Tasting menu by reservation only / 6 guests minimum

La Cucina Ebraica Antica in Italia / Ancient Italian Jewish menu'

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Carciofi farciti con matzo, carne d'anatra, olive, aglio e menta, condite con limone ed olio 

Fresh stuffed artichokes, with matzo, duck, olives, garlic, and mint. Lemon and extra virgin olive oil condiment. From the Roman Ghetto in Portico D'Ottavio, created on July 12, 1555 by a decree of Pope Paul IV Carafa.

Lingua Salmistrata dai sapori del silenzio con condimento di rafano

Smoked beef tongue, marinated in sugar, coriander and bay leaves. Served cold in Carpaccio style with radish sauce and juniper berries. From the Ghetto in Florence, located between Via Roma and Via Brunelleschi. Erected by Cosimo I Grand Duchy of Tuscany in 1571

Agrodolce di spinaci, saltati in olio, aglio, zibibbi e pinoli

Fresh organic spinach, sauteed with olive oil and garlic. Tossed with toasted pine nuts, lemon and golden raisins. Emblematic dish of Mediterranean influence throughout Jewish Sephardic land. Found primarily in the first Jewish settlement in Rome (year 1000) in the Trasteverina Island located in the Tiber river across from the current Synagogue.

Pasta e fagioli alla Veneta con lucanica di vitello, maltagliati e bieta bianca

Typical Venetian style pasta and bean soup, with the addition of veal sausage and white chard. This soup does not contain tomato, as the plant did not arrive to Italy until 1767. From the "Ghetto Novo"(1516) located near S.Girolamo Parish in Venice. Abolished by Napoleone Bonaparte in 1797, after entering and conquering Northern Italy. 

Tagliatelle alla Bagna Brusca con crema di uova e limone

Fresh egg pasta is blended with an ancient Sephardic sauce called "Brusca", made by whipping eggs and lemon to a rich foam. Tossed  with Parmigiano Reggiano. From the Ghetto of Pitigliano in Southern Tuscany located in Via Zucarelli, and established by Cosimo II of the De Medici in 1608. Abolished in 1765 by Pietro Leopoldo of the Hapsburgs.

Tonno al pesto Trapanese di menta, con finocchi brasati al pepe nero

 Fresh Tuna steak, seared with black pepper and olive oil. Sauce made with braised fennel, mint pesto and orange zest. Specialty of the Ghetto of Trapani. Sicily hosted the largest Jewish nucleus in Southern Italy. Following the Granada decree by Ferdinand and Isabella called "Inquisition", 40.000 Jews left the Island in 1494. Most of them relocated to the Reign of Naples.

Dentice in padella con pinoli, uvetta e miele, in vino bianco, zafferano e timo

Fresh Snapper cooked in wine, and herbs. Sauce made with toasted pine nuts, dark raisins, saffron, honey and fresh thyme. From the city of Livorno in Tuscany, considered  the most important Jewish center in Italy. Ruled by Ferdinand I, which issued a charter called "Livornina" on July 10, 1593, allowing Jews free enterprise and freedom of religious expression.

Scottadite di agnello con carciofi ed uova, in salsa di rosmarino e porto

Rack of baby lamb, served with artichokes and egg. The sauce is made with rosemary and Port wine. From the "Ghetto" of Ferrara in Emilia Romagna, located between Via Mazzini and Via Contrari until 1792. Known in Italy as the only Jewish settlement surrounded by five gates, hosting a large community of Portuguese "Marranos".

La Zuppa di corte ai sapori di mandorle lesse

A soup made with almond milk, ground almonds, fresh capon meat and rose water, Finished with pistachio nuts as garnish. Recipe adapted from Libro Novo by Cristoforo di Messisbuco in 1596. Served at the Estensi Court of Ferrara. (Venezia, Biblioteca Nazionale Marciana)

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