Ristorante Va.Do.

Fried dough pizzottella stuffed with shredded pork (pulled pork). Dressed with barbecue sauce and sweet and sour onions for a rich and decadent flavor.

Soft flan made with sweet pumpkin and flavorful speck. Served on a creamy parmesan fondue that balances the flavors.

Feta cheese wrapped in crispy phyllo pastry. Enhanced with sweet honey, walnuts, and fresh truffle shavings for a contrast of textures.

Eggplant flan served with tomato sauce. Inside, it hides a melting mozzarella heart, finished with parmesan and fresh basil.

Crispy fried spring rolls filled with mixed vegetables and sesame. Accompanied by a fresh salad and a spicy sauce served separately.

Raw beef, hand-chopped, served on crispy taralli crumbs. Dressed with fresh truffle and a rich cream of egg, pecorino, and pepper.

Fresh ombrina fish tartare served with lime mayonnaise. Accompanied by golden fried artichokes for a crispy touch.

Fried croquette filled with whipped cod. Served on a bed of mayonnaise and garnished with sweet caramelized onion.

Crispy tempura vegetables in a nest shape. It holds a selection of raw fish (salmon, sea bass, tuna) marinated with soy and ginger.

Thick spaghetti seasoned with garlic, oil, and chili pepper, enriched with anchovy sauce and lime. Served with premium raw red prawns.

Paccheri pasta with zucchini and sweet confit cherry tomatoes. Tossed with anchovy sauce and finished with fresh burrata and flavorful bottarga.

Classic Roman carbonara pasta with egg, pecorino, and guanciale. Enriched with fresh truffle shavings for an intense aroma.

Stuffed ravioli served with cacio e pepe sauce. Garnished with crispy guanciale and fried artichokes.

Oriental spaghetti stir-fried in a wok with chicken and mixed vegetables. Seasoned with soy sauce, ginger, and peanuts for a spicy Asian flavor.

Vegan version of stir-fried noodles, with seitan instead of meat. Rich in vegetables, mushrooms, and spicy oriental flavors.

Thick spaghetti seasoned with saffron sauce and ombrina fish. Topped with crispy artichokes and a fresh hint of lemon.

Selection of traditional Roman and Italian first courses. Choose from Carbonara, Amatriciana, Gricia, Cacio e Pepe, or spicy classics.

Seared tuna fillet (tataki) with a sesame crust. Served with crispy vegetables and oriental sauces based on soy, ginger, and chili.

Cod gently cooked in oil at low temperature. Accompanied by sautéed chicory, potato puree, and flavored crispy crumbs.

Meatballs cooked in cacciatora sauce (wine, vinegar, herbs). Served with a side of roast potatoes.

Fried and golden fish (ombrina) meatballs. Placed on a soft potato puree enriched with fresh truffle.

Vegetable burger served on a plate with typical Roman side dishes: sautéed chicory and baked potatoes. Accompanied by croutons.

Creamy chicken curry made with coconut milk. Served with fragrant basmati rice and crunchy almonds.

Seared beef tataki style, slightly raw inside. Accompanied by sautéed vegetables and teriyaki sauce.

Tender beef fillet seared in butter with black pepper and rosemary. A classic meat main course served with potatoes.

Large breaded veal cutlet fried in butter, similar to Milanese style. Crispy and golden, served with a side dish.

Mixed fresh vegetables (carrots, zucchini, peppers) quickly sautéed in a wok with soy sauce.

Fresh salad enriched with feta cheese, flavorful olives, and sweet onion. Topped with bread croutons.

Potatoes baked until golden and crispy. A classic and simple side dish.

Typical Roman leafy green vegetable, first boiled and then sautéed in a pan with garlic and chili pepper. Slightly bitter and spicy flavor.

Mineral water served in a bottle. Available still or lightly sparkling.

Sweet carbonated soft drink. Available in classic or sugar-free version.

Italian blonde lager beer, light and refreshing. Served in a 33cl bottle.

Traditional Italian espresso. Intense and aromatic, served in a small cup.