At Strega, fall is one of our favorite times to cook for you. Our dinner menu is full of dishes that feel made for cooler nights, from slow-simmered ragù to earthy mushrooms and sweet, jammy figs. Explore our favorite fall menu classics below!
Whipped Ricotta & Figs
Figs are a true taste of late-season Italy. Their deep, honeyed flavor pairs perfectly with the cool, creamy ricotta, while the breadcrumbs add a bright crunch with every bite. It’s a lovely dish to share while you settle in, glass in hand, and let the evening unfold.
Mamma’s Famous Meatball
Few things feel more comforting on a chilly night than our signature meatball. Made with veal, mushroom, and Parmigiano, it arrives bathed in marinara and crowned with a spoonful of fresh ricotta.
The mushrooms add a gentle, earthy depth that makes this classic especially fitting for fall. Cut into it, and you’ll find a tender center that soaks up the bright, rich sauce. It’s generous, soulful, and made to be shared. If you’ve ever wondered how this beloved dish came to be, our deep dive into the history of the meatball tells the whole story.
Tagliatelle Bolognese
When the temperature drops, our kitchen turns to one of Italy’s great slow-cooked sauces. Our Tagliatelle Bolognese brings together veal, beef, and pork in a creamy tomato ragù that simmers until every flavor melts into the next.
Wide ribbons of tagliatelle catch the sauce in all the right places, so each forkful is silky, savory, and deeply satisfying. It’s the kind of dish that warms you from the inside out. Feeling inspired to try it at home on a quiet Sunday? Our guide to making the perfect Bolognese sauce walks you through it step by step.
Paccheri di Funghi
If one dish captures the flavor of autumn on our menu, it may be this one. Paccheri, a large, tube-shaped pasta, is tossed with a seasonal trio of mushrooms and toasted hazelnuts in a velvety truffle cream sauce.
The mushrooms bring a woodsy richness, while the hazelnuts add warmth and a delicate crunch. Then comes the truffle, heady and luxurious, tying everything together. Close your eyes, and it feels like a walk through an Italian forest after the first fall rain.
Gnocchi Sorrentina
Our homemade potato gnocchi are soft, pillowy, and made with care. In this Sorrentina-style dish, they’re dressed in San Marzano tomato sauce with fragrant basil and finished with fresh mozzarella that melts into gentle, golden pools.
Inspired by the seaside town of Sorrento, this plate is simple at heart but full of flavor. The sweet, bright tomatoes and creamy cheese make it cozy without feeling heavy. It’s a wonderful choice when you want comfort on a crisp evening.
The Grand Carbonara
Some dishes are worth a little ceremony, and The Grand Carbonara is one of them. Prepared tableside, this fettuccine is swirled in a creamy carbonara sauce right before your eyes and topped with crispy pancetta.
Watching the pasta come together is part of the joy. The sauce turns glossy and rich, clinging to every strand, while the pancetta adds a salty, smoky crunch. On a cool fall night, it’s pure indulgence and a moment your whole table will remember.
Nick’s Famous Stuffed Veal Chop
For a true showstopper, we recommend our signature stuffed veal chop. This bone-in chop is filled with Parma prosciutto and fontina cheese, then served with garlic Parmesan whipped potatoes, garlic broccolini, and a savory veal broth reduction.
Every element feels right for the season. The fontina melts into a nutty, creamy center, the prosciutto adds a whisper of saltiness, and the whipped potatoes are smooth and buttery. It’s hearty, elegant, and made for lingering. Dishes like this are part of why our Sicilian-born executive chef has made Strega one of the North End’s most beloved dining destinations. You can learn more about our story and the passion behind our kitchen.
Reserve Your Table This Fall at Strega in the North End!
Make a reservation online or call us at 617-523-8481.
About The Author
