Jewish roman cuisine, called “giudaica-romanesca” – as the dialect – occupies a very important position in Roman culinary traditions, and if it is true that many roman dishes are excluded for their ingredients, for the kosher requirements, the dishes of Jewish tradition are almost all entered the Capitoline gastronomy.
Among the most famous are undoubtedly the artichokes, the beef stew, the “concia” (tanning) of zucchini, the anchovies with endive, the “pezzetti fitti” (chunks) fried – a mixed fry, made with leftovers -, the “paste poor “(pasta and chickpeas, pasta and potatoes, etc.) and omelettes.
The popular roots, poor foods are thick shared by two cultures that lived hand in hand for many years (the old ghetto of Rome, is in the area of the Tiber Island – Portico d’Ottavia – and the markets in which trasteverini and Jews served were often the same). Many of kosher restaurants in Rome today offer fusion cuisine, able to satisfy palates with Eastern and Western dishes. Alongside the ravioli with meat sauce is not so difficult to find typical Ashkenazi dishes such as schnitzel, potato latkes, goulash, or, a few meters further on: houmous, couscous, falafel, shwarma, and other dishes of the Israeli and North African tradition.
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