Flavio al Velavevodetto

A sweet and sour side dish of fried eggplant and other vegetables, dressed with vinegar and sugar. Soft and rich in flavor, served at room temperature.

Prized aged Italian cured meat, hand-sliced thickly to enhance its texture. Sweet and savory flavor, melt-in-your-mouth consistency.

Typical of Jewish-Roman cuisine, it's a whole artichoke fried twice until crispy like a chip. The leaves are eaten like potato chips.

Fried zucchini marinated with vinegar, garlic, and fresh mint. A fresh, fragrant, and slightly tangy appetizer.

Tomato rice croquette with a molten mozzarella center, breaded and fried. One of the most beloved street foods in Rome.

Boneless pork roast, seasoned with aromatic herbs, garlic, and pepper, slowly baked. The meat is juicy and the crust is crispy.

Vegetarian fried patties made from eggplant pulp, enriched with Parmesan cheese and crunchy pine nuts. Soft inside.

Dish based on beaten eggs cooked in a pan with delicate zucchini flowers. Sweet flavor and soft texture.

Short pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A Roman classic with a decisive and savory flavor.

Considered the ancestor of Amatriciana, it's a 'white' pasta dish with browned guanciale, black pepper, and abundant Pecorino Romano cheese. Creamy and very flavorful.

Fresh egg pasta dressed with a spring stew of fresh vegetables (fava beans, peas, artichokes) and guanciale. A tribute to the Roman spring season.

Short pasta rolled and dressed with sweet zucchini, salty guanciale, and pecorino cheese. A perfect balance between sweetness and saltiness.

Creamy risotto slowly cooked with asparagus, finished with Parmesan cheese and garnished with crunchy almonds for a contrast of textures.

A dense and comforting first course made with mixed pasta and potatoes, enriched with cured pork jowl and melting smoked cheese.

Historic Roman dish. Pasta with tomato sauce and milk-fed veal intestine. The chyme inside the intestine forms a creamy and unique cheese-like sauce.

Spaghetti dressed with fresh cherry tomatoes, a mix of fragrant aromatic herbs, and a grating of aged salted ricotta.

Fresh long flat pasta served with a rich tomato sauce slowly cooked with pork ribs (spuntature). A Sunday dish.

Crispy meatballs made by shredding boiled meat (bollito), breaded and fried. A tasty and traditional way to serve meat.

Soft meatballs slowly cooked in a rich tomato sauce. It's recommended to 'fare la scarpetta' (use bread to soak up the sauce).

Marinated beef cooked very slowly in red wine and vegetables until extremely tender and full of flavor.

Classic Roman stew of oxtail, cooked for hours with tomato, celery, and spices (sometimes cocoa). The gelatinous meat falls off the bone.

Traditional Roman dish for Ferragosto (August 15th). Chicken cooked in a pan with colorful bell peppers, creating a thick and flavorful sauce.

Suckling lamb cut into pieces and pan-fried with vinegar, rosemary, garlic, and anchovies. Intense and aromatic flavor.

Slice of young beef, dipped in egg and breadcrumbs and fried until golden. Crispy outside and tender inside.

Tripe stewed for a long time in tomato sauce, generously seasoned with Roman mint (mentuccia) and Pecorino Romano cheese. A humble but flavorful dish.

Cut of meat (rib steak) baked with potatoes and aromatic herbs, in the 'fornara' (baker's wife) style.

Rolled slice of meat with a flavorful filling, tied and cooked in tomato sauce.

Rabbit pieces browned and stewed with wine, vinegar, garlic, and rosemary. Lean white meat with a rustic flavor.

Potatoes cut and cooked in a pan until they form a golden and crispy crust.

Leafy vegetables (escarole endive) cooked in a pan with sweet and savory ingredients (raisins, olives, capers). A typical Neapolitan/Roman side dish.

Wild greens with a slightly bitter taste, first boiled and then sautéed in a pan (ripassata) with garlic, oil, and chili pepper.

Whole artichoke, cleaned and cooked upside down in a pan with oil, water, garlic, parsley, and mint. Tender and fragrant.

Famous Italian spoon dessert with layers of savoiardi biscuits soaked in coffee and mascarpone cream, served in individual portions.

Crumbly shortcrust pastry tart filled with sour cherry jam, typical of Roman Jewish tradition.

Rich and dense chocolate dessert, often served warm with a molten center or truffle-like consistency.

Italian classic method sparkling wine from Lombardy. Dry, fresh, and refined, with no added sugar.

Franciacorta sparkling wine, particularly silky and soft ('Saten'), produced only with white grapes. Elegant and creamy.

High-quality Prosecco from the hills of Valdobbiadene. Fruity, floral, and lively.

Red wine from Lazio produced from Nero Buono grapes. Medium-bodied, with notes of red fruits and spices.

Tuscan red wine based on Sangiovese. Young, fresh, and pleasantly tannic, ideal with meat.

Prestigious Tuscan red wine, structured and aged. Complex, with aromas of cherry, plum, and wood.

International red wine cultivated in Lazio. Robust, with hints of bell pepper, blackcurrant, and spices.

The most representative red wine of Lazio (Cesanese grape). Full-bodied, warm, with notes of berries and earth.

Syrah-based red wine produced in Lazio. Soft, enveloping, with notes of sweet spices and vanilla.

Local red wine from the Castelli Romani area. Artisanal and genuine, it reflects the volcanic territory.

Selected red wine from the Castelli Romani area, likely structured and suitable for meat dishes.

Flagship or reserve label from the winery. An important, complex red wine for meditation or pairing with grand roasts.

International white wine produced in Lazio. Fruity, sometimes with buttery or vanilla notes if aged in wood.

Local white wine from Lazio. Simple, fresh, and easy to drink, ideal for light appetizers.

Organic white wine from Lazio (often Bellone). Savory, mineral, and with citrus notes.

Rome's most famous white wine. Dry, fresh, and mineral, a perfect pairing for Roman cuisine.

Structured white wine from Friuli. A rich and complex blend with notes of flowers, honey, and ripe fruit.