Nonna Betta

Whole artichoke fried according to the Jewish-Roman tradition. The leaves become crispy like chips while the heart remains tender. Eaten leaf by leaf down to the heart.

A mixed dish ideal for tasting the house specialties. Includes Jewish-style artichoke, marinated zucchini (concia), fried cod, zucchini flower, and falafel.

Fried zucchini then marinated with vinegar, garlic, and fresh mint. A cold appetizer with a strong and aromatic flavor, typical of Jewish Roman cuisine.

Small fresh anchovies, lightly breaded and fried until golden. Crispy and flavorful, they are eaten whole.

Desalted cod fillet coated in a light and crispy batter. The inside remains soft and juicy.

Two slices of bread enclosing melted mozzarella and anchovies, dipped in egg and fried. A classic Roman comfort food.

Fried breaded fresh mozzarella balls. Crispy outside with a heart of hot, melted cheese.

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

Zucchini flowers stuffed with mozzarella and an anchovy, coated in batter and fried. A perfect balance between the sweetness of the flower and the saltiness of the anchovy.

Soft flatbread stuffed with spiced chickpea balls (falafel) and vegetables. A typical Middle Eastern street food.

Velvety cream of blended chickpeas with tahini (sesame) sauce, lemon, and garlic. Enjoy it by scooping it with bread or as a side.

Cream of roasted and smoked eggplant, mixed with tahini and spices. It has a rich and slightly smoky flavor.

Combination platter offering a taste of Middle Eastern appetizers: mixed salad, warm pita bread, and the two classic dips (hummus and babaganoush).

Meatballs made with chopped fresh tuna and flavored with cumin and other spices. Usually served with a dipping sauce.

Fresh tuna marinated and spit-roasted in shawarma style, served with a sesame-based sauce (tahini). A seafood interpretation of the classic meat dish.

Traditional Middle Eastern flatbread, soft and lightly leavened, ideal for accompanying sauces and spicy dishes.

Finely sliced raw artichokes, dressed with extra virgin olive oil, lemon, and Parmesan shavings. Fresh and crunchy.

Thin slices of marinated raw salmon, served with a light dressing to enhance its delicate flavor.

Fresh anchovy fillets marinated in lemon juice or vinegar. A simple and flavorful cold appetizer.

Chicken livers sautéed in a pan with onion and spices, according to a traditional recipe from the Jewish Ghetto of Rome.

Fried chickpea fritters made with ground chickpeas, parsley, garlic, and oriental spices. Crispy outside and soft inside.

Rich and hearty soup with mixed seasonal vegetables, slow-cooked to meld the flavors. Served hot.

Rich and hearty soup with whole chickpeas and pieces of cod, flavored with oil and herbs. A humble but tasty traditional dish.

Kosher version of the classic Roman amatriciana. Prepared with dried beef instead of guanciale, in tomato sauce and pecorino.

Jewish-Roman interpretation of carbonara. It uses dried beef and a rich egg cream, avoiding pork.

Pasta dressed with sautéed dried meat, Pecorino Romano, and pepper (a 'white amatriciana'), enriched with crispy artichokes.

Typical Roman dish with milk-fed veal's small intestine (pajata), cooked in tomato sauce until tender and creamy.

Thick fresh pasta similar to spaghetti, dressed with a slow-cooked, rich, and flavorful meat ragù.

Layers of egg pasta alternated with meat ragù and béchamel, baked until a golden crust forms.

Fresh pasta sautéed with tender artichokes and sprinkled with grated bottarga (dried fish roe), which gives an intense sea flavor.

Vegetarian version of carbonara where sautéed zucchini replaces meat, maintaining the creaminess of egg and cheese.

Fresh pasta with the classic cream of pecorino and black pepper, enriched with sautéed chicory which adds a bitter note.

Fresh pasta simply dressed with sautéed artichokes, oil, and parsley. A delicate and tasty first course.

Vegetarian white lasagna filled with artichokes, cheese, and béchamel. Soft and delicate.

Semolina discs cooked in milk, then baked with butter and Parmesan. Crispy on the surface and soft inside.

Beef cooked very slowly in tomato sauce until it falls apart. A historic dish of Jewish-Roman cuisine, rich in flavor.

Minced meat balls stewed with celery, which gives freshness and a particular aroma to the sauce.

Veal sweetbreads (glands), delicate and soft, sautéed in a pan and deglazed with white wine.

Lamb offal (heart, lungs, liver) cut into pieces and sautéed in a pan with artichokes. A dish with an intense and authentic flavor.

Roasted lamb baked with potatoes and aromatic herbs. The meat is tender and juicy, with golden skin.

Grilled lamb chops. They are called this because they should be eaten very hot, picked up with your hands.

Tripe (beef stomach) cut into strips and cooked for a long time in a sauce of tomato, Roman mint, and pecorino.

Lamb brain, with a creamy consistency, cooked with artichokes. A delicacy for lovers of the 'fifth quarter'.

Oxtail stewed for hours with tomato, celery, raisins, and pine nuts. The meat becomes very tender and falls off the bone.

Baked endive (scarole) and fresh anchovy flan. A dish that combines the bitterness of the vegetable with the saltiness of the fish.

Cod prepared according to a traditional homemade recipe, likely stewed or baked with simple ingredients.

Cod steaks cooked in a sweet onion and tomato sauce. A classic sweet and sour combination.

Irregular pieces of fresh tuna quickly sautéed in a pan with artichokes.

Tuna steak seared in a pan and deglazed with white wine, usually served with aromatic herbs.

Layered bake with fried or sautéed artichokes, mozzarella, Parmesan, and tomato sauce, baked.

Classic Italian dish with layers of fried eggplant, tomato sauce, mozzarella, and basil.

Thick and fluffy frittata made with stewed onions and a touch of tomato for a sweet and savory flavor.

Simple frittata enriched with tender and flavorful artichoke hearts.

Boiled chicory then sautéed in a pan with oil, garlic, and chili pepper. It has a characteristic bitter taste.

Fresh spinach sautéed in a pan with crunchy pine nuts and sometimes raisins (Roman style).

Wedge-shaped potatoes seasoned with rosemary and oil, baked until golden.

Fresh and light side dish with various types of lettuce, tomatoes, and other seasonal raw vegetables.

Raw, crunchy, and curly catalogna chicory sprouts, dressed with a flavorful sauce of anchovies, garlic, and vinegar.

Ancient dessert from Jewish-Roman cuisine based on ricotta, eggs, and sugar. Similar to a baked cheesecake, without a biscuit base.

Typical Roman closed tart with a creamy filling of ricotta and sour wild cherries (visciole) that balance the sweetness.

Soft cake or tart filled with ricotta cream enriched with chocolate chips or pieces.

Classic 'Nonna's cake', with shortcrust pastry filled with custard cream and topped with pine nuts.

Variation of 'Nonna's cake' with chocolate cream instead of classic custard, garnished with pine nuts.

Middle Eastern dessert made with crispy kataifi pastry (thin strands of dough), filled with sweet cheese or cream, and bathed in sugar syrup.

Sweet and moist semolina cake, soaked in syrup and often flavored with rose water or coconut, garnished with an almond.

Layered dessert of very thin phyllo dough alternated with chopped dried fruit (nuts, pistachios), all held together by honey or syrup.

A mixed dish that allows you to taste various sweet specialties of the restaurant, both Roman and Middle Eastern.