Many strains run through Italian cooking, and Roman cuisine is teeming with Jewish influences that reach go far beyond the celebrated carciofi alla giudia (Jewish-style fried artichokes). We’re talking about Roman Jewish cooking, a fusion of culinary influences and styles springing from the religious community’s various geographical origins.

Iberian and Mediterranean flavors

The Jewish community in Rome dates back to the second century BC.  It also stands out for traits that originate from religious guidelines, such as abstaining from certain meats, special butchering methods, and a ban on mixing meat and dairy products.