

Spoon dessert consisting of a base of cooked custard topped with a crispy layer of caramelized sugar.

A cake originating from Capri, based on chocolate and almonds. Soft and moist inside, prepared without flour.

The most famous Italian dessert. Layers of coffee-soaked ladyfingers alternated with a mascarpone cream, dusted with bitter cocoa.

Small individual warm chocolate cake. Soft on the outside like a cake, but with a molten chocolate center.

Dessert of the day prepared according to the chef's special recipe.

Delicate spoon dessert made by combining cream, milk, and sugar with gelatin. It has a soft, jelly-like consistency, often served with berry or caramel sauce.

Cover charge which includes bread served at the table and service.