The meat cooked on wood-burning coals is the hallmark of Osteria. The taste of cooking on coals is what you will find if you are looking for a gastronomic experience that makes the difference. Cooking tradition, over the course of time, other dishes have been born, “creatures” of the Chef Nicola who have been with him for many years and which he jealously guards and repeats faithfully.
These include the goat’s crouton, the drunk spaghetti, the spaghetti of the Heretics, the propellers of the Prophet, the spicy helixes, the spicy chop, the greedy, the Florentine pork, the rigatino in sorrel sauce. Each of these dishes carries a personal anecdote from the Chef.