Osteria Romana

Osteria Romana Restaurant Review:

Wood beams laden with hanging grape vines, lattice partitions and framed photos of famous Italian sites make for a stylized provincial setting at this Norwalk osteria. Sharing stuzzichini‏, or small plates, is a good way to start, and the homemade​ baked mozzarella wrapped with prosciutto and topped with arugula and cherry tomatoes and the tagliere casareccio for two are choice selections. The latter includes prosciutto di Parma, pistachio mortadella and soppressata, as well as Grana Padano with mixed olives and crostini bread. Handmade pastas include a lasagna casareccia freshly baked with ground beef, fresh mozzarella and ricotta. For entrées, we recommend the traditionally prepared veal saltimbocca topped with prosciutto and sage and served with sautéed spinach or the boneless and butterflied trout topped with roasted almonds and finished in a white wine herb sauce. The reasonably priced wine list features Italian regional selections along with American and international options.