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Authentic local food, Regional food
Flavio al Velavevodetto
Rome, Italy
Recommended by Andrew Zimmern and 41 other food critics.
4.2
5k
Recommendations
"If you aren’t a fan of organ meat, then try the twice-fried artichokes, or carciofi alla Giudia. They’re divine."
"A plate of nervetti had just the right balance of chewy meat nubbins and crisp pickled veggies."
on Nervetti
"My niece Clementine insisted on a portion of tonarelli al cacio e pepe, which was the prefect creamy consistency that is so hard to find these days. And enough pepper, and of good quality, to justify it’s name."
on Cacio e pepe
"De Maio's tender and slippery trippa alla Romana carries the constant threat of tomato splatter, so follow the local custom and devote one hand to your fork and the other to pressing a linen napkin against your chest for protection."
"The thick and creamy result is delightfully savory and perfectly piquant, a clear sign that Flavio learned from the best."
on Cacio e pepe
"The tonnarelli cacio e pepe is better than ever: grittier with pecorino and Parmesan, with plenty of pepper sting."
on Cacio e pepe
"De Maio’s rigatoni alla carbonara is deceptively light in spite of its rich ingredients—eggs, cured pork jowl, and Pecorino Romano—and you’ll want to pick up his braised oxtail with your hands and eat it off the bone."
on Carbonara
"The winner though was the tiramisu, which was thick with mascarpone and just enough fudgey chocolate."
on Tiramisù
"Simply perfect. Here, in the best trattoria in Testaccio and in the absolute relevance of the recipe, this is one of those things that you will take to your grave."
on Amatriciana
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