Antico Ghetto Ebraico Sheva di V&F Eventi Uk

Toasted bread slices topped with fresh and flavorful ingredients, typical of the house. Crispy outside and soft inside, ideal for starting the meal.

A classic Italian appetizer that combines the savoriness of prosciutto crudo with the sweetness and creaminess of Campana buffalo mozzarella. Served fresh.

Fresh salad composed of ripe tomatoes, mozzarella, and fresh basil, dressed with olive oil. A light dish that evokes the colors of the Italian flag.

Mixed selection of cured meats and local cheeses served on a board. Perfect for sharing, often accompanied by bread or honey.

Thin slices of bresaola (cured beef) served with fresh arugula and parmesan shavings. A light, flavorful, and protein-rich dish.

A very popular sweet and savory combination in Italy, with slices of fresh melon wrapped in prosciutto crudo. Fresh and refreshing.

Very thin slices of marinated raw beef, served with fresh artichokes and pecorino cheese shavings. A refined appetizer with a decisive flavor.

Long pasta served with a rich cream made from egg yolks, Roman pecorino cheese, and black pepper, enriched with crispy guanciale. One of the pillars of Roman cuisine.

Thick spaghetti-like pasta, dressed with tomato sauce, pan-fried guanciale, and pecorino. A dish with an intense and savory flavor.

Thick fresh egg pasta similar to spaghetti, dressed with a cream of Roman pecorino cheese and abundant black pepper. Simple but incredibly tasty.

Considered the ancestor of carbonara and amatriciana, it's pasta dressed with Roman pecorino, black pepper, and crispy guanciale, without tomato or eggs.

Ribbon egg pasta served with a porcini mushroom sauce. A fragrant dish that enhances the flavor of the forest.

Large short pasta dressed with a rich sauce of fine meat (Chianina), porcini mushrooms, and truffle. A luxurious and very aromatic first course.

Pasta dressed with the sauce of coda alla vaccinara, a typical Roman oxtail stew in tomato sauce. Very rich and meaty flavor.

Wide egg pasta served with sautéed artichokes and crumbled sausage. A classic rustic and flavorful combination.

Small potato gnocchi served in a creamy and bold sauce based on cheeses (mascarpone and gorgonzola), with the addition of slightly bitter radicchio and sausage.

Rice slowly cooked in broth with fresh asparagus, mantecato to achieve a creamy consistency. Delicate and vegetal taste.

Layers of egg pasta interspersed with meat ragu, béchamel, and parmesan, baked. A great Italian classic, rich and hearty.

White version of lasagna, filled with artichokes and fine buffalo mozzarella. A baked dish with a delicate yet enveloping flavor.

Grilled beef sirloin, sliced, served on a bed of arugula with cherry tomatoes and parmesan shavings. Juicy and flavorful.

Prized cut of beef simply grilled to enhance its tenderness and natural flavor.

Beef fillet served with a creamy green pepper sauce. The meat is tender and the sauce adds a spicy and aromatic note.

Beef fillet cooked with a Chianti red wine reduction, which gives the meat a deep and fruity flavor.

Very tender beef fillet served with sautéed porcini mushrooms. An elegant dish that combines earthy flavors.

Roast suckling lamb, often with herbs like rosemary and garlic. The meat is very tender and flavorful, typical of Roman feasts.

Suckling pig roasted until the skin is crispy and the meat is tender and succulent.

Oxtail stewed for a long time with tomato, celery, and spices. The meat becomes so tender it falls off the bone. A historic Roman dish.

Grilled chicken breast cut into strips, served with a selection of forest mushrooms. A light but tasty main course.

Veal slices cooked with prosciutto and sage, deglazed with white wine. A quick and very flavorful dish, typical of Rome.

Breaded and fried meat cutlet. Unlike the Milanese version, the Roman one doesn't always have the bone, but it's crispy and golden.

T-bone steak, including fillet and sirloin. Thick cut, grilled, served rare. Price is per 100 grams.

Giant beef rib steak with the rib bone left long, resembling an Indian axe. Very marbled and flavorful meat. Price per 100g.

Bone-in beef steak, flavorful and tender, grilled. Price is per 100 grams.

Cold salad of mixed seafood (like calamari, shrimp, mussels) dressed with lemon, oil, and parsley. Fresh and light.

Large slices of toasted bread topped with buffalo mozzarella, smoked salmon, and arugula. A mix of smoky and milky flavors.

Mussels and clams sautéed in a pan with oil, garlic, parsley, and sometimes white wine or tomato. Served with their flavorful sauce.

Tender boiled octopus cut into pieces and served with boiled potatoes and arugula, dressed with oil and lemon. A classic seafood appetizer.

Fresh mussels sautéed in a pan with herbs, served hot. To be eaten by opening the shells and enjoying the mollusk.

Rich and abundant soup with a variety of seafood and crustaceans in a flavorful broth, often accompanied by croutons.

Spaghetti served with fresh clams, garlic, oil, and parsley. A simple dish that requires very fresh ingredients.

Thick fresh pasta served with a mixed seafood sauce (mussels, clams, calamari, shrimp). Intense sea flavor.

Wide flat pasta served with lobster (often half a lobster on the plate) and a slightly spicy tomato sauce that enhances its flavor.

Large format pasta with a rich sauce, usually based on fine fish or crustaceans, for a 'regal' experience.

Risotto creamed with a velvety sauce made from scampi. A dish with a sweet and delicate flavor.

Short pasta with a land-sea combination: flavorful mussels, tender potatoes, and pecorino cheese to bind it all.

Wide egg pasta served with smoked or fresh swordfish (Blue Marlin), often accompanied by cherry tomatoes or aromatic herbs.

Long pasta with sweet shrimp, delicate zucchini flowers, and pachino cherry tomatoes. A colorful dish with balanced flavors.

Small gnocchi dressed with fresh sea bass pulp, green asparagus, and cherry tomatoes. A refined and light first course.

Thin fresh pasta served with crispy artichokes and desalted codfish. A typical combination of Roman cuisine.

Floured and fried rings of calamari and shrimp, fried until golden. Crispy and flavorful, usually served with lemon wedges.

Whole grilled calamari, served on a bed of fresh arugula and cherry tomatoes. Light and with a pleasant smoky flavor.

Fresh fish fillet or steak caught today, grilled. The variety depends on market availability.

Whole fresh fish of the day, cooked baked, grilled, or 'acqua pazza' style. Price calculated per 100 grams of raw weight.

Whole artichoke, cleaned and cooked upside down in a pan with oil, garlic, mint, and parsley. Tender and aromatic.

Potato wedges seasoned with oil and rosemary, roasted until golden.

Potato sticks fried in boiling oil. A classic and beloved side dish.

Artichoke wedges pan-fried with oil and garlic. Flavorful and slightly crispy.

Green leafy vegetable with a bitter taste, blanched and then sautéed in a pan with garlic and chili pepper. Typical Roman side dish.

Porcini mushrooms cooked in a casserole, served with pecorino shavings or fondue. A rich side dish that can also serve as an appetizer.

Fresh mixed green salad with various seasonal vegetables. Light and refreshing.

Large salad enriched with ingredients chosen by the chef (such as tuna, eggs, cheeses, or cured meats). A fresh, complete dish.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful.

Specialty of Jewish-Roman cuisine: whole artichoke fried twice until the leaves are crispy like chips. A must-try.

Battered and fried zucchini flower, usually stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Piece of salt cod (codfish) desalted, dipped in batter and fried. A classic Roman street food.

Fried rice ball with tomato sauce, with a mozzarella center, breaded and fried. The mozzarella should be stringy when opened.

Mixed vegetables cut into pieces, battered and fried. A tasty and crispy appetizer.

Fried spiced chickpea balls served with hummus (chickpea and tahini cream). Typical Middle Eastern dish.

Classic beef hamburger with lettuce, tomato, and sauces, served in a bun.

Gourmet hamburger enriched with sautéed porcini mushrooms, which provide an intense and earthy flavor.

Hamburger served with artichokes prepared Roman-style or sautéed, for a local touch.

Hamburger with a decisive flavor thanks to spicy gorgonzola cheese and slightly bitter radicchio.

White pizza base seasoned only with olive oil, salt, and rosemary. Simple and fragrant.

The most famous pizza: tomato, mozzarella, and basil. The colors of Italy on a plate.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

Classic pizza with tomato, mozzarella, and sliced champignons.

Pizza with mozzarella, tuna, and onion (often red). A flavorful and decisive combination.

White pizza with mozzarella and potatoes (often thinly sliced and roasted). Also very popular with children.

Pizza usually with mixed seasonal vegetables (like eggplant, zucchini, peppers).

White pizza with a selection of four different cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan). Creamy and intense.

Typical Roman pizza with mozzarella, fresh zucchini flowers, and anchovy fillets. Savory and delicate at the same time.

Pizza dedicated to artichoke lovers, a prime ingredient in Roman cuisine.

Flavorful pizza with mushrooms and pieces of sausage. A classic autumn combination.

White pizza with mozzarella, sautéed broccoli, and sausage. Flavorful and substantial.

Margherita variation using Campana buffalo mozzarella instead of fior di latte. More milky and flavorful.

Pizza enriched with truffle cream or shavings. An aromatic and prized flavor.

Pizza with the same toppings as Amatriciana pasta: tomato, guanciale, and pecorino.

Pizza with porcini mushrooms, very fragrant and tasty.

Pizza for those who love spicy food, likely with spicy salami, 'nduja, or extra chili pepper.

Pizza usually with bresaola, arugula, and parmesan shavings, ingredients reminiscent of Valtellina.

Gourmet white pizza with smoked salmon, buffalo mozzarella, cherry tomatoes, and fresh arugula added raw.

Bread basket to accompany the meal.

Cover charge per person.

World-famous spoon dessert, made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Typical dessert of Jewish-Roman tradition: a tart with a sweet ricotta and sour cherry filling.

Dessert offering that varies daily based on the chef's inspiration.

Selection of fresh seasonal fruit, cut.

Creamy frozen lemon dessert, often served as a digestif at the end of a meal.

Mineral water, available still or sparkling.

Sweet carbonated soft drink.

Sugar-free version of Coca Cola.

Orange flavored carbonated soft drink.

Sweet carbonated lemon-lime flavored soft drink.

Iced tea, usually available in lemon or peach flavor.

Italian carbonated soft drink with a bittersweet taste, made with chinotto extract.

Tonic water or lemon soda, often used as a mixer or drunk straight.

Blonde non-alcoholic aperitif with a slightly bitter taste.

Fruit juice in various flavors (e.g., pear, peach, apricot).

Freshly squeezed orange juice.

Beer served directly from the tap, fresh and fizzy.

Superior quality Italian bottled beer, with a rich and structured taste.

Special craft beer in a bottle, likely a large format or a special reserve.

Herbal digestive liqueurs, typically drunk after a meal.

Selection of more prestigious or reserve amari.

Sweet alcoholic beverages like limoncello or sambuca.

Spirits such as grappa, vodka, or basic brandy.

Aged spirits or prestigious brands (e.g., barrel-aged grappas, high-end whiskies or cognacs).

Classic short and strong Italian coffee.

Decaffeinated espresso coffee.

Espresso coffee with foamed milk.

Glass of house wine, white or red.

Glass of wine from a superior quality bottle.

Glass of dry Italian sparkling white wine.

Glass of selected sparkling wine or classic method.

Venetian aperitif based on prosecco, bitter (like Aperol or Campari), and soda.

Cocktail served in a tall glass, like Gin Tonic or Cuba Libre.

Cocktail made with fruit and non-alcoholic beverages.

Cocktails prepared with premium ingredients or special recipes.

Service charge per person (drinks area).