A friendly, good-value osteria in the southern suburbs near a former cycling stadium - hence the name. Inside is one small room with eight tables; in summer a few more are arranged outside on a sheltered patio. The cooking is solidly Roman, but alongside old favourites like pasta e fagioli or rigatoni con la pajata, there are a few more creative dishes, like fettucine tonno e zucchine (with tuna and courgettes). One or two dishes - like the tortino di aliciotti e indivia (anchovy and endive pie) - reflect the Jewish contribution to the local tradition. Desserts consist of home-made crostate (pastry tarts), or aniseed biscuits with a glass of sweet wine. The wine list is small but surprisingly adventurous.