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Breakfast options are simple but good. Eggs are either scrambled or poached ($12-14), the latter served with a delicious, buttery sauteed spinach, tasty bacon, and Baker D. Chirico sourdough toast. No complaints about the quality of the eggs, but one was hard-poached.
An interesting lighter option is the biancomangiare (a "yoghurt terrine"), served with "mint coulis" and strawberries ($8). This was excellent.
Veloce's edge, however, is that they have their own pastry chefs slaving away in the basement. So, you can drop in for a coffee (a very good signature blend of Di Lorenzo) and scoff down a few house-made custard bombaloni or rip into some excellent fritella (doughnut-like frisbee's sprinkled with sugar).
Finally, in the interests of full disclosure, Veloce is where I lost my virginity. I was given a free sampling of various dishes at a launch thing hosted by the boss, Mauro Marcucci (of Caffe e Cucina fame, yadda yadda yadda). I did, however, go back on the sly (paying for my own breakfast), and the two experiences were not wildly different.
16/20 "uova in camicia"
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