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Rome’s Jewish Culinary Heritage


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Rome is a layer cake of culinary civilizations. For centuries Jewish specialties have formed the core of the Roman culinary repertoire including Carciofi alla Romana (artichokes braised in white wine and olive oil), Gnocchi di Semolino alla Romana (semolina gnocchi with butter and cheese), Aliciotti con l'Indivia (baked anchovy and endives) and Lattughe Farcite (stuffed lettuce with olives and anchovies). Jews first came to Rome in large numbers as prisoners following the annexation of their lands by general Pompey the Great in the first century B.C.E. The Roman Jewish community flourished under prince Herod Agrippa II, who moved from Judea to Rome with his entourage after Emperor Titus' destruction of Jerusalem (70 C.E.).

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