Katie Parla

"This “Jewish style” artichoke is deep fried whole, until golden brown, its outer leaves rendered crispy and light, its heart sweet and delicate. Try the dish in the Jewish quarter, where it originated, at Nonna Betta."

Tyler Wetherall

"Spring is when to eat them, and the best place to do so is – as Anthony Bourdain did – at Nonna Betta in the Jewish Ghetto."

Maria Pasquale

"The gnocchi alla romana (made with semolina), baked in a clay pot until golden, are delicious."

Alexandra Kalinowski

"Just order 3 fried artichokes (carciofi alla giudía) per person, pay the bill and thank me later. Best dang artichokes you’ll ever have."

Italian Breaks

"Here they serve kosher versions of many of the Roman classics you’ll find in trattorias, but their artichokes (and all fried treats) are delicious."

Quandoo

"The true Jewish-Roman cuisine isn't just the international dishes, but also the ancient recipes, made exclusively in the area: carciofi alla giudìa, homemade sweets and bread, rigatoni con la pajata and more. Book a table in via del Portico d'Ottavia: Nonna Betta will amaze you!"

Giustino Catalano

"I personally couldn't resist the call of the rigatoni with the pajata. What are they? Well for those who do not know, we could say that this is a dish for brave ones. If you like the pajata and you want to taste a truly historic dish, I really recommend it. I would say that this dish alone is worth the trip."

Manuela Zangara

"We tried the famous Fiori di zucca (fried zucchini flowers filled with mozzarella and anchovies). These were very good, light, airy and not oily at all."

Manuela Zangara

"My father loves offal, so he ordered Rigatoni con la pajata (pasta with veal intestines). I know this doesn’t sound really appealing the most people, but it is a traditional Roman dish and it was really good too."

Amanda Ruggeri

"In season, try carciofi alla giudia at Nonna Betta, a Jewish Ghetto institution considered to serve up one of the best versions of the dish in all of Rome."