Roman Jewish cuisine

In Rome, a Hidden Jewish Cuisine
By Katie Parla
The Atlantic
December 13, 2010

The cucina ebraica romana (Roman Jewish cuisine) is famous among Romans and visitors alike for its carciofi alla giudia (Jewish-style—deep fried—artichokes), fiori di zucca (fried zucchini flowers stuffed with mozzarella), and aliciotti e indivia (anchovies with endive). These dishes, widely available in restaurants throughout Rome, are seasonal, generally made from local ingredients, and, above all, kosher.

"It is on holidays and Shabbat that these dishes are still made, but the traditions are disappearing quickly."
Far less well-known in Rome, but no less important, are the typical dishes of the Libyan Jewish tradition, called the cucina ebraica tripolina. It is found almost exclusively in homes, especially on T'fina (Shabbat). Its protagonists are hearty stews served with couscous. Cinnamon, cumin, caraway seed, paprika, turmeric, parsley, and hot chilies play supporting roles.

Rome has the most ancient Jewish community in Western Europe, stretching back to 161 BCE. Over the past 22 centuries, the city's community has been shaped and enriched by the arrival of diaspora groups, first in antiquity—the slaves of Pompey (63 BCE) and Titus (70 CE)—then refugees fleeing the Inquisition in Spain and Southern Italy (1492), and most recently, Libyan Jews escaping pogroms (1967).

Several thousand Libyan Jews settled in Rome, arriving primarily from Tripoli. Although they were embraced by the local community, they continued to preserve their unique culinary traditions, which differed greatly from those already present in the city.