The signature dish of Roman Jewish cuisine—whole artichokes pressed flat then fried until the leaves crisp to paper-thin slivers while the heart stays tender. Served alongside battered cod fillet, stuffed fried zucchini flowers with mozzarella and anchovies, and whatever seasonal vegetables are at their peak. Reviews consistently call it the best version in Rome.
Tips from diners
This is the dish to order. One serving is easily shared, and it's worth arriving hungry because the crispy artichoke leaves invite endless nibbling.
Ask which menu they recommend based on your dietary needs—the dairy menu and meat menu have different highlights, so the staff knows which dishes shine in each.
Delicate zucchini flowers battered and fried until the exterior is shatteringly crisp, the interior still soft, with melted mozzarella and salty anchovy filling that becomes almost a cream inside the hot flower. This is a summer starter when available, one of those dishes that requires perfect technique to execute properly.
Tips from diners
These are a summer specialty, not always available year-round. Call ahead or ask when ordering—if they have them, order immediately as they're prepared fresh to order.
The Roman pasta classic finished with a bitter green accent—fresh spaghetti coated in a sauce made from just pecorino Romano and black pepper, served alongside gently wilted cicoria (dandelion greens) that add a sharp, mineral edge. The contrast between the rich, peppery pasta and the bitter greens makes this a sophisticated version of a simple dish.
Tips from diners
The dairy menu version uses only pecorino and pepper with no animal fat, making it lighter and allowing the greens to stand out more. The meat menu version may include elements of the meat-based kitchen.
Salt cod fried until golden, then finished with a light herb and tomato sauce that respects the fish rather than overwhelming it. The recipe has been on the menu for decades, a staple of the dairy-based menu and a dish that shows how Roman Jewish cooking makes the most of humble ingredients.
Tips from diners
Order this on the dairy menu when available—the sauce is different depending on which kitchen prepares it, and the dairy version is lighter and lets the fish shine.
Small, tender meatballs studded with herbs and bread crumb, braised low and slow with celery until the vegetables almost dissolve into the sauce. The meat absorbs the braising liquid while staying soft, and the celery gives an almost herbal note that distinguishes this from generic meatballs. A comfort dish that feels both rustic and refined.
Tips from diners
Don't skip the sauce at the bottom of the plate—it's designed for soaking into bread, and the restaurant brings it willingly if you ask for extra pane toscano.
In the heart of Rome's historic Jewish Ghetto since the 1970s, Nonna Betta preserves authentic Roman Jewish cuisine with recipes from the grandmother who inspired its name. The restaurant maintains two separate menus—one dairy, one meat—honoring kosher dining traditions while celebrating dishes that have defined Jewish Roman cooking for generations.
The restaurant operates with strict kosher standards, so menus are truly separate. If you care about kosher certification, ask which items are certified versus following their own traditional standards.
Book ahead, especially for groups. The dining room isn't large, and walk-ins can face significant waits during peak hours (lunch 13:00-14:00, dinner 20:00-21:30).
Ask the staff about the history of the Ghetto and how the restaurant's recipes connect to the neighborhood's past. They're knowledgeable and enjoy sharing these stories.
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