Osteria Mamma Mia

Cover charge including bread and table service. Usually calculated per person seated at the table.

Layered baked eggplant with mozzarella, Parmesan, and tomato sauce. A rich and stringy dish, a classic of Italian cuisine.

Sweet and sour Sicilian specialty made with fried eggplant, celery, onion, and tomato. Rich in Mediterranean flavors and aromatic.

Anchovy flan, often prepared with breadcrumbs and herbs. A flavorful and soft-textured seafood appetizer.

Raw artichokes finely sliced and dressed with oil, lemon, and Parmesan shavings. Fresh, crunchy, and light.

Fresh buffalo ricotta served on a chickpea purée, accompanied by arugula and toasted bread. A creamy and delicate appetizer.

Buffalo mozzarella and prosciutto wrapped in crispy pastry and baked. A warm appetizer with a melting center.

Thick spaghetti-like fresh pasta, topped with a cream of Pecorino Romano and ground black pepper. A pillar of Roman cuisine, with a strong and spicy flavor.

Long pasta with tomato sauce, crispy guanciale, and pecorino. Savory and rich flavor, an icon of Roman tradition.

Pasta with sautéed guanciale, Pecorino Romano, and black pepper. Considered the 'white' ancestor of amatriciana, very flavorful.

Pasta with a cream of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich and creamy without the use of cream.

Pasta topped with the rich sauce from Coda alla Vaccinara, with meat, tomato, and herb flavors. A thick and traditional sauce.

Long pasta with ruffled edges topped with sautéed broccoli and pecorino cheese. A flavorful dish combining the sweetness of vegetables with the savoriness of cheese.

Large format pasta topped with a mushroom and sausage sauce, sometimes with peas. A rustic and rich flavor.

Simple spaghetti with fresh cherry tomatoes and capers. A light first course with Mediterranean flavors.

Thin slices of roasted beef, typically served on a bed of arugula. Tender and lean meat, served cold or warm.

Tender morsels of meat slowly stewed in white wine. A tender and juicy dish.

Tender meatballs cooked in tomato sauce. A classic comfort food of Italian home cooking.

Stewed chicken with tomato, peppers, and herbs. A typical colorful and flavorful main course from Lazio.

Grilled beef served sliced thick. Flavorful and succulent, ideal for red meat lovers.

Grilled beef steak. Simple and nutritious, it enhances the natural flavor of the meat.

Lamb offal (heart, lungs, liver) stewed in a pan with onions. A traditional Roman peasant dish with an intense flavor.

Tripe stewed with tomato sauce, Roman mint, and pecorino. A historic dish, tender and very flavorful.

Veal cut with bone and marrow, slowly braised in white wine. The meat is very tender and rich in flavor.

Ox tail stewed for a long time with tomato, celery, and spices (often cocoa and pine nuts). The meat falls off the bone and the sauce is thick and flavorful.

Cod fillet cooked in white wine served on a chickpea purée. A classic and delicate combination of fish and legumes.

Small octopuses slowly cooked in a spicy tomato sauce. Tender and flavorful, perfect with bread.

Boiled chicory sautéed with garlic, oil, and chili pepper. A side dish with a characteristic bitter and spicy taste.

Potatoes cut and baked, seasoned with rosemary. A classic crispy and flavorful side dish.

Beans cooked in tomato sauce with garlic and sage. A highly appreciated Tuscan side dish also in Rome, rustic and hearty.

Fresh seasonal salad dressed with oil and vinegar. Simple, light, and refreshing.

Mixed grilled vegetables (such as zucchini, eggplant, peppers). Light and tasty.

Stewed savoy cabbage flavored with anchovy fillets. A flavorful side dish typical of the cold season.

Sweet and sour dish of eggplant and other vegetables, served as a side dish or appetizer. Rich and aromatic.

Famous spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa. Creamy and indulgent.

Puff pastry or shortcrust pastry basket filled with delicate Chantilly cream and topped with red berry sauce. Fresh and delicious.

Classic shortcrust pastry tart filled with jam. A simple and homemade dessert.

Chocolate and biscuit dessert, served in slices. Crunchy and chocolatey.

Ring-shaped dry cookies made with wine and covered in sugar. Typical of Roman tradition, excellent for dipping.

Crispy fried pastry shell filled with sweet ricotta. A symbolic dessert of Sicilian pastry.

A fresh and creamy spoon dessert, served not too cold. Available in various flavors such as dried fruit.

Hollowed-out fresh fruit filled with ice cream or sorbet of the same pulp. A refreshing and spectacular dessert.

Soft chocolate mousse hiding an orange-flavored filling. The chocolate and orange combination is a refined classic.