BaGhetto Ristorante Kosher-Portico d'Ottavia

Famous appetizer from Jewish-Roman cuisine. The whole artichoke is fried twice until golden and crispy like a chip, while keeping the heart tender. Eaten with hands, detaching the leaves one by one.

Artichoke slow-cooked with oil, garlic, parsley, and mint. The texture is soft and juicy, with an aromatic and delicate flavor. Served whole, often with the stem pointing upwards.

Very thin slices of raw beef served with fresh artichoke salad. A light and fresh dish, usually dressed with oil and lemon. The crunchiness of the artichoke contrasts with the tenderness of the meat.

A baked terrine combining fresh anchovies and curly endive. It is a typical dish of Roman Jewish cuisine, with a strong and savory flavor. The texture is soft and gratinated on top.

Zucchini sliced into rounds, fried, and then marinated in vinegar, garlic, and mint. They have an intense, sweet and sour, and aromatic flavor. Served cold or at room temperature as an appetizer.

The traditional marinated zucchini salad enriched with slices of aged dried meat. The meat adds a savory and smoky note to the marinated zucchini. A rich and flavorful appetizer.

A type of thin and crispy pizza topped with spiced minced meat. Served with tahini sauce for creaminess. Can be eaten cut into slices or rolled.

Fried fritters made from ground chickpeas, parsley, garlic, and Middle Eastern spices. Crispy on the outside and soft on the inside, with an herbaceous flavor. Excellent dipped in hummus or tahini sauce.

Velvety cream of cooked chickpeas and sesame paste (tahini), seasoned with olive oil and lemon. It has a delicate flavor and a spreadable consistency. Perfect to eat with warm pita bread.

The classic chickpea hummus served with a topping of spiced and browned minced meat. A more substantial dish that combines the creaminess of chickpeas with the savoriness of meat. Pairs well with bread.

Selection of kosher cured meats, typically aged beef or turkey. Includes varieties like bresaola or goose salami. Ideal for sharing before the main meal.

Soft beef meatballs slow-cooked in a tomato sauce. A homemade and comforting dish, rich in flavor. Excellent for 'scarpetta' (mopping up sauce with bread).

A one-dish meal offering a taste of various Middle Eastern specialties. Includes bulgur salad, chickpea fritters, spreads, and eggplant. Perfect for those who want to try different flavors and textures at once.

Soft and airy baked artichoke dish. Served with a rich truffle sauce and garnished with fried leeks for crunchiness. An elegant appetizer with a refined flavor.

Chicken wings cooked in a glossy sauce that balances sweet and sour. The meat is tender and falls easily off the bone. Strictly eaten with hands.

Spiced minced beef roll, cooked until golden. Served with sesame tahini sauce that enhances its flavor. A tasty and spicy snack.

Floured and fried small fish (anchovies) and zucchini sticks. Served hot in a paper cone. A light, crispy, and flavorful mixed fry.

Desalted cod fillet coated in batter and fried. Crispy outside and soft inside. Accompanied by a pepper sauce that adds a sweet and tangy note.

Fresh zucchini flowers stuffed with a creamy cod filling, battered, and fried. A seafood variation of the classic Roman zucchini flower. Delicate flavor with a crispy coating.

Mixed seasonal vegetables (such as zucchini, artichokes, broccoli) coated in a light batter and fried. They are crispy and dry, ideal as a starter or a tasty side dish.

Crispy phyllo pastry roll, typical of Tunisian cuisine. Filled with a choice of soft egg or spiced potatoes. Fried until golden and crumbly.

Long, hollow pasta with tomato sauce and smoked goose breast (instead of guanciale). A kosher twist on the Roman classic. Bold and slightly smoky flavor.

Famous Roman pasta prepared with eggs and pepper, using smoked goose breast instead of pork. The sauce is creamy and rich, without cream. A must-try in Roman cuisine, in a kosher version.

Fresh egg pasta (similar to spaghetti alla chitarra) with artichokes, cherry tomatoes, and dried fish roe (bottarga). A surf and turf first course, savory and aromatic.

Wide egg pasta with a lamb ragu, without tomato. The meat is slow-cooked until tender and flavorful. A rich and hearty dish.

Homemade filled pasta with a heart of cod and potatoes. Dressed with a light fresh tomato sauce. A balanced combination of fish flavor and tomato sweetness.

Pasta filled with minced meat, served with a classic tomato sauce and fresh basil. A simple yet tasty dish that enhances the quality of the homemade pasta.

Soft potato gnocchi with cherry tomatoes and a slightly spicy pesto made from arugula. A fresh and aromatic dish, an alternative to classic basil pesto.

Steamed semolina grains served with a rich stew of beef, chickpeas, and mixed vegetables. It is a traditional North African one-dish meal, very nutritious and spiced.

Cous cous served with a stew of beef and okra (bamia). Okra is a typical Middle Eastern vegetable with a unique texture. Rich and enveloping flavor.

Cous cous served with fish (grouper) cooked in a spicy Tripoli-style tomato sauce. A dish that combines the delicacy of semolina with the strong flavor of spiced fish.

Meat-free version, with a generous portion of mixed vegetables stewed in a spiced broth. Ideal for those seeking a light yet flavorful and aromatic dish.

Young roast lamb served with roast potatoes. The meat is tender and flavorful, seasoned with herbs like rosemary. A classic Roman holiday main course.

Veal cut cooked slowly in the oven with potatoes. 'Fornara' indicates a traditional cooking method that makes the meat very soft and juicy inside, with a crispy crust outside.

Cod fillet stewed with tomato, sweet raisins, and pine nuts. A dish combining savory and sweet flavors, typical of Roman Jewish tradition.

Cut of meat with the central bone, slow-cooked in a tomato and pea sauce. The meat becomes very tender, and the marrow inside the bone is a delicacy.

Breaded and fried chicken breast cutlet, served with French fries. Thin, crispy, and golden. A simple dish loved by everyone.

Grilled white fish fillet simply prepared to enhance its freshness. Served with a soft artichoke and potatoes. A light and complete seafood main course.

Baked salmon fillet with a crispy vegetable topping. The fish remains moist and flavorful. A healthy and tasty dish.

Thin slices of roast beef served cold or warm, pink in the center. Accompanied by fresh arugula and cherry tomatoes. A light main course, ideal for a fresh meal.

Fresh fish varies depending on market availability. Generally cooked grilled or baked. The price varies based on the weight of the chosen fish.

Veal glands (offal) sautéed until golden, served with artichokes. They have a soft texture and a delicate, milky flavor. A typical dish of Roman poor cuisine.

Breaded and fried veal brain, served with fried artichokes. The inside is extremely creamy, like a mousse, while the outside is crispy. For offal lovers.

Mixed lamb offal (heart, lungs, liver) sautéed with artichokes, wine, and onion. A historic Roman dish with a strong, ferrous flavor. Traditionally enjoyed with rustic bread.

Lamb chops cooked quickly on a hot grill. Called 'scottadito' because they are eaten very hot with hands. The meat is flavorful and juicy.

Ribeye steak with the whole long bone, similar to a tomahawk axe. An imposing, marbled cut, ideal for grilling. Served rare or medium-rare.

Prime cut of beef (boneless ribeye) grilled. Tender meat with good marbling that melts during cooking. Intense and juicy flavor.

Grilled beef steak served sliced (tagliata). Dressed with a sauce or crust of four types of pepper. Spicy and aromatic flavor.

Grilled beef slices served with artichokes as an accompaniment. The combination of juicy meat and the herbaceous flavor of artichoke is a Roman classic.

Beef tagliata served on a bed of fresh arugula and cherry tomatoes. The heat of the meat slightly wilts the arugula. A fresh and light dish.

Minced beef skewers flavored with spices, grilled. Served with sesame sauce (tahini) and parsley and bulgur salad (tabouleh). Authentic Middle Eastern flavor.

Boneless chicken thigh skewers (parguit), marinated and grilled. Thigh meat remains juicier than breast. Served with French fries.

Gourmet burger made with ground entrecote steak. Grilled and served with fries. Rich flavor and juicy texture.

A large sharing platter featuring various cuts of meat (lamb, chicken, beef) cooked over charcoal. Simply seasoned with oil and rosemary to enhance the grilled flavor. Includes a side of grilled vegetables.

Boiled leafy green vegetable then sautéed in a pan with garlic, oil, and chili pepper. It has a typically bitter and spicy taste. A fundamental side dish of Roman cuisine.

The classic sautéed chicory enhanced with a sprinkle of bottarga (dried fish roe). The bitterness of the chicory pairs with the marine savoriness of the bottarga.

Braised escarole endive with sweet raisins and crunchy pine nuts. A sweet and sour, delicate side dish, typical of local gastronomic tradition.

Wedges of potato roasted in the oven with rosemary and oil. Crispy on the outside and soft on the inside. The classic accompaniment for meat dishes.

Potato sticks fried in boiling oil. Golden, salted, and crispy. A universal side dish that everyone likes.

Fresh Middle Eastern salad made of finely chopped parsley, tomatoes, onion, and bulgur (cracked wheat). Dressed with lemon and oil. Very aromatic and refreshing.

Mixed salad with finely diced fresh vegetables. Includes cucumbers, tomatoes, and other seasonal vegetables. Simply dressed to enhance the freshness of the ingredients.

Creamy and energizing Italian dessert made with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa powder. A classic creamy and energizing Italian dessert.

Soft and airy pistachio-flavored cream. Sweet and velvety on the palate. Perfect for those who love the taste of nuts.

Light and airy chocolate dessert. Intense and melt-in-your-mouth. A decadent conclusion to the meal.

Traditional tart from Jewish-Roman cuisine. Shortcrust pastry filled with sour cherry jam. The contrast between the sweetness of the pastry and the tartness of the cherries is unique.

Shortcrust pastry tart with a rich filling of sweet figs and crunchy walnuts. A dessert with an autumnal and rustic flavor.

Middle Eastern dessert made of very thin layers of phyllo pastry filled with dried fruit and soaked in syrup or honey. Very sweet, crispy, and sticky.

Warm dessert made of crispy kataifi pastry (thin strands of dough), filled with sweet cheese or cream and soaked in syrup and pistachios. A play of textures between crispy and stringy.

Semi-liquid cold dessert made from lemon juice, sugar, and water. Very refreshing and digestive. Ideal for cleansing the palate at the end of the meal.