Rome's most iconic snack: an oval ball of risotto mixed with ragù, egg, and cheese, then breaded and deep-fried until golden. The interior stays creamy, the exterior shatters, and the molten mozzarella in the center stretches as you bite. Sora Mirella makes supplì the way it's been made in Rome for a century—no shortcuts.
Tips from diners
Supplì are freshest in the morning, right after frying. By late afternoon they've been sitting—come early for the best texture.
The reason people queue at Sora Mirella. Whole artichokes are cleaned, then deep-fried until every leaf crisps and turns golden. The technique is identical to the Jewish Ghetto classic carciofi alla giudia, but Mirella's version is pure, rustic, and served hot in paper for immediate eating. No sauce, no ceremony—just perfect fried artichoke.
Tips from diners
Arrive before noon or after 15:00 to avoid the worst queues. Lunch rush (12:00–13:30) draws lines out the door.
Buy multiple—each artichoke is small, and you'll want more. Five or six per person is typical.
A simple but well-seasoned meatball, Roman-style. Mirella's version is not oily despite the frying, with a firm but tender interior and meat flavor that's clear and honest. Often available alongside other fried items.
Tips from diners
Build a mixed plate: one artichoke, one supplì, one crocchè, one meatball. Costs about 12 euros and is the perfect light Roman lunch.
A simple but perfect potato croquette—mashed potato mixed with cheese and sometimes a tiny bit of ham, shaped into a cylinder, breaded, and deep-fried. The interior is creamy and fluffy, the outside cracks with each bite. Plain and addictive.
Tips from diners
Cheapest item on the menu and a perfect side to artichokes. Get two or three.
A Roman summer specialty: smooth watermelon sorbet, sometimes made with a touch of anise or mint. The fruit flavor is pure and the texture is silky. Sora Mirella's version is a traditional finish to a street food meal.
Tips from diners
Only available in hot months (June–September). Perfect after eating hot fried food—the contrast is refreshing.
Available only in summer (June–July), these zucchini flowers are coated in a light batter and quickly fried, preserving the flower's delicate texture while the exterior crisps. No filling—pure simplicity. One of Rome's great seasonal treats.
Tips from diners
These appear only in June and July. If you see them on the counter, order immediately—they sell out fast.
Sora Mirella is one of Rome's most authentic street-food institutions, tucked into a corner of the Jewish Ghetto. For decades, this spartan, no-frills spot has served fried artichokes, suppli, and Roman croquettes to locals who queue out the door. 'Sora' (Mrs.) Mirella herself ran the kitchen and the place became a symbol of real Rome—unpretentious, delicious, and resistant to trend.
There is no table seating to speak of—this is a walk-up counter. Have cash ready, know what you want, and order quickly. Lines move fast.
This place is the real Rome. No Instagram, no pretense. Show up hungry, eat standing up, and leave happy.
Cash only. No credit cards. Total meal typically costs 10-15 euros.
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