Osteria del Velodromo Vecchio

A mixed house appetizer that varies based on daily availability. It usually includes a selection of cured meats, cheeses, and vegetables prepared according to Roman tradition. Ideal for starting the meal by sharing different specialties.

Tasting of spicy chili peppers preserved in oil, from the Il Vignetto Agricultural Company. Offers different levels of spiciness and aromas. To be enjoyed with bread or as an accompaniment for strong palates.

Toasted bread slices topped with crispy puntarelle (chicory sprouts) and hard-boiled egg. A typical Roman combination that blends the bitter taste of the vegetable with the softness of the egg.

A traditional Roman first course: pasta and broccoli soup cooked in skate broth. It has a delicate and enveloping flavor that combines land and sea. Served hot.

Soft potato gnocchi dressed with a classic tomato meat ragù. A rich and hearty dish, with a homemade and comforting flavor.

Short pasta 'casarecce' dressed with fresh asparagus, crispy guanciale, and caciofiore (local cheese with vegetable rennet). A balance of flavors between the sweetness of the asparagus, the saltiness of the guanciale, and the intensity of the cheese.

High-quality spaghetti tossed with Pecorino Romano and freshly ground black pepper. A thick and flavorful cream coats the pasta. It is one of the symbolic dishes of Roman cuisine.

Tripe slowly stewed with tomato sauce, Roman mint, and Pecorino cheese. The texture is tender and the flavor is rich and aromatic thanks to the mint.

Roast suckling lamb with potatoes, rosemary, and garlic. The meat is very tender and flavorful, with crispy skin. A festive and traditional dish.

Oxtail stewed for a long time with tomato, celery, and sometimes pine nuts or raisins. The meat becomes so tender it falls off the bone. Intense flavor and thick sauce, perfect for dipping bread.

Thin slice of beef rolled with a flavorful filling and cooked in tomato sauce. The meat remains juicy and tender. A classic family-style main course.

A platter with different types of local and national cheeses. Ideal for sharing or to end the meal.

Dish based on anchovies and curly endive. A combination that plays on the contrast between the savory flavor of the fish and the fresh bitterness of the vegetable.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan. Soft, stringy, and rich in flavor.

Artichokes prepared according to tradition (alla romana or alla giudia). A typical side dish with a unique flavor, tender and aromatic.

Stewed peppers with onion and tomato. A sweet, soft, and very flavorful side dish, excellent both hot and at room temperature.

Potatoes, likely served roasted or fried. A classic and versatile side dish that pairs well with meat main courses.

Field chicory sautéed in a pan with garlic, oil, and chili pepper. A vegetable with a decidedly bitter taste that cleanses the palate.