The King of the Artichoke

Tucked away in the heart of Rome’s Jewish Ghetto lies Giggetto, a legend- ary osteria where one vegetable reigns supreme: the artichoke. To Romans, this isn’t just food—it’s a symbol of their culinary soul. At Giggetto, artichokes appear in all their glorious forms. Try them alla giudia—fried until golden, crisp, and opened like a bloom- ing flower—or alla romana, slowly braised until meltingly tender. You’ll also find them raw with olive oil and lemon, or even bread- ed and fried. Versatile and flavorful, the humble artichoke manages to shine along- side meat, fish, or as the star of the plate. For three generations, the Ceccarelli family has perfected the Jewish-style artichoke, trans- forming it into one of Rome’s most iconic dishes. Claudio Ceccarelli, the current guard- ian of the tradition, ensures that every plate arriving at the table captures the essence of Roman cooking: simple, hearty, and unforgettable. But don’t stop at the artichokes. Giggetto’s menu reads like a love letter to the Eternal City: crisp fiori di zucca stuffed with moz- zarella and anchovies, flaky fried baccalà (cod), pasta classics such as amatriciana, carbonara, and cacio e pepe. As tasty alter- natives, there are time-honored specialties like tripe, oxtail, and cuttlefish with peas. Pair your feast with a glass from the extensive wine list, and linger over the kind of friendly, relaxed service that makes you feel like fam- ily. And perhaps the great- est treat? Dining beneath the majestic Portico d’Ottavia, an ancient Roman monument built by Emperor Augustus in honor of his sister.
Via del Portico d’Ottavia, 21a. Tel 066861105.
giggetto.it