Cacio e pepe
Tonnarelli, Pecorino Romano and cracked pepper, emulsified in the pan, nothing else.
On Willy Street since 2019
Pasta rolled this morning, sauced to order tonight
Six shapes made by hand every day, Roman classics cooked the way they are cooked in Rome, and a wine list of forty bottles we can all describe from memory.
6 yrson Willy Street
6pasta shapes made daily
40wines, all Italian
14bar seats, walk in only
The menu
Antipasti, primi, secondi and dolci
The menu shifts with the season. These run year round.
Rigatoni all'amatriciana
Guanciale we cure in house, San Marzano tomato and a long slow render.
Tagliatelle al ragù
Beef and pork ragù cooked five hours, tossed with hand cut tagliatelle.
Branzino al forno
Whole roasted branzino with lemon, fennel and good olive oil, filleted tableside on request.
Antipasti board
Cured meats, a Wisconsin cheese, marinated vegetables and grilled bread.
Chef's tasting, five courses
Available for the whole table Tuesday through Thursday, wine pairing add on for 45 dollars.
Our kitchen
A small room where the pasta gets the attention
Marco and Elise opened Osteria Prati in 2019 after four years cooking in Rome and a decade in Chicago kitchens. There are 46 seats, a pasta bench you can see from the dining room, and a menu deliberately short enough that everything on it is made properly. Produce comes from farms within an hour of Madison most of the year.
•Six pasta shapes rolled and cut by hand each morning
•Guanciale, pancetta and sausage cured in house
•Gluten free pasta made separately, ask and we will explain what we can do safely
Reviews
From our guests
“The cacio e pepe is the real thing, no cream, properly emulsified. I have stopped ordering it anywhere else in town.”
Julia W., Regular, Madison
“We sat at the bar without a reservation on a Friday and had one of the best meals of the year.”
Tom and Renata L., Walk in, bar seats
“Marco came out and talked us through the tasting menu wines without a hint of snobbery.”
Aaron D., Anniversary, tasting menu
FAQ
Planning your visit
Do you take reservations?
Yes, up to 30 days ahead for the dining room. Friday and Saturday typically book two weeks out. The 14 bar seats are held for walk ins every night, and the full menu is served there, so showing up early on a busy night usually works.
Can you accommodate gluten free or vegetarian guests?
Yes. We make a separate gluten free pasta and cook it in dedicated water, though we are not a gluten free kitchen and cannot promise zero cross contact for celiac guests. Several primi are vegetarian and the kitchen can adapt others with a day's notice.
Do you have parking?
There is metered street parking on Williamson and a free lot two blocks east that is open after 6pm. Weekend nights on the near east side get busy, so leave ten extra minutes or take the bus, which stops a block away.
Can you host a private party?
The full room seats 46 and can be bought out on Tuesday or Wednesday evenings with three weeks notice. For groups of eight to fourteen we set a family style menu at a fixed price per person, which we plan with you ahead of time.
Contact
Reserve or just walk in
Book online for the dining room, or come early and take a bar seat. Call us directly for parties over eight.
Phone(360) 555-0160
Address1108 Williamson St, Madison, Wisconsin
HoursTue to Thu 5pm to 9pm, Fri and Sat 5pm to 10pm, Sun 4pm to 8pm, closed Mon
AreaMadison, Monona and the near east side