Taverna del Ghetto

A classic of Jewish-Roman cuisine. The whole artichoke is fried twice until golden and crispy like a chip, while keeping the heart tender.

Artichoke cooked slowly with oil, garlic, parsley, and mint. Tender, flavorful, and very aromatic.

A selection of three typical fried items: Jewish-style artichoke, stuffed zucchini flower, and cod fillet. A great way to taste Roman fried specialties.

Mixed platter of traditional Jewish appetizers, such as marinated zucchini (concia), anchovy pie, and roasted vegetables.

Typical Roman street food: a tomato rice croquette with a melting mozzarella center, breaded and fried.

Roasted tomatoes served with fresh Casalino variety tomatoes. A simple and flavorful side dish or appetizer.

Fried zucchini marinated with vinegar, garlic, and mint. A traditional dish from the Jewish Ghetto, with a sweet and sour flavor.

Thinly sliced raw artichokes, dressed with oil and lemon, served on a bed of fresh arugula.

Cream of chickpeas and sesame (hummus) served with fried and spiced chickpea balls (falafel).

Classic selection of Italian appetizers, usually including mixed cured meats, cheeses, and pickled vegetables.

Toasted bread slices topped with diced fresh tomatoes, garlic, olive oil, and basil.

Fresh salad of mozzarella, sliced tomatoes, and basil, dressed with olive oil.

Rich and flavorful spreadable cream made from chicken livers, usually served with toasted bread.

Thick fresh pasta coated with a savory Pecorino Romano cream and abundant ground black pepper.

A variation of the classic Gricia (guanciale and pecorino) enriched with artichokes for a more complex flavor.

Potato gnocchi served with a delicate and creamy sauce of zucchini flowers and saffron.

Short pasta served with the classic Roman sauce of tomato, crispy guanciale, and Pecorino Romano.

Short pasta served with a rich and creamy sauce made with egg yolk, pecorino, guanciale, and black pepper.

The traditional Cacio e Pepe pasta enhanced by the aroma and earthy flavor of black truffle.

Pasta seasoned with the rich and flavorful tomato sauce in which coda alla vaccinara was stewed.

Thin long pasta served with a mixed seafood sauce, such as mussels, clams, and shrimp.

Historic dish of Roman cuisine: pasta with milk-fed veal intestine, which creates a creamy and flavorful sauce in tomato when cooked.

Traditional humble dish based on lamb offal (heart, lung, liver) sautéed in a pan, often with artichokes or onions.

Lamb brain and artichokes fried in batter. The brain has a creamy and delicate texture.

Roasted lamb prepared in the Jewish style, flavored with garlic and herbs. Tender and flavorful meat.

Breaded and fried lamb chops, served with a side of potatoes. Crispy outside and juicy inside.

Breaded and fried chicken cutlet, served with fries and fresh salad.

Classic Roman stew of oxtail, slow-cooked in tomato sauce with celery and spices until it falls off the bone.

Baked cod enriched with pine nuts, raisins, and cherry tomatoes. A balance of sweet and savory flavors.

Octopus stewed slowly with tomato, black olives, and capers. Tender and very flavorful.

Mussels cooked in a pot with plenty of black pepper. Simple, spicy, and fragrant of the sea.

Tripe cooked stewed with tomato sauce, Roman mint, and Pecorino. A rich and traditional dish.

Chicken liver cream, house specialty.

Lamb offal cooked in a pan.

Fried calamari rings and shrimp, lightly floured and fried. Crispy and golden.

Mussels sautéed in a pan with oil, garlic, parsley, and white wine. Often served with croutons.

A glass of house white wine.

Fresh and aromatic Sardinian white wine.

Abruzzese white wine, fresh and fruity.

Balanced and fragrant Chardonnay.

Aromatic white wine with spicy and floral notes.

Light and fragrant white wine from Northern Italy.

Friulian white wine, fresh and mineral.

Classic Pinot Grigio, dry and easy to drink.

Structured and savory white wine.

Campanian white wine, fresh with citrus notes.

Italian sparkling wine, ideal for toasts or aperitifs.

Local white wine from Lazio.

Certified Kosher Israeli Chardonnay, rich and complex.

Certified Kosher Riesling, aromatic and fresh.

Half bottle of Chardonnay.

Half bottle of Vermentino.

Slightly sparkling white wine.

Half liter of house draft white wine.

Bottle of house white wine.

Prestigious Franciacorta sparkling wine made with the Classic Method.

High-quality Chardonnay wine.

Half bottle of Gambla Chardonnay.

Half bottle of Pecorino wine.

Half bottle of local white wine.

A glass of house red wine.

Rosé wine.

Sparkling red wine from Emilia, sweet and fruity.

Elegant and delicate red wine.

Classic Tuscan red wine, dry and harmonious.

Full-bodied and fruity red wine from Abruzzo.

Intense, soft, and warm Puglian red wine.

Tuscan red wine of great structure and prestige.

Spicy and enveloping red wine.

Certified Kosher Israeli Syrah, intense and rich.

Tuscan red wine from Maremma, soft and fruity.

Local red wine from Lazio, Cesanese grape.

Puglian red wine with a decisive and slightly bitter taste.

Soft and round red wine.

Local red wine.

Bottle of house red wine.

Half bottle of Syrah.

Half bottle of Chianti.

Half bottle of Kosher wine.

Half bottle of local red wine.

Kosher red wine.

Cabernet Sauvignon Kosher.

Structured red wine with notes of red fruits.

Half bottle of Montepulciano.

Half bottle of Morellino.

Sparkling bottled water.

Natural bottled water.

Carbonated drink.

Orange flavored carbonated drink.

Lemon flavored carbonated drink.

Small draft beer.

Medium draft beer.

Hot tea flavored with mint.

Short Italian coffee.

Espresso coffee diluted with hot water.

Hot drink based on espresso and foamed milk.

Italian pomace distillate.

Grain distillate.

Herbal digestive liqueur.

Sweet lemon liqueur typical of Southern Italy.

Traditional dessert from Roman Jewish cuisine: shortcrust pastry filled with ricotta and sour cherries.

Shortcrust pastry tart with a creamy ricotta filling and a choice of sauce or chocolate.

Tart with a ricotta filling enriched with pistachio cream or crumble.

Tart with a sweet ricotta filling and figs.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with a mascarpone cream.

Delicate and creamy spoon dessert made with cream, served with a choice of sauce.

Frozen and refreshing lemon-flavored dessert, ideal after a meal.