APPETIZERS
Potato ball
Batter – fried cod
Artichoke “Jewish – Style “
Mixed batter fried vegetables
Antipasto buffet
Mozzarella fried
French fries (british : chips)
5 mini pizzas with varied toppings
FRESH-MADE PIZZA CRUST
Olive oil & rosemary
With tuna & onion
With mozzarella & tomato
With grilled vegetables
STUFFED FOLDED PIZZA DOUGH
Mushrooms
Salmon
With tomato
FIRST COURSE
Egg pasta with mixed fish
Egg pasta with mushrooms & cream
Egg pasta with 4 cheese sauce
Spaghetti with tomato, basil sauce
Spaghetti with tomato caper, olive sauce
Gnocchi fluffy mini potato dumplings with tomato sauce
Lasagna tomato & mozzarella
Ravioli spinaci cheese with tomato sauce
SECOND COURSE
Eggplant “ Alla parmigiana “ with mozzarella & tomato
Cod with onion & tomatoes
Baked cod with potatoes, cherry tomatoes
Fried small mullets
Fried Anchovies
Seabass, Dorry and Turbot for person
SALADS
Mushrooms: arugula with mushrooms & parmesan cheese
California: arugula with nuts & parmesan cheese
Olives: mixed green with olives carots cherry tomatoes
Nicoise: lettuce tomatoes tuna corn & mozzarella
Yotvata: greens w/ tomatoes, olives, pearl, onion, corn, egg
Caprese: mozzarella & tomato slices
PIZZAS
Olives: tomato, mozzarella, olives
Cipolle: tomato, mozzarella, onions
Margherita: tomato,mozzarella
Napoli: tomato, mozzarella, whit anchovies
Funghi: tomato, mozzarella, mushrooms
Marinara: tomato, garlic, olive
Ortolana: mozzarella , grilled vegetables
Salmone: mozzarella, salmon
Capricciosa: tuna, egg, mushroom, salmon , mozzarella
Diavola: mozzarella, whit hot, sweet peppers
4 formaggi: 4 cheese , mozzarella
Rustica: tuna,onion,olive,cherry tomatoes
Parmigiana: mozzarella,tomato, eggplant, parmesan cheese
Pulcinella: mozzarella, cherry tomato
Rome, Italy. Home to the Pantheon, Forum, Colosseum and a very good kosher restaurant. Named from a kibbutz renowned for it’s quality dairy products, Yotvata, is the only dairy kosher lemahadrin restaurant in Rome. They are are conveniently located near the ancient ghetto, the main synagogue and the city center. Born in Rome, the owner and chef, Marco Sed, has provided locals and tourists a great opportunity to taste what true Italian food is like at very reasonable prices. All their cheeses are self-produced, and under the OU supervision, assuring that you are getting the freshest and highest quality product. A perfect way to start your meal is with their antipasto buffet, fresh made pizza crust or stuffed folded pizza dough. Their famous rice balls are a must. You can also sample some of their “first course” items such as egg pasta with mixed fish or a four cheese sauce and spaghetti with tomato basil sauce. For the “second course” eggplant with mozzarella or Seabass is recommended. Six different kinds of salads are offered and one must not leave here without trying one or two of their delectable pizzas. This is Italy after all. With over a dozen pizzas to choose from, be sure to ask your waiter for some help. The parmigiana as well as the Capricciosa is highly suggested. For dessert, try the cassola - cheese cake. The restaurant also boasts a fine wine list with selections from Italy, Israel, France and California and is planning on opening the first kosher wine and cheese bar. The main tourist season starts after Passover and runs until October; peak periods are in spring and autumn, when the tour buses pour in and tourists are abound. Romans usually leave town for quick get-aways leaving the city with very light traffic and a less crowded city-centre. This plus numerous outdoor festival and concerts, male summer almost worth the heat. If you do visit in summer, try to hit the sights early, take a long lunch and a nap, and then head out again around 6:00 to take advantage of the cooler evening. Be aware that some of the shops close for the month of August. Winters are usually mild with few tourists.
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Harold Bergstein- 07/28/15
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