Hand-rolled egg pasta, wild Umbrian truffles, and dry-aged Chianina beef roasted over aged olive-wood embers inside a 17th-century vaulted Roman cellar.
Every morning at 05:30, our sfoglina rolls 40-yolk Piedmontese pasta dough by hand on porous marble tables while the hearth is stoked with seasoned Tuscan holm oak.
40-yolk hand-cut ribbons, cultured mountain butter, shaved Alba white truffle.
45-day dry-aged Chianina T-bone seared over olive embers, wild rosemary oil.
Roasted Mantovana pumpkin ravioli, crushed bitter almond, aged Mostarda.
Line-caught Tyrrhenian sea bass blistered in wood oven with Taggiasca olives.
Mazara del Vallo red prawns, Sicilian blood orange, pistachio oil.
Tableside copper-whisked Marsala sabayon over roasted black figs.
Private limestone dining table for 8 to 14 guests surrounded by 4,000 archival magnums.
Six front-row walnut stools overlooking the live olive-wood parilla and pasta marble.
Al fresco supper beneath climbing Roman jasmine and warm brass lanterns.
Served for the entire table • $155 per guest • Optional Sommelier Reserve Pairing +$95
Clarified roasted capon consommé, smoked Monte Amiata chestnuts, aged Marsala mist.
Vignarola Roman artichoke roasted whole in glowing ash, wild mint, Orbetello grey mullet roe.
Acquerello carnaroli rice, charred leek ash, 36-month Vacche Rosse bone marrow glaze.
Hand-pinched roast duck agnolotti, black Norcia truffle butter, reduced Sangiovese jus.
60-day dry-aged ribeye over holm-oak embers, bone marrow salsa verde, blistered radicchio.
Pressed first-harvest olive oil cake, caramelized black figs, sheep's milk ricotta gelato.
Trained in Modena and Alba before returning to Rome to revive ancient wood-hearth cooking.
Over 30 years hand-rolling tajarin, tortelli, and pappardelle using brass cutting wheels.
Custodian of our 900-label subterranean tufa cellar, specializing in rare Piedmontese verticals.
We bypass commercial distributors entirely. Our olive oil is pressed exclusively for Osteria Velluto in Sabina, and our white truffles arrive within 18 hours of foraging in Langhe.
Organic heritage grano antico stone-milled flour & cold-pressed Moraiolo olive oil.
Wild Tuber Magnatum Pico white truffles hunted with Lagotto Romagnolo dogs.
36-month cave-aged Red Cow Parmigiano Reggiano from mountain pasture hay.
Day-boat Mediterranean red prawns and wild Tyrrhenian line-caught sea bass.
Smart casual attire is kindly requested (collared shirts and tailored evening wear appreciated). Reservations open 30 days in advance at midnight Roman time.
Yes. We prepare gluten-free handmade pasta in a dedicated area and offer a complete 6-course vegetarian harvest tasting menu with 24 hours notice.
The subterranean Wine Vault accommodates 8 to 14 guests around a single candlelit walnut table with custom printed menus and sommelier service.