This is the Ghetto's signature dish and Giggetto's most celebrated preparation. Whole artichokes are pressed flat then fried at high temperature, the leaves shattering into crispy, paper-thin layers while the heart stays creamy and tender. The result is a dramatic, sculptural vegetable that arrives golden and aromatic.
Tips from diners
Order at least one, even if sharing an appetizer plate. The crispy leaves are addictive and one plate goes fast.
This dish is best eaten hot, right after it arrives. The texture deteriorates as it cools.
Thin veal cutlets layered with prosciutto and sage, secured with a toothpick, then pan-fried quickly in butter. The prosciutto renders its fat, seasoning the veal while adding crispy texture. The sage infuses the sauce with herbal depth. A technique-driven Roman classic.
Tips from diners
Ask if the veal is from Lazio region—Giggetto sources carefully, and local veal is tender and fine.
A simple Roman vegetable dish—bitter broccoli rabe briefly blanched then sautéed hard with lots of olive oil and sliced garlic until the leaves char slightly. The lemon finishes the dish, cutting the oil and bitterness. The beauty is in the quality of ingredients and the high-heat technique.
Tips from diners
Order as a second side to go with another main—it's light and cleansing after rich braised dishes.
A rustic soup built on stale bread, fresh tomatoes, and olive oil. The bread absorbs the tomato liquid while maintaining some texture, creating a hearty, almost stewlike dish that tastes like summer. Simple but demanding of good ingredients.
Tips from diners
Often available only during tomato season (June–September). Call ahead if you have your heart set on it.
A traditional Jewish Roman preparation of whole small anchovies (or baby sardines when available), marinated raw in white wine with garlic and mint. The fish becomes silky, the acid gently cooks it, and the mint gives a surprising freshness. A delicate, refined starter that feels both historic and surprising.
Tips from diners
Only order if it's on the menu that day—this is a seasonal specialty dependent on fish availability.
A Jewish-Roman classic born from kosher butchering—the tail is the cut traditionally available. Long, slow braising transforms it into a rich, unctuous stew where the meat slides off the bone. The sauce thickens with rendered collagen and melds celery sweetness with tomato depth.
Tips from diners
The sauce is the real reward. Pair it with crusty bread or ask for polenta if available.
Established in 1923, Giggetto al Portico d'Ottavia sits beneath the ancient Roman columns at the Portico d'Ottavia in the heart of Rome's historic Jewish Ghetto. This family-run institution serves authentic Jewish Roman cuisine—the same recipes that have defined neighborhood dining for generations. The restaurant is named after its founder Giggetto and remains a symbol of the Ghetto's culinary and cultural continuity.
The Portico d'Ottavia columns visible from the restaurant are among Rome's oldest structures, rebuilt by Augustus. The Ghetto's history is intertwined with those stones—ask staff for context.
Make reservations, especially on weekends. The dining room is compact and beloved by locals and tourists alike. Walk-ins often wait 45 minutes.
The menu changes with seasons and availability. Always ask the server what's special or what just arrived—they know the best dishes that week.
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