menufans

Flavio al Velavevodetto

Info and orders (from 5 PM onwards) at 06 36000009 or by sending an email to velavevodettoaiquiriti@gmail.com IMPORTANT - Some dishes on the menu may not be available every day - Upon request, whole roasted lamb or suckling pig (minimum 4 portions). - Other wine labels are also available upon request. - Free delivery for purchases over 30 euros.

★ 4.2 (5,946) $$Moderate

APPETIZERS

Eggplant caponata
Caponata di melanzane
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.
€5 ≈ $6.00
Hand-sliced Parma ham
Prosciutto crudo di Parma tagliato a mano
Prized aged Italian cured meat, hand-sliced thickly to enhance its texture. Sweet and savory flavor, melt-in-your-mouth consistency.
€10 ≈ $12.00
Carciofo alla Giudia
Typical of Jewish-Roman cuisine, it's a whole artichoke fried twice until crispy like a chip. The leaves are eaten like potato chips.
€5 ≈ $6.00
Zucchini alla Scapece
Zucchine alla Scapece
Fried zucchini marinated with vinegar, garlic, and fresh mint. A fresh, fragrant, and slightly tangy appetizer.
€4 ≈ $5.00
Homemade supplì
Supplì fatti in casa
/ pc.
Tomato rice croquette with a molten mozzarella center, breaded and fried. One of the most beloved street foods in Rome.
€2 ≈ $2.00
Homemade porchetta
Porchetta fatta in casa
Boneless pork roast, seasoned with aromatic herbs, garlic, and pepper, slowly baked. The meat is juicy and the crust is crispy.
€7 ≈ $8.00
Eggplant, pine nut, and parmesan croquettes
Crocchette di melanzane, pinoli e parmigiano
Vegetarian fried patties made from eggplant pulp, enriched with Parmesan cheese and crunchy pine nuts. Soft inside.
€5 ≈ $6.00
Zucchini flower frittata
Frittata con fiori di zucca
Dish based on beaten eggs cooked in a pan with delicate zucchini flowers. Sweet flavor and soft texture.
€5 ≈ $6.00

FIRST COURSES

Rigatoni all'Amatriciana
Short pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A Roman classic with a decisive and savory flavor.
€10 ≈ $12.00
Rigatoni alla Gricia
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.
€10 ≈ $12.00
Homemade fettuccine alla Vignarola
Fettuccine fatte in casa alla Vignarola
(fava beans, peas, artichokes, guanciale, pecorino)
Fresh egg pasta dressed with a spring stew of fresh vegetables (fava beans, peas, artichokes) and guanciale. A tribute to the Roman spring season.
€13 ≈ $15.00
Casarecce with zucchini, guanciale, and pecorino
Casarecce zucchine guanciale e pecorino
Short pasta rolled and dressed with sweet zucchini, salty guanciale, and pecorino cheese. A perfect balance between sweetness and saltiness.
€12 ≈ $14.00
Asparagus, parmesan, and almond risotto
Risotto asparagi, parmigiano e mandorle
Creamy risotto slowly cooked with asparagus, finished with Parmesan cheese and garnished with crunchy almonds for a contrast of textures.
€12 ≈ $14.00
Pasta and potatoes with pork jowl and smoked provola cheese
Pasta e patate con gambuccio e provola affumicata
A dense and comforting first course made with mixed pasta and potatoes, enriched with cured pork jowl and melting smoked cheese.
€10 ≈ $12.00
Rigatoni with Pajata
Rigatoni con la Pajata
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.
€13 ≈ $15.00
Spaghetti alla Velavevodetto
(cherry tomatoes, aromatic herbs, salted ricotta)
Spaghetti dressed with fresh cherry tomatoes, a mix of fragrant aromatic herbs, and a grating of aged salted ricotta.
€12 ≈ $14.00
Homemade fettuccine with pork ribs
Fettuccine fatte in casa con spuntature di maiale
Fresh long flat pasta served with a rich tomato sauce slowly cooked with pork ribs (spuntature). A Sunday dish.
€13 ≈ $15.00

MAIN COURSES

Fried boiled meat meatballs
Polpette di bollito fritte
Crispy meatballs made by shredding boiled meat (bollito), breaded and fried. A tasty and traditional way to serve meat.
€14 ≈ $16.00
Meatballs in sauce
Polpette al sugo
Soft meatballs slowly cooked in a rich tomato sauce. It's recommended to 'fare la scarpetta' (use bread to soak up the sauce).
€13 ≈ $15.00
Braised in red wine
Brasato al vino rosso
Marinated beef cooked very slowly in red wine and vegetables until extremely tender and full of flavor.
€15 ≈ $17.00
Oxtail stew
Coda alla Vaccinara
Classic Roman stew of oxtail, cooked for hours with tomato, celery, and spices (sometimes cocoa). The gelatinous meat falls off the bone.
€15 ≈ $17.00
Free-range chicken with peppers
Pollo ruspante con i peperoni
Traditional Roman dish for Ferragosto (August 15th). Chicken cooked in a pan with colorful bell peppers, creating a thick and flavorful sauce.
€14 ≈ $16.00
Hunter-style lamb
Abbacchio alla cacciatora
Suckling lamb cut into pieces and pan-fried with vinegar, rosemary, garlic, and anchovies. Intense and aromatic flavor.
€16 ≈ $19.00
Breaded veal slice
Fettina panata di manzetta
Slice of young beef, dipped in egg and breadcrumbs and fried until golden. Crispy outside and tender inside.
€14 ≈ $16.00
Tripe alla Romana
Trippa alla Romana
(tomato, mint, and pecorino)
Tripe stewed for a long time in tomato sauce, generously seasoned with Roman mint (mentuccia) and Pecorino Romano cheese. A humble but flavorful dish.
€12 ≈ $14.00
Young beef sirloin 'alla Fornara'
Fracosta di manzetta alla Fornara
Cut of meat (rib steak) baked with potatoes and aromatic herbs, in the 'fornara' (baker's wife) style.
€15 ≈ $17.00
Rolled cutlet in sauce
Involino al sugo
Rolled slice of meat with a flavorful filling, tied and cooked in tomato sauce.
€13 ≈ $15.00
Hunter-style rabbit
Coniglio alla Cacciatora
Rabbit pieces browned and stewed with wine, vinegar, garlic, and rosemary. Lean white meat with a rustic flavor.
€14 ≈ $16.00

SIDE DISHES

Sautéed potatoes
Patate saltate
Potatoes cut and cooked in a pan until they form a golden and crispy crust.
€5 ≈ $6.00
Stewed escarole with pine nuts, raisins, capers, and Taggiasca olives
Scarola stufata con pinoli, uvetta, capperi e olive taggiasche
Leafy vegetables (escarole endive) cooked in a pan with sweet and savory ingredients (raisins, olives, capers). A typical Neapolitan/Roman side dish.
€5 ≈ $6.00
Sautéed chicory
Cicoria ripassata
Wild greens with a slightly bitter taste, first boiled and then sautéed in a pan (ripassata) with garlic, oil, and chili pepper.
€5 ≈ $6.00
Roman-style artichoke
Carciofo alla Romana
Whole artichoke, cleaned and cooked upside down in a pan with oil, water, garlic, parsley, and mint. Tender and fragrant.
€5 ≈ $6.00

DESSERTS

Tiramisu in a glass
Tiramisù al bicchiere
Famous Italian spoon dessert with layers of savoiardi biscuits soaked in coffee and mascarpone cream, served in individual portions.
€6 ≈ $7.00
Homemade shortcrust tart with sour cherry jam
Crostata fatta in casa con confettura di visciole
Crumbly shortcrust pastry tart filled with sour cherry jam, typical of Roman Jewish tradition.
€5 ≈ $6.00
Chocolate fondant
Fondente al cioccolato
Rich and dense chocolate dessert, often served warm with a molten center or truffle-like consistency.
€5 ≈ $6.00

SPARKLING WINES

Franciacorta Dosaggio Zero Arcari e Danesi
Italian classic method sparkling wine from Lombardy. Dry, fresh, and refined, with no added sugar.
€40 ≈ $46.00
Franciacorta Saten Millesimato Arcari e Danesi
Franciacorta sparkling wine, particularly silky and soft ('Saten'), produced only with white grapes. Elegant and creamy.
€42 ≈ $49.00
Valdobbiadene Prosecco Superiore DOCG Borgoluce
High-quality Prosecco from the hills of Valdobbiadene. Fruity, floral, and lively.
€22 ≈ $25.00

RED WINES

Polluce - Cincinnato
Red wine from Lazio produced from Nero Buono grapes. Medium-bodied, with notes of red fruits and spices.
€8 ≈ $9.00
Rosso di Montepulciano - Talosa
Tuscan red wine based on Sangiovese. Young, fresh, and pleasantly tannic, ideal with meat.
€15 ≈ $17.00
Nobile di Montepulciano - Talosa
Prestigious Tuscan red wine, structured and aged. Complex, with aromas of cherry, plum, and wood.
€22 ≈ $25.00
Cabernet Sauvignon - Omina Romana
International red wine cultivated in Lazio. Robust, with hints of bell pepper, blackcurrant, and spices.
€20 ≈ $23.00
Cesanese del Piglio - Casale della Gloria
Cesanese del piglio - Casale della loria
The most representative red wine of Lazio (Cesanese grape). Full-bodied, warm, with notes of berries and earth.
€18 ≈ $21.00
Tellus - Falesco
Syrah-based red wine produced in Lazio. Soft, enveloping, with notes of sweet spices and vanilla.
€14 ≈ $16.00
Rosso - Azienda Piana dei Castelli
Local red wine from the Castelli Romani area. Artisanal and genuine, it reflects the volcanic territory.
€18 ≈ $21.00
Capitancelli - Azienda Piana dei Castelli
Selected red wine from the Castelli Romani area, likely structured and suitable for meat dishes.
€22 ≈ $25.00
Follia Rosso - Azienda Piana dei Castelli
Flagship or reserve label from the winery. An important, complex red wine for meditation or pairing with grand roasts.
€38 ≈ $44.00

WHITE WINES

Chardonnay - Omina Romana
International white wine produced in Lazio. Fruity, sometimes with buttery or vanilla notes if aged in wood.
€18 ≈ $21.00
Venere Bianco Lazio IGP
Local white wine from Lazio. Simple, fresh, and easy to drink, ideal for light appetizers.
€8 ≈ $9.00
Capolemole Bianco - Marco Carpineti
Organic white wine from Lazio (often Bellone). Savory, mineral, and with citrus notes.
€18 ≈ $21.00
Frascati Abelos - De Sanctis
Rome's most famous white wine. Dry, fresh, and mineral, a perfect pairing for Roman cuisine.
€21 ≈ $24.00
Vespa Bianco. Colli Orientali del Friuli - Bastianich
Vespa Bianco. Colli orientali del Friuli - Bastianich
Structured white wine from Friuli. A rich and complex blend with notes of flowers, honey, and ripe fruit.
€32 ≈ $37.00

End of menu

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